Reactions in Food during Preparation and Cooking: Practice Questions

Which of the following describes the irreversible change occurring when liquid egg white sets into an opaque solid during heating?

Which of the following pairs of components is essential for Maillard browning to occur during dry-heat cooking of foods such as roasted chicken?

During the preparation of bread dough, kneading promotes gluten development. Which of the following best describes the biochemical process occurring during this stage?

What is the scientific term used to describe the browning reaction that occurs when table sugar is heated strongly in the absence of water or amino acids?

When preparing a white sauce (roux-based), the mixture of starch, butter, and milk thickens upon heating. Which sequence correctly outlines the stages of gelatinisation?

Name the non-enzymatic browning reaction that occurs when food containing both reducing sugars and amino acids is exposed to dry heat.

State the primary mode of heat transfer involved when boiling potatoes in water, and briefly explain how heat is transferred through the liquid.

Describe the scientific process of gelatinisation when a starch-liquid mixture is heated from room temperature to boiling point, stating the specific physical changes that occur in the starch granules.

A student prepares a standard white sauce by heating a mixture of wheat flour, butter, and milk, and also bakes plain bread slices in a dry oven to make croutons.

(a) State the scientific term for the process that causes the white sauce to thicken upon heating.

(b) Describe the physical changes that the starch granules undergo during the thickening of the white sauce.

(c) State the scientific term for the browning reaction that occurs on the surface of the dry-heated bread when making croutons.

(d) State the main type of heat transfer involved when liquid milk circulates within the saucepan during the heating of the sauce.