OCR GCSE Food Preparation and Nutrition (J309) food science (Section C) 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?
Which is NOT a reason that food is cooked?
What is coagulation of an egg?
Which two proteins in wheat flour combine to form gluten?
At roughly what temperature does gelatinisation of starch begin?
What is dextrinisation?
Which functional property of fat gives shortcrust pastry its crumbly texture?
Why does a cut apple turn brown?
Which gas does yeast produce to make bread rise?
Which raising agent lifts choux pastry?