GCSE Food Preparation and Nutrition Keywords Exam with Questions and
Answers
- ✔✔✔-
- ✔✔✔-When fat coats the flour particles preventing absorption of water resulting in a crumbly
texture.
Aeration - ✔✔✔-When air is trapped in a mixture.
Amino Acids - ✔✔✔-Small units that form the chains in protein.
Antibacterial - ✔✔✔-Substance that will usually kill bacteria.
Aseptic Packaging - ✔✔✔-Preserves foods without using preservatives or chilling.
Caramelisation - ✔✔✔-Process of changing the colour of sugar from white to brown when
heated.
Coagulation - ✔✔✔-When eggs are heated they change colour and become firm-set.
Colloidal Structure - ✔✔✔-When two substances are mixed together.
Cross Contamination - ✔✔✔-The transfer of food spoilage/poisoning from one food to another.
Curdling - ✔✔✔-Fat separates from the sugar and eggs when the egg is added.
Dextrinisation - ✔✔✔-When starch converts into a sugar.
Answers
- ✔✔✔-
- ✔✔✔-When fat coats the flour particles preventing absorption of water resulting in a crumbly
texture.
Aeration - ✔✔✔-When air is trapped in a mixture.
Amino Acids - ✔✔✔-Small units that form the chains in protein.
Antibacterial - ✔✔✔-Substance that will usually kill bacteria.
Aseptic Packaging - ✔✔✔-Preserves foods without using preservatives or chilling.
Caramelisation - ✔✔✔-Process of changing the colour of sugar from white to brown when
heated.
Coagulation - ✔✔✔-When eggs are heated they change colour and become firm-set.
Colloidal Structure - ✔✔✔-When two substances are mixed together.
Cross Contamination - ✔✔✔-The transfer of food spoilage/poisoning from one food to another.
Curdling - ✔✔✔-Fat separates from the sugar and eggs when the egg is added.
Dextrinisation - ✔✔✔-When starch converts into a sugar.
