Chemical process review quiz

Occurs when amino acids in protein react with sugars or starch which results in a pleasant volatile aroma and change to a golden brown colour. An example is roasted potatoes.

• Maillard reaction

• Aeration

• Coagulation

• Dextrinisation

Occurs when a protein combines with heat or acid to form a solid mass. As seen in quiche.

• Dextrinisation

• Coagulation

• Maillard reaction

• Denaturation

.....occurs when a protein combining with heat or acid or beating to cause a permanent structural change of the protein molecule. An example of this is the whipping of egg whites or frying of an egg or tenderizing of meat.

• Dextrinisation

• Denaturation

• Coagualtion

• Oxidation

....occurs when rapid beating and protein and fat/oil mix when they don’t normally combine. A common example of this is mayonnaise

• Oxidation

• Maillard reaction

• Emulsfication

• Caramelisation

.... is the result of starch and dry heat and liquid to form a gel. Examples include rice and other grains.

• Gelatinisation

• Caramelisation

• Denaturation

• Coagulation

... occurs when sugars are heated to high temperatures to develop a golden brown colour. A common example is carmelised onions.

• Dextrinisation

• Denaturation

• Oxidation

• Carmelisation

... is caused when starch is exposed to dry heat resulting in a change in colour to golden brown. Examples include toast and browning of cookies

• Caramelisation

• Dextrinisation

• Areation

• Maillard reaction

...is the process of incorporating air into food products to increase volume and create and airy texture. Food can be aerated by bacterial, chemical and mechanical ways. Food examples include dough or whipped egg whites.

• Aeration

• Oxidation

• Caramelisation

• Coagulation