Lesson 3.3.2.2
3.3.2.2 Gelatinisation, dextrinisation and caramelisation Quiz: AQA Food Preparation and Nutrition, Unit 2
20 questions
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Lesson 3.3.2.2, Gelatinisation, dextrinisation and caramelisation: 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
-
What happens to starch granules during gelatinisation?
- Shrink and release water
- Absorb liquid and swell
- Dissolve without heat
- Melt completely into fat
-
Which term describes starch breaking down into dextrins under dry heat?
- Coagulation
- Dextrinisation
- Gelatinisation
- Caramelisation
-
What occurs when sugars are heated until they break down and brown?
- Caramelisation
- Coagulation
- Dextrinisation
- Gelatinisation
-
Why must liquid be added gradually when making a roux?
- Speed up boiling
- Increase sugar levels
- Dissolve all fat
- Prevent lumps forming
-
Which sauce will be thicker: 50g cornflour or 25g cornflour in 300ml liquid?
- The 25g sauce
- Neither will thicken
- They are equal
- The 50g sauce
-
What chemical change occurs when dry sugar is heated and turns amber?
- Fermentation
- Gelatinisation
- Caramelisation
- Dextrinisation
-
Which process mainly causes bread to brown and form a crust in the oven?
- Gelatinisation
- Dextrinisation
- Aeration
- Caramelisation
-
At what approximate temperature range does starch gelatinise in a liquid?
- Roughly 60°C to 80°C
- Roughly 0°C to 5°C
- Roughly 100°C to 120°C
- Roughly 20°C to 30°C
-
Why can carrots caramelise when cooked in a little fat in a hot pan?
- Contain complex starches
- Release trapped air
- Absorb added protein
- Contain natural sugars
-
Which process gives a carrot glaze its sweet flavour when heated with sugar?
- Gelatinisation
- Dextrinisation
- Caramelisation
- Coagulation
-
What process thickens a sauce when starch granules are heated in liquid?
- Coagulation
- Caramelisation
- Dextrinisation
- Gelatinisation
-
Which process turns toast golden brown under a hot grill?
- Emulsification
- Gelatinisation
- Dextrinisation
- Aeration
-
What primarily controls the thickness of a starch-based sauce?
- Cooking time
- Pan size
- Amount of salt
- Starch to liquid ratio
-
Why is a flour roux cooked briefly before adding liquid?
- Removes raw flour taste
- Destroys bacteria
- Activates gluten strands
- Melts the starch
-
What causes starch granules to swell and burst in a liquid mixture?
- Evaporation
- Fermentation
- Freezing
- Heat
-
Why does overheated caramelised sugar taste bitter?
- Protein burns
- Water evaporates
- Sugar breaks down
- Fat separates
-
Which two starch processes are both used in cookery?
- Gelatinisation and dextrinisation
- Caramelisation and emulsification
- Gelatinisation and coagulation
- Dextrinisation and denaturation
-
Which cooking method causes dextrinisation on a pastry crust?
- Poaching
- Boiling
- Steaming
- Baking in a dry oven
-
What is required for the caramelisation of sugar?
- An emulsifier
- Dry, high heat
- Cold water
- Acidic liquid
-
How should flour be mixed with liquid to prevent lumps in a sauce?
- Boiling water
- Melted butter
- Dry flour directly
- Cold liquid slurry
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