Food Science

When you add nutrients to foods that do not already have them, it is known as......

• Emulsification

• Fortification

• Enhancement

• Genetically Modified

Through ___________________, genes are removed from one organism and transferred into another one. Making a new "better" organism  

• Enzymic Browning

• Science

• Genetic Modification

• Fortification

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour e.g. toast but what is required for it to happen?

• Heat

• Whisking

• Refrigeration

• Acid

When talking about emulsifiers, what does the term 'hydro-phobic' mean?

• Water-attracting

• 
  Water-hating

When talking about emulsifiers, what does the term 'hydro-philic' mean?

• Water-attracting

• Water-hating

When egg whites are whipped and baked they turn solid e.g. meringue but what causes this to happen?

• Aeration

• Coagulation

• Dextrinisation

• Caramelisation

What is the ingredient in eggs that acts as a natural emulsifier?

• Egg yolk

• Lipids

• Lecithin

• Egg white

Fats and oils help to trap air in a mixture. What is this process called?

• Gelatinisation

• Aeration

• 
  Dextrinisation

• 
  Coagulation

Two liquids that wouldn’t normally combine are are joined together and are called ...

• A gel

• A mixture

• An Emulsion

• A combination

The process of combining oil and vinegar together requires ....

• An Emulsifier

• 
  A formation