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WorksheetsYear 7 food science and heat transfer
Total questions: 10
Worksheet time: 6mins
Select the two conditions needed for dextrinisation to occur:
Starch
Baked products
Grill heat
Dry Heat
Dry heat is required for dextrinisation
True
False
Which term best describes the browning of apples when exposed to oxygen in the air?
Encyclopaedic browning
Extreme browning
Enzymic browning
Exciting browning
Define the term 'Raising Agent'
An ingredient that is added to make the product rise.
A process that adds CO2 to a mixture.
An ingredient or process that introduces a gas into a mixture so that it rises when cooked.
An ingredient or process that has magical powers.
Which best explains why a wooden spoon can be used to stir hot soup on the stove?
Wood is a good conductor of heat and transfers energy to the spoon.
Wood is a poor conductor of heat and transfers energy to the spoon.
Wood is a good conductor of heat and does not allow the transfer of energy to the spoon.
Wood is a poor conductor of heat and does not allow the transfer of energy to the spoon.
Sarah is stirring her hot chocolate with a metal spoon, and she notices that the spoon is getting hot. This is most likely caused by which type of heat?
conduction
convection
radiation
insulation
How is heat transferred in radiation?
through solids
through liquids
through time
through air
What is the function of fat in shortcrust pastry making?
It adds colour
It adds flavour
It limits the amount of gluten formed
It makes the pastry rise
