One can say we can substitute fats in all foods by just eliminating the fats and not substituting or replacing the fat in the food. Foods will be just as tasty but healthier.

In order to reduce the use of fats in baked goods, we need to substitute the fats by some replacers, such as starch-based fat replacers.

The reason yeast is used to leavening many bread products is because…… Choose the best CORRECT answer.

If  cream is beaten vigorously, the fats and the proteins in cream will develop……. Choose the best CORRECT/ TRUE answer.

In order to create a graph we must …… Choose the best CORRECT answer/s.

Collect the yogurts we made last week. What can you observe about the yogurt sample textures? Choose the FALSE/INCORRECT answer.

During this past nutrition labs I learned that……. Choose the FALSE answer. 

Gluten free flours will provide baked goods that rise well, while flours rich in gluten will provide baked foods that rise less. The more gluten, the less elastic the dough will be, consequently less CO2 will be trapped that can make the baked good rise.

In food production, enzyme activity can be beneficial or harmful. Some examples of using enzymes or inactivating enzymes in food production are ………  Select ALL the CORRECT ANSWERS. HINT: there are 2 correct answers.

In order to elaborate delicious food goods, we use basic chemistry properties of substances. For example, to make whipped cream and butter, we use emulsion principles.