Food science and the effects of cooking quiz (SEAB 6073 N(A)-Level Nutrition and Food Science) quiz
14questions. Pick an answer and you'll see why right away.
Which of these is a reason why food is cooked?
Boiling a pot of soup heats the liquid mainly by which method of heat transfer?
Grilling food under a hot element cooks it mainly by:
What happens during gelatinisation of starch?
Toast turning golden brown under dry heat is an example of:
Why does an egg white change from clear and runny to firm and white when cooked?
Mayonnaise stays as a smooth, stable mix of oil and vinegar because of:
Which raising agent makes choux pastry and Yorkshire pudding rise?
Which raising agent does yeast produce to make bread dough rise?
Which method best conserves vitamin C when cooking green vegetables?
Why does whisking egg white turn it into a stiff foam?
A flour-and-butter sauce (roux) thickens when milk is added and heated because:
What is the main trade-off when cooking food?
How is the gas in a raising agent finally held in place to keep a cake risen?