Question : Which among the following is a cooking procedure in which the sugar in the food gets oxidised, turning into a brown colour?
Option 1: Filtration
Option 2: Caramelisation
Option 3: Emulsification
Option 4: Bromination
New: SSC MTS Tier 1 Answer key 2024 out
Don't Miss: Month-wise Current Affairs | Upcoming Government Exams
New: Unlock 10% OFF on PTE Academic. Use Code: 'C360SPL10'
Correct Answer: Caramelisation
Solution : The correct answer is Caramelisation.
The process of heating sugars or carbohydrates is called caramelisation. Food should change for the better as it gets hot enough because it forms new compounds and browns. Two non-enzymatic browning processes that take place in food include caramelisation and the Maillard reaction.
Application | Cutoff | Selection Process | Preparation Tips | Eligibility | Exam Pattern | Admit Card
Question : The process by which two immiscible liquids get mixed while one disperses as small droplets within the other is known as ______.
Option 1: separation
Option 2: emulsification
Option 3: caramelisation
Option 4: filtration
Question : Starch in potatoes reacts with _____, turning to a blue colour.
Option 1: fluorine
Option 2: bromine
Option 3: iodine
Option 4: chlorine
Question : which of the following is correct about Insulin?
Option 1: increases blood sugar
Option 2: decreases blood sugar
Option 3: constricts blood vessels
Option 4: stimulates lactation
Question : A potato tuber has been cut into two halves. A few drops of iodine solution are placed on the cut surface of one of the halves. What colour change will be noticed?
Option 1: From brown to blue-black
Option 2: From brown to orange-red
Option 3: From blue to pink
Option 4: From pink to blue-green
Question : Vinegar used in cooking contains which of the following compounds?
Option 1: Methanol
Option 2: Sodium sulphate
Option 3: Ammonia
Option 4: Acetic acid
Regular exam updates, QnA, Predictors, College Applications & E-books now on your Mobile