Question

Which food component becomes rubbery and chewy on excessive heat?

• A. Carbohydrates
• B. Protein
• C. Fats
• D. Minerals

Hint:

Overcooking proteins causes them to become tough and rubbery. To avoid this, cook proteins to the appropriate temperature for tenderness.

Answer 1

The Correct Option is B

Step 1: Understanding food components. 
When proteins are exposed to excessive heat, they undergo denaturation, which can cause them to become tough, rubbery, and chewy. This is common with meats, eggs, and certain dairy products when overcooked.

Step 2: Analysis of the options. 
(A) Carbohydrates: Incorrect. Carbohydrates generally become softer or break down into sugars with heat, but they don't become rubbery and chewy. 
(B) Protein: Correct. Excessive heat causes proteins to lose their structure and become rubbery and chewy, as seen in overcooked meats.
(C) Fats: Incorrect. Fats do not become rubbery or chewy when heated; they tend to melt and break down.
(D) Minerals: Incorrect. Minerals are not affected by heat in the same way proteins are. 

Step 3: Conclusion. 
Excessive heat causes proteins to become rubbery and chewy, making (B) Protein the correct answer. 

Final Answer: Protein.