Higher HFT - Food Product Development

Which of the following is a functional property of eggs?

• Caramelisation
• Shortening
• Dextrinisation
• Coagulation

Which of the following is not a functional property of sugar?

• Dextrinisation
• Caramelisation
• Aeration
• Crystallisation

Which of the following is a functional property of flour?

• Binding
• Crystallisation
• Gelatinisation
• Shortening

Which of the following is not a functional property of fat?

• Shortening
• Caramelisation
• Aeration
• Flavour

Which of the following is a functional property of liquid?

• Aeration
• Dextrinisation
• Coagulation
• Caramelisation

When eggs are heated they change from a liquid to a solid state. This is known as...

• Aeration
• Binding
• Coagulation
• Gelatinisation

When bread is toasted, the surface starch turns a darker colour. This is known as...

• Preservation
• Caramelisation
• Flavour
• Dextrinisation

Which functional property causes a white sauce to thicken when heated?

• Binding
• Gelatinisation
• Aeration
• Fermentation

When sugar is heated it darkens, adding colour to cakes. This is known as...

• Caramelisation
• Dextrinisation

Which functional property is used when making pastry? It helps to give the pastry a melt-in-the mouth texture.

• Gelatinisation
• Shortening