food processes

Question 1

emulsification

Answer 1

allow water and oil to ‘mix’ by disributing oil molecules around the water

Question 2

aeration

Answer 2

mechanically adding air into mixture that expands when heated

Question 3

plasticity

Answer 3

a fats ability to be spread and shaped

Question 4

shortening

Answer 4

covering gluten strands with a fat layer to stop them from lengthening in water

Question 5

rancidity

Answer 5

when fats age and react with the oxygen in the air turning yellow

Question 6

denaturing

Answer 6

breaking the bonds in protien molecules via mechanical, acid or thermal means

Question 7

coagulation

Answer 7

adding heat to protiens to set them

Question 8

syneresis

Answer 8

heating protiens too quickly until they burst and water is released from the food

Question 9

sterilisation

Answer 9

heating milk to 110’c for 10-30 minutes

Question 10

UHT

Answer 10

milk heated to 135’c for 1 second to kill bacteria

Question 11

pasteurisation

Answer 11

heating milk to 75’c for 25 seconds then cooled rapidly to steralise

Question 12

homogenisation

Answer 12

forcing pasteurised milk through a sieve to break up fat molecules so cream layer does not form

Question 13

cheese making

Answer 13

milk heated and acidifies as bacteria eat lactose sugar. rennet added to coagulate milk making it split into curds and whey. curd is cut to release liquid and stirred to create texture. molded or pressed then added salt for taste

Question 14

hydrogenating