2022 Restaurant Delight Practice Quiz_Sem1

Which of the following is not a chemical change that occurs to food?

• Dextrinisation

• Maillard Reaction

• Increase in volume

• Aeration

The natural food component present in this food would be

• Acid

• Alkali

• Protein

• Fats and Oils

Which food group would this food belong to?

• Lean meats, eggs and legumes

• Grains

• Grains, preferably wholegrains

• Vegetables

Cooking delicate foods in water, around simmering point describes which moist cooking method?

• Boiling

• Simmering

• Poaching

• Stewing

Which of the following is not a functional property of acids?

• Lowers pH so that proteins coagulate quicker

• Tenderise meats

• Adding a sour flavour

• Structure to baked products

The food group sometimes and small amounts is also referred to as: ________ food

The chemical change that occurs when rice is cooked would be:

• Gelatinisation

• Coagulation

• Denaturation

• Dextrinisation

' Starch or Sugar and a Protein in the presence of dry heat ' refers to which chemical change in food

• Dextrinisation

• Maillard Reaction

• Caramelisation

A microwave cooks food

• From the outside in

• By causing water molecules to vibrate

• By infra-red radiation

• Slower than a conventional oven

Which is not a recommendation of the Australian Guide to Healthy Eating?

• Choose grains, preferably wholegrains

• Choose full fat dairy

• Use oil in small amounts

• Eat a wide variety of different coloured vegetables