Other questions in this quiz

2. Amino Acids are the components of..

  • carbohydrates
  • proteins
  • vitamins
  • fats

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

  • gelatinisation
  • oxidation
  • caramelisation
  • enzymic browning

4. first letter

  • c
  • a
  • b
  • d

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

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

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