Culinary

Caramelisation occurs when:

• a starch is broken down when heated.

• protein is coagulated when heated.

• fat melts when heated

• sugar melts and changes colour when heated.

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

NGSS.MS-PS3-5

The process when starch granules swell and thicken a sauce is

• caramelisation.

• emulsification.

• gelatinisation.

• aeration.

When heated, the colour of sugar changes from white to brown. This process is called

• caramelisation.

• enzymic browning.

• gelatinisation.

• oxidation.

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

An example of an emulsion is

• tomato sauce

• hollandaise sauce

• roux sauce

• velouté sauce

Which word describes the setting of protein?

• Caramelisation

• Coagulation

• Dextrinisation

• Gelatinisation

Tags

NGSS.MS-PS1-4

Which type of flour has the highest gluten content?

• Cornflour

• Rice flour

• Self-raising flour

• Strong plain flour

What is the process called where an acid denatures meat and adds flavour?

• Marinating

• Stewing

• Braising

• Poaching

What is the Maillard reaction in cooking?

• A) A reaction between sugars and amino acids that gives browned food its flavor

• B) The process of sugar melting and changing color

• C) The swelling of starch granules in a sauce

• D) The coagulation of proteins when heated

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

Which of the following is an example of an endothermic reaction in cooking?

• A) Baking bread

• B) Frying an egg

• C) Melting butter

• D) Freezing ice cream

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

What is the primary purpose of using a pressure cooker in cooking?

• A) To increase the boiling point of water, allowing food to cook faster

• B) To decrease the boiling point of water, allowing food to cook slower

• C) To enhance the flavor of food through caramelization

• D) To reduce the fat content in food

Tags

NGSS.MS-PS1-4