cooking test-term - year 9 Flashcards
what is pasteurization
the partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality. with heat
what is Dextrinisation
A browning process where starch is changed into dextrin on the surface of food through the application of dry heat e.g. baking and grilling
what is Gelatinisation
A thickening process where starch dispersed in a liquid is heated, causing it to swell and absorb the liquid
what is Crystallisation
When a supersaturated sugar solution is heated, the sugar dissolves and the solution becomes more concentrated. Crystallisation occurs when the sugar crystals re-form on cooling.
what is caramelisation
A golden brown caramel is produced when sugars are heated to about 160 C
whats an example of a bilogical raising agent
yeast
whats an example of a chemical raising agent
bicarb of soda, (alone or with an acid)
what can cause food spoilage or decay
micro organisms cause food spoilage, bacteria can also cause food spoilage and also moulds
what does food spoilage mean
means undesirable changes that have taken place in a food which have made it unfit to eat
what else does bacteria do
helps create cheese by curdling it
what are some high risk foods for food poisening (from spoilage or decay)
proteins and starch foods for example milk, meat, fish and seafood, poultry, raw eggs, cooked pasta and rice.
three things about yeast
Yeasts fall under the fungi group of micro-organisms.
Most yeasts are used throughout food production, for example bread, pastries and beer.
Yeasts can grow without oxygen.
cause food spoilage.
whats an enzymatic change
Enzymatic change is the continual ripening of fruit and vegetables, which will eventually deteriorate or spoil.
what do chemical changes do
Chemical changes affect the colour and flavour of foods
what is mold and what does it do
Moulds have a musty unpleasant odour, moulds are a good example of food spoilage. They produce spores which travel in the air and contaminate food. Moulds can produce harmful toxin
what are someways to make food safer too eat
adding chemicals, boiling, adding heat, pasturizing, curing meats,
what does sugar do as a preservative
When sugar is added to fresh foods, like fruits and vegetables, it creates an osmotic effect. This means sugar absorbs water in the food resulting in the reduction of water activity
why does removing water from foods preserve it
because micro organisms, and maulds need water to grow
what are the two types of pickling
preserved in vinegar, pickles soaked in salt
what else does pickling do
preserves the food and can also changes the taste and texture of the food in the pickle. changes them saltier
what is Homogenisation
a process by which the fat droplets from milk are emulsified and the cream does not separate.
whats the danger zone
the danger zone is the temperatures where the food is not safe becaause the micro organisms can grow best in that,and is between the temeratures 5° and 60°
what is cogualation
the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids
what are ways to preserve foods
dehydrating, freeze drying, pickling, canning, chilling
