What is polyphenol oxidase function

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Reference no: EM133013202

Unit Ten: Béchamel

Please define in your own words the following:

Key Terms Sauce Béchamel Sauce Mornay blanc
gratin anthoxanthins
phenolic compounds enzymatic browning onion piqué

Study Questions

1. What is the ratio for making 1 qt. of Béchamel?

2. How is Sauce Mornay derived from the Grand sauce Béchamel, and name 2 other derivatives?

3. What are the 2 main components of sauce Béchamel?

4. What are the basic aromatics of sauce Béchamel?

5. Define the preparation blanc in reference to white vegetable cookery; what is it and how is it used?

6. What are the white pigments in white vegetables?

7. How does acid and alkaline affect white vegetable pigment?

8. How does pH in cooking affect plant cellulose?

9. Why is acid used in the preparation and cooking of white vegetables?

10. What is polyphenol oxidase function?

11. What is the effect of oxidation of vegetables?

12. Why do some vegetables and fruits turn brown during preparation?

13. What steps should be taken to keep white vegetables with phenolic compounds white during preparation and cooking?

14. What are examples of enzymatic browning?

15. How do we control enzymatic browning?

16. What are examples of enzymatic reactions in cooking?

17. What are the five most common factors in the kitchen that increase risks of foodborne illness?

18. Microorganisms can have 4 major effects on our food supply, and us, please give 2 examples of each:
a. Negative:

b. Positive:

19. What are the three types of hazards found in the kitchen?

Reference no: EM133013202

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