WorksheetsEFFECTS OF HEAT ON FOOD
Total questions: 20
Worksheet time: 5mins
When sugar is heated using dry heat it will produce a concentrated light brown syrup. What is this food reaction called?
Dextrinisation
Maillard browning
Gelatinisation
Caramelisation
Which of these combination causes gelatinisation to take place? Tick your answer(s).
Heat
Liquid
Fats
Starch
Which of these combination needed for caramelisation to take place? Select the ones that applies.
Starch
Liquid
Dry heat
Sugar
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.
What change of state does this pot show
Liquid to Solid
Solid to Gas
Liquid to Gas
None of the above
Heat + solid=liquid
What process occurs
Freezing
Melting
Evaporation
Condensation
The example of condensation is ….
dry ice in the water
water vapor in the boiled water
ice cubes turn into liquid on our hand
water droplets formed on the outer side of a glass of ice cube
I placed water in a saucepan over high heat. What process will occur?
Condensation
Evaporation
Freezing
Melting
Kelly went to answer the phone and forgot the butter melting on the stove. Describe what occurred after it melted and began to overheat
It started to smoke and a blue haze could be seen
The butter burned
A blue haze could be seen and then it started to smoke
It caught afire
When an egg is fried a permanent alteration occurs that cannot be reversed. This process is known as:
Agitation
Coagulation
Gelation
Oxidation
Sugar makes fibre...
softer
firmer
brighter
pale
What is the name of the complex substances that give structure and firmness to plants.
Pigment
Fibre
Collagen
plant protein
Acids, such as lemon juice, vinegar, and tomato products do two things to proteins.
They help dissolve some
connective tissues
Helps with gelatinization of the protein molecules
Helps toughen the connective tissue elastin
Speeds coagulation
helps maintain the structural component of the protein
The natural browning of fruits when heat is applied is as a result of:
carmelization
gelatinization
millard reaction
coagulation
The name of the sugar found in milk
(a)
Another name for table sugar
(a)
The name of the sugar found in fruits
(a)
Evaporation is responsible for the drying of foods.
True
False
It depends on the equipment
Only in proten rich food
