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Food Fundamentals > Fats Oils Emulsifiers and Stabilizers > Flashcards

Fats Oils Emulsifiers and Stabilizers Flashcards

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1
Q

What is dispersion?

A

A mix of 2 phases (solvent and solute)

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2
Q

What are the 3 dispersions systems?

A

True solutions, coarse dispersions/suspensions and colloidal suspensions

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3
Q

What is an example of true solutions?

A

Sugar in water

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4
Q

What is an example of coarse dispersions/suspension?

A

flour in water, oil in water

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5
Q

The colloidal suspension has 3 dimensions, what is it? And in that dimension identity what are each characteristic

A

Emulsions (liquid in liquid), foams ( gas in liquid) or ( gas in solid) and gels (liquid in solid)

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6
Q

Give an example of the dimensions colloidal suspensions for emulsions (liquid in liquid), foams ( gas in liquid or gas in solid) and gels (liquid in solid)

A

Emulsion: Mayo, milk

foams: whipped creams, marshmallows
gels: gelatin, butter

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7
Q

What are some modifying agents that can change the solution?

A

heat, mechanical and acid

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8
Q

give an example of what does the heat action does to the food?

A

Egg protein will be denatured when you cook meringue -> a solid foam

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9
Q

what is a mechanical action?

A

mechanical action is when you use shake, whisk or blend in your recipe

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10
Q

what does the mechanical action do to the food?

A

The shaking has a lower shearing power (potential of breaking particles) than the blending. Ex: a vinaigrette can be shaken but with a wisk of a blender, the emulsion will form better

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11
Q

Give an example of what acid can do to form cheese?

A

protein in milk will curdle to make cheese

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12
Q

what is an emulsion?

A

combining 2 liquids that would not usually mix ( ex : fat and water) by adding other ingredients and by mixing properly

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13
Q

what are the 2 phases in an emulsion?

A

continuous phase and the dispersed phase

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14
Q

what is the continuous phase?

A

it is the liquid in which we want to disperse the second liquid. It will contain the other liquid, it’s the container. EX: water

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15
Q

what is the dispersed phase?

A

it’s the second liquid you want to disperse into the continuous phase. It will be “contained” in the continuous phase. EX: fat

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16
Q

what happens when you add more continuous phase?

A

It results in thinner emulsion (adding more water = more liquidy, thin mixture)

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17
Q

what happens when you add more dispersed phase?

A

it results in thicker emulsion (ex: adding more fat makes the mixture thicker)

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18
Q

How does emulsions work?

A

1) 2 phases are separated, molecules will not mix because of surface tension
2) Surface tension is mechanically broken by increasing the shearing (shaking, mixing) power. This breaks up the dispersed phase, making the particles smaller and smaller -> emulsified state
3) WITHOUT EMULSIFIERS
without substances that stabilize the emulsion, like particles pool together and eventually coalesce (stick together)
4) WITH EMULSIFIERS
emulsifiers will stabilize the emulsion by keeping the particles separate from each other

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19
Q

what can you do to stabilize the emulsion? And why does this happen?

A

The more you shake/ whisk/ blend, the smaller the particles, the more stable the emulsion will be and the more fat you can add to the mix

This happens because the more blending, it will create smaller particles. They will be further apart and so it will take more time for dispersed particles to come back together and so the emulsion will stay mixed for longer.

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20
Q

why small fat particles will increase flavour?

A

because a lot of flavour molecules are fat-soluble

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21
Q

What are emulsifiers? Gives some examples

A

ingredients that will bind water and oil. It prevents droplets from coming back together and preventing coalescence

EX:
proteins - fat and water friendly - it can hold on both
phospholipids: water soluble head and fat soluble tail. Prevents them coming together

FOOD EXAMPLES:
egg yolk : lecithin + protein ( casein)
Milk, cream : protein (casein)
Mustard: mucilage in the seed coating

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22
Q

What is the emulsification process? ( oil in water)

A
  1. add acid and egg yolk and mix with a whisk ( continuous phase- water)
  2. add a small quantity of oil slowly and which to incorporate - dispersed phase (oil)
  3. add the rest fo the oil ( easier because other fat particles will help break the added oil into smaller particles), ( increases viscosity, increases stability)
23
Q

What are stabilizers? Give an example

A

ingredient of larger size that will stabilize the emulsion by increasing viscosity and blocking droplets from coming together

EX: Vinaigrette
* water soluble use them when you do oil-dispersed-in-water emulsification

24
Q

What are the types of stabilizers?

A

protein, starch, pectin, plant particles and food gums

25
Q

What is foam?

A

is a dispersion of gas bubbles in a liquid or solid

26
Q

Give an example of a gas in a liquid?

A

Whipped cream

27
Q

How do you stabilize the foam in whipped cream?

A

high-fat content is the key in whipped cream as it stabilizes the foam

28
Q

What happens if you whipped too much?

A

the fat molecules come in contact more and they coalesce, making coarser masses of butterfat

29
Q

Give an example of gas in solid?

A

marshmallow

30
Q

what happens when you do a marshmallow?

A

Air is added into a solution with protein (usually gelatin) by whisking. Air is retained in the gelatin solution because the sugar content stabilizes the foam due to its viscosity.

31
Q

What is gel?

A

dispersion of water in a solid. ( you put water in a solid)

Molecules of the solid form a sponge-like network, and the pockets of water are trapped in the network

32
Q

What are some examples of gel?

A

gelatin, pectin or agar

33
Q

what is a sol?

A

it is when the gelatination it’s starting to set. It’s less firm than gel

34
Q

What are the 5 mother sauces?

A

Béchamel, velouté, espagnole, hollandaise, tomate

35
Q

The 5 mother sauces evolved from what?

A

They evolved from cream like emulsion and meat juice to what we know today

36
Q

What is the mother sauces principles?

A

The 5 mother sauces are the base of hundreds of other sauces
Each is similar to a classic emulsion but most of them have added starch for thickening
The starch component is usually a roux

37
Q

What is a roux?

A

A roux is flour mix into melted butter or oil in a medium-hot pot until it forms a paste

38
Q

Béchamel sauce is a what type of roux?

A

It is a white roux

39
Q

What is the recipe for béchamel sauce?

A

1 part butter + 1 part flour with milk

40
Q

What are the derivatives of béchamel sauce?

A 
cream sauce
mornay sauce
soubise sauce
Nantua sauce
cheddar cheese sauce
mustard sauce 
cheesy sauce
41
Q

Béchamel sauce is used in what?

A

lasagna, baked pasta and casserole

42
Q

Velouté sauce is a what type of roux?

A

It is a white roux

43
Q

What is the recipe for velouté sauce?

A

1 part butter + 1 part flour + add white stock ( chicken, fish or vetegable)

44
Q

What are some derivatives of velouté sauce?

A 
Normandy sauce
Bercy sauce
Hungarian sauce
mushroom sauce
aurora sauce
poulette sauce
herb seafood sauce
45
Q

Velouté sauce is used with what foods?

A

Meat dishes, pasta dishes

46
Q

Espagnole sauce is a what type of roux?

A

Brown roux

47
Q

What is the recipe for Espagnole sauce?

A

1 part butter + 1 part flour and cook until brown + add stock (beef or veal)

48
Q

What are the derivatives of Espagnole sauce?

A 
Marchand de Vin Sauce
Robert Sauce
Charcutière Sauce
Lyonnaise Sauce
Mushroom Sauce
Madeira Sauce
49
Q

What is the recipe for hollandaise sauce?

A

Egg yolk + clarified butter + add lemon juice

50
Q

What are the derivatives of hollandaise sauce?

A 
Bearnaise sauce
dijon sauce
foyot sauce
choron sauce
maltaise sauce
51
Q

Hollandaise sauce is used in which foods?

A

Seafood, vegetables or egg dishes

52
Q

what is the recipe for tomate sauce?

A

pureed tomatoes, herbs and veg ( onions, carrots, celery) with vegetable or chicken stock

53
Q

what are some derivatives of tomate sauce?

A

spanish sauce
creole sauce
portuguese sauce
provencale sauce

54
Q

tomate sauce is used in which foods?

A

lasagna, baked pasta, casseroles

Food Fundamentals (13 decks)

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