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

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

Question 2: Describe how emulsification works in creating a stable mayonnaise.

Answer: Emulsification involves mixing two immiscible liquids, such as oil and water, with the help of an emulsifier like egg yolk. The emulsifier stabilizes the mixture by surrounding the oil droplets, preventing separation.

Question 3: Explain the role of gluten in bread making.

Answer: Gluten provides elasticity and structure to bread dough, trapping gases produced during fermentation, which helps the bread rise and gives it a chewy texture.

Question 4: Identify two functional properties of sugar in baking and explain their effects.

Answer: Sugar acts as a tenderizer by inhibiting gluten formation, making baked goods softer. It also contributes to browning through caramelisation and Maillard reactions, giving baked items a desirable colour and flavour.

Question 5: Draw a labelled diagram showing the process of coagulation in eggs during cooking.

Answer: A correct sketch would show an egg white and yolk turning from liquid to solid as heat causes the proteins to denature and form a network, resulting in a firm texture.

Question 6: Describe how whipping cream changes when it is aerated, including the effect on its texture.

Answer: Whipping incorporates air into the cream, increasing its volume and creating a light, fluffy texture. The air bubbles trapped in the cream give it a soft, stable foam.

Question 7: Explain the importance of enzymes in food processing, giving an example of an enzyme and its function.

Answer: Enzymes catalyse specific biochemical reactions in food processing. For example, amylase breaks down starches into sugars during brewing, aiding fermentation.

Question 8: Sketch a simple diagram illustrating the process of denaturation of proteins in cooking.

Answer: A correct sketch would depict a protein molecule with its folded structure uncoiling and losing its original shape due to heat or acid, resulting in a change in texture.

Question 9: Outline the effect of heat on the functional property of caramelisation in sugar.

Answer: Heating sugar causes caramelisation, where the sugar molecules break down and form new compounds, resulting in a brown colour and rich flavour.

Question 10: Summarise the difference between foaming and aeration in food science.

Answer: Foaming involves trapping air or gas in a liquid or semi-solid to create a foam with a stable structure, such as whipped egg whites. Aeration involves incorporating air into a mixture to increase volume, as in bread dough, but may not necessarily form a foam.