CCEA GCSE Food and Nutrition the science of food overview quiz quiz
15questions. Pick an answer and you'll see why right away.
Which property thickens a sauce as starch grains swell and burst in hot liquid?
What is coagulation?
Mayonnaise stays creamy rather than separating because of:
What makes shortcrust pastry crumbly?
In frying, heat passes into the food mainly by:
Which cooking method transfers heat mainly by radiation?
Which of these is a reason we cook food?
Which three micro-organisms cause food spoilage?
Which set of conditions do micro-organisms need to grow?
Why does freezing preserve food?
How does drying preserve food?
What is the temperature danger zone?
What is the difference between a use by date and a best before date?
Which is the best way to prevent cross-contamination from raw chicken?
Cut apples turn brown in the air because of: