Question 1: Define the term 'gelatinisation' as it relates to starch in cooking.

Answer: Gelatinisation is the process where starch granules absorb water and swell when heated, resulting in a thickened, gel-like texture.

Question 2: Explain how emulsification helps in making mayonnaise. Include the role of an emulsifier.

Answer: Emulsification in mayonnaise involves mixing oil and water-based ingredients using an emulsifier like egg yolk, which stabilizes the mixture by reducing the surface tension between the two immiscible liquids, resulting in a smooth, stable emulsion.

Question 3: Describe how the Maillard reaction contributes to the flavor and color of toasted bread.

Answer: The Maillard reaction occurs when amino acids and reducing sugars react under heat, producing browning and complex flavors that give toasted bread its appealing color and aroma.

Question 4: Draw a diagram to illustrate the process of coagulation in egg proteins during cooking. Label the key stages.

Answer: A correct sketch would show liquid egg white turning from clear to opaque as proteins denature and form a network, with labels indicating 'liquid egg white', 'denaturation', 'protein network formation', and 'solidified coagulum'.

Question 5: Identify one functional property of gluten in bread making and explain its importance.

Answer: Gluten has elasticity and viscoelasticity, which allows the dough to stretch and trap gas bubbles during fermentation, helping the bread to rise and develop a chewy texture.

Question 6: Explain the process of dextrinisation and its effect on the properties of bread crust.

Answer: Dextrinisation occurs when starch is broken down into dextrins through dry heat, resulting in a darker, crispier crust and a slightly sweeter flavor due to the formation of new compounds.

Question 7: Describe how the functional property of plasticity is important in pastry making.

Answer: Plasticity allows the pastry dough to be easily rolled out and shaped without cracking, maintaining its structure while being flexible enough to work with.

Question 8: Sketch a flowchart showing the steps involved in the gelation process of pectin in making jam. Label the stages clearly.

Answer: A correct flowchart would include stages: 'Adding pectin to fruit', 'Heating with sugar and acid', 'Pectin molecules form a gel network as temperature rises', 'Cooling solidifies the gel', with labels for each step.

Question 9: What is the importance of foaming in the preparation of sponge cakes? Describe the effect it has on the final product.

Answer: Foaming incorporates air into the batter, creating a light and airy texture in the sponge cake. The trapped air expands during baking, helping the cake rise and resulting in a soft, fluffy crumb.

Question 10: Identify two functional properties of fats in baking and explain how they influence the texture of baked goods.

Answer: Fats provide shortening, which tenderizes baked products by coating gluten strands, resulting in a softer texture. They also contribute to flakiness in pastries by creating layers when they melt during baking.