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WalesFood Preparation & NutritionQuick questions
Area 4: The science of food
Quick questions on Functional and chemical properties of food - WJEC GCSE Food Preparation and Nutrition (Area 4)
3short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is gelatinisation?Show answer
Starch heated in liquid absorbs it, swells and bursts at about 80 to 90 degrees Celsius, thickening the mixture (sauces, custards).
What is dextrinisation?Show answer
Starch cooked with dry heat browns and changes flavour on the surface (toast, bread crust).
What is caramelisation?Show answer
Sugar heated above about 160 degrees Celsius melts and browns, developing a caramel colour and flavour (toffee, caramel).
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