Lesson 3.3.2.1.2
3.3.2.1.2 Gluten formation and foam formation in proteins Quiz: AQA Food Preparation and Nutrition, Unit 2
20 questions
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Lesson 3.3.2.1.2, Gluten formation and foam formation in proteins: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 2: Food science, written with Revision Ninja.
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The 20 questions
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Which two wheat proteins combine with water to form gluten?
- Casein and lactalbumin
- Gliadin and glutenin
- Albumin and globulin
- Myosin and actin
-
What effect does kneading have on bread dough structure?
- Destroys yeast cells
- Aligns gluten strands
- Dissolves starch granules
- Emulsifies liquid fats
-
Why is freshly made pasta dough rested before rolling?
- To cool the fat
- To relax gluten
- To gelatinise starch
- To ferment yeast
-
Why does strong flour need more kneading than weak flour?
- Higher fat content
- Greater starch content
- Higher protein content
- Lower moisture level
-
Which action minimises gluten development in shortcrust pastry?
- Adding boiling water
- Stirring vigorously
- Handling very little
- Kneading thoroughly
-
What stabilises the air bubbles when whisking an egg white foam?
- Gelatinised wheat starch
- Hydrated sugar syrup
- Denatured egg protein
- Coagulated milk fat
-
Why must whisked egg foam be folded rather than stirred into batter?
- To develop more gluten
- To dissolve the sugar
- To preserve trapped air
- To activate the yeast
-
Why does egg yolk ruin the stability of a whipped egg white foam?
- Water dissolves the sugar
- Fat prevents protein film
- Acid breaks the starch
- Enzymes digest the albumen
-
What type of colloidal mixture is a whisked egg white foam?
- Gas-in-solid
- Gas-in-liquid
- Liquid-in-solid
- Liquid-in-liquid
-
Which protein primarily stabilises a whipped egg white foam?
- Egg white albumen
- Glutenin
- Gelatine
- Casein
-
Why does insufficiently kneaded pasta dough tear when stretched?
- Underdeveloped gluten network
- Too much sugar syrup
- Over-coagulated egg yolk
- Excessive starch gelatinisation
-
Which baked product requires the least gluten development?
- Tender sponge cake
- Elastic pasta dough
- Chewy bread loaf
- Stretchy pizza base
-
What happens when an egg white foam is severely over-whisked?
- Fat content suddenly increases
- Yeast begins rapid fermentation
- Protein bonds too tightly
- Starch granules completely dissolve
-
What effect does a high fat content have on gluten development in pastry?
- Increases elasticity
- Shortens texture
- Increases chewiness
- Strengthens network
-
Which proteins combine with water and manipulation to form gluten?
- Myosin and actin
- Keratin and collagen
- Gliadin and glutenin
- Albumin and casein
-
Why do eggs increase the elasticity of pasta dough?
- Add extra starch
- Add protein network
- Remove moisture
- Provide more sugar
-
What is the main function of sugar gradually added when whisking a meringue?
- Stabilises bubbles
- Prevents cooking
- Absorbs moisture
- Adds extra fat
-
Why must a whisked sponge batter be baked immediately after mixing?
- Dry out flour
- Stop starch setting
- Increase sugar crystals
- Prevent air loss
-
Which cooking process demonstrates foam formation?
- Melting hard fat
- Whisking egg whites
- Boiling starchy rice
- Kneading bread dough
-
Why is a strong gluten network undesirable in shortbread biscuits?
- Stops rising completely
- Makes them tough
- Prevents browning
- Melts the butter
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