exam Flashcards
convection
movement of particles through a substance transporting their heat energy from hotter areas to cooler areas
conduction
is the process where the heat is transferred from the hotter end to the colder end
radiation
the process where heat and light waves strike and penetrate food
what is the difference between baking and frying
when baking, heating elements are used to heat the air around the food which results in cooked food in an oven. frying is heating elmer’s that what the oil that surround the food and the oil is imparted to the food cooking it.
what is the difference between moist and dry cooking methods
moist=wet cooking (poaching,steaming,boiling,braising) dry= circulation of hit air or direct contact to fat to transfer heat.
what are browning reactions in food
browning reaction is an oxidation reaction that takes place causing food to brown
what are the 4 properties of food
physical, kinetic, sensory and health
denaturalising and coagulation
denature =change properties and cannot change back to original form (cooked egg) coagulation = proteins thicken and changed into solid mass
gelatinisation
the process of gelatinisation occurs when starch granules are heated in a a liquid causing them to swell and burst resulting in thickened substance.
emulsification
the process of dispersing oil and water into another but not dissolving
aeration
air is absorbed into food item by beating whisking or folding etc
process of denaturayion
proteins normal shape becomes deformed as bonds are broken due to heat being applied or exposed to an acid.
gelatinisation examples
gravy,sauce,pudding,custard,jelly
4 factors that affect quality of gelatinisation
temperature, type of starch, water content, ph levels
list ways aeration can be done
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