Cooking Methods Flashcards
1
Q
Gelatinisation
A
When starch are heated with liquid they swell burst and will thicken the mixture
2
Q
Process gelatinisation
A
60:Starch granular absorb water, swell
80:Too much swell and bursts
100: liquid thickens
3
Q
Dextrinization
A
Heat breaks large starch polysaccharides into smaller molecules called dextrins
Makes brown colour
Cooked with dry heat
4
Q
Convection
A
Boiling poaching grilling
Convection currents occur heated vapour rises cools and sinks getting reheated again
5
Q
Conduction
A
Process by which heat is transferred from the cooking vessel to the ingredient
6
Q
Radiation
A
In ovens
Heat and light waves penetrate food through electromagnetic energy
