Functional Properties Revision

Caramelisation can be defined as:

• Heating sugar to a syrup and then cooling

• The breakdown of starch during baking, adding sweetness to product

• The thickening action of starch during the cooking process

• When sugar in food is browned during cooking

Oxidation can occur when

• it is being cooked

• a food is exposed to moisture

• when a food product is not stored properly

• a food product is exposed to oxygen and moisture

Rancidity occurs prior to oxidation

• true

• false

Identify the 5 sensory properties

• sound, taste, smell,texture, sight

• salty, sweet, savoury, smell, sound

• flavour, texture, aroma, appearance, sound

• crunch, smell, looks, salty, sight

You require egg yolk to stabilise an oil and vinegar mixture

• true

• false

Identify the 6 physical propertities

• size, shape, colour, volume, viscosity, elasticity

• size, sound, flavour, shape, volume, viscosity

• colour, sound, aroma, shape, elasticity, size

• shape, colour, taste, aroma, sound, elasticity

dextrinisation can be defined as:

• The breaking down of starch into dextrin’s due to dry heat.

• Starch absorbing liquid in the presence of heat, swelling and bursting

• The browning of sugars in food due to the application of intense fry heat.

• adding air into mixtures through chemical, mechanical or biological action.

Denaturation can be defined as:

• Adding air into mixtures through chemical, mechanical or biological action.

• Starch absorbing liquid in the presence of heat, swelling and bursting

• Adding oxygen into mixtures through chemical, mechanical or biological action.

• The irreversible change in structure of proteins

Aeration is defined as:

• The irreversible change in structure of proteins

• The browning of sugars in food due to the application of intense fry heat.

• Adding air into mixtures through chemical, mechanical or biological action.

• Starch absorbing liquid in the presence of heat, swelling and bursting

Caramelisation is defined as:

• Starch absorbing liquid in the presence of heat, swelling, bursting = thick

• The browning of sugars in food due to the application of intense fry heat.

• The breaking down of starch into dextrin’s due to dry heat.

• The irreversible change in structure of proteins