Food Quality Flashcards
What factors affect the functional properties of food?
Oxygen
Temperature
Acidity
Agitation
Enzymes
Addition of other food
What is aeration?
The process of incorporating air into food to increase volume and create a light, airy texture.
What is dry storage suitable for?
Non-perishable food such as flour and biscuits.
What is food styling?
Preparing and arranging a display of food for visual appeal.
What are the 2 methods of cooking? (give examples)
Dry heat cooking (roasting, baking, grilling)
Moist heat cooking (boiling, simmering and steaming)
Where might you see food photography?
Recipe books
Advertisements
Magazines
menus
social media
cooking shows
What does perishable mean in terms of food?
Foods that spoil in less than 7 days when left at room temperature.
What is The Food Act (2003) NSW
A law that requires all food businesses to ensure the food they serve is safe to eat.
What is gelatinisation?
When starch is heated in liquid then absorbs the liquid causing the granules burst which thickens the liquid.
(Examples: gravy and white sauce)
What is emulsion?
When two or more liquids that does normally mix combine. (e.g. water and oil)
Define sensory assessment?
A subjective evaluation of food using the 5 senses.
Define functional properties of food:
The functional properties of food are the physical and chemical properties of ingredients that affect food preparation and presentation.
What are the functional properties of protein?
Denaturation and coagulation
What are the functional properties of carbohydrates?
DCGC
Dextrinisation
Caramelisation
Gelatinisation
Crystallisation
What is dextrinisation?
The browning of starch when exposed to dry heat.
