U2, FS, Week 9 Post test

Aeration is...

• the process of incorporating air into food products to increase their volume and create a light airy texture.

• when sugar begins to decompose when exposed to high temperatures of dry heat.

• the mixing two liquids that don't usually combine, eg oil and water.

• the process that occurs when starch granules absorb liquid in the presence of heat and thicken the liquid forming a gel.

Coagulation is..

• heating a liquid to 100 degrees.

• a form of denaturation that occurs when there is a permanent change in protein from a liquid into a thick mass as a result of heat or acid.

• when food turns brown and creates a pleasant volatile aromatic compounds.

• the process that occurs when a starch is exposed to dry heat.

Denaturation is..

• when sugar begins to decompose when exposed to high temperatures of dry heat.

• the process that occurs when starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel.

• the process when a starch is exposed to dry heat, it is broken down into dextrin, resulting in a change in colour.

• a permanent structural change of the protein molecules in food. This can occur by heat, acid or force.

Emulsification is..

• mixing two liquids that don't usually combine; eg oil and water. Some proteins act as emulsifying agents and hold the liquids in suspension.

• the process of incorporating air into food products to increase their volume and create a light, airy texture.

• the process that occurs when a starch is exposed to dry heat; the starch is broken down to dextrin, resulting in browning.

• when food turns brown and creates a pleasant volatile aromatic compounds.

Frying a piece of steak can demonstrate which functional property?

• Aeration

• Denaturation

• Gelatinisation

• Emulsification

Making mayonnaise or a vinaigrette is an example of..

• Caramelisation

• Dextrinisation

• Coagulation

• Emulsification

Scrambled or boiled eggs is an example of the following functional property..

• Emulsification

• Aeration

• Maillard reaction

• Coagulation