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F&N GCSE > Booklet Test 3 > Flashcards

Booklet Test 3 Flashcards

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1
Q

Name 5 reasons why food is cooked

A
  1. To destroy harmful bacteria
  2. To develop flavour
  3. To make food easier to bite/chew
  4. To make foods more attractive
  5. To change the texture
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2
Q

What is the definition of cooking.

A

The transfer of energy from a heat source to a food.

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3
Q

What is conduction.

A

The movement of heat from one item to another through direct contact. Eg Flame of a gas ring touches the bottom of a pan, heat is therefore conducted to a pan.

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4
Q

Which is a better heat conductor, water or air?

A

Water

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5
Q

Which metals are the best conductors?

A

Copper and aluminium

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6
Q

Is conduction a slow or fast method of heat transfer?

A

Relatively slow because there needs to be physical conduct to transfer energy from one molecule to adjacent molecules.

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7
Q

What are some methods of cooking which use conduction:

A

Boiling, stir frying, frying, baking, roasting

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8
Q

What is convection?

A

The transfer of heat through a fluid (liquid or gas)

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9
Q

What is natural convection?

A

Warm liquids and gases rise whilst cooler ones fall.

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10
Q

What is mechanical convection?

A

Relies on fans stirring to circulate heat more quickly and evenly.

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11
Q

What are some methods of cooking that uses convection?

A

Boiling, steaming, poaching, simmering, stewing, deep frying.

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12
Q

What is radiation?

A

Doesn’t require physical contact between the heat source and the food being cooked. Instead energy is transferred through waves of heat or light hitting the food.

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13
Q

What is infrared cooking?

A

Uses an electrical or ceramic element which is heated to such a high temperature that is gives off waves of radiant heat that cooks the food.

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14
Q

What are two common methods of infrared cooking?

A

Toaster or glowing coals of a BBQ.

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15
Q

What is microwave cooking?

A

Radiation generated by the oven which penetrates the food. Microwave cooking is much faster because the energy penetrates the food deeply. All water molecules in motion at the same time.

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16
Q

Microwave doesn’t … and gives meat a … …

A

Brown food, mushy texture

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17
Q

Methods of cooking which use radiation:

A

Microwave, toasting, BBQ, blow torch.

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18
Q

What are some advantages of microwave use?

A
  1. Don’t need preheating
  2. No wasted energy
  3. Energy efficient, low cost
  4. Cook foods quicker then oven
  5. Ideal for reheating food
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19
Q

What are some disadvantages of using a microwave?

A
  1. Can heat food unevenly so hot and cold spots
  2. Doesn’t brown or crisp like conventional ovens
  3. Not all types of containers can go in a microwave eg metal
    4, Microwave is quite small
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20
Q

What is induction cooking?

A

Uses a special induction coil placed below the stoves top surface in combination with specially designed cookware made of cast iron or magnetic stainless steel. Coil generates a magnetic current so that the cookware is heated rapidly with magnetic friction. Heat energy is transferred from the cookware to the food by conduction.

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21
Q

Why is a wooden spoon used to stir things on the hob not a metal one?

A

Wood is an insulator.

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22
Q

What are two good insulators of heat?

A

Wood, rubber.

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23
Q

Give examples of dry heat cooking methods (use air or fat)

A

Grilling, roasting, baking, sautéing, pan frying, deep frying.

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24
Q

Dry heat cooking methods result in a …

A

Rich flavour caused by browning

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25
Q

Give examples of moist heat cooking methods (water or steam)

A

Poaching, steaming, simmering, boiling

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26
Q

Moist heat cooking methods…

A

Emphasise natural flavours of food

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27
Q

Sautéing uses minimal …

A

Fat

28
Q

Why is grilling healthy?

A

Fat drains out of food

29
Q

Why is stir frying known as very healthy?

A
  • Retains more nutrients rather than boiling
  • Don’t need much oil
30
Q

If food is cooked in fat what nutritional impact does it have?

A

Higher calories

31
Q

If food is cooked in liquid what nutritional impact does it have?

A

Lose vitamins B and C (water soluble)

32
Q

Effect of cooking on protein

A

Not affected

33
Q

Effect of cooking on carbohydrates

A

Fibre (NSP) is softened, especially when cooked in moist methods. Starch may be reduced when cooked in water as it dissolves into the liquid.

34
Q

Effect of cooking on fat?

A

If grilled the fat will drain out of the food.
If cooked in fat then fat and calorie content increase

35
Q

Effect of cooking on vitamin A

A

Not affected unless deep fried due to very high temperature

36
Q

Affect of cooking on vitamin D

A

Not affected and doesn’t dissolve in water

37
Q

Affect of cooking on vitamin E

A

Not affected

38
Q

Affect of cooking on vitamin K

A

Not affected

39
Q

Affect of cooking on Vitamin B1 Thiamin

A

Water soluble, very easily destroyed in water. Cooking liquid should be used for gravy

40
Q

Affect of cooking on vitamin B2 Riboflavin

A

Water soluble. Destroyed by heat or if an alkali is present (bicarbonate of soda)

41
Q

Affect of cooking on vitamin B3 Niacin

A

Water soluble, easily destroyed in water. Cooking liquid should be used for gravy. Most heat resistant group B vitamin.

42
Q

Affect of cooking on vitamin B9 folate/folic acid.

A

Resistant to heat unless reheated or kept warm for a long time.

43
Q

Affect of cooking on vitamin B12 cobalamin.

A

Water soluble

44
Q

Affect of cooking on vitamin C ascorbic acid.

A

Water soluble. Cooking liquid should be used for gravy. Destroyed by moist and dry heat.

45
Q

Affect of cooking on minerals

A

Not affected.

46
Q

Carbohydrates (starches) thicken sauces because

A

They gelatinise when wet heat is applied (starch forms a suspension, it swells at 60C, breaks open and thickens the mixture at 80C, full gelatinisation complete at 100C.

47
Q

Carbohydrates (starches) brown because

A

Dextrin is es when dry heat is applied

48
Q

In moist heat sugar will …. At 154C sugar starts to change …, … The longer it’s heated the … the caramel

A

Melt/dissolve, colour, caramelise. Darker

49
Q

Shortening is

A

When rubbed in fat, coats grains of flour which gives a waterproof coating, preventing the gluten developing so the product is short and crumbly..

50
Q

What is aeration?

A

When creamed with sugar, air is trapped which expands.

51
Q

What is plasticity? (Talk about sat and unsat fat)

A

The ability to be shaped and spread with light pressure due to melting temperatures. Sat fats are solid at room temp and have low plasticity. Unsaturated fats are less solid and have a higher plasticity.

52
Q

What is emulsion?

A

A mixture of oil and water, usually with an emulsifier to prevent separation. Eg oil in water (milk) or water in oil (butter)

53
Q

What is protein denaturation?

A

When protein foods are heated, whisked or have acid applied, the chemical structure changes.

54
Q

What is protein coagulation?

A

Proteins coagulate (set) when heated in dry moist methods, if over heated they become tough/difficult to digest.

55
Q

What is foaming?

A

Air is trapped inside liquid

56
Q

What is gluten formation?

A

Gliadin and glutenin, flour contains these two proteins, when kneaded with water it forms gluten. Bread needs strong bread flour to provide a stretchy dough. Plain flour has less protein therefore gives a more crumbly and short texture.

57
Q

Define enzymatic browning?

A

Oxidation reaction of enzymes in f&v causing browning.

58
Q

Why does enzymatic browning occur?

A

Cells exposed to oxygen with react with the enzyme polyphenoloxidase to create melanin, a brown colour.

59
Q

What is a physical raising agent?

A

Air is incorporated into mixtures by various mechanical methods eg sieving, creaming, whisking, folding, rubbing in

60
Q

What is the chemical used in a chemical raising agent and what does it do?

A

Baking powder or self raising flour, produces carbon dioxide

61
Q

Explain steam as a raising agent

A

If liquid is present in a mixture, when it is heated it will convert to steam and therefore rise. Recipes which rely solely on steam need high oven temperatures and a high proportion of liquid.

62
Q

Explain biological raising agents

A

Yeast, a living organism in the correct conditions will ferment and give off CO2. It can be used to make bread based products.

63
Q

What do you do to make a scone?

A

Rub in the butter and flour.

64
Q

What is a technique used in lemon meringue

A

Thickens because of the gelatinisation.

65
Q

What is a technique used in the pastry for quiche?

A

Shortening, the fat being rubbed coats grains of flour, giving it a waterproof coating, this prevents gluten developing.

F&N GCSE (7 decks)

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