Blanching Flashcards
Is blanching a preservation technique?
No
what is blanching?
where food is heated to a preset temperature held there for a set period of time then rapidly cooled
What is an enzyme?
Biological catalyst
what is saturated steam?
steam produced in the presence of liquid water
what is an IQB?
Individual quick blancher
what does an individual quick blancher do?
heats a thin layer of substance to a high temperature to reduce contamination. A deep layer is then held at this temperature to inactivate enzymes.It is then rapidly cooled
Enzymic browning can be stopped by?
placing precut food in brine
which blanching method has a higher capital cost?
by steam
Does cooling with water increase yield?
yes
why does cooling with air reduce weight?
evaporation
Does freezing destroy enzymes?
No just slows the reaction
why are French fries blanched in oil before freezing?
preserve the flavour and increases the temperature that they can be cooked at giving them a better yield
