Food and Nutrition - GCSE Chapter 2
- Created by: taryn.
- Created on: 11-04-17 21:15
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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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