A suitable list of words to describe texture could include:

Dextrinisation occurs when _________________ is exposed to dry heat. The missing word is?

Choose all of the examples of dextrinisation

Which best describes the functional property of gelatinisation?

What temperature range is needed for gelatinisation?

Examples of gelatinisation include:

The functional properties of CARBOHYDRATES include:

The functional properties of FATS include:

The image depicted is a baked custard made from eggs milk & sugar. It changes from a liquid to a solid due to?

Carbohydrates are found in all animal foods

Dry heat is required for dextrinisation

Meat browns because of caramelisation

What are proteins made up of?

When making meringue, why do we whisk egg whites?

Aeration occurs when

Which of the following images depict Maillard reaction?

Mrs Lee's light & fluffy cupcakes were leavened by:

Jane made a salad dressing from oil, vinegar, egg yolk & herbs. It did not separate when she left it in the fridge. Why did the salad dressing remain stable?

Custard made from custard powder is an example of:

Agitation such as beating, stirring, whisking or folding can affect a functional property.

Examples of recipes which use hydration include?

Read the recipe for Martha’s Lemon Soufflé

 During step three what functional properties caused the mixture to thicken?

 Ingredients

2 tablespoons white sugar (for sprinkling)

4 large egg yolks (at room temperature)

1 tablespoon plain flour

1 tablespoon finely grated lime rind

¼ cup white sugar (extra)

½ cup milk

20gm butter        

2 tablespoons lemon juice

5 large egg whites (at room temperature)

Icing sugar to serve

Method

1.        Preheat oven to 190C/170C fan forced. Grease six 1-cup capacity soufflé dishes. Dust with icing sugar.

2.        Whisk egg yolks, flour, rind and 1 tablespoon of extra white sugar in a heatproof bowl.

3.        Bring milk to boil in a small saucepan over medium heat. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan. Whisk over medium heat for 1-2 minutes or until mixture is thick enough to coat the back of a wooden spoon. Strain through a sieve. Whisk in butter and lemon juice.

4.        Using an electric mixer, beat egg whites until foamy. Gradually add remaining 2 tablespoons of extra white sugar. Beat until soft peaks form. Stir a third of the egg white mixture into yolk mixture. Gently fold in remaining egg white mixture.

5.        Fill each soufflé dish to top. Smooth top and run your thumb around edges to remove batter from rims.

6.        Bake on a rimmed oven tray for about 16 minutes or until soufflés rise and are golden. Dust with icing sugar.

7.        Serve immediately, before soufflés lose their height.

Ref: www.taste.com.au/recipes/33817/marthas+lemon+souffle

The conditions needed for the growth of yeast are?

Joe was making lemon meringue cupcakes and when he went to pipe the meringue mixture on top of the cakes it was too runny. What conditions may have caused this to occur?

This photo is one of Jamie Oliver's recipes called Creviche. The fish is marinated in chilli & lemon juice. No cooking is involved but the texture & colour of the fish change after marinating. Why?