Back to the full dot-point answer
SingaporeNutrition & Food ScienceQuick questions
Food Science and the Effects of Cooking
Quick questions on Functional properties of proteins and fats: N(A)-Level Nutrition and Food Science
4short 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 foam formation by egg white?Show answer
When egg white is whisked, air is beaten in and the protein denatures and forms a network around the air bubbles, trapping them as a foam. This light foam is used in meringues, sponge cakes and souffles. Heating then sets (coagulates) the protein so the foam holds its shape. Any grease or egg yolk can stop the foam forming well.
What is q1?Show answer
Name the process by which an egg sets when cooked and describe what happens to the protein. [3 marks]
What is q2?Show answer
Explain what happens to an egg if it is cooked at too high a heat for too long. [2 marks]
What is q3?Show answer
Name the process that lets oil and water mix, and suggest one emulsifier. [2 marks]
Have a question we have not covered?
This dot-point answer is short enough that we have not extracted many short questions yet. Read the full dot-point answer or ask Mo, our study assistant, in the chat for follow ups.