Food Science

Umami flavor is often associated with a __________ color after cooking with high heat

• Red

• White

• Light Yellow

• Golden-brown

Which of these are not a flavor receptor on your tongue?

• Umami

• Tangy

• Salty

• Bitter

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?

• Freezing

• Whisking

• Heat

• Acid

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-4

NGSS.MS-PS3-4

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

• Starch dextrinises

• Sugar caramelises

• Proteins coagulate

• Fats melt

Tags

NGSS.MS-PS1-2

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

• Enrichment

• Fortification

• Enhancement

• Natural

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

• Genetic modification

• ergonomics

• Science

• Biotechnology

Tags

NGSS.MS-LS4-5

Starch is an example of what type of food molecule?

• protein

• simple carbohydrate

• complex carbohydrate

• lipid

Tick three colloidal systems.

• Mayonnaise

• Mashed potato

• Ice-Cream

• Marshmallows

What is a colloid system in food?

• A solution made up of 2 liquids that dissolve

• one substance is dispersed through another, and forms a solution

• one substance is dispersed through another, but does not combine to form a solution

Colloidal systems give structure, texture and ................................. to many different products, for example: