Food commodities
What's covered
Key facts
Brown rice takes longer to cook than white rice because the bran layer slows water absorption.
Butter is solid at room temperature because it is mostly saturated milk fat.
Almond milk is naturally very low in protein and is not a like-for-like protein replacement for cow's milk.
Blanching destroys the enzymes that would otherwise turn vegetables brown and lose colour/vitamins during freezing.
Butter and lard are the food group highest in saturated fat.
The white of an egg is called albumen.
Yoghurt is produced when bacteria ferment the milk sugar (lactose).
Beans on toast supplies all essential amino acids because the cereal and pulse complement each other.
Gluten is the wheat protein that forms a stretchy network when kneaded with water.
Caramelisation is the browning of sugars by heat alone, without protein.
Sample questions
A taste of the 108 questions in this topic — answers marked. Sign up to practise the full set with spaced repetition.
Which flour has the highest gluten content?
- •plain cornflour
- •plain flour
- •self-raising flour
- ✓strong bread flour
Which fat is solid at room temperature?
- ✓butter
- •olive oil
- •rapeseed
- •sunflower
Which of these is a plant-based alternative to cow's milk?
- •Buttermilk
- •Goat's milk
- ✓Oat milk
- •Whole milk
Why should fresh leafy vegetables be cooked briefly?
- •to add fibre
- •to add water
- •to break down protein
- ✓to keep more vitamin C
Which food group is the main source of carbohydrate in the UK diet?
- ✓Bread, rice, pasta and potatoes
- •Dairy and dairy alternatives
- •Meat, fish, poultry and eggs
- •Oils and spreads
Why do tougher cuts of meat need slow, moist cooking?
- •to add extra flavour to the meat
- ✓to break down connective tissue
- •to evaporate the water in the meat
- •to render the fat out of the meat
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