Category: #FoodNerdTrivia
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Q: What quantitative method (or instrumentation) is used to measure light absorption, transmission, and reflection rates in food production in order to assign to assign…
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Question: What is the hottest pepper? *** Answer *** The Scoville scale records pepper spiciness referencing the range of pepper spiciness in SHU Scoville Heat…
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What was the first food grown in space? Hint: Started from a “quantum” seed, this tuber is mainly water (78%) with lipids, sugar, hydrophilic macro molecules…
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What substance am I? – Viscous: 0.001 Pa-s – Hygroscopic – Polarized molecules (like magnets to other identical molecules) – pH level 7 – 8…
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What am I? Answer: Guar Gum Guar gum when swollen/dissolved in water changes the physical properties of the solution into a gel. has been used…
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Question in the form of a riddle: I may be small but am mighty. When I have between 11 and 20 % moisture, am heated…
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Question: What uses a symbiotic culture of bacteria and yeast and comprises three main types of fermentation: alcoholic, lactic, and acetic? A: Kombucha Kombucha is…
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*** #FoodNerdTrivia *** Q: What energy is equivalent to 4.1868 joules, the heat energy needed to raise the temperature of 1 gram of H2O by…
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A: Maillard reaction The Maillard reaction enhances both the texture and the flavor of the seared food, and is the chemical reaction between the…
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Q: What stage is sugar in at 270–290 degrees Fahrenheit with a relative sugar content of 95%? A: Soft-crack stage + Soft-ball stage: 235–240 degrees Fahrenheit.…