F And N Test Flashcards
1
Q
Coagulation
A
When protein sets
2
Q
Gelatinisation
A
Starch in wet heat, thicken a liquid
3
Q
Leaching
A
Vitamins and colour go into the cooking water
4
Q
Dextrinisation
A
Starch in dry heat, converts to sugar which browns
5
Q
Absorption
A
Dry food absorbs water therefore getting bigger and more digestible
6
Q
Caramelisation
A
Sugar melts
Changes colour from white to golden
Forms a syrup
7
Q
EGGFACT
E
A
Emulsify
8
Q
EGGFACT
G
A
Glaze
9
Q
EGGFACT
G
A
Garnish
10
Q
EGGFACT
F
A
Fluffy/Foamy
11
Q
EGGFACT
A
A
Aeration
12
Q
EGGFACT
C
A
Coagulation
13
Q
EGGFACT
T
A
Thicken
14
Q
What is a Celiac
A
Cannot eat gluten
Can damage intestine
Can’t eat gluten without feeling ill
Cakes, Biscuits, Pastry, Beer
15
Q
Type 1 diabetes
A
Body won’t produce insulin
Treated with diet control and insulin injectors
