food cooking techniques and food reactions Flashcards
what are the 17 cooking techniques?
boiling braising poaching simmering steaming stewing sauteing shallow frying deep fat frying stir frying baking grilling toasting deep frying roasting induction cooking microwaving
what is boiling effect on ingredients?
4 marks
starch absorbs water and expands
protein dentures and coagulates
fats melt
sauce and stock loosen in water
what is boiling effect on visuals?
5 mark
- pasta rice beans and lentils swell and soften
- green veggies go light
- red and purple fruit and veg are affected by acid and alkalies so they turn blue
- egg whites go opaque
- meat and poultry shrink
what is boiling effect on plat-ability?
4 mark
- pasta beans rice and lentils soften
- meats and vegetables tenderize
- vegetables and stock flavors intensify
- meat may loose flavor in the water
what is boiling effect on nutrients?
5 mark
- vitamin C, B1 and B2 are destroyed
- water soluble vitamins dissolve
what is gluten made of?
gliadin and glutenin
why can’t coeliacs eat gluten (what is the process)?
their body sees gluten as a virus and tries to destroy it which can stop/ slow down the small intestine.
What do glucose turn into in you body and how much can you store?
glycogen then fat and you can only store 500g - 1200g
how does the process of gelatinisation work?
gelatinisation is the process of heating starch in a liquid. This is because starch is made of glucose and these starch granules, when heated at about 60’C they swell up, then at 80’C they start to burst and release starch molecules these molecules at 100’C make a 3D net that traps water molecules that will make a sauce and as they cool down will make a solid gel.
what are the 4 ways to denture protein?
heat
adding air
acid
force
how does the process of caramelisation work?
sugar is made of glucose and fructose. —finish—
