GCSEFood & NutritionAQAFood Preparation & NutritionExam QuestionsFood ScienceFunctional & Chemical Properties of Food

Functional & Chemical Properties of Food (AQA GCSE Food Preparation & Nutrition): Exam Questions

Exam code: 8585

56 mins16 questions
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

Choose your answer

21 mark

Which type of flour has the highest gluten content?

  • Cornflour

  • Rice flour

  • Self-raising flour

  • Strong plain flour

Choose your answer

31 mark

When making bread, which gas is released when the yeast is activated?

  • Oxygen

  • Carbon dioxide

  • Hydrogen

  • Sulphur dioxide

Choose your answer

46 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.......................................

How did you do?

54 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______________________

How did you do?

61 mark

Which ingredient forms a foam when whisked with sugar?

  • Cocoa

  • Egg

  • Fat

  • Flour

Choose your answer

71 mark

Which of the following prevents mayonnaise from separating?

  • Dextrin

  • Gelatine

  • Gluten

  • Lecithin

Choose your answer

8a2 marks

The following questions are about the ingredients and processes used to make:

  • pizza

  • apple pie and custard.

Explain the process of dextrinisation when baking a pizza.

How did you do?

8b4 marks

The apple pie is made using shortcrust pastry.

Explain how the shortening process creates a crumbly texture.

How did you do?

8c6 marks

Explain the stages of gelatinisation when making a starch-based custard.

Include key temperatures in your answer.

How did you do?

8d6 marks

Explain the stages of gelatinisation when making a starch-based custard. Include key temperatures in your answer.

How did you do?

94 marks

Jam making is an example of secondary processing.

A recipe for making plum jam is shown below.

Ingredients

  • 500 g plums

  • 500 g sugar

  • Juice of 1 lemon.

Method

  1. Cut the plums in half and remove the stones.

  2. Put the plums and lemon juice into a large pan. Heat for a few minutes to soften.

  3. Add the sugar and stir until dissolved.

  4. Boil until at setting point.

  5. Pour the hot jam into sterilised jars.

Explain the functional and chemical properties of the ingredients used in the jam-making process.

Plums
Lemon Juice

How did you do?

101 mark

Scrambled eggs will set when heated due to

  • coagulation.

  • dextrinisation.

  • gelatinisation.

  • plasticity.

Choose your answer

111 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

Choose your answer

12a4 marks

Explain the formation and function of gluten when making bread.

How did you do?

12b4 marks

Mayonnaise is an example of an emulsion.

A recipe for mayonnaise is shown below.

Ingredients

  • 1 egg yolk

  • 125 ml oil

  • 1 teaspoon vinegar

Method

  1. Whisk the egg yolk in a bowl.

  2. Gradually add small drops of oil and whisk until combined.

  3. Whisk in the vinegar

Using the recipe, explain the process of emulsification when making mayonnaise.

Diagrams may be used in your answer.

How did you do?

131 mark

A starch based sauce will thicken when heated due to which process?

  • Coagulation

  • Dextrinisation

  • Emulsification

  • Gelatinisation

Choose your answer

141 mark

The ability for a fat to be spread or shaped is known as

  • aeration.

  • emulsification.

  • plasticity.

  • shortening.

Choose your answer

151 mark

Which vegetable is quickly affected by enzymic browning after chopping? [

  • Broccoli

  • Cabbage

  • Carrot

  • Potato

Choose your answer

166 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

How did you do?