Unit 2 Nutritional, Physical, Chemical And Sensory Properties Of Food

Question 0

What is rancidity?

Answer 0

Unpleasant flavours which develop in fats when they are exposed to oxygen

Question 1

What is oxidation?

Answer 1

Exposure to air causing loss of vitamins C in fruits and vegetables

Question 2

What are enzymes?

Answer 2

Molecules in food which cause ripening or change the structure

Question 3

What are the guidelines for preventing nutrient loss?

Answer 3

Buy veg and fruit frequently - use as soon as possible for max vitamin C
Buy local produce - traveled less
Store veg in fridge 
Prepare just before cooking 
Quick cooking methods conserve nutrients

Question 4

What is denaturation?

Answer 4

Change in chemical structure of proteins during heating

Question 5

What is coagulation?

Answer 5

Setting of proteins during heating

Question 6

What is Gelatinisation?

Answer 6

Thickening of starch when moist heat is applied

Question 7

What is dextrinisation?

Answer 7

Browning of starch when dry heat is applied

Question 8

What is caramelisation?

Answer 8

Browning of sugar when dry heat is applied

Question 9

What speeds up coagulation?

Answer 9

Acid

Question 10

Acids and alkalis can be used as ………… With starches

Answer 10

Raising agents

Question 11

What are the sensory properties of food?

Answer 11

Appearance
Smell
Taste
Texture

Question 12

What is at extractive?

Answer 12

Savoury flavours that develop in meat as it cooks

Question 13

What are the rules for carrying out Tate test?

Answer 13

At least 4 people
Provide water
Identical plates
Results table

Question 14

What are food additives?

Answer 14

Natural or chemical substance added to food to improve quality

Question 15

What are additives used for?

Answer 15

To improve shelf life
To improve the flavour, texture, appearance, colour and smell
To improve the consistency of food
To increase nutritional value

Question 16

What are registered additives that can be used in the EU called?

Answer 16

E numbers

Question 17

What are permitted additives?

Answer 17

Tested by the food standards agency before being approved for use by food manufacturers

Question 18

What are novel foods?

Answer 18

Foods which are manufactured from ingredients not normally used for foods

Question 19

What are the advantages of additives?

Answer 19

Wide variety 
Keeps for food longer 
Prevent mould growth 
To colour foods 
Increase nutritional value

Question 20

What are the disadvantages of additives?

Answer 20

Hyperactivity