Food Science

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

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

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

• Soluble ingredients

• Immerse liquids

• Invisible ingredients

• Immiscible liquids

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

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

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

Starch is...

• a stored form of sugar

• a carbohydrate

• a protein

• a lipid