Cooking Food And Heat Transfer Flashcards
What is conduction
When heat travels through solid materials heat is conducted from molecule to molecule in a liquid or solid
What is radiation
When he tries directly warm and cook food he travels from one place to another
What is convection
When heat travels through air or water the movement of heat in water or the air is called convection currents
What is one of the healthiest ways to cook food
Steaming
Why do we cook food
Variety to the diet Improve texture Develop flavours Improve shelf life Make food safe to eat
Name examples of cooking with fat
Shallow frying
Name cooking with water or steam
Steaming boiling poaching simmering braising blanching stewing
What is cooking with dry heat give an example
Dry frying roasting grilling baking stir-frying and barbecue or chargrill
What is denaturation
Change of the structure of a protein
What is coagulation
When the protein in food sets
What is gluten
general name for the proteins found in flour to proteins called gliding and gluten in are important when using flour to make baked products
What is gelatinisation
process in which moist heat is applied to starch grains with swelling increasing size and then break open releasing amylose which sticking slim extra around boiling point stirring will prevent lumps forming
What is amylose
Causes sauce to thicken turning cloudy and when cooked and gets even thicker as they cool
What is amylopectin
Produces a clear gel when it seconds and has the same thickness hot or cold
What is dextrinisation
When starch is broken down into dextrin by dry heat
What is caramelisation
The process of changing the colour from sugar from white to brown when heated
What is shortening
The process in which fat Costa flour particles preventing absorption of water
What is aeration
When air is trapped in a mixture
What is plasticity
The ability of a solid fats to soften over a range of temperatures
What is a emulsification
a mixture of two liquids that have been forced together the two types are an oil and water emulsion and a water-in-oil emulsion
What is foam formation
When a gas is spread to a liquid e.g. eggs
What are the three types of raising agents
Chemical biological and mechanical
What are the two chemical raising agents
Bicarbonate of soda and baking powder
How does bicarbonate soda work
Produces carbon dioxide when heated which form small bubbles and once the mixture is cooked and cooled the CO2 is replaced by air
How does baking powder work
Mixture of two chemicals which react with each other to produce moisture heat and produce the gas carbon dioxide
What is the one type of biological raising agent
Yeast
What does yeast need to ferment
Warmth food e.g. sugar
liquid ug water / milk
temperature 25 to 30 degrees
Three types of yeast
Dried fresh and fast acting
What are the six mechanical raising agents
Folding whisking sieving rubbing in creaming and beating
Explain the folding raising agent
Layers of outer trapped in layers of pastry when the pastry is folded
Explain the whisking raising agent
Egg whites are whisked with sugar at high-speed this trapped air bubbles in the whites
Explain sieving as a raising agent
Sieving flour traps air between the flour particles
Explain rubbing in as a raising agent
Rubbing the fat into flour trapped air in the mixture
Explain creaming as a raising agent
Beating fat and sugar together traps tiny air bubbles in the mixture
Explain beating as a raising agent
Liquid have beaten and air bubbles are trapped in liquid
