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z-food and nutrition > chapter 13 - reactions in food during preparation and cooking > Flashcards

chapter 13 - reactions in food during preparation and cooking Flashcards

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1
Q

what are the reactions in carbohydrate

A

gelatinisation
dextrinisation
caramelisation

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2
Q

what are the reactions in protein

A 
maillard browning
denaturation 
foaming
coagulation 
gluten development
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3
Q

what are the reactions in fats

A

shortening

emulsion

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4
Q

what are the reactions in fruit

A

enzymatic browning

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5
Q

explain gelatinisation

A

when starch granules (amylose and amylopectin) are heated in the presence of water
it absorbs the water and swells
upon further heating, thick consistency is obtained
resulting in soft texture fr e.g. rice becomes fluffy after steaming

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6
Q

explain dextrinisation

A

when starch is exposed to dry heat at high temperatures
long-chain starch molecules break down into dextrins
result in a toasty and nutty flavour

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7
Q

explain caramelisation

A

where simple sugar turns brown when heated to a high temp
during this process, the sugar turns from thick, light brown syrup to a soft dark brown mass
it contributes to a caramel flavour (sweet, bitter and nutty)

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8
Q

explain maillard browning

A

is the reaction between sugars (glucose and fructose) and proteins at a high temp. forms = maillard browning
result in desirable brown colour and aromatic smell

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9
Q

explain denaturation

A

when proteins are subjected to
heat agitation or extreme pH changes
causes protein strands to uncoil (changes the physical appearance and texture of food) and lose their original structure

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10
Q

explain foaming

A

when air is trapped in liquid or solid

when an egg is beaten, protein strands denature + wrap and the air bubbles = volume increases

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11
Q

explain coagulation

A

is the solidifying or curdling of protein rich food
occurs when heat or acid is applied onto protein-rich food
protein strands uncoil, further heating results in a network being formed
this changes protein from liquid to semi-solid or solid-state

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12
Q

explain gluten development

A

when wheat flour - wheat proteins (gliadin and glutenin) and water are subsequently kneaded,
it rearranges the gluten to form a network of dough upon further mixing

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13
Q

explain shortening

A

when water is added to wheat flour,
it reduces contact between water and flour
= fewer gluten networks are formed

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14
Q

explain emulsion

A

by combining 2 liquids that mix

an emulsifier needed to stabilise fr e.g. water and oil mixture

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15
Q

explain enzymatic browning

A

when the flesh of the fruit is exposed to oxygen in the air
the brown discolouration is formed
vitamins are also destroyed through oxidation

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16
Q

explain how to prevent enzymatic browning

A

cut fruit and vegetable just before use or consumption

keep fruit in a chiller, in cling wrap

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17
Q

what is the function of raising agents

A

are used to increase the volume of cakes

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18
Q

name the chemical raising agent

A

baking powder or soda

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19
Q

name the physical raising agent

A

air and steam (from water)

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20
Q

why do we need to sift flour

A

to remove lumps from flour incorporate air

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21
Q

what are the common methods of cake making

A

rubbing in
creaming
whisking

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22
Q

what is the method of pastry making

A

shortcrust making

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23
Q

what are the methods of batter making

A

thin batter

thick batter

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24
Q

what are the methods of sauce making

A

roux sauce

blended sauce

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25
Q

what are the 6 common ingredients used in baking and food preparation

A 
flour
liquid (water/ mil etc)
fat
egg
raising agent 
sugar
26
Q

what is the function of flour in pastry making

A

form structure via gluten formation

27
Q

what is the function of flour in batter making

A

form structure via gelatinisation

28
Q

what is the function of flour in cake making

A

browning due to dextrinisation

29
Q

what is the function of liquid in pastry making

A

physical raising agent (steam)

30
Q

what is the function of liquid in batter making

A

binding agent for dry ingrediants

31
Q

what is the function of liquid in cake making

A

solvent for dissolving soluble ingredients

32
Q

what are the function of fat

A

contributes colour and flavour
provides tender texture
traps air during creaming

33
Q

what are the functions of egg

A

emulsifier
binding agent - cake, biscuits & batter
foaming - sponge cake

34
Q

what are the functions of sugar

A 
it browns due to caramelisation and maillard browning 
maintains moistness 
provides sweetness 
provide tender texture 
trapping air during creaming and foaming
35
Q

why do we sift four

A

to remove lumps from the flour

to incorporate air

36
Q

in the rubbing in method, why do we cut cold fat into small pieces

A

to make rubbing in process faster and easier

37
Q

In the rubbing in method, why do we rub fat into the mixture

A

to prevent fat from melting as the fingertip is the coolest part of the finger

38
Q

in creaming method, why do mix the mixture using an electric whisk

A

to trap air bubbles in the mixture

39
Q

in creaming and whisking method, why do we gently fold the sifted flour into the mixture with a spatula

A

to prevent knocking out the air bubbles

to allow even distribution of the ingredients

40
Q

what will happen to the cake if you set the temperatures too high

A

the cake will crack

41
Q

what is the cause of a sunken cake

A

adding too much baking powder or liquid

42
Q

what is the cause of a cake with uneven air cells

A

incorporating too much air into the cake mixture

43
Q

what are the cause of a dense and close texture cake

A

adding too much flour to the cake mixture
setting the oven temp too low
incorporating insufficient air into the cake mixture

44
Q

what happens if you add too much liquid to the biscuit mixture

A

it will become a wet and sticky dough

undesirable spreading of biscuits

45
Q

what happens if you bake the biscuits for too long

A

result in a hard and dry biscuits

46
Q

what happens if you add too much flour to the biscuit mixture

A

result in a hard and dry biscuits

47
Q

what happens if the butter melt in the biscuits dough before baking

A

undesirable spreading of biscuits

48
Q

in shortcrust pastry, why do we wrap the dough in cling wrap and let it rest in the refrigerator

A

to prevent loss of moisture

49
Q

why do you lightly floured the surface before rolling out the dough

A

to prevent the dough from sticking to the surface

50
Q

in shortcrust pastry, why do we prick the base of the dough in the baking tin using a fork

A

to allow steam to escape so as to prevent uneven surface

51
Q

what happens if you forgot to prick the dough before baking in shortcrust pastry

A

results in an unevenly risen pastry

52
Q

what happens if you do not allow the dough to rest sufficiently in shortcrust pastry

A

result in
an unevenly risen pastry
a shrunken pastry
a tough and hard pastry

53
Q

what happens if you over handle the dough in shortcrust pastry

A

result in
a shrunken pastry
a tough and hard pastry

54
Q

what happens if you use too much flour when rolling out the dough

A

result in a tough and hard pastry

55
Q

what happens if you add too much liquid into the mixture

A

result in a tough and hard pastry

56
Q

in thin batter making, wy do we whisk the mixture while pouring in the remaining liquid

A

to allow the incorporation of air

to create a smooth and to prevent lump formation

57
Q

what causes a runny coating batter

A

adding to much liquid into the batter

58
Q

why does the fried battered food have a soggy texture

A

did not drain the oil from the food after cooking

not ensuring the oil is hot enough during frying

59
Q

what causes a raw food within the cooked batter

A

not frying long enough

using oil at a high temp during frying

60
Q

what causes a lumpy batter

A

not whisking the batter long enough

adding hot liquid into the flour

61
Q

why do we add sauce to a dish

A

impart flavour to the dish
add colours to the dish
contributes to the variety of textures in some dishes
complement the richness of meat dishes

z-food and nutrition (19 decks)

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