Food Science 20 questions Quiz 2

1 mark for each question. ½ mark each if there are 2 answers for 1 question. Total out of 20.

Cooking cakes

  1. When fat and sugar are creamed together what is formed? a) a creamery, b) a foam, c) a roux?
  2. What is the function of eggs in creamed cakes? a) add air, b) form structure, c) help fat melt?
  3. Which type of flour is used in creamed cakes? a) bread flour, b) sauce flour, c) self raising flour?
  4. What type of sugar is used in cake making because it has small crystals? a) brown sugar, b) caster sugar, c) granulated sugar.
  5. Name the protein in flour which forms the structure of bread and cakes.

Raising agents

  1. Name 2 raising agents used to make cakes rise.
  2. What raising agent is used to make choux pastry?
  3. What is the raising agent used to make a Swiss Roll rise?
  4. What ingredient is added to bread so that the dough ferments and rises?
  5. Which chemical ingredient is added to soda bread to make it rise?

Function of ingredients

  1. What gas is given off when baking powder is mixed with liquids?
  2. What is the property of fat in pastry?
  3. What happens if you handle pastry a lot? a) it gets greasy, b) the gluten develops, c) it gets tougher.
  4. When pastry bakes, the gluten in flour helps a) form the structure, b) make it soft, c) to add sugar.
  5. Which fat is not often used in pastry as it is made from pig fat? a) butter, b) lard, c) margarine?
  6. Which flour is used for shortcrust pastry? a) plain flour, b) self raising flour, c) bread flour?
  7. What happens if you add too much water to pastry?
  8. What changes take place when you marinate fish in lemon juice?
  9. What method of heat transfer is used when making toast?
  10. Which methods of heat transfer are used when boiling potatoes? a) convection, b) conduction, c) radiation?

Answers Food Science Quiz 2019

Taken from Food Science You Can Eat

Food Science 20 questions Quiz 1

Quiz 1 will help you revise for the Food Science part of Food Preparation and Nutrition GCSE

1 mark for each question. ½ mark each if there are 2 answers for 1 question.

Total marks out of 20.

Answers on the link at the end of the quiz.

 

 

 

Caramel and Dextrin

  1. Which ingredient is used to make caramel: a) flour, b) eggs, c) sugar?
  2. What happens if you taste caramel when it has just been made?
  3. How can you test the temperature of sugar caramelisation?
  4. Why is caramel used in packets of gravy browning?
  5. Give three examples of how caramel is used in food products.
  6. Which ingredient changes to dextrin: a) sugar, b) milk, c) flour?
  7. Why does toast taste sweet?
  8. When amino acids are heated when food is roasted, what chemical reaction takes place?

Gelatinisation of starch

  1. Which of these is not a starch: a) cornflour, b) eggs, c) wheat flour?
  2. What happens when starch is heated with water?
  3. What happens to the starch in pasta when it cooks?
  4. What happens to potatoes when they cook and soften?

Enzymic browning

  1. Why is lemon juice used to coat fruit when making fruit salad?
  2. What method will not stop fruit and vegetables turning brown a) cooking for a short time, b) chilling, c) freezing?

Eggs

  1. When eggs begin to cook the protein is a) destroyed, b) denatured, c) deactivated?
  2. With more heat the egg protein a) condenses, b) sets, c) coagulates?
  3. When egg is cooked for too long, water seeps out. What is this process called?
  4. When egg is whisked and holds air, what is formed?
  5. What is the function of eggs when making mayonnaise?
  6. What happens if oil is added too quickly to mayonnaise?

Food Science Quiz 2019

Taken from Food Science You Can Eat

Function of sugar in cakes

Sugar used in cooking comes from either sugar cane or sugar beet


Intrinsic sugars are contained within the cell structure of foods such as fruit and vegetables.
Extrinsic sugars are sugars added to a product during preparation such as caster sugar added to make cakes.
The Scientific Advisory Committee on Nutrition recommended that free sugar should be no more than 5%
of daily energy.
Definition of free sugars – those sugars added by manufacturers and cooks plus sugars from
honey, syrups and unsweetened fruit juices.

Functional properties of sugar (sucrose)
• Provides sweetness to products.
• Dissolves and made into a syrup.
• When heated will caramelise and provide golden brown colour to the product.
Combines with yeast will speed the fermentation process.
• Helps aerate a mixture during the creaming method when combined with fat.
• Acts a preservative in jam.
• Keeps the product moist.

“Sugar gives us that delicious texture and crumb, the lovely golden brown colour and it prolongs how long we can store our bakes”
“Sugar also keeps baked goods moist so sugar-free versions may need to be wrapped in cling film before storage to prevent drying out.” Good Food’s Nutritional Therapist Kerry Torrens

Health risks of too much sugar in your diet
• Tooth decay, Obesity, Type 2 diabetes.
Ways of lowering the sugar content in dishes
• In most baked recipes you can reduce the sugar content by up to 30% but test the recipe!
• You can use artificial sweeteners which often provide no calories. They are sweeter than sugar but some lose their sweetness when heated so the cake will collapse.
• If using fruit that has edible skin such as apples, remove the skin as it is has a sharp flavour and needs extra sugar to make it more edible.
• Use dried fruit in a cake mix. Fruits such as raisins, apricots or figs are high in natural sugar.

Working characteristics – how the ingredient behaves, its performance or how it is used to its best advantage, when in a recipe cooked on its own, or as an accompaniment.
Functional properties  – the purpose for which the ingredient is being used and can be linked to its: structure, nutritional value, taste, texture, appearance, shelf life.

These are exam board definitions – I think they mean the same!!!

Sugar substitutes  – alternative ingredients Xylitol

Sugar explained

Stevia Agave 

Sugar free baking   – blog with information on sugar

Gluten in flour and bread

For this investigation I tested lots of flours including Pasta Flour called 00.

First I made some gluten balls by mixing 150g flour with water to make a dough then washing out the starch.

Flours make different sized gluten balls which are then baked.

Next I made small loaves of bread from each flour making sure I made each loaf in the same way and the same size.

Then I carried out a fair test to compare the breads and make my evaluations.

Flours used for bread making

All published in Food Investigations NEA 1 3 Tasks

I used The Nutrition Program to present the results of the tasting. This is how it is done.

Click My Recipes and name one as Gluten Bread Test.

Put in the basic bread recipe in Ingredients.

Go to Star Profile.

Star profile for gluten testing

For each Taster put in the name of the flours – Strong, V strong, Pasta 00, Plain

Then think of Descriptors for sensory appraisal – your tasting work.

I’ve chosen firm dough, light texture, firm crust, well risen.

Then tasted the breads and given each a mark out of 5 where 0= not and 5= very.

This is a new function added for NEA 1 test – Click Hide Rating.

I can now see the Star Profile with each bread tasted.

Then I can write my Evaluations.

Then Download as JPG.

Full marks I hope!!

Star profile gluten in bread with Evaluations – full marks!!

Gluten and pasta NEA 1 Investigation

For this investigation I tested lots of flours including Pasta Flour called 00.

First I made some gluten balls by mixing 150g flour with water to make a dough then washing out the starch.

Flours make different sized gluten balls which are then baked.

Next to make the pasta which can be done by mixing the dough – egg is best – then either rolling by hand or using a pasta machine. Make up 3-4 pastas with different flour and taste test them to compare results. I cut the pasta into 1 cm noodles and boiled for 2 minutes. Same test for each – fair testing.
All published in Food Investigations NEA 1 3 Tasks

baked gluten balls

Flours for gluten test

 

NEA 1 pastas

Flours make different sized gluten balls