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GCSE Food Technology Exam Questions and Answers (Graded A)
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GCSE Food Technology Exam Questions and Answers
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GCSE Food Technology Exam Questionsand Answers
Name the two types of carbohydrates - Correct Answers -Starches
Sugars
Functions of starch - Correct Answers -Bulking
Thickening
Gelling
What is a bulking agent - Correct Answers -The main ingredient in a food product -
forms the main structure
What is a thickening agent - Correct Answers -E.g Gelatinisation in flour
Process of gelatinisation - Correct Answers -Starch doesn't dissolve in liquid so form a
suspension.
At 60° granules start to absorb liquid
80°C granules have absorbe 5 times their volume of liquid
They burst and release starch into the liquid
Sauce thickens and gelatinisation is complete at 100°C
What is a gelling agent? - Correct Answers -After full gelatinisation the thickened sauce
forms a gel. After cooled the gel solidifies and liquidises after heating again e.g custard
What is a modified starch? - Correct Answers -A starch that has been modified to do
additional functions and to react to different processes.
E.g
Modified starch is used to thicken food when boiled water is added e.g cup a soup
Pre-gelatinised starch is used to thicken instant desserts without heat
What are the 5 types of sugar - Correct Answers -Granulated
Caster
Icing
Demerara
Muscovado
, Properties of granulated sugar - Correct Answers -White medium sized crystals, coarser
than caster sugar. Used in sweetening drinks and added to breakfast cereals
Properties of caster sugar - Correct Answers -Small white crystals that dissolve quickly
Used in baking e.g cakes
Properties of icing sugar - Correct Answers -Fine white powder that dissolves instantly
Used for icings and decor
Properties of Demerara sugar - Correct Answers -Large, light brown crystals,toppings of
puddings e,g creme brûlée
Properties of muscovado sugar - Correct Answers -Dark brown, sticky crystals with a
strong distinct flavour
Used in fruit cakes, gingerbread etc
Purpose of artificial sweeteners - Correct Answers -Low calorie
Need less as its sweeter
To promote dental health e.g sugar free gum
For Heath issues e.g diabetes (type 2)
Functions of sugar - Correct Answers -Sweetens
Preserves food
Bulking agent
Aerates food product (traps air when whisked)
Moistens
Speeds up fermentation of yeast
Adds colour
Stabilises whisked mixtures e.g strengthens meringue
Issues with sugar substitutes - Correct Answers -Bitter aftertaste
Lack of bulk
Different properties than sugar = different result
Reduce shelf life
Functions of eggs - Correct Answers -Thickens through coagulation
Binds dry ingredients together
Sets mixture to hold a structure (coagulate)
Enrich a sauce, adds flavour and nutrition
Adds colour
Acts as a glaze e.g pastries
To coat/enrobe (acts as a glue) e.g breadcrumbs
Emulsifiers
Aerate -traps air when whisked
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