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WorksheetsFunctions of Components in Food
Total questions: 25
Worksheet time: 18mins
At what temperature does pure sugar (sucrose) caramelize?
Above boiling point
Above melting point
Below boiling point
Below melting point
What does Dextrinisation produce?
Plasticity
Aroma and Mouthfeel
Gelatine protein
Color and Flavor
The heating of large amounts of sugar in water to form a syrup and then cooling to form solid crystals leads to
Caremalisation
Crystallisation
Aeration
Oxidation
The picture depicted is caused by what function?
Agitation
Leavening
Coagulation
Aeration
Caramelization is caused by what chemical reaction?
the browning of proteins causing a change of colour and flavour
browning of carbohydrates causing a change of colour and flavour
browning of sugar causing a change of colour and flavour
the browning of fats causing a change of colour and flavour
Thai Beef Salad contains which processes
Coagulation of the beef and denaturation of the dressing
Denaturation of the beef and emulsification of the dressing
Emulsification of the beef and denaturation of the dressing
Denaturation of the beef and emulsification of the dressing
The image depicted is a result of which functions? (select 2)
Coagulation
Shortening
Gelatinisation
Oxidation
The name of the process when starch granules well and thicken a sauce called:
Gelatinisation
Dextrinisation
Caramelisation
Shortening
Air can be trapped in a mixture by:
Whisking eggs
Sieving flour
Creaming Fat and Sugar
All of these
Gelatinisation is the swelling of sugar granules
True
False
Dry heat is required for dextrinization
True
False
Meat browns because of caramelization
True
False
Caramelisation is when...
the process of incorporating air into a product
when starch granules absorb water
describes the permanent structural change of the protein molecules in food
the process that sugars undergo when heated to high temperatures to develop a golden brown color
Protein includes food such as;
Bread and rice
Poultry and Dairy
Butter and lard
Pasta and rice
A food example of aeration is...
White sauce
Toffee
Mayonnaise
Pavlova
A food example of coagulation is....
Quiche
Caramel sauce
Cakes
Muffins
Emulsification is...
When protein and sugar go brown
Is mixing two liquids that don't normally combine evenly, for example oil and water.
When starch is heated
When products add air
A food example of gelatinisation is....
Cheese sauce on cauliflower
Cakes
Mayonnaise
Beaten egg whites
Amino acids are joined together by chemical bonds. When these bonds are broken, the process is called
coagulation
gelatinisation
denaturation
shortening
What is plasticity?
A unique characteristics present in fats where they melt at a fixed temperature and range.
A unique characteristics present in proteins where they melt at a fixed temperature but at different range.
A unique characteristics present in fats where they melt at a fixed temperature but at different range.
A unique characteristics present in fats where they melt at a varying temperature.
Some fats help to retain the moisture of food. However, this drastically reduces its shelf-life.
True
False
Which of the following are examples of glaze.
Butter
Egg white
Margarine
Caramel
How is flakiness in puff pastries produced?
(a)
How is gluten formed?
Starch combines with sugar
Starch combines with protein
Starch combines with protein and heated up
Protein combines with sugar
What are the sensory attribute(s) of fats and oil
Texture
Odour
Mouthfeel
Flavour
