Functions of Components in Food

At what temperature does pure sugar (sucrose) caramelize?

• Above boiling point

• Above melting point

• Below boiling point

• Below melting point

What does Dextrinisation produce?

• Plasticity

• Aroma and Mouthfeel

• Gelatine protein

• Color and Flavor

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

The picture depicted is caused by what function?

• Agitation

• Leavening

• Coagulation

• Aeration

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

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

The image depicted is a result of which functions? (select 2)

• Coagulation

• Shortening

• Gelatinisation

• Oxidation

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

• Gelatinisation

• Dextrinisation

• Caramelisation

• Shortening

Air can be trapped in a mixture by:

• Whisking eggs

• Sieving flour

• Creaming Fat and Sugar

• All of these

Gelatinisation is the swelling of sugar granules

• True

• False