Other questions in this quiz

2. When heated, the colour of sugar changes from white to brown. This process is called

  • caramelisation
  • oxidation
  • enzymic browning
  • gelatinisation

3. Which one of the following shows the danger zone temperatures

  • 5ºC to 63ºC
  • 0ºC to 35ºC
  • 3ºC to 63ºC
  • 4ºC to 75ºC

4. first letter

  • c
  • d
  • a
  • b

5. Amino Acids are the components of..

  • vitamins
  • carbohydrates
  • proteins
  • fats

Comments

No comments have yet been made

Similar Home Economics - Health and Food Technology resources:

See all Home Economics - Health and Food Technology resources »See all Multiple choice resources »