Question 1: Define the term 'gelatinisation' and explain its significance in cooking starchy foods such as pasta or rice.

Answer: Gelatinisation is the process where starch granules absorb water and swell upon heating, leading to thickening of the mixture. It is significant because it helps give foods like pasta and rice their soft, cooked texture.

Question 2: Describe how the functional property of emulsification works in a vinaigrette dressing. Include the role of an emulsifier.

Answer: Emulsification is the process of combining two immiscible liquids, such as oil and vinegar. An emulsifier, like lecithin, stabilizes the mixture by reducing surface tension, allowing the oil and vinegar to stay blended in a stable emulsion.

Question 3: Explain the difference between denaturation and coagulation of proteins during cooking.

Answer: Denaturation is the process where the structure of a protein unfolds due to heat, acid, or agitation. Coagulation is the subsequent process where these unfolded proteins bond together, forming a solid or semi-solid mass, such as when eggs turn firm during cooking.

Question 4: Identify which functional property is primarily responsible for the thickening of custard and describe how it works.

Answer: Gel formation; when eggs are heated, proteins coagulate and form a network that thickens the custard.

Question 5: Draw a simple diagram showing the process of starch granules swelling during gelatinisation. Label the key parts of your diagram.

Answer: A large circle representing a starch granule, with arrows indicating water molecules entering the granule, causing it to swell and increase in size. Labels should include 'starch granule', 'water molecules', and 'swelling'.

Question 6: Describe how the functional property of plasticity is important in bread making.

Answer: Plasticity allows the dough to be kneaded and shaped without tearing, enabling the development of gluten structure which traps gases and gives bread its shape and texture.

Question 7: Explain how heat affects the functional property of caramelisation in sugar.

Answer: Heating sugar causes caramelisation, where the sugar molecules break down and recombine, producing caramel's characteristic colour and flavor.

Question 8: Sketch a flow diagram illustrating the process of coagulation in egg proteins during cooking. Include key stages.

Answer: A sequence starting with raw egg (liquid state), then heating (shown by a heat source), leading to the formation of a solid or semi-solid mass (cooked egg). Labels should include 'raw egg', 'heat applied', 'protein denaturation', and 'coagulated egg'.

Question 9: What is the role of pectin in jam setting? Describe the process briefly.

Answer: Pectin acts as a gelling agent. When heated with sugar and acid, pectin forms a network that traps water, creating a gel that sets the jam.

Question 10: Identify the functional property responsible for bread rising during baking and explain the process.

Answer: Gas retention and expansion; during baking, yeast ferments sugars producing carbon dioxide, which causes the dough to rise by creating bubbles trapped in the gluten network.