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WorksheetsKS3 Food Science
Total questions: 20
Worksheet time: 21mins
When you add nutrients to foods that do not already have them, it is known as......
Natural
Genetic modification
Starch is an example of what type of food molecule?
protein
simple carbohydrate
complex carbohydrate
lipid
Tick three colloidal systems.
Mayonnaise
Mashed potato
Ice-Cream
Marshmallows
What is a colloid system in food?
A solution made up of 2 liquids that dissolve
one substance is dispersed through another, and forms a solution
one substance is dispersed through another, but does not combine to form a solution
Which of the following are types of colloidal systems?
Solution, Emulsion & Gel
Emulsion, Foam & Gel
Foam, Solution & Gas
Gel, Gas and Liquid
Colloidal systems give structure, texture and (a) to many different products, for example:
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour e.g. toast but what is required for it to happen?
Freezing
Whisking
Heat
Acid
Which of the following terms refers to the thickness of a gel?
Variability
Visibility
Viscosity
Volume
Gel can be made using two specific ingredients. Tick 2 from below.
Pectin
Algae
Agar
Protein
When talking about emulsifiers, what does the term 'hydro-phobic' mean?
Water-attracting
Water-hating
When talking about emulsifiers, what does the term 'hydro-philic' mean?
Water-attracting
Water-hating
An emulsifier acts as an ingredient to bind together 2 ........
Soluble ingredients
Immerse liquids
Invisible ingredients
Immiscible liquids
Emulsification is the process of combining 2 ingredients that wouldn't normally mix e.g. oil and water. Tick the food products that are examples of emulsification.
Hollandaise sauce
Mayonnaise
Vinaigrette
All of the above
Foams are created by trapping air bubbles in a mixture.
Tick the food products which are examples of foam.
Meringue
Whipped cream
Ice-cream
All of the above
When egg whites are whipped and baked they turn solid e.g. meringue but what causes this to happen?
Starch dextrinises
Sugar caramelises
Proteins coagulate
Fats melt
What is the ingredient in eggs that acts as a natural emulsifier?
Lipids
Lemon
Lecithin
Lard
A semi-rigid colloidal dispersion of a solid with a liquid or gas is the definition of a....
Emulsion
Gel
Foam
A loss of liquid, for example in a dessert is also known as....
Synopsis
Synthesis
Syneresis
