3.3.2.1.1 Protein denaturation and coagulation Quiz: AQA Food Preparation and Nutrition, Unit 2

The 20 questions

1. What structural change happens to proteins during denaturation?

   • Dissolving into liquid fat
   • Breaking into amino acids
   • Unfolding and changing shape
   • Expanding into large bubbles

2. Which term describes denatured protein molecules linking together to form a firm, set structure?

   • Coagulation
   • Caramelisation
   • Emulsification
   • Gelatinisation

3. What effect does acid have on chicken protein when used in a marinade?

   • Emulsifies the fats
   • Caramelises the sugars
   • Denatures the protein
   • Gelatinises the starch

4. Approximately what temperature does egg white begin to set when heated gently?

   • About 100°C
   • About 180°C
   • About 60°C
   • About 15°C

5. Which cooking method is the clearest example of protein coagulation?

   • Sieving plain flour
   • Poaching an egg
   • Rubbing in fat
   • Dissolving stock cubes

6. What happens to chicken meat protein when cooked through to 75°C?

   • Emulsification and foaming
   • Denaturation and coagulation
   • Gelatinisation and aeration
   • Dextrinisation and boiling

7. Why does an egg custard turn grainy and watery when overheated?

   • Emulsion separated completely
   • Sugar crystals dissolved slowly
   • Proteins coagulated too fast
   • Starch granules gelatinised fully

8. Which protein change helps a cooked meatball hold its shape?

   • Caramelisation of sugars
   • Gelatinisation of starches
   • Dextrinisation of crusts
   • Coagulation into a network

9. Which factor causes protein denaturation in food preparation?

   • Adding lemon juice
   • Resting bread dough
   • Adding granulated sugar
   • Sieving dry flour

10. What is a clear sign that egg proteins in a quiche have coagulated fully?

    • Frothy and bubbly top
    • Sticky and stretchy texture
    • Firm and holds shape
    • Runny and liquid centre

11. What happens to amino acid chains in a protein during denaturation?

    • Peptide bonds break apart
    • Molecules evaporate away
    • Chains shorten into glucose
    • Chain folds differently

12. Which temperature range is most associated with egg yolk setting?

    • About 65°C to 70°C
    • About 120°C to 130°C
    • About 40°C to 45°C
    • About 20°C to 25°C

13. How should an egg-based sauce be heated to prevent curdling?

    • Rapidly on high heat
    • Boiling without stirring
    • Microwaving on full power
    • Gently with constant stirring

14. Which factor causes protein denaturation?

    • Sieving dry flour
    • Chilling in a fridge
    • Freezing at minus eighteen
    • Mechanical whisking

15. What visual change happens to fish flesh when cooked in a hot pan?

    • Sticky and stretchy
    • Opaque and flaky
    • Clear and gelatinous
    • Translucent and runny

16. What is the key difference between denaturation and coagulation?

    • Unfolding then joining
    • Foaming then setting
    • Breaking then dissolving
    • Melting then freezing

17. What term describes the irreversible setting of a liquid protein into a solid during cooking?

    • Denaturation
    • Coagulation
    • Gelatinisation
    • Aeration

18. What happens to egg white heated only to 40°C and then cooled?

    • Turns into hard rubber
    • Sets completely firm
    • Stays runny
    • Forms a thick foam

19. What visual change indicates coagulation during the cooking of an egg white?

    • Opaque and firm
    • Frothy and stable
    • Thick and gelatinous
    • Translucent and runny

20. How does acid change the texture and appearance of raw fish without heat?

    • Hydrolyses and dissolves
    • Emulsifies and aerates
    • Denatures and coagulates
    • Gelatinises and thickens

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