Functional Properties of Eggs Quiz

What functional property of eggs is used to create a stable mixture of oil and water?

• Aeration

• Glazing

• Emulsification

• Coagulation

What is the process called when eggs are used to create a shiny surface on baked products?

• Coagulation

• Emulsification

• Binding

• Glazing

Which functional property of eggs involves incorporating air to give lightness to a mixture?

• Coagulation

• Glazing

• Binding

• Aeration

What happens to egg proteins when they are heated, which helps in the binding process?

• They dissolve

• They freeze

• They coagulate

• They evaporate

What is the role of air trapped in a honeycomb-like mesh when egg is creamed with sugar?

• It acts as a flavor enhancer in cakes.

• It acts as a raising agent in cakes.

• It increases the nutritional value of cakes.

• It acts as a preservative in cakes.

Why do sponges become lighter when egg white is whisked?

• Because of the sugar crystallizing.

• Because of the air bubbles being released.

• Because of the protein in the egg stretching and trapping air bubbles.

• Because of the chemical reaction with flour.

What substance in egg yolk acts as a natural emulsifier?

• Lecithin

• Protein

• Cholesterol

• Glucose

What happens to the surface starch in scones, pastry, cakes, and bread when exposed to dry heat?

• It becomes moist and sticky.

• It changes to dextrin.

• It turns into sugar syrup.

• It evaporates completely.

What is the result of dextrinisation on baked goods?

• They become soft and white.

• They lose their flavor.

• They become golden brown in color.

• They shrink in size.

Can dextrinisation be reversed?

• Yes, by adding water.

• Yes, by cooling the baked goods.

• No, it is irreversible.

• Yes, by exposing to more dry heat.