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NFS > Chapter 13- reaction of food during preparation and cooking > Flashcards

Chapter 13- reaction of food during preparation and cooking Flashcards

1
Q

define gelatinization

A

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

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2
Q

what are reactions in carbohydrate rich food

A

gelanitisation, dextrinization

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3
Q

what are reaction in protein rich food

A

caramelisation, Maillard browning, denaturation, foaming , coagulation, gluten development,

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4
Q

define dextrinization

A

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

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5
Q

define caramelisation

A

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.

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6
Q

define Maillard browning

A

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

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7
Q

define denaturation

A
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8
Q

define foaming

A
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9
Q

define coagulation

A
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10
Q

define gluten development

A
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11
Q

what are reaction in food rich in fat

A

shortening, emulsion , melting point, smoke point.

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12
Q

define shortening

A
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13
Q

define emulsion

A
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14
Q

what are the two types of emulsion

A

oil in water emulsion
water in oil emulsion

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15
Q

define melting point

A
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16
Q

define smoke point

A
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17
Q

define enzymatic browning

A
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18
Q

5 ways to reduce enzymatic browning

A

= 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

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19
Q

example of a cake made with creaming method and what do you cream together

A
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20
Q

example of a cake made through whisking methods and what do you whisk together

A
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21
Q

use of flour in cakes

A
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22
Q

define raising agents

A
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23
Q

use of chemical raising agents

A
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24
Q

use of physical raising agents

A
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25
Q

6 reasons why sugar is added to cakes

A
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26
Q

uses of eggs in cakes

A
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27
Q

uses of fats in cakes

A
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28
Q

uses of liquids in cakes and what are the liquids

A
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29
Q

first three steps of making shortcrust pastry with reasons

A
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30
Q

next two steps of making shortcrust pastry with reasons

A
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31
Q

what types of cakes are coked with whisking methods

A
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32
Q

fist two steps of making a cake through creaming methods with reasons

A
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33
Q

next two steps of making a cake with creaming method with reasons

A
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34
Q

what is curdling

A
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35
Q

what cakes are made with whisking methods

A
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36
Q

first two steps to making a cake with whisking method with reasons

A
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37
Q

next two steps to making a cake with whisking method with reasons

A
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38
Q

what causes a cracked cake

A

setting the oven temperature too high

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39
Q

what causes a sunken cake

A

= adding too much baking powder to the cake mixture
= adding too much liquid to the cake mixture

40
Q

what causes a cake with uneven air cells

A

incorporating too much air into the cake mixture

41
Q

what causes a cake with dense and close texture

A

=adding too much flour
= setting the oven temperature too low
= incorporating too little air in the mixture

42
Q

examples of food made with shortening method and whisking and creaming method

A
43
Q

what are the amin raisin agents in shortcrust pastry, whisking and creaming method

A
44
Q

what is the flour to fat ratio in rubbing in and creaming method

A
45
Q

creaming, whisking and shortening method can produce what types of biscuits

A
46
Q

what is the difference between biscuits and cakes

A
47
Q

what causes a wet ad sticky biscuit dough

A

adding too much liquid to the biscuit mixture

48
Q

what causes a hard and dry biscuit

A

=adding too much flour to the biscuit mixture
=baking the biscuits for too long

49
Q

what cause a undesirable spreading of biscuits

A

=allowing the butter to melt in the biscuit dough before baking
= adding too much liquid to the biscuit mixture

50
Q

purpose of flour in shortcrust pastry

A
51
Q

purpose of liquids in shortcrust pastry and what is the most commonly used liquid

A
52
Q

what is the use of fats in shortcrust pastry

A
53
Q

first four steps to make shortcrust pastry with reasons

A
54
Q

next three steps to make shortcrust pastry with reasons

A
55
Q

what cause a unevenly risen pastry

A

=not allowing the dough to reast sufficiently
=not pricking the dough before baking

56
Q

what causes a shrunken pastry

A

=not allowing the dough to rest sufficiently
= overhandling the dough

57
Q

what causes a tough and hard pastry

A

=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)

58
Q

use of flour in batter making

A
59
Q

use of raising agents in batter making

A
60
Q

use of eggs in batter making

A
61
Q

use of liquids in batter making

A
62
Q

definition of thin batter

A
63
Q

first three steps to make a thin batter with reasons

A
64
Q

next 2 steps to make a thin batter with reasons

A
65
Q

definition of thick batter

A
66
Q

first three steps to make a thick batter with reasons

A
67
Q

next three steps to make a thick batter with reasons

A
68
Q

what cause a runny coating batter

A

adding too much liquid

69
Q

what cause a fried bater food with soggy texture

A

=not draining the oil from the food after cooking
=not ensuring the oil is hot enough during frying

70
Q

what cause raw food within the cooked batter

A

=not frying for long enough
=using oil at too high temperature during frying

71
Q

what cause a lumpy batter

A

= not whisking the batter for long enough
= adding hot liquid into flour

72
Q

4 purposes of sauces

A
73
Q

what are the two type of roux sauce

A
74
Q

how is roux sauce made

A
75
Q

first two steps to make a roux sauce with reasons

A
76
Q

next two steps of making a roux sauce with reasons

A
77
Q

how to make a blended sauce

A
78
Q

what cause a raw tasting sauce

A
79
Q

what causes a overly thick sauce

A
80
Q

what causes a lumpy sauce

A
81
Q

common ingredients used in local dishes

A
82
Q

elaboration and example for food made with glutinous rice and glutinous rice flour

A
83
Q

elaboration and example for food made with tuber vegetables

A
84
Q

elaboration and example for food made with beans

A
85
Q

elaboration and example for food made with blue pea flower

A
86
Q

elaboration and example for food made with grated coconut, coconut cream and coconut milk

A
87
Q

elaboration and example for food made with gula melaka

A
88
Q

elaboration and example for food made with pandan leaves

A
89
Q

examples of shortcrust pastries and whisked cakes and creamed cakes

A
90
Q

examples of thick and think batter food

A
91
Q

what is potato starch used for

A

to thicken sauces, sauces and deserts

92
Q

what is corn starch used for

A

to make puddings and thicken soups

93
Q

what is tapioca starch used for

A

to make bubble tea pearls

94
Q

what is wheat starch used for

A

to make dim sum items

95
Q

browning reactions involved in cake

A

caramelisation, dextrinization, Maillard browning

96
Q

browning reactions involved in honey roasted chicken

A

caramelisation, Maillard browning

97
Q

browning reactions involved in pan fried fish

A

Maillard browning

NFS (16 decks)

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