Functions of Components in Food

Functions of Components in Food

11th - 12th Grade

25 Qs

quiz-placeholder

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Functions of Components in Food

Functions of Components in Food

Assessment

Quiz

Science

11th - 12th Grade

Medium

Created by

Meenahkumari Rajendran

Used 21+ times

FREE Resource

25 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Media Image

At what temperature does pure sugar (sucrose) caramelize?

Above boiling point

Above melting point

Below boiling point

Below melting point

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

What does Dextrinisation produce?

Plasticity

Aroma and Mouthfeel

Gelatine protein

Color and Flavor

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The picture depicted is caused by what function?

Agitation

Leavening

Coagulation

Aeration

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Caramelization is caused by what chemical reaction?

the browning of proteins causing a change of colour and flavour

browning of carbohydrates causing a change of colour and flavour

browning of sugar causing a change of colour and flavour

the browning of fats causing a change of colour and flavour

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

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

7.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Media Image

The image depicted is a result of which functions? (select 2)

Coagulation

Shortening

Gelatinisation

Oxidation

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