GCSE Food Science End of Topic

Fats and oils help to trap air in a mixture. What is this process called?

• Dextrinisation

• Gelatinisation

• Aeration

• Coagulation

Name the process that stops gluten from forming long strands?

• Shortening

• Rubbing in

• Steaming

• Aeration

Two liquids that wouldn’t normally combine are are joined together and are called ...

• A gel

• A mixture

• An emulsion

• A combination

The process of combining oil and vinegar together requires ....

• An emulsifier

• An emulsion

• A sauce

• A formation

The process of joining two liquids together such as oil and vinegar using an emulsifier is known as....

• Coagulation

• Aeration

• Gelatinisation

• Emulsification

When caking making creaming the butter and sugar together makes the the mixture...

• Heavier and darker in colour

• Fluffier and lighter in colour

• Fluffier and darker in colour

• Sweeter and fluffier

Foods can be aerated with raising agents or techniques. The following ways are examples of mechanical methods. (tick the ones that apply)

• Whisking

• Beating

• Creaming

• Melting

When you rub fat into flour, you cover flour particles with fat-this gives the flour a ........... coating.

• Fatty

• Moist

• Dry

• Waterproof

Coating flour with fat when using the ‘rubbing-in’ method prevents ............. strand formation

• Gluten

• Glucose

• Glutenin and Gliadin

• Glycogen

A firm, crumbly texture for example in pastry, is also known as a .............. texture.

• Short

• Long

• Firm

• Fluffy