Heat on Food

When food products made from wheat such as bread and cakes are baked, heat from the oven causes the (a)   to coagulate.

When rice is boiled, starch granules in the rice grains absorb water and (a)   .

The meat of _____ animals is more tender than _____ animals because they have less connective tissues.

• old; younger

• young; older

In _____ heat cooking, the proteins in the meat coagulate, causing the meat to _____ slightly. The loss of _____ from the meat causes the meat extractives to become concentrated, giving more flavour to the meat.

• dry; shrink; fats

• moist; expand; water

• dry; shrink; water

• moist; expand; fats

In moist heat cooking, the _______ in the meat is slowly converted into gelatine.

• water-soluble collagen

• water-soluble elastin

• water-insoluble collagen

• water-insoluble elastin

(a)   , which is insoluble in water, does not change during cooking and can only be broken down mechanically during food preparation.

Poultry have lesser connective tissues compared to meat such as beef.

• True

• False

A young bird is tender and have very little fats.

• True

• False

Old birds are birds which are about ten months old or more. They need to be cooked by dry-heat methods such as roasting, grilling or baking.

• True

• False

Fish flesh has very little connective tissues, it does not need to be tenderised before cooking.

• True

• False