Functional properties of food: SQA Higher Health and Food Technology Area 3 quiz quiz
15questions. Pick an answer and you'll see why right away.
What is gelatinisation?
Which ingredient is responsible for coagulation in a baked custard or quiche?
What does shortening, as a functional property, do in baking?
Which functional property holds oil and water together in mayonnaise?
What is dextrinisation?
Creaming fat and sugar together in a sponge cake mainly provides which property?
Which raising agent works by water turning to steam in the oven?
Which raising agent works biologically by fermenting sugar to carbon dioxide?
What functional role does egg play when it is used to hold the ingredients of a fishcake together?
Caramelisation is the browning and flavour change of which ingredient when heated?
Why can reducing the fat in a cake recipe spoil its texture?
Which property gives flour its role of providing volume and structure to a product?
In a white sauce, what keeps the texture smooth and prevents lumps?
What is the key difference between gelatinisation and coagulation?
Why is understanding functional properties useful in food product development?