Functional Properties of Food

Raising Agents

100

3 foods that require a raising agent

Cakes, meringues and bread

200

Beating is what type of action for raising agents:

a) Mechanical

b) Chemical

c) Biological

a) Mechanical

300

The oven produces this to raise a mixture.

Steam

400

To raise scones, we need to use this type of techniques to incorporate air.

Sieving/Aerating

500

Baking powder is the mix of baking soda and _________?

a) plain flour

b) self-raising flour

c) cream of tartar

c) cream of tartar

Colloid Systems

100

An example of a gel

Jelly, jam

500

A gas (disperse phase) is turned into a solid (continuous phase) to create a _______

Meringue, bread, cake, ice cream