WJEC GCSE Food Preparation and Nutrition the science of food (Area 4) overview quiz quiz
16questions. Pick an answer and you'll see why right away.
Which is a reason for cooking food?
Heat passing through a metal pan into food by direct contact is:
Boiling water cooks food mainly by:
A grill and a toaster cook food mainly by:
What happens during gelatinisation?
Which property describes egg protein setting firm when heated?
Which property of fat gives shortcrust pastry its crumbly texture?
In mayonnaise, what does the egg yolk act as?
Yeast is what type of raising agent?
Which raising agent makes scones and many cakes rise?
Choux pastry and Yorkshire puddings rise mainly because of:
Which conditions do most bacteria need to grow?
What is the temperature danger zone for bacterial growth?
How does freezing help to keep food safe?
Which preservation method works by removing water from food?
Which is a sign that food has spoiled?