Higher HFT - Food Product Development
Authored by Remo Joseph
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34 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of the following is a functional property of eggs?
Caramelisation
Shortening
Dextrinisation
Coagulation
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of the following is not a functional property of sugar?
Dextrinisation
Caramelisation
Aeration
Crystallisation
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of the following is a functional property of flour?
Binding
Crystallisation
Gelatinisation
Shortening
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of the following is not a functional property of fat?
Shortening
Caramelisation
Aeration
Flavour
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of the following is a functional property of liquid?
Aeration
Dextrinisation
Coagulation
Caramelisation
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
When eggs are heated they change from a liquid to a solid state. This is known as...
Aeration
Binding
Coagulation
Gelatinisation
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
When bread is toasted, the surface starch turns a darker colour. This is known as...
Preservation
Caramelisation
Flavour
Dextrinisation
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