WorksheetsFunctional Properties
Total questions: 17
Worksheet time: 9mins
Which of the following is not a type of carbohydrate?
Starch
Sugar
Saturated fat
Fibre
Which of the following is not an example of a function of carbohydrate in food?
Helps cause the colour change of bread, toast and bakery products
Contributes to the chewiness, colour and sweet flavour of caramel
Binds ingredients together
Thickens products such as sauces and custards
Which of the following best describes the term ‘dextrinisation’?
The process involving the browning of starch foods when heated
It occurs when sucrose (sugar) is heated above its melting point
It occurs when starch is mixed with liquid and heated
The change in structure of protein molecules
Which of the following processes occur in carbohydrates?
Denaturation
Coagulation
Gelation
Gelatinisation
Which of the following processes are used frequently in confectionary to form caramel?
Denaturation
Coagulation
Caramelisation
Gelatinisation
Which of the following is not an example of a function of protein in food?
Aerates foods
Thickens sauces
Binds ingredients together
Helps cause the colour change of bread, toast and bakery products
Which of the following best describe the term ‘Denaturation’?
The process involving the browning of starch foods when subjected to dry heat
When small bubbles of air are incorporated into a mixture to form a stable foam
Where fat helps separate layers of gluten and starch formed in dough
The change in structure of protein molecules
What is the main function of gluten in bread making?
It helps give structure to bread and keeps in the gases that expand during cooking
It makes the bread rise
It improves the flavour of the bread
It stops the dough from rising too much
Which of the following are not applications of coagulation?
Cheese and yogurt making
Aerating mixtures
Thickening of sauces with beaten egg
Binding ingredients together
Which of the following is not an example of a function of fat in food?
Add ‘shortness’ or ‘flakiness’ to foods
Contributes to the chewiness, colour and sweet flavour of caramel
Glazes foods
Aerates mixtures
How do fats help to give biscuits their characteristic crumbly texture?
They coat the flour particles and prevent them from absorbing water
They harden and break off of the biscuit
They react with the sugar to form the crumbly texture
They hydrate the biscuit to give the crumbly texture
Which of the following best describe the term ‘aeration’?
When small bubbles of air are incorporated into a mixture to form a stable foam
Where fat helps separate layers of gluten and starch formed in dough
When a product retains moisture
When starch is mixed with liquid and heated
Some fats can help retain a bakery product’s moisture and increase its shelf-life.
True
False
Which method is not an example of adding air (gas) into a mixture?
Mechanical
Biological
Steam
Dextrinisation
What conditions active yeast?
Moisture, time, warmth, food
Moisture, salt, time, warmth
Moisture, time, warmth, water
Moisture, time, sugar, warmth
What food uses a chemical raising agent?
Cake
Profiteroles
Shortbread
Bread
What is the main type of raising agent in Choux Pastry?
Steam
Chemical
Biological
Mechanical
