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SingaporeNutrition & Food ScienceQuick questions
Food Science and the Effects of Cooking
Quick questions on Functional properties of carbohydrates: N(A)-Level Nutrition and Food Science
6short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is gelatinisation?Show answer
Gelatinisation is how a starch-and-water mixture thickens when heated:
What is dextrinisation?Show answer
Dextrinisation is the browning of starch under dry heat. When starchy food is grilled, toasted or baked, the starch on the surface breaks down and turns golden-brown, adding colour and a toasted flavour. This is what gives toast, the crust of bread, and the surface of baked goods their colour.
What is caramelisation?Show answer
Caramelisation is the browning of sugar when it is heated strongly. The sugar melts, then turns from clear to golden and then brown, developing a rich, sweet-bitter flavour. It is used to make caramel and toffee, to brown the top of dishes, and to add colour and flavour to roasted and grilled foods.
What is q1?Show answer
Name the process that thickens a starch-based sauce and describe what happens to the starch. [3 marks]
What is q2?Show answer
Name the process that browns sugar when it is heated, and give one use. [2 marks]
What is q3?Show answer
Suggest two ways to stop a cornflour sauce going lumpy. [2 marks]
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