The Science of Food - Year 10

Sensory characteristics of food include?

• Appearance, aroma, cost & availability

• Appearance, aroma, flavour & texture

• Taste, aroma, sweetness & strength

• Odour, aroma, appetite & cost

A suitable list of words to describe texture could include:

• Appetising, burnt, bland & smooth

• Appetising, crumbly, fruity & sweet

• Sweet, salty, sour & bitter

• Crisp, crumbly, lumpy & smooth

Dextrinisation occurs when _________________ is exposed to dry heat. The missing word is?

• Starch

• Dextrin

• Sugar

• Monosaccharides

Choose all of the examples of dextrinisation

• Toast

• Golden surface of a cake

• A cut apple browning

• Toasted muesli

• Caramel sauce

Which best describes the functional property of gelatinisation?

• The setting of gelatine on cooling

• The swelling of protein to form a gel

• The blending of starch with cold water to form a paste

• The swelling of starch when heated in water

What temperature range is needed for gelatinisation?

• $>4\degree C$

• $12-18\degree C$

• $>100\degree C$

• $55-85\degree C$

Examples of gelatinisation include:

• Boiled rice

• Porridge made from oats

• Honeycomb

• Meringues

• White sauce

Which list is the correct 5 senses that you have.

• Greed, hearing, fear, jealousy,  smell
• Feel, Love, Hate, Fear, envy 
• Reading people, hearing, tasting, smell, touching

• Taste, smell, hearing, touching, sight

The functional properties of CARBOHYDRATES include:

• Emulsification and Aeration.

• Crystallisation, Caramelisation, Dextrinisation and Gelatinisation.

• Browning, Foaming, Gelation and Coagulation.

The functional properties of FATS include:

• Emulsification and Aeration.

• Crystallisation, Caramelisation, Dextrinisation and Gelatinisation.

• Browning, Foaming, Gelation and Coagulation.