Food Prep
- Created by: CameronDandridge
- Created on: 21-05-22 09:44
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