food commodities Flashcards

1
Q

What are the ingredients in choux pastry?

A

fat, flour, water, eggs

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2
Q

What is the function of flour in choux pastry?

A

forms structure, acts as a thickening agent

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3
Q

What is the function of eggs in choux pastry?

A

protein denatures on heating to set the mix, adds colour and flavour

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4
Q

What is the function of water in choux pastry?

A

binds dry ingredients together to produce a dropping consistency

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5
Q

What food examples are there with choux pastry?

A

eclairs, profiteroles, cheesy gougeres

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6
Q

When the surface of the choux pastry goes brown it is known as…

A

Browning reaction or Maillard reaction

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7
Q

How does the choux pastry turn brown?

A

dry heat breaks down carbohydrates (dextrin) - known as dextrinization

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8
Q

How do you make choux pastry?

A
  1. heat fat and liquid in a pan until boiling
  2. work in flour to form a paste
  3. take off heat
  4. add eggs
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9
Q

What are the main ingredients in bread?

A

strong plain flour, yeast, salt, liquid

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10
Q

What is the function of the yeast in bread?

A

produces CO2 - helps bread rise (fermentation)

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11
Q

What is the function of the strong plain flour in bread?

A

contains glutenin and gliadin - with water they combine to form gluten

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12
Q

Why is a high gluten content needed in bread?

A

provides softness and elasticity

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13
Q

What is the function of salt in bread?

A

adds flavour, controls activation of yeast

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14
Q

What ingredients can be added to enrich bread?

A

dried fruit, sugar, milk, butter or eggs

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15
Q

What is the difference between leavened and unleavened bread?

A

leavened - using a raising agent (e.g. yeast)
unleavened - flat and uses no raising agent (e.g. tortilla)

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16
Q

Why is bread kneaded?

A

to help gluten formation

17
Q

Why is bread left to rise/ prove?

A

so yeast cells multiply and produce CO2

18
Q

Why is bread knocked back?

A

to remove large gas bubbles (ensures and even texture and rise)

19
Q

Oil and water are…

A

immiscible

20
Q

What is a temporary emulsion?

A

tiny droplets looked to have been mixed but quickly separate

21
Q

How is an emulsion made permanant?

A

by using an emulsifier (e.g. Lecithin in egg yolk)

22
Q

What is an example of a permanent emulsion?

A

mayonnaise

23
Q

What emulsifier is used in mayonnaise?

A

Lecithin (egg yolk) - holds together water and oil

24
Q

Name 2 types of potatoes grown in the UK

A

-King Edward
-Maris Piper

25
Q

What is the p\rt of the potato called that we eat?

A

tuber

26
Q

What type of wheat is used to make pasta?

A

Durum wheat

27
Q
A