Food Prep&Nutrition Flashcards
Protein
We need lots of protein as they give us energy and is essential to building body mass. Found in animal products and nuts and legumes. Break down to amino acids Eg. Chicken, egg, fish etc
Fats
Store energy and are a food source, they add flavour and texture. Saturated and unsaturated fats. eg. Butter, cream
Carbohydrates
Body breaks down carbohydrates into glucose (sugar). Main source of energy eg. Bread, pasta etc
Macronutrients
Nutrients we need in large quantities to provide us with energy (carbs, fats and proteins)
Micronutrients
Vitamins and minerals needed by the body in small amounts
Raising Agents
Air (beating in, rubbing in)
Steam (profiteroles, York puds)
Carbon Dioxide (self raising flour, baking powder)
Chemicals (bicarbonate of soda)
= add gas to mixture to makes cakes/bread have more lightness
Nutrition
the process of providing or obtaining the food necessary for health and growth.
Functional Properties
describes how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels Eg. Flavour
Shortening
a fat, solid at room temperature, which can be used to give foods a crumbly and crisp texture such as pastry Eg. Butter, veg oil or lard
Gelatinisation
Starch thickening a liquid
Denaturisation
Protein molecules unravel from their naturally coiled state (eg. Egg white becoming liquid)
Health and safety
Remove nail varnish, wear an apron and tie hair back
Colloidal system
Food colloids give structure, texture, and mouth-feel to many different food products; for example, jam, ice cream, mayonnaise, etc
Sauce
Thickened, flavoured liquid which can be added to a range of savoury and sweet dishes
Types of sauce
Starch based (from wheat flour, cornflour or arrowroot) Reduction (fond left in pan after cooking protein) Emulsion (mixing two substances that don’t normally mix eg.mayonaise)
