Storage, preparation and cooking of nutrients

In which food product is denaturation NOT useful?

• Sour cream

• Yoghurt

• Raw vegetables

• Whisked eggs

What is a common use of denaturation in cooking?

• Adding sweetness

• Tenderizing meat

• Preserving food

• Coloring food

What happens to sugar during caramelisation?

• It melts and turns golden brown.

• It turns into dextrin.

• It coagulates.

• It becomes liquid.

Which process is not related to the effect of cooking on carbohydrates?

• Coagulation

• Dextrinisation

• Gelatinisation

• Caramelisation

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.

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.

What is the primary cause of rancidity in fats?

• Exposure to light

• Absorption of oxygen

• High temperature

• Low humidity

What is the effect of preparing high-fat foods in smaller pieces?

• It makes them taste better

• It exposes more food to digestive juices

• It increases their nutritional value

• It makes them last longer

What type of food should fats be combined with to aid digestion?

• Sugary foods

• Starchy foods

• Spicy foods

• Salty foods

Which cookery methods are appropriate for water-soluble vitamins to ensure they are retained in the food product?

• Steaming

• Grilling

• Boiling

• Stewing