Functions of Components in Food
Authored by Meenahkumari Rajendran
Science
11th - 12th Grade
Used 21+ times
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25 questions
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1.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
At what temperature does pure sugar (sucrose) caramelize?
Above boiling point
Above melting point
Below boiling point
Below melting point
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does Dextrinisation produce?
Plasticity
Aroma and Mouthfeel
Gelatine protein
Color and Flavor
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The heating of large amounts of sugar in water to form a syrup and then cooling to form solid crystals leads to
Caremalisation
Crystallisation
Aeration
Oxidation
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The picture depicted is caused by what function?
Agitation
Leavening
Coagulation
Aeration
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Caramelization is caused by what chemical reaction?
the browning of proteins causing a change of colour and flavour
browning of carbohydrates causing a change of colour and flavour
browning of sugar causing a change of colour and flavour
the browning of fats causing a change of colour and flavour
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Thai Beef Salad contains which processes
Coagulation of the beef and denaturation of the dressing
Denaturation of the beef and emulsification of the dressing
Emulsification of the beef and denaturation of the dressing
Denaturation of the beef and emulsification of the dressing
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
The image depicted is a result of which functions? (select 2)
Coagulation
Shortening
Gelatinisation
Oxidation
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