Food Science

An emulsifier acts as an ingredient to bind together 2 ........

• Soluble ingredients

• Immerse liquids

• Invisible ingredients

• Immiscible liquids

Emulsification is the process of combining 2 ingredients that wouldn't normally mix e.g. oil and water. Tick the food products that are examples of emulsification.

• Hollandaise sauce

• Mayonnaise

• Vinaigrette

• All of the above

Foams are created by trapping air bubbles in a mixture. Tick the food products which are examples of foam.

• Meringue

• Whipped cream

• Ice-cream

• All of the above

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

• Lipids

• Lemon

• Lecithin

• Lard

A semi-rigid colloidal dispersion of a solid with a liquid or gas is the definition of a....

• Emulsion

• Gel

• Foam

A loss of liquid, for example in a dessert is also known as....

• Synopsis

• Synthesis

• Syneresis

Ways of preserving foods for longer periods of use.

• Food Science

• Nutrition

• Food Processing

• Adulteration

Gel can be made using two specific ingredients. Tick 2 from below.

• Pectin

• Algae

• Agar

• Protein

When reading the nutrition facts on food packaging total fats is a measure of...

• Carbohydrate

• Lipids

• Water

• Protein

A carbohydrate is a macromolecule that is used to...

• give cells/systems energy.

• build cell parts.

• give cells/systems long term energy storage.

• help cells with chemical processes.

Tags

NGSS.MS-LS1-7