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Gelatin dessert: Quiz


Question 1: This alternative sets more firmly than agar, and is often used in kosher and ________ cooking.

Question 2: Specifically, pineapple contains the protease (protein cutting enzyme) bromelain, ________ contains actinidin, figs contain ficain, and both papaya and pawpaw contain papain.

Question 3: Agar is more closely related to pectin and other gelling plant ________ than to gelatin.

Question 4: The earliest published recipe dates from 1862, found in How to Mix Drinks, or The Bon Vivant's Companion by ________: the recipe calls for gelatin, cognac, rum, and lemon juice.
Jerry ThomasTom CollinsUnited StatesLouisiana

Question 5: Agar is a gelatinous product made from ________, which is itself composed mainly of algae.
SeaweedAlgacultureJapanRed algae

Question 6: Gelatin consists of partially hydrolyzed ________, a protein which is highly abundant in some animal tissues such as bone and skin.
Collagen, type I, alpha 1CollagenLysyl hydroxylaseKeratin

Question 7: [1] The fully dissolved mixture is then refrigerated, slowly forming a ________ gel as it cools.
SolidColloidLiquidPlasma (physics)

Question 8: While eating tainted beef can lead to variant ________ (mad-cow or BSE) in humans, there are no known cases of BSE transmitted through collagen products such as gelatin.
United StatesUnited KingdomCanadaBovine spongiform encephalopathy

Question 9: In the United States and ________ gelatin desserts are called gelatin, gels and jello (generic name based on the brand name Jell-O).
BelizeCanadaUnited KingdomBarbados

Question 10: Another vegetarian alternative to gelatin is ________.
E numberHuman papillomavirusCarrageenanHIV

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