11 mark
Which one of the following is a true statement?
Gluten is the starch in flour
Gluten is the protein in flour
Gluten is the fibre in flour
Gluten is the fat in flour
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Functional & Chemical Properties of Food (AQA GCSE Food Preparation & Nutrition): Exam Questions
Exam code: 8585
1 hour26 questions
21 mark
Which type of flour has the highest gluten content?
Cornflour
Rice flour
Self-raising flour
Strong plain flour
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31 mark
When making bread, which gas is released when the yeast is activated?
Oxygen
Carbon dioxide
Hydrogen
Sulphur dioxide
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41 mark
Which ingredient forms a foam when whisked with sugar?
Cocoa
Egg
Fat
Flour
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51 mark
Which of the following prevents mayonnaise from separating?
Dextrin
Gelatine
Gluten
Lecithin
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61 mark
Scrambled eggs will set when heated due to
coagulation.
dextrinisation.
gelatinisation.
plasticity.
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71 mark
Which four conditions are needed for yeast fermentation?
Food, light, moisture and time
Food, light, salt and time
Food, moisture, time and warmth
Food, salt, time and warmth
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81 mark
A starch based sauce will thicken when heated due to which process?
Coagulation
Dextrinisation
Emulsification
Gelatinisation
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91 mark
The ability for a fat to be spread or shaped is known as
aeration.
emulsification.
plasticity.
shortening.
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101 mark
Which vegetable is quickly affected by enzymic browning after chopping?
Broccoli
Cabbage
Carrot
Potato
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111 mark
Which action helps egg whites form a stable foam when whisked?
Adding a large amount of oil before whisking
Trapping air as the egg proteins unfold around the bubbles
Heating the egg whites before whisking
Adding flour to absorb the liquid
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121 mark
What is the main role of an emulsifier in a mixture such as salad dressing?
To help two liquids that normally separate remain mixed
To make the mixture rise during cooking
To convert starch into sugar
To make the mixture set through coagulation
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136 marks
The table below shows dishes that use eggs as an ingredient.
For each dish name and describe one function of the eggs.
Do not repeat the function or the example given.
Dishes | Name and describe one function of the eggs. |
Vegetable pasty This source has been removed due to third-party copyright restrictions. | Function: Glazing Description: Brushing beaten egg over the surface of the dish. This will seal the surface and give a brown colour during cooking. Will also give a shiny, golden finish. |
Lemon meringue pie This source has been removed due to thirdparty copyright restrictions. | Function........................................... Description...................................... |
Fishcakes This source has been removed due to thirdparty copyright restrictions. | Function............................................. Description....................................... |
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144 marks
The table below shows some problems seen when food is prepared. Complete the table to show two different causes of each problem.
Problem | Causes |
Choux pastry éclairs are flat after baking | Cause 1______________________ Cause 2______________________ |
The oil and vinegar separate when making mayonnaise. | Cause 1_______________________ Cause 2______________________ |
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15a2 marks
The following questions are about the ingredients and processes used to make:
|
Explain the process of dextrinisation when baking a pizza.
15b4 marks
The apple pie is made using shortcrust pastry.
Explain how the shortening process creates a crumbly texture.
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166 marks
Explain the stages of gelatinisation when making a starch-based custard.
Include key temperatures in your answer.
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174 marks
Jam making is an example of secondary processing.
A recipe for making plum jam is shown below.
Ingredients
Method
|
Explain the functional and chemical properties of the ingredients used in the jam-making process.
Plums
Lemon Juice
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18a4 marks
Explain the formation and function of gluten when making bread.
18b4 marks
Mayonnaise is an example of an emulsion.
A recipe for mayonnaise is shown below.
Ingredients
Method
|
Using the recipe, explain the process of emulsification when making mayonnaise.
Diagrams may be used in your answer.
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196 marks
A cake is made using the following ingredients:
100 g butter
100 g caster sugar
2 eggs
100 g self-raising flour.
Identify two functions for each of the ingredients listed in the table.
Do not repeat your answers.
Ingredient | Function 1 | Function 2 |
Butter | ||
Eggs | ||
Self-raising flour |
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203 marks
A student is making a baked egg custard.
Explain what happens to the egg proteins as the custard is heated.
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214 marks
A student marinates strips of meat in lemon juice before cooking.
Explain how the acid in the marinade affects the protein in the meat.
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224 marks
A student makes a white sauce using flour and milk.
Explain how gelatinisation causes the sauce to thicken.
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233 marks
Explain how heating sugar can change the colour, flavour and aroma of a food.
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243 marks
Explain why the plasticity of fat is useful when making and shaping pastry.
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253 marks
A student cuts an apple and leaves it exposed to the air.
Explain why the surface turns brown and suggest one way this could be reduced.
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264 marks
A student is making bread rolls.
Explain how yeast acts as a biological raising agent and causes the dough to rise.
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