Effects of cooking on food

Cooking is the process of applying heat to food

• True

• False

Some of the effects of cooking on food are:

• Coagulation of protein

• Gelatinisation of starch

• Evaporation of water

• Caramelisation and browning

• all of the above

Coagulation is the 'setting' of protein, making a food thicker in texture

• True

• False

The browning process on the surface of food products is called

• Gelatinisation

• Evaporation

• Caramelisation

• Melting

'Gelatinisation' is the swelling of which ingredient that helps to set structure in our product during baking

• Starch

• Fat

• Water

• Protein

'Caramelisation' and the 'Maillard reaction' are the same thing.

• True

• False

'Caramelisation' is caused by the sugars in the food browning on the surface of the food

• True

• False

The Maillard reaction is a complex reaction involving carbohydrates and amino acids combined with heat

• True

• False

Fat can be used as a cooking medium as well as to retain moisture in a product while cooking

• True

• False

The melting temperature of butter is

• 32 degrees

• 36 degrees

• 28 degrees

• 22 degrees