Food Science Flashcards
Why is food cooked (5 reasons)
To give variety (adding flavours) Improve shelf life Improve texture (easier to eat/digest) Develop flavours/taste better Make it safe to eat
Some negatives of cooking food
Cooking in water for a long time =pale and mushy
Vitamins and minerals can be lost
What is conduction
When heat travels through a solid surface such as metal or food. Conducted from particle to particle in a solid (sometimes liquid)
What is convection
When heat travels through air or water in a convection current
What is radiation
Heat rays directly warm and cook the food.
Compare fan ovens and microwave ovens
Microwaves use radiation waves and cook the food from the centre. Fan ovens use convection currents and cook the food evenly
What does denaturation change
Shape of protein molecules/amino acids
Taste texture and appearance
What is coagulation
The setting of the protein molecule after denaturation
What can cause denaturation
Heat, acid, mechanical action
What is gluten made of
Glutenin and gliadin
What is gluten formation
When gluten (protein in flour) gives stretch and strength allowing dough to be formed into different shapes
What is foam formation
Foam is a gas spread throughout a liquid (egg whites) caused by whisking (denatured aa)
What is caramelisation
Browning of sugar when heated
Adds buttery nutty toasty flavour
What is dextrisation
When starch is broken into dextrin by heat, adds sweetness and colour of baked products
What is aeration
When air is trapped inside a mixture
Gives a springy well risen light texture to cakes act
E.g. fat and caster sugar are creamed, enclosing air stable foam
