Enzymes, pH and aeration

On a pH scale, the number 7 means

• An ingredient is highly

  acidic

• An ingredient is highly

  alkaline

• An ingredient is neutral

• An ingredient can

  contribute to

  fermentation

An example of an acid used in food preparation is

• Citric acid, an acid in

  lemon juice

• Bicarbonate of soda

• Water

• Eggs

The most common alkaline ingredient used in chemical aeration is

• Citric Acid

• Yeast

• Enzymes

• Bicarbonate soda

Enzymes are chemical substances that:

• Are referred to as biological catalysts because they bring about a chemical reaction

• When involved in chemical reactions, they remain the same and do not change

• Can result in browning of food, such as apples, potatoes or avovados when exposed to air

• All answers are true about enzymes

Yeast is involved in the fermentation process. This is an example of:

• Mechanical aeration

• Chemical aeration

• Biological aeration

• Phsical aeration

The process of fermentation of yeast starts with which three main ingredients?

• Sugar, salt, water

• Sugar, bicarbonate of soda, yeast

• Yeast, sugar and water

• Sugar, cream of tartar and yeast

Which is an example of mechanical aeration?

• Sifting flour

• Whisking egg

• Creaming butter and sugar

• All answers are examples of mechanical aeration

An acid can be used to tenderise meat

• True

• False

Beating egg white into stiff peaks, to make meringue, is an example of which type of areation?

• Bilogical

• Mechanical

• Chemical

The use of baking soda in a cake mixture, is an example of what type of aeration

• Bilogical aeration

• Mechanical aeration

• Chemical aeration