Michelle Glaznieks and Mark Zarzour
EDFD270, Semester 1 2014
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I scream, you scream, we all scream for...
Sugar-coating the facts
pH is our pHriend
When worlds colloid
Golden brown: The Maillard reaction
Baked goods of Earth, rise up!
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Please complete these questions
Sugar-coating the facts quiz
Name
*
First
Last
Which form of sugar is most commonly used in domestic cookery?
*
lactose
glucose
fructose
sucrose
How does sugar affect gluten formation in breads
*
it allows yeast to ferment
it dissolves the proteins in the flour
by inverting into glucose and fructose
it absorbs water & slows gluten development
Why are colourings and flavourings added to the plastic mass of molten sugar only once it has stopped being heated?
*
they affect the heating and crystallise the mix
they would evaporate
they would lose their effectiveness with heat
they could stain the saucepan
Outline one potential safety hazard that could arise when cooking with sugar. How could this hazard be reduced or avoided?
*
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