Food science

Question 1

What is caramelisation?

Answer 1

The browning of sugar when heated.

Question 2

What is Gelatinisation?

Answer 2

when starch granules are heated in liquid causing them to swell and burst, which results into liquid thickening.

Question 3

What is Denaturation?

Answer 3

when a protein becomes denatured when its normal shape is deformed because some of the hydrogen bond are broken.

Question 4

What is Coagulation?

Answer 4

transformation of proteins from a liquid to solid state.

Question 5

What is plasticity?

Answer 5

the ability of fat to be shaped and spread. This is due to the different melting points of the fats containing

Question 6

What is Laminating?

Answer 6

the process of folding butter into layers of the dough.

Question 7

What is dextrinisation?

Answer 7

is the process that occurs when starch heated, causing it to break into dextrins, which give the food a brown colour or crispy texture.

Question 8

When does dextrinisation happen?

Answer 8

Dextrinisation happens during dry heat cooking, like baking, toasting and grilling.

Question 9

What is emulsification?

Answer 9

is the process of mixing two or more immiscible liquids together to create semi stable mixture. For example oil and water.

Question 10

What is aeration?

Answer 10

is the process of beating fat and sugar together with a whisk or wooden spoon, produces a mixture which contains many small air bubbles.

Question 11

What is shortening?

Answer 11

when a fat and a solid at room temperature mix to give food a crispy crumbly texture such as pastries.