The science of food

Starch food include...

• flour, rice, cornflour

• caster and brown sugar

• meat and eggs

• butter and olive oil

Caramelisation is when...

• the process of incorporating air into a product

• when starch granules absorb water

• describes the permanent structural change of the protein molecules in food

• the process that sugars undergo when heated to high temperatures to develop a golden brown colour

Protein foods include;

• Bread and rice

• Poultry and Dairy

• Butter and lard

• Pasta and rice

A food example of aeration is...

• White sauce

• Mayonnaise

• Toffee

• Pavlova

A food example of coagulation is....

• Quiche

• Caramel sauce

• Cakes

• Muffins

A food example of an acid ingredient is....

• water

• egg white

• Lemon juice

• bi carbonate soda

The functional properties of sugar include...

• Crisp crust

• Aeration

• Tenderising

• All of the above

One of the physical property of an oil is...

• Liquid at room temperature

• Opaque

• Greasy mouthfeel

• Insoluble

Emulsification is...

• When protein and sugar go brown

• Is mixing two liquids that don't normally combine evenly, for example oil and water.

• When starch is heated

• When products add air

A food example of gelatinisation is....

• Cheese sauce on cauliflower

• Cakes

• Mayonnaise

• Beaten egg whites