Food and Nutrition - GCSE Chapter 2

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  • Created by: taryn.
  • Created on: 11-04-17 21:15

1. Coagulation...

  • setting of proteins during heating
  • browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)
  • in proteins, changing of chemical structure
  • thickening of starch when moist heat is applied
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2. Colourings...

  • prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
  • used to prevent separation, e.g yoghurts.
  • add colour to products - e.g - sweets, yoghurts, deserts
  • prevents fats and oils becoming rancid. e.g - cakes, biscuits

3. Disadvantages of additives...

  • may cause hyperactivness and allergies in children
  • may cause drowsiness
  • may cause cancer
  • may contain harmful products

4. Gelatinisation...

  • thickening of starch when moist heat is applied
  • in proteins, changing of chemical structure
  • setting of proteins during heating
  • browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)

5. Denaturation...

  • in proteins, changing of chemical structure
  • setting of proteins during heating
  • thickening of starch when moist heat is applied
  • browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)

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