Question 1: Define the term 'gelatinisation' as it relates to starch when heated in cooking. Explain its effect on the texture of a sauce.

Answer: Gelatinisation is the process where starch granules swell and absorb water upon heating, resulting in thickening of the sauce and a more viscous texture.

Question 2: Describe how the functional property of emulsification helps in making mayonnaise. Include the role of the emulsifier.

Answer: Emulsification allows oil and water to mix by stabilizing the mixture with an emulsifier, such as egg yolk, which contains lecithin. This creates a stable, thick mayonnaise.

Question 3: Explain the difference between foaming and aeration in food preparation. Provide an example of a food product that relies on each property.

Answer: Foaming involves trapping air in a liquid or semi-solid to create a foam, such as in meringue. Aeration involves incorporating air into a mixture to increase volume, like in sponge cake batter.

Question 4: Identify two functional properties that are important in bread making and explain their roles.

Answer: Elasticity allows the dough to stretch without tearing, helping it to rise. Fermentation produces carbon dioxide, which causes the dough to rise and develop texture.

Question 5: Describe what happens during the process of coagulation in egg proteins during cooking. How does it affect the texture of a boiled egg?

Answer: Coagulation involves egg proteins denaturing and forming a solid network when heated, turning the runny egg white into a firm, solid texture.

Question 6: Draw a simple sketch of a protein molecule and label the parts involved in denaturation during cooking.

Answer: A correct sketch should show a protein chain with coil and fold structures before heating, and a more unfolded, linear structure after denaturation, with labels indicating 'coil', 'fold', and 'denatured protein'.

Question 7: Explain how the property of caramelisation changes the flavour and colour of sugar when heated.

Answer: Caramelisation involves the thermal decomposition of sugar molecules, producing brown pigments and a rich, sweet, nutty flavour.

Question 8: Discuss the importance of water absorption in the baking of cakes. How does this property influence the final product?

Answer: Water absorption helps develop gluten and hydrate starch, contributing to the cake's structure, moisture, and tenderness.

Question 9: Sketch a diagram demonstrating how heat causes starch granules to swell and thicken a sauce. Label the key processes involved.

Answer: A correct sketch should show starch granules absorbing water and swelling during heating, with labels for 'gelatinisation', 'swelling', and 'thickening'.

Question 10: Explain the functional property of enzymes in food processing, providing an example of their use.

Answer: Enzymes catalyse specific chemical reactions, such as amylase breaking down starch into sugars during bread fermentation, aiding in dough rising and flavour development.