Eduqas GCSE Food Preparation and Nutrition (C560) the science of food (Area 4) overview quiz quiz
10questions. Pick an answer and you'll see why right away.
Which method of heat transfer mainly cooks food under a grill?
What happens to egg proteins, in order, when an egg is fried?
Which two proteins in wheat flour combine with water to form gluten?
At roughly what temperature do starch grains burst and thicken a sauce (gelatinisation)?
What is the browning of sugar by heat called?
Why does rubbing fat into flour make shortcrust pastry crumbly (shortening)?
Which substance in egg yolk acts as an emulsifier in mayonnaise?
Which gas does yeast produce to make bread rise?
Which raising agent makes choux pastry and Yorkshire puddings rise?
What is baking powder a mixture of?