Chapter 13- reaction of food during preparation and cooking Flashcards
define gelatinization
gelatinisation occurs when starch granules which consists of amylose and amylopectin are heated in the presence of water. The starch granules absorb water and swell. They eventually rupture upon further heating and resulting in a thick consistency.
Gelatinisation softens the hard textures of the starchy food like rice
what are reactions in carbohydrate rich food
gelanitisation, dextrinization
what are reaction in protein rich food
caramelisation, Maillard browning, denaturation, foaming , coagulation, gluten development,
define dextrinization
when dry heat is applied to starch at high temperatures, dextrinisation occurs, the long-chain starch molecule are broken down into shorter-chain dextrins, causing Toasty and nutty flavours. Browning caused by dextrinization can be seen in the surface of the baked food
define caramelisation
caramelisation involved simple sugars,. Caramelisation happens when sugar becomes brown after it is heated to high temperatures (above 160). During which sugar becomes a thick light brown syrup, slowly changing dark brown. Caramelisation also contributes to a caramel flavour that is sweet, bitter and nutty.
define Maillard browning
Maillard browning is a rection between sugars and protein at high temperatures. brown substances that form during Maillard browning create aromatic molecules and a roasted flavour
define denaturation
define foaming
define coagulation
define gluten development
what are reaction in food rich in fat
shortening, emulsion , melting point, smoke point.
define shortening
define emulsion
what are the two types of emulsion
oil in water emulsion
water in oil emulsion
define melting point
define smoke point
define enzymatic browning
5 ways to reduce enzymatic browning
= soak cut fruit pieces in lemon juice , to inactivates the enzymes
= keep the fruit in chiller in a cling wrap to reduce exposure to oxygen
= pack cut fruits in vacuum sealed bags to reduce contact with oxygen
= coat fruits with sugar syrup and salt water to kill the bacteria
= cut the fruits or vegetables just before cooking
example of a cake made with creaming method and what do you cream together
example of a cake made through whisking methods and what do you whisk together
use of flour in cakes
define raising agents
use of chemical raising agents
use of physical raising agents
6 reasons why sugar is added to cakes
uses of eggs in cakes
uses of fats in cakes
uses of liquids in cakes and what are the liquids
first three steps of making shortcrust pastry with reasons
next two steps of making shortcrust pastry with reasons
what types of cakes are coked with whisking methods
fist two steps of making a cake through creaming methods with reasons
next two steps of making a cake with creaming method with reasons
what is curdling
what cakes are made with whisking methods
first two steps to making a cake with whisking method with reasons
next two steps to making a cake with whisking method with reasons
what causes a cracked cake
setting the oven temperature too high
what causes a sunken cake
= adding too much baking powder to the cake mixture
= adding too much liquid to the cake mixture
what causes a cake with uneven air cells
incorporating too much air into the cake mixture
what causes a cake with dense and close texture
=adding too much flour
= setting the oven temperature too low
= incorporating too little air in the mixture
examples of food made with shortening method and whisking and creaming method
what are the amin raisin agents in shortcrust pastry, whisking and creaming method
what is the flour to fat ratio in rubbing in and creaming method
creaming, whisking and shortening method can produce what types of biscuits
what is the difference between biscuits and cakes
what causes a wet ad sticky biscuit dough
adding too much liquid to the biscuit mixture
what causes a hard and dry biscuit
=adding too much flour to the biscuit mixture
=baking the biscuits for too long
what cause a undesirable spreading of biscuits
=allowing the butter to melt in the biscuit dough before baking
= adding too much liquid to the biscuit mixture
purpose of flour in shortcrust pastry
purpose of liquids in shortcrust pastry and what is the most commonly used liquid
what is the use of fats in shortcrust pastry
first four steps to make shortcrust pastry with reasons
next three steps to make shortcrust pastry with reasons
what cause a unevenly risen pastry
=not allowing the dough to reast sufficiently
=not pricking the dough before baking
what causes a shrunken pastry
=not allowing the dough to rest sufficiently
= overhandling the dough
what causes a tough and hard pastry
=not resting the dough enough
= overhandling the dough
= using too much flour when rolling out the dough
= adding too much liquid into the mixture (shortenign)
use of flour in batter making
use of raising agents in batter making
use of eggs in batter making
use of liquids in batter making
definition of thin batter
first three steps to make a thin batter with reasons
next 2 steps to make a thin batter with reasons
definition of thick batter
first three steps to make a thick batter with reasons
next three steps to make a thick batter with reasons
what cause a runny coating batter
adding too much liquid
what cause a fried bater food with soggy texture
=not draining the oil from the food after cooking
=not ensuring the oil is hot enough during frying
what cause raw food within the cooked batter
=not frying for long enough
=using oil at too high temperature during frying
what cause a lumpy batter
= not whisking the batter for long enough
= adding hot liquid into flour
4 purposes of sauces
what are the two type of roux sauce
how is roux sauce made
first two steps to make a roux sauce with reasons
next two steps of making a roux sauce with reasons
how to make a blended sauce
what cause a raw tasting sauce
what causes a overly thick sauce
what causes a lumpy sauce
common ingredients used in local dishes
elaboration and example for food made with glutinous rice and glutinous rice flour
elaboration and example for food made with tuber vegetables
elaboration and example for food made with beans
elaboration and example for food made with blue pea flower
elaboration and example for food made with grated coconut, coconut cream and coconut milk
elaboration and example for food made with gula melaka
elaboration and example for food made with pandan leaves
examples of shortcrust pastries and whisked cakes and creamed cakes
examples of thick and think batter food
what is potato starch used for
to thicken sauces, sauces and deserts
what is corn starch used for
to make puddings and thicken soups
what is tapioca starch used for
to make bubble tea pearls
what is wheat starch used for
to make dim sum items
browning reactions involved in cake
caramelisation, dextrinization, Maillard browning
browning reactions involved in honey roasted chicken
caramelisation, Maillard browning
browning reactions involved in pan fried fish
Maillard browning
