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WorksheetsCulinary
Total questions: 15
Worksheet time: 15mins
Caramelisation occurs when:
a starch is broken down when heated.
protein is coagulated when heated.
fat melts when heated
sugar melts and changes colour when heated.
The process when starch granules swell and thicken a sauce is
caramelisation.
emulsification.
gelatinisation.
aeration.
When heated, the colour of sugar changes from white to brown. This process is called
caramelisation.
enzymic browning.
gelatinisation.
oxidation.
An example of an emulsion is
tomato sauce
hollandaise sauce
roux sauce
velouté sauce
Which word describes the setting of protein?
Caramelisation
Coagulation
Dextrinisation
Gelatinisation
Which type of flour has the highest gluten content?
Cornflour
Rice flour
Self-raising flour
Strong plain flour
What is the process called where an acid denatures meat and adds flavour?
Marinating
Stewing
Braising
Poaching
What is the Maillard reaction in cooking?
A) A reaction between sugars and amino acids that gives browned food its flavor
B) The process of sugar melting and changing color
C) The swelling of starch granules in a sauce
D) The coagulation of proteins when heated
Which of the following is an example of an endothermic reaction in cooking?
A) Baking bread
B) Frying an egg
C) Melting butter
D) Freezing ice cream
What is the primary purpose of using a pressure cooker in cooking?
A) To increase the boiling point of water, allowing food to cook faster
B) To decrease the boiling point of water, allowing food to cook slower
C) To enhance the flavor of food through caramelization
D) To reduce the fat content in food
Which vitamin is most sensitive to heat and can be lost during cooking?
A) Vitamin A
B) Vitamin C
C) Vitamin D
D) Vitamin K
What is the role of yeast in bread making?
A) To provide flavor
B) To act as a preservative
C) To produce carbon dioxide gas, causing the dough to rise
D) To add color to the bread
Which of the following processes involves the use of bacteria in food production?
A) Pasteurization
B) Fermentation
C) Emulsification
D) Gelatinization
What is the scientific term for the browning of fruits when exposed to air?
A) Caramelization
B) Oxidation
C) Fermentation
D) Gelatinization
In culinary science, what is the term for the dispersion of fat droplets in water?
A) Emulsification
B) Gelatinization
C) Coagulation
D) Caramelization
