Food science overview quiz - AQA GCSE Food Preparation and Nutrition quiz
12questions. Pick an answer and you'll see why right away.
Which method of heat transfer mainly cooks food when it is boiled in water?
Which method of heat transfer mainly cooks food when it is grilled?
What is denaturation of a protein?
What happens during coagulation, for example when an egg is fried?
What is gelatinisation?
Which chemical change browns the crust of bread or the surface of toast?
Caramelisation is the browning of which substance when it is heated?
What protein forms when wheat flour is mixed with water and kneaded?
Which is a biological raising agent?
What gas do chemical raising agents such as baking powder release to raise a cake?
What does an emulsifier do, for example in mayonnaise?
Why is food cooked? Which is a correct reason?