Food and Nutrition - GCSE Chapter 2
- Created by: taryn.
- Created on: 11-04-17 21:15
Other questions in this quiz
2. Enzymes...
- speed up ripening during storage, can cause browning in cut of bruised foods
- B & C vits most affected, fruit and veg loose moisture and dry out which means loss of vits
- antioxidants added to prevent rancidity, unpleasant taste/smell of fats/oils, caused by oxidation
- colour and texture change, Vit A lost when exposed to light, air, heat & sunlight speeds up process, Vit C in particular is lost easily
3. What does ROWE stand for?
- Rancidity, Oxidation, Water loss, Enzymes
- rancid, oxygen, water, eggs
- rancid, oxygen, water, enzymes
- rancidity, oxygen, water, enzyme
4. Caramelisation...
- thickening of starch when moist heat is applied
- browning of sugar when dry heat is applies
- setting of proteins during heating
- in proteins, changing of chemical structure
5. Flavourings...
- prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
- add flavour to products - e.g - ice cream, yoghurts, crisps
- prevents fats and oils becoming rancid. e.g - cakes, biscuits
- used to prevent separation, e.g yoghurts.
Comments
No comments have yet been made