HTM 2700 Study Guide - Midterm Guide: Hollandaise Sauce, Lysine, Hot Chocolate

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Val Allen

Document Summary

Foods are mixtures of substances in various molecular states. State of matter of the two phases. Size of the dispersed particles: true solutions. Very small molecules or particles dispersed in a liquid: colloidal dispersions. Intermediate size particles, but still relatively small. Very small molecules or particles dispersed in a liquid. Homogeneous mixture (dispersed phase evenly distributed throughout continuous phase) Very stable (dispersed phase does not separate from continuous phase) Gel: 3 dimensional mixture which holds its shape when turned out of a container. Examples: proteins, pectic substances, cooked starch. Special properties due to size of dispersed particles. Dispersed particles have less kinetic energy, do not move as rapidly. Dispersed particles do not separate quickly from continuous phase but under certain circumstances particles will settle out of colloidal dispersion or away from the continuous phase. Occurs when dispersed particles bond together and form larger sized particles. Have the unique ability to form a gel and take on shape of container.