Understanding Emulsification in Foods

What is the role of lecithin in mayonnaise?

• It acts as a preservative.

• It is a natural emulsifier.

• It provides flavour.

• It adds colour.

Which ingredient in hollandaise sauce helps to emulsify the butter?

• Vinegar

• Egg yolks

• Mustard

• Sugar

What is the primary function of emulsification in salad dressings?

• To add sweetness

• To create a stable, homogeneous mixture

• To increase the acidity

• To enhance the colour

In the context of emulsification, what is butter classified as?

• An emulsion of fat in water

• An emulsion of water in fat

• A suspension

• A solution

Which of the following is NOT typically used as an emulsifier in food?

• Mustard

• Egg yolk

• Vinegar

• Lecithin

What is the main emulsifying agent in ice cream?

• Cocoa butter

• Sugar

• Lecithin

• Vinegar

Which of the following is an example of an emulsion in chocolate?

• Cocoa solids in water

• Cocoa butter in cocoa solids

• Sugar in water

• Milk in sugar

What is the primary purpose of emulsification in food preparation?

• To increase the nutritional value

• To create a stable mixture of two immiscible liquids

• To enhance the aroma

• To reduce the cooking time

Which of the following is a common characteristic of emulsified foods?

• They are always sweet.

• They have a gritty texture.

• They have a smooth and creamy texture.

• They are always sour.

What is the role of mustard in some salad dressings?

• It acts as a sweetener.

• It serves as an emulsifier.

• It provides a sour taste.

• It acts as a thickener.