WorksheetsYear 8 Food so far...
Total questions: 23
Worksheet time: 12mins
Starch is a Carbohydrate
True
False
Flour is made up of starch molecules
True
False
When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________
Thickening
Viscosity
Gelatinisation
Rue
Which ingredient is the one that thickens the sauce?
Milk
Butter
Cheese
Flour
Making a sauce requires a liquid and thickener, which is not a thickener?
Cream
Milk
Deglaze of a pan (gelatine from the browned meat to create a jus)
Starch
The liquid is heated…
At ______ degrees the starch begins to swell.
35
60
80
100
The liquid is heated…
At ______ degrees all starch have swollen and some have burst.
35
85
55
100
When the starch grains burst the liquid thickens and will set. What is released?
Gas
Air
Gel
Solid
Gelatinised mixture will become thick and when cooled, the mixture will turn into a semi-rigid gel. What is this food reaction called?
Dextrinisation
Gelation
Gelatinisation
Caramelisation
Caramelisation usually occurs on the surface of which food products?
Ice-cream
Biscuits
Cake
Custard cream
Which of the answers below is the expected flavour, aroma and colour for caramelised food?
Nutty flavour, fruity aroma and pale colour.
Nutty flavour, sweet aroma and golden brown colour.
Sharp flavour, sweet aroma and golden brown colour.
Tangy flavour, sweet aroma and pale colour.
Which of these statements on gelatinsation reaction is incorrect?
When gelatinised mixture is cooled, it turns into a gel.
When starch is heated in liquid, the starch granules will absorb the liquid.
Starch is released into the surrounding which will thicken the liquid.
Further heating will cause the starch granules to swell and burst.
Which one of these is not a method of sauce making
Roux
Veloute
All in one
two part mix
Which is not a starch that can be used in the sauce?
Arrow Root
Corn Flour
Potato
Butter
Gluten is a protein which allow bread to:
Rise and expand
Stretch and grow
Shrink and stretch
Grow
The name of the process when fat shortens gluten strands in pastry making is:
Gelatinisation
Dextrinisation
Caramelisation
Shortening
Air can be trapped in a mixture by:
Whisking eggs
Sieving flour
Creaming Fat and Sugar
All of these
Which is the main raising agent used when making bread?
Bicarbonate of Soda
Yeast
Steam
Air
What conditions does yeast need to make it work?
Warmth, moisture, salt and time
Warmth, moisture, sugar or starch and time
Warmth, moisture, salt or starch and time
Cold, moisture, sugar or starch and time
Which flour has more protein?
Bread Flour
Cake Flour
