Chemistry for Cooks by Sandra Greer

Author:Sandra Greer [Greer, Sandra]
Language: eng
Format: epub
Tags: chemistry of cooking; food science; physics of cooking; chemistry; cooks; food; physcis; cooking; molecules; salt; protein; lipids; fat; water; biology
Publisher: MIT Press
Published: 2022-12-16T00:00:00+00:00

Exercises

1. You are roasting carrots and potatoes in the oven. Do you salt before or after cooking? Why?

2. Are artificial sweeteners such as saccharin and aspartame carbohydrates?

3. What is sorbitol and for what is it used?

4. What do you need to do to sugar to get it to form a glass such as peanut brittle? Explain why this works.

6. Honey often crystallizes in its container. How can you return such honey to liquid form? Assume that it is in a container that you cannot put into a microwave oven.

7. Beans such as pinto beans and black-eyed peas contain the oligosaccharides raffinose and stachyose. What are the constituent monosaccharides in these oligosaccharides? Why are beans hard for humans to digest? What is the enzyme that you can buy over the counter to help you to digest beans?

8. What does it mean when vegetables and fruits are marketed as “organic?”

9. Tasteless winter tomatoes can be made sweet and tasty by slicing them, tossing them in olive oil, and oven roasting them at 350°F. What makes them sweeter?

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