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F And N > Food Science > Flashcards

Food Science Flashcards

1
Q

Give 6 example of why food is cooked

A
  • to destroy harmful bacteria (e.g chicken)
  • to develop flavour (e.g spice in curries)
  • to allow for foods to rice, thicken, set (e.g cake)
  • to change the texture (egg)
  • to improve shelf life (milk)
  • to make food hot (soup)
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2
Q

What is cooking defined as?

A

The transfer of energy from a heat source to a food

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3
Q

What are the different ways that heat can transferred into foods?

A

Conduction, convection, radiation

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4
Q

What is conduction?

A

The movement of heat from one item to another via direct contact

This causes a
(Movement of heat from the surface of the food to its interior)

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5
Q

What are some examples of cooking methods using conduction?

A

Frying in a pan
Stir frying
Baking and roasting if in contact with the tray

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6
Q

What is convection ?

A

The transfer of heat through a fluid, which may be liquid or gas

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7
Q

What are the two types of convection and how do they work?

A

NATURAL
- occurs because warm liquids and gases rise while cooler fall

MECHANICAL
- relies on fans or storing to circulate heat more quickly and evenly

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8
Q

What are examples of cooking methods using convection?

A

Boiling
Poaching
Steaming
Simmering
Baking
Roasting
Deep frying

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9
Q

What is radiation?

A

Something that doesn’t require physical contact between heat source to cook it

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10
Q

What are the two types of cooking that uses radiation?

A

Infrared
- uses an electric or ceramic element heated to such a high temperature it gives off waves of radiation that cook food

Microwaves
- radiation penetrates food agitating water molecules creating friction heat.

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11
Q

What are some examples of cooking methods using radiation?

A

Infrared
- toasters, BBQs, grills, blowtorch
Microwave

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12
Q

What influences the methods of cooking used? (5 examples)

A

Type of food being cooked
Facilities available
Time available
Skill of the cook
Choice like trying to be healthy

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13
Q

What are dry-heat cooking methods?

A

Ones where heat is using air or fat to cook foods

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14
Q

Describe how foods are cooked by GRILLING

A

Heat transfer by radiation
High temp therefore foods must be turned to ensure even cooking and should not be more the 3.5 cm thick

Examples of foods: meat steaks, cheese toasty

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15
Q

Describe how foods are cooked by BBQ GRILLING

A

Heat transferred by radiation
Foods must be turned to ensure even cook

Examples of foods; tofu, corn on the cob, sausages

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16
Q

Describe how foods are cooked by ROASTING/ BAKING

A

Heat transfer by convection then conduction

Examples of foods; meats, root vegetables, cakes

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17
Q

Describe how foods are cooked by SAUTÉING/ STIRFRYING

A

Food is coated in small amount of oil to prevent sticking and cooked at high heat

18
Q

Describe how foods are cooked by SHALLOW FRYING

A

Foods are cooked in a pan with a medium amount of oil

19
Q

Describe how foods are cooked by DEEP FRYING

A

Food is fully submerged in hot fat/oil

20
Q

What is cooking using moist heat?

A

The cooking of food that involves water or steam

21
Q

Describe how foods are cooked by POACHING

A

Cooking food in a pan of liquid below boiling point (around 80oc)

22
Q

Describe how foods are cooked by SIMMERING

A

Foods cooked in liquid held slightly below boiling after it has boiled

23
Q

Describe how foods are cooked by BOILING

A

Heating in a pan of boiling liquid

24
Q

Describe how foods are cooked by STEAMING

A

Cooking food with steam from boiling water or stock

25
Q

Describe how foods are cooked by BLANCHING

A

Part cooking food in blocking water for short time then immediately putting it in cold water

26
Q

Describe how foods are cooked by BRAISING

A

Slowly cooking food ina liquid (oftern with herbs and veg)in an ovenproof dish with its lid on.

27
Q

Describe how foods are cooked by STEWING

A
28
Q

Describe how foods are cooked by MICROWAVING

A
29
Q

How much is a portion of fresh fruit?

A

80g

30
Q

How much is a portion of dried fruit?

A

30g

31
Q

Give four benefits of eating the recommended portions of fruit and vegetables

A

-provide fibre preventing constipation
Provides water soluble vitamins
Contains antioxidants
Low in fats ans salt

32
Q

What is red meat classified as

A

Lamb, beef, pork

33
Q

What is processed meat classified as?

A

Smoked, salts, cured meats
Like bacon, ham, salami

34
Q

What is the maximum recommended g of processed meats and why do you decrease from 90g?

A

Cut down to 70g due to high saturated fats and increased bowel cancer risk

35
Q

What is the function of butter in recipes?

A

Improves flavours
Improves appearance
Traps air when creamed (helping rising)
Plasticity - mouldable to trap air
Shortening effect -coating flour to prevent gluten
Prevents lumps in sauces
Prevents sticking
Retains moisture

36
Q

What is the function of flour in recipes

A

Gluten
Kneading stretches gluten
Resting prevents shrinkage
Gluten formation provides structure
Gelatinisation

37
Q

What is the function of sugar in some recipes? (11 things)

A

Sweetness
Reduces acidity
Caramelisation
Maillard reaction
Aeration
Attracted to water - maintains moisture
Prevents gluten forming - absorbs water
Increases coagulation temperature
(So prevents curdling, decreases viscosity,)
Speeds fermentation
Preservative
Prevents enzymatic browing

38
Q

What is the function of eggs in recipes?

A

Emulsify
Glaze
Garnish
Foam
Aeration
Coagulation
Thickening
Bind
Enrich
Coat

39
Q

What is the function of meat

A

Can be tenderised by;
-chemical action (Lemon/ vinegar)
-mechanical action. (Reducing length of muscle fibres by beating or crushing)

40
Q

What are the advantages of food preservation?

A

Prevents enzyme action
Lasts longer
Use out of season
Slows microorganism growth
Increases variety and range of foods
Increases shelf life
Saves time to prepare
Less wastage

41
Q

what are the disadvantages of food preservation ?

A

Often higher in fat, salt, sugar
Lower fibre
May loose nutrients
Additives may be added to restore colour
Can be more expensive
Texture changes

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