carbohydrates

Question 1

explain gelatinisation and one culinary example

Answer 1

when starch is combined with liquid and heated to 55C - 70C the grains swell, burst and absorb the liquid aroundd them, increasing the viscosity.
culinary application - moist heat - roux sauce dry heat - popcorn

Question 2

explain Maillard reaction

Answer 2

non ezymic browning of food due to a reaction between certain amino acids and sugars under dry heat. it produces an attractive brown colour and a crust with an appetising flavour

Question 3

digestion of carbohydrates

Answer 3

secretion - pancreatic juice
enzyme - amylase
substrate - starch
product - maltose

Question 4

name three properties of sugar and sate on culinary use of each

Answer 4

assists aeration - meringues
maillard action - toast
caramelisation - caramel squares

Question 5

chemical formula of monosaccharides and example

Answer 5

C6H22O6 - glucose

Question 6

chemical formula of disaccharides and example

Answer 6

C12H22O11 - maltose

Question 7

chemical formula of polysaccharides and example

Answer 7

(C6H10O5)n - starch

Question 8

digestion of carbohydrates (2)

Answer 8

organ - small intestine
enzyme - maltase
substrate - maltose
profit - glucose

Question 9

classify carbohydrates with reference to each class give - the chemical formula, examples, food source (mono)

Answer 9

-one single sugar unit
-examples - glucose, fructose, galactose
-food sources - fruit, honey, digested milk

Question 10

classify carbohydrates with reference to each class give - the chemical formula, examples, food source (dia)

Answer 10

-two sugar units
-examples - maltose, sucrose, lactose
-food sources - barley, table sugar, milk

Question 11

classify carbohydrates with reference to each class give - the chemical formula, examples, food source (poly)

Answer 11

-three or more sugar units
-examples - starch, pectin, glycogen
-food sources - cereals, fruit, meat

Question 12

explain three p[rotperies of sugar and the related culinary use of each (caramelisation)

Answer 12

on heating, sugar melts and caramelises. this occurs over ten gradual stages between 104C and 177C. caramelisation normally occurs at 160*C, resulting in an attractive brown colour and a sweet taste.
culinary application - caramel squares

Question 13

explain three protperies of sugar and the related culinary use of each (crystallisation)

Answer 13

when liquid has dissolved as much sugar as it can, it is saturated. if more sugar is added, crystals of sugar form in the solution and solidify when cooled
-culinary application - fudge

Question 14

explain three p[rotperies of sugar and the related culinary use of each ( mallard reaction)

Answer 14

non enzymic browning of food due to a reaction between certain amino acids and sugars under dry heat. it process an attractive brown colour and a crust with an appetising flavour
culinary application - toast

Question 15

explain dextrinisation

Answer 15

when dry heat is added to starch based foods, short chained polysaccharides called dextrins are formed. this causes a colour change pn the surface of the food, resulting in an attractive brown appearance e.g. toast