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Carbohydrate and its functional properties in food answers1. Which of the following elements are not found in carbohydrate?CarbonHeliumHydrogenOxygen2. Which of the following is an example of a group of carbohydrate?MonosaccharidesDisaccharidesPolysaccharidesAll of the above3. Which of the following is true of monosaccharides?They are the simplest carbohydrate moleculesThey do not contain carbonThey are formed when two monosaccharide molecules join togetherThey are the most complex carbohydrate molecules4. Which of the following is true of disaccharides?They are made up of many monosaccharide moleculesThey are the simplest carbohydrate moleculesThey do not contain carbonThey are formed when two monosaccharide molecules join5. An example of a disaccharide is sucrose. Which of the following are the two monosaccharides which make up sucrose?Glucose and fructoseGlucose and galactose2 molecules of glucose2 molecules of fructose6. Which of the following is not an example of a polysaccharide?StarchGlycogenMaltoseCellulose7. Which of the following is not an example of a function of carbohydrate in food?Helps cause the colour change of bread, toast and bakery productsContributes to the chewiness, colour and sweet flavour of caramelBinds ingredients togetherThickens products such as sauces and custards8. Which of the following best describes the term ‘dextrinisation’?The process involving the browning of starch when subjected to dry heatIt occurs when sucrose (sugar) is heated above its melting pointIt occurs when starch is mixed with liquid and heatedThe change in structure of protein molecules9. Which of the following processes occur in carbohydrate?DenaturationCoagulationGelationGelatinisation10. Which of the following processes are used frequently in confectionary to form caramel?DenaturationCoagulationCaramelisation Gelatinisation11. Which of the following is not a type of carbohydrate?StarchSugarSaturated fatFibre12. True or false? Pectin is used as a jelling agent in the production of jam.TrueFalse13. Which of these types of fibre is found in fruit and vegetables?Soluble fibreInsoluble fibre14. Which of the following best describes the process of caramelisation?Sucrose is heated above its melting pointIt occurs when starch is mixed with liquid and heatedThe change in structure of protein moleculesWhen starch is mixed with water and heated15. True or false? Sugar in high concentrations prevents the growth of micro-organism.TrueFalse ................
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