Food science and the effects of cooking quiz (SEAB 6087 O-Level Food and Nutrition) quiz
13questions. Pick an answer and you'll see why right away.
Frying an egg in a hot pan transfers heat to the egg mainly by which method?
Boiling water cooks food mainly by:
What happens to starch grains during gelatinisation?
Toast turning golden brown under dry heat is an example of:
When sugar is heated until it turns brown and develops a new flavour, this is called:
What is the correct order of changes when an egg white is heated?
Why does adding lemon juice to milk make it curdle?
Which raising agent makes a whisked sponge rise?
How does steam act as a raising agent in choux pastry?
Which gas does baking powder release to make a cake rise?
Which nutrients are most easily destroyed or lost during cooking?
Which practice best conserves nutrients when cooking green vegetables?
Which statement best explains why cooking makes many foods more digestible?