11FT Step Up Pre-Test

Which of the following is the alteration or breakdown of protein known as?

• Caramelising

• Dextrinising

• Denaturing

• Crystalising

Which of the following is an example of coagulation in food preparation?

• 1. Browning meat and grilling tomatoes

• 1. Making jelly and toffee

• 1. Toasting bread and making dressing 

• 1. Cooking an egg and making a meringue

What is the name of the protein responsible for creating structure in baked products?

• 1. Isoleucine

• 1. Myoglobin 

• 1. Gluten 

• 1. Haemoglobin

What is the name of the protein strand responsible for creating structure in egg white foams?

• 1. Isoleucine

• 1. Ovomucin

• 1. Gluten

• 1. Haemoglobin

Which of the following is an example of a condition which may result in cross-contamination?

• 1. Storing different types of frozen meat in the same freezer

• 1. Storing cooked chicken and raw chicken together

• 1. Keeping cooked products in a bain-marie at low temperature

• 1. Freezing meat at a slow rate

Which of the following is an example of dextrinisation in food preparation?

• 1. Making custard and mayonnaise

• 1. Making jelly and toffee 

• 1. Making a pavlova and beating cream

• 1. Toasting bread and grilling tomatoes

What is the hazard analysis and critical control points (HACCP) operating system?

• An internationally-recognised food safety program

• 1. A computer-based food ordering program

• 1. A customer database system

• 1. A document and record monitoring system

What processes change eggs from liquid to solid?

• 1. Denaturation and coagulation

  2.  

• 1. Dextrinisation and Maillard reaction

  2.  

• 1. Gelatanisation and thickening

  2.  

• 1. Crystallisation and solidification

What functional property is responsible for the thickening of custard?

• Foaming

• Gelatinisation

• Dextrinisation

• Millard Reaction

Hyroponic farming is an example of which of the following?

• Emerging technology

• Unsustainable practices

• Hunting & Gathering

• Subsistence farming