WACE ATAR Food Science And Technology Practice Questions - WACE Year 12 ATAR Food Science And Technology Examination Exam

Which of the following culinary processes demonstrates protein coagulation?

Egg white changing from a transparent liquid to an opaque, firm solid gel during boiling Sucrose melting at 160°C to form a golden brown syrup Flour browning under dry heat in an oven during toast production Vegetable oil mixing with vinegar in the presence of mustard to form a temporary salad dressing

Correct Answer:

Egg white changing from a transparent liquid to an opaque, firm solid gel during boiling

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