Food science: SQA Advanced Higher Health and Food Technology Area 2 quiz quiz

Starch granules absorb water, swell and burst, thickening the liquid

Sugar melts and browns under dry heat

Protein unfolds and sets when heated

Fat coats flour to prevent gluten forming

The unfolding of the protein's three-dimensional structure

The browning of sugar when heated

The swelling of starch granules in water

The coating of flour by fat

Casein and whey

Gliadin and glutenin

Albumin and globulin

Collagen and elastin

Fat coats flour particles so long gluten strands cannot form, giving a crumbly texture

Fat traps air bubbles to lighten the mixture

Fat holds oil and water together

Fat browns the surface of the pastry

A hydrophilic head and a hydrophobic tail

Two hydrophilic ends

Two hydrophobic ends

A single charged centre only

Micro-organisms, enzymes, oxidation and physical damage

Gelatinisation, coagulation, aeration and plasticity

Preservatives, antioxidants, colours and sweeteners

Chilling, freezing, drying and pickling

Below minus 18 degrees Celsius

About 5 to 63 degrees Celsius

About 100 to 120 degrees Celsius

Exactly 37 degrees Celsius only

It kills all micro-organisms permanently

It stops microbial growth and locks water as ice, but organisms survive

It raises the pH of the food

It removes all the fat from the food

By adding oxygen to the food

By raising the available water in the food

By drawing water out by osmosis, lowering available water

By increasing the pH above neutral

Lowers the pH below what most micro-organisms tolerate

Removes all the moisture from the food

Adds an emulsifier to the food

Raises the temperature of the food permanently

To slow or stop the growth of micro-organisms and extend shelf life

To add colour lost during processing

To slow the oxidation of fats

To hold oil and water together

That the additive is artificial and unsafe

That the additive has been assessed as safe and is permitted for use

That the food has been fortified with vitamins

That the food contains no additives

Removing nutrients during processing

Adding one or more nutrients to a food to improve its nutritional value

Adding a preservative to extend shelf life

Heating food to kill micro-organisms

To make them cheaper to produce

To tackle a known deficiency in the population at low cost

To remove the need for preservatives

To increase their fat content

Starch swelling in hot liquid

Sugar melting and browning when heated to a high temperature

Protein unfolding in acid

Fat trapping air during creaming

Shortening

Emulsification

Aeration

Plasticity