Functional and Chemical Properties of Food

Gluten is a protein which allow bread to:

• Rise and expand

• Stretch and grow

• Shrink and stretch

• Grow

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

• 100c

• 80c

• 60c

• 50c

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

• Gelatinisation

• Dextrinisation

• Caramelisation

• Shortening

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

• Gelatinisation

• Dextrinisation

• Caramelisation

• Shortening

Air can be trapped in a mixture by:

• Whisking eggs

• Sieving flour

• Creaming Fat and Sugar

• All of these

Which is the main raising agent used when making bread?

• Bicarbonate of Soda

• Yeast

• Steam

• Air

Which is the main raising agent used when making choux pastry?

• Bicarbonate of Soda

• Yeast

• Steam

• Air

Which is the main raising agent used when making scones?

• Bicarbonate of Soda

• Yeast

• Steam

• Air

Which is the main raising agent used when making cakes?

• Bicarbonate of Soda

• Yeast

• Steam

• Air

What conditions does yeast need to make it work?

• Warmth, moisture, salt and time

• Warmth, moisture, sugar or starch and time

• Warmth, moisture, salt or starch and time

• Cold, moisture, sugar or starch and time