Functional and Chemical Properties of Food
Authored by Miss Hill
Other
7th - 11th Grade
Used 32+ times
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12 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Gluten is a protein which allow bread to:
Rise and expand
Stretch and grow
Shrink and stretch
Grow
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Starch granules start to swell up in water when it reaches:
100c
80c
60c
50c
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The name of the process when starch granules well and thicken a sauce called:
Gelatinisation
Dextrinisation
Caramelisation
Shortening
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The name of the process when fat shortens gluten strands in pastry making is:
Gelatinisation
Dextrinisation
Caramelisation
Shortening
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Air can be trapped in a mixture by:
Whisking eggs
Sieving flour
Creaming Fat and Sugar
All of these
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is the main raising agent used when making bread?
Bicarbonate of Soda
Yeast
Steam
Air
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is the main raising agent used when making choux pastry?
Bicarbonate of Soda
Yeast
Steam
Air
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