Storage, preparation and cooking of nutrients

Storage, preparation and cooking of nutrients

11th Grade

13 Qs

quiz-placeholder

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Storage, preparation and cooking of nutrients

Storage, preparation and cooking of nutrients

Assessment

Quiz

Other

11th Grade

Hard

Created by

K Downie

Used 1+ times

FREE Resource

13 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In which food product is denaturation NOT useful?

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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