Food Science terms

The process involving the browning of starch when food is subjected to dry heat

• coagulation

• caramelisation

• dextrinisation

• gelatinisation

A common emulsifier used in food products

• chocolate

• citric acid

• lecithin (egg)

• vinegar

A foam is ....

• The process of starch swelling and bursting

• The process of trapping a liquid in a solid

• The process of sugars browning

• The process of trapping a gas inside a liquid

When lemon juice is used to thicken cream- this is know as

• denaturation

• coagulation

• gelatinisation

• aeration

The hydrophilic ends of an emulsifier molecule is

• water hating (repels water)

• fat loving (attracted to fats)

• water loving (attracted to water)

• egg loving (attracted to egg)

A process of dispersing one liquid in another immiscible liquid

• aeration

• emulsification

• creaming

• gelatinisation

When onion are fried they

• melt

• thicken

• caramelise

• denature

Fats and sugars creamed together in a cake recipe trap air. This is known as

• whisking

• coagulation

• aeration

• sweetening

Bread turns brown when toasted, also known as ...

• caramelisation

• burning

• aeration

• dextrinisation

Fried eggs are a good example of

• gelatinisation

• coagulation

• aeration

• a foam