Cooking Food

Question 1

Caramelisation is..

Answer 1

… when simple sugars are heated they melt and break down
Sucrose to glucose and fructose

Question 2

Dextrinisation is…

Answer 2

…when starches within food break down when heated into dextrin
Colour changes (darkens)
If overcooked the starch turns to carbon
Pyrodexrins give the toasted flavour

Question 3

What does cooking food do

Answer 3

Makes it safe to eat
Changes flavour, texture, appearance, aroma and shelf life

Question 4

Conduction

Answer 4

Atoms arranged in a lattice in metals pass heat energy as they vibrate , this passes heat energy into the cooking food

Question 5

Convection

Answer 5

Water is heated, molecules with heat energy rise to reach the colder water and sink as they loose heat energy, this causes convection currents

Question 6

Radiation

Answer 6

Heat energy spread by infrared rays which become absorbed whenever they hit a solid object
Food can’t be too thick

Question 7

How does cooking affect nutrition (water soluble vitamins)

Answer 7

Water soluble vitamins can be lost by water, sunlight, air, heat, enzymes

Question 8

You can reduce loss of vitamins in food preparation by…

Answer 8

…buying food in good condition
Buying ripe food
Storing food in cool, dark places
Minimising preparation
Blanching
Eating raw
Cook in skins
Use boiling water
Use cooking water

Question 9

Gelatinisation is when

Answer 9

Starch grains in sauce absorb water, swell and burst

Question 10

At what temperature does gelatinisation occur

Answer 10

60-80C

Question 11

Amylose is…

Answer 11

… a crystallised polysaccharide that produces a thickened, cloudy sauce

Question 12

Amylopectin is…

Answer 12

…non-crystallisable polysaccharide that produces a clear gel and has the same thickness hot or cold

Question 13

What factors effect gelatinisation

Answer 13

The smaller the amount of liquid, the thicker
Type of starch
Temperature
The more you stir, the thicker
The less sugar, the thicker
Acids break down the gel

Question 14

Cooking methods with moisture

Answer 14

Boiling
Braising
Simmering
Steaming
Poaching

Question 15

Cooking methods with oil

Answer 15

Sautéing
Shallow frying
Deep fat frying
Roasting
Stir frying

Question 16

Cooking methods with dry heat

Answer 16

Baking
Toasting
Grilling
Dry frying

Question 17

How does cooking affect foods

Answer 17

Break/cakes rise
Eggs/biscuits/pastry will set
Starch will brown
Veg will brighten then dull
Meat shrinks
Rice/pasta swell
Sauce thickens
Veg softens
Eggs sets
Sugar dissolves and caramelises
Chemicals are released into the air