2) Food Science Flashcards
Name three methods of heat transfer
Conduction. Convection. Radiation.
Give 2 reasons why food is cooked.
Increase flavour. Make it easier to chew and digest. Destroy harmful bacteria.
When heat travels through water and air this is an example of which method of heat transfer>
Convection
Heat rays directly warming and cooking food is an example of which method of heat transfer?
Radiation
Heat travelling through solid materials (metal and food) is an example of what method of heat transfer?
Conduction
What method of cooking involves part cooking food in boiling water for a very short time before quickly placing into cold water and ice?
Blanching
Give an example of a method of cooking that uses water.
Boiling. Blanching. Poaching. Simmering. Steaming.
Give an example of a method of cooking that uses ‘dry’ heat.
BBQ. Chargrilling. Dry-frying. Grilling.
Give an example of a method of cooking that uses fat.
Shallow frying. Stir-frying. Deep-fat frying.
Explain the term ‘protein denaturation’
When the structure of the amino acids changes.
Explain the term ‘coagulation’
When a protein sets. It is a form of denaturation.
What is ‘enzymic browning’?
When enzymes in fruit and vegetables react with air (oxidation).
What does the term ‘dextrinization’ mean?
When the starch in food breaks down due to dry heat.
What does the term ‘caramelisation’ mean?
The browning of sugars caused by heat.
What is ‘shortening’?
A fat that causes a short crumbly texture - example: shortcrust pastry.
What does the term ‘plasticity’ mean?
The ability of fat to change properties over a range of temperatures.
What is an ‘emulsion’?
A mixture of liquids that do not normally mix (water and oil).
Name a gas that is used as a raising agent.
Steam. Air. Gas.
What are the three categories of raising agents?
Biological. Chemical. Mechanical.
What is the technical term used when yeast produces carbon dioxide?
Fermentation.
Give an example of a mechanical raising agent.
Whisking. Beating. Folding. Sieving. Creaming. Rubbing In.
Give an example of a chemical raising agent.
Baking Powder. Bicarbonate of Soda.
Give an example of a bioloigcal raising agent.
Yeast.
Give an example of a food product that can be made with the use of steam.
Choux pastry. Yorkshire Pudding. Chocolate Éclair.
Bicarbonate of soda and what other ingredients is used to make baking powder?
Cream of tartar.
Give two conditions that yeast needs to work effectively.
Warmth. Moisture. Time. pH. Food.
