WorksheetsEffects of cooking on food
Total questions: 12
Worksheet time: 6mins
Cooking is the process of applying heat to food
True
False
Some of the effects of cooking on food are:
Coagulation of protein
Gelatinisation of starch
Evaporation of water
Caramelisation and browning
all of the above
Coagulation is the 'setting' of protein, making a food thicker in texture
True
False
The browning process on the surface of food products is called
Gelatinisation
Evaporation
Caramelisation
Melting
'Gelatinisation' is the swelling of which ingredient that helps to set structure in our product during baking
Starch
Fat
Water
Protein
'Caramelisation' and the 'Maillard reaction' are the same thing.
True
False
'Caramelisation' is caused by the sugars in the food browning on the surface of the food
True
False
The Maillard reaction is a complex reaction involving carbohydrates and amino acids combined with heat
True
False
Fat can be used as a cooking medium as well as to retain moisture in a product while cooking
True
False
The melting temperature of butter is
32 degrees
36 degrees
28 degrees
22 degrees
Our main methods of heat transfer to our food are
Conduction
Convection
Radiation
All of the above
Convection is defined as:
Heat is transferred to food by a gas or liquid. eg a pot of water
Heat is transferred to food by a solid medium. eg a fry pan
Food is placed near an intense heat source and the heat waves are transferred to the food.
