FP

Question 1

What is an emulsion?

Answer 1

An emulsion is a mixture of two immiscible liquids, where one liquid contains a dispersion of the other.

Question 2

True or False: Coagulation involves the clumping together of particles in a colloidal system.

Answer 2

True

Question 3

Fill in the blank: The Maillard reaction occurs between _______ and reducing sugars.

Answer 3

amino acids

Question 4

What is the primary purpose of desaturation in food processing?

Answer 4

Desaturation is primarily used to improve texture and stability of emulsions.

Question 5

Multiple Choice: Which of the following is NOT a type of colloidal system? A) Emulsion B) Foam C) Solution D) Suspension

Answer 5

C) Solution

Question 6

What role do emulsifiers play in emulsions?

Answer 6

Emulsifiers stabilize emulsions by reducing surface tension between the immiscible liquids.

Question 7

True or False: The Maillard reaction can contribute to the browning and flavor development in cooked foods.

Answer 7

True

Question 8

Short Answer: Name one common example of an emulsion.

Answer 8

Mayonnaise

Question 9

What is the effect of heat on the coagulation of proteins?

Answer 9

Heat causes proteins to denature and coagulate, leading to the solidification of the mixture.

Question 10

Fill in the blank: In colloidal systems, particles are typically within the size range of _______ to _______ nanometers.

Answer 10

1 to 1000

Question 11

What is the Maillard reaction?

Answer 11

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Question 12

True or False: Caramelisation occurs at higher temperatures than the Maillard reaction.

Answer 12

True

Question 13

Fill in the blank: Dextrinisation is the process of breaking down ______ into dextrins.

Answer 13

starch

Question 14

Which of the following is NOT a product of the Maillard reaction? A) Melanoidins B) Caramel C) Flavors D) Colors

Answer 14

B) Caramel

Question 15

What is coagulation?

Answer 15

The process of proteins denaturing and forming a solid or semi-solid mass.

Question 16

Multiple Choice: At what temperature does the Maillard reaction typically begin? A) 100°C B) 140°C C) 180°C D) 220°C

Answer 16

B) 140°C

Question 17

True or False: Dextrinisation can occur when starch is heated in the presence of water.

Answer 17

False

Question 18

What are the key factors that influence the Maillard reaction?

Answer 18

Temperature, pH, and moisture content.

Question 19

Fill in the blank: The products of caramelisation primarily consist of ______ and various flavor compounds.

Answer 19

sugars

Question 20

Short Answer: Why is coagulation important in cooking?

Answer 20

It contributes to the texture and structural integrity of food.