Food Prep

Question 1

Describe Emulsion

Answer 1

Emulsion occurs when two liquids that do not normally mix (such as oil and water) are mixed together without dissolving them together into the same solution. A common emulsified food is mayonnaise. Mayonnaise is a combination of oil and vinegar (which is water based) using egg as the emulsifying agent. Emulsions are colloidal systems and consist of two types: stable and unstable emulsion.

Question 2

What is denaturation?

Answer 2

The breaking down of protein.

Question 3

What is coagulation?

Answer 3

When he ate proteins set.

Question 4

What makes up protein?

Answer 4

Amino Acids

Question 5

What are the two different types of browning?

Answer 5

Enzymic and Non-enzymic

Question 6

What does enzymic browning consist of?

Answer 6

Fruit and vegetables (natural).

Question 7

What does non-enzymic browning consist of?

Answer 7

Maillard, caramelisation and dextrinisation.

Question 8

True or False: Dextrinisation is starch and Caramelisation is sugar?

Answer 8

True