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WorksheetsFood Science terms
Total questions: 11
Worksheet time: 6mins
The process involving the browning of starch when food is subjected to dry heat
coagulation
caramelisation
dextrinisation
gelatinisation
A common emulsifier used in food products
chocolate
citric acid
lecithin (egg)
vinegar
A foam is ....
The process of starch swelling and bursting
The process of trapping a liquid in a solid
The process of sugars browning
The process of trapping a gas inside a liquid
When lemon juice is used to thicken cream- this is know as
denaturation
coagulation
gelatinisation
aeration
The hydrophilic ends of an emulsifier molecule is
water hating (repels water)
fat loving (attracted to fats)
water loving (attracted to water)
egg loving (attracted to egg)
A process of dispersing one liquid in another immiscible liquid
aeration
emulsification
creaming
gelatinisation
When onion are fried they
melt
thicken
caramelise
denature
Fats and sugars creamed together in a cake recipe trap air. This is known as
whisking
coagulation
aeration
sweetening
Bread turns brown when toasted, also known as ...
caramelisation
burning
aeration
dextrinisation
Fried eggs are a good example of
gelatinisation
coagulation
aeration
a foam
When exposed to ___________, acids or whisking protein molecules start to break down their chemical bonds (denature)
oxygen
heat
liquids
alkaline
