WorksheetsProtein!
Total questions: 10
Worksheet time: 6mins
What sort of foam is uncooked meringue?
Gas in solid
Gas in liquid
Liquid in gas
Unstable
What is trapped amongst the protein during the process of denaturation?
Gas bubbles
Water
Gas bubbles and water
Amino acids
What are the three main causes of protein denaturation?
Heat
Acid
Chilling
Whisking
How many essential amino acids are there?
10
8
15
20
Adults need more essential acids than children
True
False
At what temperature do egg whites coagulate?
40c
50c
60c
70c
Why is sugar added to meringue?
Flavour
Colour
Structure
Shine
What are the causes syneresis?
Over heating
Over whisking
Left to rest for too long
Not whisking enough
Coagulation occurs when:
Chemical bonds break and protein chains start to uncoil
Chemical bonds tighten and squeeze water out
Unravelled amino acids chains knock into each other and stick together
Amino acids swell and burst
What type of foam is cooked meringue?
Gas in liquid
Liquid in gas
Gas in solid
Stable
