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Do you know your scientific food definitions?

What is emulsification?
When air is added to a mixture.
When two liquids that can't usually be mixed are mixed.
When food is exposed to oxygen.
What is the function of dextrinisation?
When sugar is added to a mixture, making it brown.
When carbohydrates are converted into organic acids.
When proteins bind together.
What is gluten?
A type of carbohydrate.
A mixture of two proteins that is responsible for the elastic texture of dough.
A type of sugar that is suitable for emulsification.
What is the function of enzymic browning?
When a liquid thickens into a solid.
When a food is exposed to oxygen.
When air is added to a mixture.
What is the importance of aeration?
As it allows a cake to be light and fluffy.
As it allows for something to have a larger volume.
Why do we coagulate cake mixtures?
As it allows for the cake to rise.
As it allows for the cake to become a solid mixture.
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