Culinary Innovation & Recipe Development Flashcards

In a stage-gate product development process, what is the small-scale, first physical version of a new product made in the lab called?

Answer: Bench-top prototype

A bench-top prototype is the first small-scale lab version used to test the concept before pilot-plant scale-up.

When scaling a sauce formula from a 5 lb test batch to a 500 lb production batch, which components most often need re-adjustment rather than straight multiplication?

Answer: Spices, salt, and seasonings

Seasoning intensity and flavor perception do not scale linearly, so spices and salt usually need tasting and adjustment.

In baker's percentage, which ingredient is always set to 100%?

Answer: Flour

Baker's percentages express every ingredient as a percentage of the total flour weight.

Which hydrocolloid forms a gel that stays solid at warm serving temperatures and does not melt in the mouth?

Answer: Agar

Agar gels melt at roughly 185°F (85°C), far above serving temperatures, unlike gelatin which melts near body temperature.

A sensory triangle test is used primarily to determine what?

Answer: Whether an overall perceptible difference exists between two products

The triangle test presents three samples, two alike and one different, to detect an overall difference.

Below what water activity (aw) does essentially no microbial growth occur?

Answer: 0.60

Below about 0.60 aw even xerophilic yeasts and molds cannot grow.

Which two types of compounds react to produce the browning and flavor of the Maillard reaction?

Answer: Reducing sugars and amino acids

Maillard browning occurs when reducing sugars react with amino groups, typically with heat and low moisture at the surface.