Food Science

Question 1

What is coagulation

Answer 1

When proteins stretch and trap air

Question 2

What happens when gluten is stretched

Answer 2

It becomes more elastic and light and airy

Question 3

What does gelatinisation do

Answer 3

Thickens sauces

Question 4

What are the key temps for it

Answer 4

60° granules absorb liquid
80° swell and burst and release starch
100° gelatinisation takes place

Question 5

What is dextrin

Answer 5

Starch broken down into smaller pieces

Question 6

What are the 4 stages of caramelisation

Answer 6

Liquid is runny + sweet
Becomes smooth caramel
Turns into hard toffee
Burns and turns black/bitter

Question 7

Give 5 reasons why we cook food

Answer 7

Make it safe to eat
Change texture
Give variety
Develop flavours 
Improve shelf life

Question 8

When are foams formed

Answer 8

When air is trapped

Question 9

What is conduction

Answer 9

Transfer heat through vibration of particles

Question 10

What is convection.

Answer 10

Transfer of heat through liquid or gases

Question 11

Radiation

Answer 11

Transfer of heat through waves of radiation

Question 12

Name a chemical, biological, and mechanical raising agent

Answer 12

Baking powder
Yeast
Beating

Question 13

What are ambient foods

Answer 13

Foods that can be stored at room temperature

Question 14

Name an advantage of baking

Answer 14

Healthy as no extra fat is added

Question 15

Name a disadvantage of baking

Answer 15

Takes a long time and dries food out

Question 16

Name an advantage of grilling

Answer 16

Cooks quickly

Question 17

Name a disadvantage of roasting

Answer 17

Isn’t healthy as fat is added

Question 18

Name an advantage of roasting

Answer 18

Extra fat makes it brown and crisp which is appealing

Question 19

Name a disadvantage of dry frying

Answer 19

Can only be done to a small range of food

Question 20

Name an advantage of dry frying

Answer 20

Can be used to give a more distinct aroma

Question 21

What does plasticity mean

Answer 21

The ability to be spread and shaped

Question 22

What texture does shortening give

Answer 22

A crumbly texture

Question 23

What is emulsification

Answer 23

When an oil and watery liquid are shaken together

Question 24

Name the two different ends of an emulsifier

Answer 24

Hydrophilic (attracted to water) and hydrophobic (repulsed by water)

Question 25

What sides bond to what

Answer 25

Hydrophilic to water hydrophobic to oil

Question 26

Name a food with a natural emulsifier

Answer 26

Egg yolk

Question 27

What are the advantages of GM foods

Answer 27

Grow quicker
Higher yields
Cheaper
Can be modified to contain extra nutrients

Question 28

Name some disadvantages of GM

Answer 28

Long term health affects are unknown
Modified genes can get out into environment and cause problems
Can’t be sold everywhere due to laws

Question 29

Why are animals in factory farms kept warm

Answer 29

So they use less energy in keeping warm and more into producing bigger food

Question 30

What does the red tractor symbolise

Answer 30

The producer meets food safety, hygiene and animal welfare standards