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GCSE > FN: Science of Food > Flashcards

FN: Science of Food Flashcards

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1
Q

Name the 3 ways in which protein structure can be denatured

A
  1. Heat
  2. Manual Agitation
  3. Acid
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2
Q

What are the 2 functions of strong plain flour in rough puff pastry

A

1) Bulk ingredient
2) Contains the gluten which makes the pastry elastically

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3
Q

What are the 2 functions of lard in rough puff pastry

A

1) Traps air in between it creating layers when cooked
2) Gives the pastry a short crisp texture

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4
Q

What are the 3 functions of butter in rough puff pastry

A

1) When cooked gives the pastry a golden brown colour
2) Gives a richer flavor
3) Traps air in between creating layers when cooked

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5
Q

What are the 2 functions of Salt in rough puff pastry

A

1) Strengthens the gluten
2) Gives flavour

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6
Q

What are the function of lemon juice in rough puff pastry

A

1) Strengthens the gluten

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7
Q

What are the 3Wha functions of water in rough puff pastry

A

1) Binds all the ingredients together
2) Reacts with the glutenin and gliadin to form the gluten
3) Creates steam in the oven letting the pastry rise

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8
Q

What are the main 9 types of pastry

A
  1. Shortcrust
  2. Sweet Shortcrust
  3. Rough Puff
  4. Puff
  5. Choux
    6, Flakey
  6. Suet
  7. Filo
  8. Hot Water Crust
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9
Q

Fat to flour ratio in shortcrust pastry

A

1:2

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10
Q

Fat to flour ratio in flaky, puff and rough puff pastry

A

3:4

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11
Q

Fat to flour ratio in choux pastry

A

1:3

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12
Q

What are the 4 types of rasing agents

A
  1. Mechanical
  2. Physical
  3. Chemical
  4. Biological
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13
Q

What are the 5 types of a mechanical raising agents

A
  1. Sieving
  2. Whisking
  3. Rubbing In
  4. Creaming
  5. Lamination
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14
Q

What is the physical raising agent

A

Steam

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15
Q

What are the 2 types of chemical raising agents

A
  1. Bicarbonate of Soda
  2. Baking Powder
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16
Q

What is the biological raising agent

A

Yeast

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17
Q

What 2 things must be present for gelatinisation to occur

A

Heat and Liquid

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18
Q

What are the 3 types of starch to make sauces

A
  1. Wheat Flour
  2. Corn Flour
  3. Arrowroot
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19
Q

What are the 7 stages for gelatinisation of an all in one sauce

A
  1. When the ingredients are mixed, they do not dissolve, instead they form a suspension
  2. Stirring the liquid keeps the starch particles suspended. If the suspension is not stirred, the particles will sink to the bottom and stick together forming a lumpy sauce
  3. At 60c the starch granules absorb the liquid and swell
  4. Gelatinisation is when the liquid reaches 80c they burst and release starch making the mixture thick
  5. Gelatinisation is complete when the liquid reaches 100c for 1 min (this will stop the sauce tasting raw)
  6. When cool, the starch forms a gel and solidifies
  7. When reheated the sauce is converted back to its liquid state
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20
Q

When a starch sauce is frozen, what occurs

A

Syneresis

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21
Q

What is syneresis

A

When the sauce weeps and starts to go back to it’s original state

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22
Q

What is it called when the sauce weeps and goes back to its original state

A

Retrogradation

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23
Q

What happens when acid or sugar is added to a sauce

A

It goes runny, and the desired consistency cannot be reached

24
Q

What are the advantages of smart starches

A
  1. They aren’t affected by freezing, or the addition of sugar and acid
  2. They can thicken a liquid without applying heat
  3. They can change the appearance of a sauce (pulpy, smooth, opaque)
25
Q

What is the ratio of butter and flour to milk for a pouring roux

A

15:250

26
Q

What is the ratio of butter and flour to milk for a coating roux

A

25:250

27
Q

What is the ratio of butter and flour to milk for a panada roux

A

50:250

28
Q

What is not added to a blended sauce

A

Fat

29
Q

What is the main purpose of arrowroot sauces

A

Glaze sweet foods as it is transparent

30
Q

What are the standard ingredients of a cornflour blended sauce

A

275ml Liquid
15g Cornfour
25g Sugar (if sweet)

31
Q

What are the standard ingredients for a arrowroot blended sauce

A

150ml Liquid
2-2.5g Arrowroot

32
Q

What is enzymic browning also known as

A

oxidation

33
Q

What are the 4 ways to prevent enzymic browning

A

1) Add an acid that will denature the enzymes
2) Cooking it as the heat will denature the enzyme
3) Submerge the food in water which prevents oxygen reaching the food
4) Blanching the vegetables before they are frozen

34
Q

What is dextrinisation

A

When starch is broken down into smaller molecules and exposed to dry heat, it turns a brown colour and produces a nice aroma and flavour

35
Q

What is caramalisation

A

When heated, the sugar becomes brown and develops in colour and flavour

36
Q

What is the function of flour in a starch based sauce

A

Gelatinise

37
Q

What are the 2 functions of flour in a starch based sauce

A

Enrich the sauce and make it shine

38
Q

What are the 2 functions of milk in a starch based sauce

A

Liquid bulk ingredient, and thins the sauce

39
Q

What is the does the word ‘short’ mean in shortcrust pastry

A

Light and crumbly

40
Q

What are the 2 functions of flour in shortcrust pastry

A

Bulk ingredient and forms the structure

41
Q

What are the 3 functions of fat in shortcrust pastry

A

Adds colour, coats the fat granules and gives the pastry flavour

42
Q

What is the function of water in shortcrust pastry

A

Binds the ingredient to make a soft but not sticky dough

43
Q

What are the 2 functions of salt in shortcrust pastry

A

Strengthens the gluten, and flavours the pastry

44
Q

What are the 3 ways to make shortcrust pastry healthier and how does it improve the healthiness

A

Wholemeal flour - More NSP
Hard margarine instead of butter - same amount of calories but less saturated fat
Remove salt and replace with herbs or spices - lower sodium content

45
Q

What are the 4 main nutrients in fruit

A

Vitamin C, Vitamin A, NSP, Starchy carbohydrates

46
Q

What is fridge temperature

A

1-4’c

47
Q

Freezer temperature

A

-18’c

48
Q

Why should shelf life in a freezer be limited to 3 months

A

The cell walls of the products get burnt by the ice crystals, so when you thaw the food water seeps out, affecting the sensory qualaties

49
Q

Why should frozen food not be re-frozen

A

Sensory qualities are reduced and you may lose track of how long it has been in there

50
Q

2 types of bacteria

A

Spoilage - Makes food go bad

Pathogenic - Cause food poisoning or foodborne disease

51
Q

What conditions do bacteria need to multiply

A
  • Time (every 20 mins - binary fission)
  • Temperature - 5-63’c the danger zone
  • Food
  • Moisture -
  • pH - neutral conditions
  • Oxygen
52
Q

Pathogenic bacteria

A

Salmonella and Staphylococcus aureus

53
Q

Food bourne illnesses

A

E.coli and Campylobacter

54
Q

How to prevent cross-contamination

A
  • Wash hands with anti-bacterial soap
  • Never wash raw chicken
  • Store food in the correct fridge position
  • Cook meat, fish and eggs thoroughly
  • Cover cuts with blue plasters
  • Keep animals away from food
55
Q

Ambient food

A

Can be stored at room temperature in a sealed container

GCSE (71 decks)

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