AAFCS Culinary

The process when starch granules swell and thicken a sauce is

• caramelisation.

• emulsification.

• gelatinisation.

• aeration.

The process when starch granules swell and thicken a sauce is

• caramelisation

• emulsification

• gelatinisation

• aeration

What is the primary function of enzymes in the human digestive system?

• To break down food into smaller molecules

• To transport nutrients throughout the body

• To store energy for later use

• To regulate body temperature

Which of the following is a chemical change?

• Melting of ice

• Boiling of water

• Rusting of iron

• Breaking of glass

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

What is the main component of the cell membrane?

• Proteins

• Lipids

• Carbohydrates

• Nucleic acids

Which gas is most commonly used in fire extinguishers?

• Oxygen

• Carbon dioxide

• Nitrogen

• Hydrogen

What is the pH level of pure water?

• 0

• 7

• 14

• 5

Which vitamin is primarily responsible for blood clotting?

• Vitamin A

• Vitamin C

• Vitamin D

• Vitamin K

What is the chemical formula for table salt?

Which part of the plant is responsible for photosynthesis?

• Roots

• Stem

• Leaves

• Flowers

Tags

NGSS.MS-LS1-6