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WorksheetsIngredients
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
Cream should contain at least 20% butterfat
a)
True
b)
False
2.
Protease can be found in:
a)
Banana
b)
Kiwi
c)
Melon
d)
Pear
3.
Which ingredient can be used as a setting agent instead of gelatine
a)
cornflour
b)
Agar Agar
c)
sugar
d)
parsnips
4.
Whipping cream has a butterfat content of
a)
18%
b)
20%
c)
35%
d)
55%
5.
Clotted cream has the highest butterfat content of 55%
a)
True
b)
False
6.
Which of the following is not derived from animal fats?
a)
Cows Milk
b)
Goats Milk
c)
Soya Milk
d)
Sheeps Milk
7.
Egg yolks are not high in saturated fat. The yolk is a good source of protein and also contains vitamins and iron.
a)
True
b)
False
8.
Salt can decrease the volume and stability of foams.
a)
True
b)
False
9.
Which two ingredients retards (slows) the coagulation of egg proteins and increases the beating time required to attain maximum volume
a)
cream of tartar & salt
b)
Sugar & Salt
c)
Cream of Tartar & Sugar
d)
Lemon & cream of tartar
10.
The egg yolk has a higher concentration of protein than than the albumen.
a)
True
b)
False
11.
Gelatin dissolves at what temperature?
a)
30C
b)
40C
c)
50C
d)
60C
12.
What name is given to a structure between a solid and a liquid and is composed of fluid which behaves like a solid.
a)
Blamange
b)
Angels delight
c)
Gelatin
d)
Agar Agar
13.
What is the name given to the heating process that destroys pathogenic bacteria73 – 85C for a few seconds then cooled quickly to 4C
a)
Sterilisation
b)
Bottling
c)
Pasteurisation
14.
Milk is homogenised to disperse the fat which has a tendency to rise to the surface (cream).
a)
True
b)
Flase
15.
UHT - processing sterilizes the milk allow shell stable storage 140 – 150C for 2 seconds, then cooled quickly to 4C.
What does UHT stand for
What does UHT stand for
a)
Ultra heavy treats
b)
Ultra hot treats
c)
Udder heat treated
d)
Ultra heat treatment
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