Chapter 5

Question 1

Aeration

Answer 1

The process of incorporating air into food products to increase the volume and create a light, airy texture. Eg: Aeration of egg whites for meringues

Question 2

Caramelisation

Answer 2

When sugar begins to decompose when exposed to high temperature using dry heat. Eg : Caramalised hazelnuts

Question 3

Coagulation

Answer 3

When there is a permanent change in the protein from a liquid into a thick mass as a result of heat or the addition of acids. Eg : Eggs florentine , coagulation of protein with addition of acids into cooking liquid

Question 4

Denaturation

Answer 4

The permanent structural change of the protein molecules in food. This can occur by the application of heat, mechanical action to the addiction of acids. Eg Pork Cutlets, due to dry heat

Question 5

Dextrinisation

Answer 5

The process that occurs when a starch is exposed to dry heat; the starch is broken down to dextrin, resulting in a golden brown colour. Eg : Monkey Bread, Starch being monkey flour

Question 6

Emulsification

Answer 6

adding two immiscible liquids together that are unable to mix together smoothly. Eg : Chicken noodle salad dressing (lime & oil)

Question 7

Gelatinisation

Answer 7

when starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel. Eg Jam due to pectin

Question 8

Maillard Reactions

Answer 8

reactions between the amino acids in protein and sugars and/or starch that turn food brown and create pleasant, volatile, aromatic compounds. Eg Monkey Bread (addition of sugar to dough)

Question 9

What is the grain of meat?

Answer 9

bundles of long muscle fibers held together with collagen.

Question 10

What are enzymes?

Answer 10

Chemical substances found in food that act as biological catalysts, bringing about or speeding up chemical reactions without becoming involves in the reaction.

Question 11

What is enzymatic browning?

Answer 11

The presence of oxygen from the air, resulting in the cataclysm of the enzymes, forming brown pigments called melanins.

Question 12

why do we add vinegar to poached eggs

Answer 12

acid assists denaturation, lowering the ph level so the proteins in the egg become less stable.

Question 13

why are egg yolks used in recipes?

Answer 13

they help thicken and emulsify, add moisture, and can act as adhesive or glaze.