Course:FNH200/Projects/2026/Chatime Manager Interview

Interview

Link to interview with manager: https://youtu.be/rcuqsirZeCs

Final Exam Question

During the preparation of bubble tea, tapioca pearls are initially firm but become soft and chewy after being cooked in boiling water. Which food science process primarily contributes to this texture change?

A. Protein denaturation

B. Starch gelatinization

C. Lipid oxidation

D. Maillard browning reaction

Answer: B. Starch gelatinization

Explanation

Starch gelatinization occurs when starch is heated in the presence of water, causing the starch granules to absorb water and swell. This process changes the structure and texture of starch-containing foods, which is why tapioca pearls become softer and develop their characteristic chewy texture when cooked.

Why this Question Should be on the Final Exam

This question tests students’ understanding of a key food-science concept in the course by asking them to apply it to bubble tea, a familiar real-world example popular across Vancouver. It assesses whether students can distinguish starch gelatinization from other processes covered in the course, such as protein denaturation, lipid oxidation, and Maillard browning. Critically, it evaluates both conceptual knowledge and the ability to apply that knowledge to food preparation.