In which food product is denaturation NOT useful?

Storage, preparation and cooking of nutrients

Quiz
•
Other
•
11th Grade
•
Hard
K Downie
Used 1+ times
FREE Resource
13 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Sour cream
Yoghurt
Raw vegetables
Whisked eggs
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a common use of denaturation in cooking?
Adding sweetness
Tenderizing meat
Preserving food
Coloring food
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens to sugar during caramelisation?
It melts and turns golden brown.
It turns into dextrin.
It coagulates.
It becomes liquid.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which process is not related to the effect of cooking on carbohydrates?
Coagulation
Dextrinisation
Gelatinisation
Caramelisation
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens to fats when they are exposed to oxygen?
They become more nutritious.
They improve in flavor.
They deteriorate and become unappealing.
They remain unchanged.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of the enzyme lipase in fats?
It enhances the flavor of fats.
It breaks down fat molecules, causing rancidity.
It preserves the texture of fats.
It prevents fats from absorbing oxygen.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary cause of rancidity in fats?
Exposure to light
Absorption of oxygen
High temperature
Low humidity
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