Functional Properties of Food

Occurs when a liquid is thickened by heating it with a starch e.g. flour.

• Dextrinisation

• Gelatinisation

• Aeration

Occurs when foods containing flour are cooked using dry heat in the grill, oven or toaster - turning the food brown?

• Fermentation

• Dextrinisation

• Shortening

Occurs when yeast produces carbon dioxide and alcholol, often used in bread making?

• Dextrinisation

• Caramelisation

• Fermentation

When fat is added to cooked veg, sauces or brushed on surface of baked goods it provides a shiny finish. This is called?

• Glazing

• Fermentation

• Gelatinisation

When sugar and water are boiled the water is driven off leaving a thick syrup - this result in it hardening and resulting in _____________?

• Caramelisation

• Crystallisation

• Coagulation

When sugar is heated to a high temperature it will turn brown and taste like toffee, this is known as ________________?

• Caramelisation

• Crystallisation

• Coagulation

Changing the quanitity of sugar in products - does more sugar or less sugar result in a dark colour, sweeter product, cakes having a hard crust?

• Less sugar

• More sugar

Boiled eggs, fried eggs, quiche/custard (egg thickens and sets) are all examples of which funcitonal property?

• Caramelisation

• Crystallisation

• Coagulation

When fat (butter or margarine) is rubbed into flour the fat coats the flour (waterproofing it) preventing the dough becoming elastic and giving a crumbly texture. This is called__________?

• Dextrinisation

• Shortening

• Glazing

When butter or margarine are whisked with sugar the mixture will contain tiny bubbles of air. This is called the __________ method?

• Creaming

• All in one

• Rubbing in