SQA HFT Functional Properties of Ingredients

Which of the following is an example of a starch-containing food?

• Fruit
• Milk
• Bread
• Honey

High concentrations of which substance can be used to prevent the growth of micro-organisms?

• Sugar
• Milk
• Fat
• Egg yolk

Look at this image. Which functional property is shown?

• Dextrinisation
• Gelatinisation
• Caramelisation
• Crystallisation

Look at this image. Which functional property is shown?

• Dextrinisation
• Gelatinisation
• Caramelisation
• Crystallisation

Look at this image. Which functional property is shown?

• Dextrinisation
• Gelatinisation
• Caramelisation
• Crystallisation

Look at this image. Which functional property is shown?

• Dextrinisation
• Gelatinisation
• Caramelisation
• Crystallisation

Subjected to dry heat, starch molecules break down into what?

• Energy
• Dextrin
• Gluten
• Caramel

Which functional property is being described here? Starch grains absorb water, they swell, burst and a gel is formed.

• Fermentation
• Fermentation
• Gelatinisation
• Aeration

Which of the following is NOT an example of a solution?

• Sugar in tea
• Fruit juice
• Brine (salt and water)
• Cornflour in water

Complete the following sentence: Suspensions are formed when _________ particles don't dissolve in a liquid.

• Solid
• Liquid