Functional Properties of Food Part A

The heating of large amounts of sugar in water to form a syrup and then cooling to form solid crystals leads to

• Caremalisation

• Crystallisation

• Aeration

• Oxidation

The picture depicted is caused by what function?

• Agitation

• Leavening

• Coagulation

• Aeration

Caremalisation is caused by what chemical reaction?

• the browning of proteins causing a change of colour and flavour

• browning of sugar causing a change of colour and flavour

• browning of carbohydrates causing a change of colour and flavour

• the browning of fats causing a change of colour and flavour

Thai Beef Salad contains which processes

• Coagulation of the beef and denaturation of the dressing

• Denaturation of the beef and emulsification of the dressing

• Emulsification of the beef and denaturation of the dressing

• Denaturation of the beef and emulsification of the dressing

The image depicted is a result of which function?

• Coagulation

• Gelatinisation

• Dextrinisation

• Oxidation