Chapter 4: Functional and chemical properties of food

Protein molecules are made up units called:

• Acetic acids

• Amino acids

• Fatty acids

• Citric acids

Protein can be denatured by:

• Whisking eggs and sugar together

• Heating food

• Adding lemon juice to raw meat in a marinade

• All of these

Gluten is a protein which allows bread dough to:

• Stretch, rise & expand

• Soften, rise & expand

• Stretch, rise & gelatinise

• Solidify, shrink and expand

Starch granules start to swell up in water when it reaches:

• 100 degrees C

• 80 degrees C

• 60 degrees C

• 50 degrees C

The name of the process when starch granules swell and thicken a sauce is called:

• Gelatinisation

• Dextrinisation

• Caramelisation

• Shortening

The name of the process when dry heat causes the starch in bread to become toast is:

• Gelatinisation

• Dextrinisation

• Caramelisation

• Shortening

The name of the process when fat shortens gluten strands in pastry making is:

• Gelatinisation

• Dextrinisation

• Caramelisation

• Shortening

the name of the process when boiling sugar causes it to change to a golden brown colour is:

• Gelatinisation

• Dextrinisation

• Caramelisation

• Shortening

The name of the process when fat and sugar are beaten together to trap air is:

• Plasticity

• Creaming

• Emulsification

• Shortening

The name of the process when oil and water are prevented from separating from each other is called:

• Plasticity

• Creaming

• Emulsification

• Shortening