Lesson 3.3.2.4
3.3.2.4 Enzymic browning and oxidation in fruit and vegetables Quiz: AQA Food Preparation and Nutrition, Unit 2
20 questions
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Lesson 3.3.2.4, Enzymic browning and oxidation in fruit and vegetables: 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 chemical reaction causes freshly cut fruit to turn brown in the air?
- Gelatinisation
- Caramelisation
- Dextrinisation
- Enzymic browning
-
Why is lemon juice squeezed over sliced apples during preparation?
- Improves crispness
- Slows enzyme action
- Speeds up ripening
- Increases sugar content
-
What causes the loss of vitamin C when fruit and vegetables are cut and exposed?
- Fermentation
- Pasteurisation
- Oxidation
- Gelatinisation
-
What chemical process causes cut fruit surfaces to turn brown when exposed to air?
- Caramelisation
- Enzymic browning
- Gelatinisation
- Dextrinisation
-
Which vitamin is most easily lost by oxidation during the preparation of vegetables?
- Vitamin K
- Vitamin A
- Vitamin C
- Vitamin D
-
Which vitamin type is easily lost into cooking water during boiling?
- Protein-based
- Mineral-rich
- Water-soluble
- Fat-soluble
-
Which substance is added to cut apples to prevent enzymic browning?
- Salt water
- Bicarbonate of soda
- Lemon juice
- Vegetable oil
-
What process causes water-soluble vitamins to escape when vegetables soak in water?
- Condensation
- Evaporation
- Absorption
- Leaching
-
Which cooking method best preserves water-soluble vitamins in green vegetables?
- Boiling
- Steaming
- Deep frying
- Long soaking
-
Why should vegetable cooking water be used to make gravies or soups?
- It preserves the colour
- It contains leached nutrients
- It adds extra starch
- It thickens the sauce
-
What is the primary cause of grey discoloration in exposed mashed potato?
- Starch gelatinisation
- Protein coagulation
- Fat separation
- Enzymic browning
-
How does adding an acid prevent enzymic browning in sliced fruit?
- Raises temperature
- Removes oxygen
- Lowers pH
- Increases moisture
-
Which preparation action immediately triggers enzymic browning in raw apples?
- Peeling and slicing
- Washing in cold water
- Steaming briefly
- Storing in a fridge
-
What preparatory technique is used to easily remove tomato skins?
- Blanching
- Poaching
- Steaming
- Braising
-
Why must vegetables be cut into uniform sizes before cooking?
- To prevent browning
- To cook evenly
- To reduce vitamin loss
- To speed up cooling
-
Why are vegetables blanched before being frozen for storage?
- To destroy enzymes
- To add extra flavour
- To remove surface starch
- To tenderise the flesh
-
Which factor increases the rate of vitamin C oxidation in cut vegetables?
- Immediate refrigeration
- Extended air exposure
- Airtight storage
- Keeping skins intact
-
Which two components are strictly required for enzymic browning to occur?
- Acid and heat
- Starch and water
- Sugar and protein
- Enzymes and oxygen
-
What causes vitamin C levels to drop in sliced peppers left in air?
- Dextrinisation
- Oxidation
- Fermentation
- Gelatinisation
-
What effect does cold storage have on enzymic browning in cut fruit?
- Destroys vitamin c
- Stops enzymes permanently
- Slows enzyme activity
- Increases oxygen levels
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