Chemistry Of Cooking

Question 1

3D shapes that make up to form a bigger shape which are folded for a protein.

Answer 1

Alpha helix and beta pleated sheet

Question 2

How are protein shapes formed?

Answer 2

The intramolecular bonds(hydrogen bonds) between different groups within the protein molecule attract causing it to be shaped

Question 3

Inter/intramolecular forces are broken or change causing the molecule shape to change.

Answer 3

Denatured

Question 4

How can flavours be lost when cooking?

Answer 4

If the molecules are water soluble they can be lost as flavour molecules will escape from the cell and be lost in the cooking water.
Or
If they are oil soluble flavour molecules can be lost when the oil is poured away.

Question 5

Added to foods to make them last loner and keep the appearance of being ripe.

Answer 5

Antioxidants

Question 6

How can oxidation be defined?

Answer 6

A decrease of hydrogen : oxygen ratio within a molecule

Question 7

What are the two components of taste?

Answer 7

Smell
Volatile molecules(evaporate easily)