Cooking methods and food science

Question 1 of 10

The Maillard reaction in roasting meat involves

Question 2 of 10

Cooking food gently in liquid just below boiling point is

Question 3 of 10

Gelatinisation occurs when starch is heated with

Question 4 of 10

The raising agent in bread dough is

Question 5 of 10

Cooking food in an oven by dry heat is

Question 6 of 10

Egg white sets on heating because of

Question 7 of 10

Steaming is a good method of cooking because

Question 8 of 10

Cooking food in hot fat or oil is

Question 9 of 10

The setting of egg white when heated is called

Question 10 of 10

The setting of protein when heated, as in a boiled egg, is called