Question 1: Explain the term 'functional property' in relation to food ingredients and give two examples of such properties.

Answer: A functional property refers to the characteristic of an ingredient that affects the texture, appearance, or behavior of a food during processing or cooking. Examples include thickening (as in starch), binding (as in eggs), or aeration (as in egg whites).

Question 2: Describe how the functional property of gelatinisation affects the texture of a thickened sauce.

Answer: Gelatinisation occurs when starch granules absorb water and swell upon heating, thickening the sauce and giving it a smooth, viscous texture.

Question 3: Identify which functional property is primarily responsible for providing structure in bread dough, and explain how it works.

Answer: The functional property is gluten formation. Gluten proteins develop a network when flour is mixed with water and kneaded, trapping gases and giving bread its structure and elasticity.

Question 4: Describe the process of coagulation in eggs and its effect on the texture of a cooked egg dish.

Answer: Coagulation occurs when proteins in eggs denature and form a solid network upon heating, transforming a runny mixture into a firm, cohesive texture such as in scrambled eggs or quiches.

Question 5: Explain how emulsification works and give an example of a food product where this functional property is important.

Answer: Emulsification involves dispersing one liquid into another immiscible liquid, like oil into water, with the help of an emulsifier. An example is mayonnaise, where egg yolk acts as an emulsifier to stabilize the oil and water mixture.

Question 6: Draw a simple diagram to illustrate the process of aeration in a sponge cake batter. Label the key parts of the diagram.

Answer: A correct sketch would show batter with air bubbles dispersed throughout, with labels indicating the air pockets, the batter matrix, and the mixing process that introduces air.

Question 7: Discuss how the functional property of plasticity is important in the handling of pastry dough.

Answer: Plasticity allows the dough to be shaped and rolled without cracking, enabling it to hold its shape during baking and resulting in a desirable pastry texture.

Question 8: What is the role of sugar in controlling the crystallisation process in confectionery? Provide an example.

Answer: Sugar controls crystallisation by interfering with the formation of large sugar crystals, resulting in a smooth texture. An example is fudge, where controlled crystallisation produces a creamy consistency.

Question 9: Sketch a flowchart showing the steps involved in the heat-induced coagulation of milk proteins during cheese production.

Answer: A flowchart should include steps: Milk heating → Addition of coagulating enzyme or acid → Proteins denature and form curds → Curds are separated and pressed → Cheese is processed further.

Question 10: Explain why understanding the functional properties of ingredients is important in developing new recipes or food products.

Answer: Understanding functional properties helps in selecting ingredients that will produce desired textures, consistencies, and stability, ensuring the final product meets quality standards and customer expectations.