Preparation and Cooking of Food：練習題

• a.

  To increase the overall concentration of Vitamin C in the meat.

• b.

  To prevent the process of enzymatic browning from occurring in the flesh.

• c.

  To convert simple glucose molecules into complex starch molecules.

• d.

  To destroy harmful microorganisms and ensure the food is safe to eat.

• a.

  Egg whites undergo caramelisation to turn golden brown, while collagen hardens permanently through retrogradation.

• b.

  Egg proteins undergo dextrinisation to form a crisp crust, while collagen melts rapidly into free fatty acids.

• c.

  Egg proteins remain completely unchanged in liquid form, while collagen dissolves immediately upon contact with steam.

• d.

  Egg proteins denature and coagulate to set the structure, while tough collagen in connective tissue slowly hydrolyses into soft, soluble gelatin.

• a.Fish contains a higher percentage of saturated fats that melt quickly.
• b.The high water content in fish prevents the internal temperature from rising above \( 50^\circ C \).
• c.Fish has very little connective tissue (collagen) compared to land animals.
• d.The proteins in fish do not undergo coagulation when heated.

• a.

  Muscle proteins undergo extensive coagulation, causing the protein network to shrink and squeeze out water

• b.

  Intracellular starch gelatinises rapidly, drawing moisture deep inside the muscle fibres

• c.

  Subcutaneous fats emulsify completely with cell sap, turning the muscle tissue hard

• d.

  Collagen in the connective tissue caramelises, creating a rigid barrier that prevents water absorption

• a.Caramelisation; prevented by boiling the apple slices in water.
• b.Enzymatic browning; prevented by dipping the slices in an acidic juice like lemon juice.
• c.Maillard browning; prevented by keeping the apple at room temperature.
• d.Dextrinisation; prevented by coating the apple slices in sugar.

先自己寫一次答案，再對照解題步驟。

先自己寫一次答案，再對照解題步驟。