year 10 food sciecne

Flour is a:

• complex carbohydrate

• simple carbohydrate

• protein

• fat

What word describes the thickening of a sauce using flour?

• gelatinisation

• coagulation

• caramelisation

• denaturation

At what temperature do the starch grains swell?

• 100C

• 50C

• 65C

• 30C

what is released from the starch grains when they burst?

• amylase

• starch

• glucose

• amylose

At what temperature has full gelatinisation taken place?

• 65C

• 90C

• 100C

• 85C

which 2 proteins combine with water to make gluten?

• glucose and sucrose

• gliadin and glutenin

• albumen and casein

• starch and fat

what is yeast?

• enzyme

• bacteria

• fungi

• virus

what conditions does yeast need to ferment?

• warmth, moisture, food, time

• warmth, food, time

• warmth, moisture,CO2, protein

• energy, warmth,

which word describes the unravelling of protein molecules when protein is heated or whisked?

• coagulation

• gelatinisation

• denaturation

• breaking

Which word describes the trapping of water within the protein molecules, this causes the protein to set?

• conduction

• gelatinisation

• denaturation

• coagulation