key words

Question 1

denaturation

Answer 1

the chemical bonds can be broken and the protein bundle unravels.

Question 2

what can denaturation be caused by

Answer 2

heat, acids, mechanical agitation

Question 3

coagulation

Answer 3

it’s the term for food setting

Question 4

syneresis

Answer 4

it’s results from over coagulation of proteins

Question 5

give an example of syneresis on food

Answer 5

scrambled eggs

Question 6

gelatinisation

Answer 6

moist heat is applied to starch, which swell and burst, releasing amylose. which thickens around boiling point

Question 7

what temperature does starch start to absorb the liquid

Answer 7

60C•

Question 8

what temperature does starch swell 5X the volume. then the granules burst and release amylose. which thickens the liquid

Answer 8

80C•

Question 9

at what temperature is gelatinisation complete

Answer 9

100C•

Question 10

shortening

Answer 10

water proofing of flour, making flour waterproof. gives a crumbly texture

Question 11

gluten formation

Answer 11

when flour made from grinding glutenin and gliadin is mixed with water the two proteins combine and form gluten

Question 12

foam formation

Answer 12

when small bubbles of gas are trapped in a solid or a liquid

Question 13

dextrinisation

Answer 13

when the heat breaks the large starch polysaccharides into smaller molecules known as dextrins

Question 14

caramelisation

Answer 14

a slow cooking process that occurs when sugar is cooked on low heat causing a change in both appearance and flavour

Question 15

aeration

Answer 15

the process in which air is absorbed into the food item

Question 16

plasticity

Answer 16

the ability to be spread and shaped

Question 17

emulsion

Answer 17

the process by which the liquid is broken into smaller droplets