NUTR 1401 Study Guide - Final Guide: Evaporation, Food Preservation, Abalone
19 Mar 2017
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Know the difference between subjective versus objective testing. Subjective: comes from the symptoms experienced by the tester, influenced by culture, emotion, and psychology, ex: sweet, sour, crunchy. Objective: comes from quantities that measurable and observable, ex: thickness, height, color. We use all of our senses, ex: sight, touch, taste, smell, hearing. Know how many teaspoons equal a tablespoon, how many cups in a quart, etc. Three teaspoons equal a tablespoon, by using correct measurements you ensure a quality product. Know the proper technique and measuring tools for measuring flour, fats, sugar, and liquids. Flour: sift the flour then level off with flat spatula while the cup is on a flat surface. Sugar: spooned into cup and leveled off with flat spatula. Brown sugar: lightly packed so it fits the shape of the cup. Liquids: liquid measuring cup, flat surface, look at eye level. Rare: 125, medium rare: 130, medium: 135, medium well: 140, well done: 155+
