U2O2 SAC Revision

Which of the following is NOT a change that occurs to the chemical properties of food

• Dextrinisation

• Browning

• Denaturation

• Maillard reaction

Physical properties refer to changes in characteristics such as size, shape and _ _ _ _ _ _ _ _ _

(a)  

The process of cooking food by direct heat where heat is transferred from one molecule to another by collision or movement describes which principle/method of heat transfer?

• Conduction

• Convection

• Radiation

Which of the following cooking methods use convection?

• Grilling

• Poaching

• Microwaving

• Deep frying

What is the principle of heat transfer in a toaster?

• Radiation

• Infra-red radiation

• Electromagnetic radiation

• Conduction

A microwave oven uses dry heat

• True

• False

Which of the following cooking methods is NOT a moist method of cooking?

• Deep Frying

• Stewing

• Boiling

• Blanching

Which of the following is NOT a functional property of egg?

• Structure

• Browning

• Emulsification

• Volume

What is the natural food component in the ingredient pictured?

• Starch

• Acid

• Alkali

• Protein

Which of the following does not occur to the structural components of meat when cooked?

• Gelatin is converted to collagen

• Muscle fibres shrink

• Fat melts

• Water is lost causing dryness if overcooked