Food Science 🌮🧪 Flashcards
Why is food cooked
Change colour, texture, make it safe, to preserve it, comfort foods, develop flavour, easier to swallow, give variety (eggs)
What factors influence the cooking method
The time, skill, dietary needs, type of food, facilities available, consumer choice.
Examples of conduction cooking methods
Boiling, blanching, frying, baking,poaching
What is conduction heat transfer
Heat transfer from direct contact
Examples of convection cooking methods
Boiling, poaching, simmering, steaming, roasting, baking
What is convection heat transfer
Heat transfer through convection currents
Air rises when hot and falls when cooler.
What is radiation heat transfer
Direct rays passing from the source to the food
Is protein lost in cooking
No
Affect of heating on carbohydrates
Fibre softened and starch dissolves in liquid and can be reduced
Minerals effect from cooking
Not effected
Working characteristics of starch
Forms structure, bulks recipe, dextrinises and thickens
Working characteristics of sugar when heated
Caramelises, texture, preservation and sweeten
Working characteristics of fats/oils
Shortening, aeration, flavour
Define coagulation
When protein sets when heated
Meat working characteristics
Muscle fibres coagulate at 40°c + and shrink at 60°c where juices are squeezed out
Red to brown in dry heat
Why does fish cook quickly
Short fibres that are connected by small amounts of connective tissue
What is synerisis? (Think eggs)
When an egg is heated too quickly so liquid separates out and the egg is tough.
Eggs working characteristics
60°c white coagulates and 70°c yolk coagulates
Milk working characteristics
Top layer coagulates first
Example of biological raising agents
Yeast fermentation
Examples of physical raising agents (5)
Sieving, creaming, folding, whisking, rubbing in
3 examples of chemical raising agents
Baking powder, bicarbonate of soda and self raising flour
Uses of acids in cooking x2
Tenderises meat when vinegar added
Lemon juice on fruit to stop enzymic browning
Why does enzymic browning occur
The cells are exposed to oxygen and are oxidised so turn brown
Explain what gluten is
Gluten is a protein in wheat, rye and barley that contains Gliadin. When kneaded, the gluten strands lengthen and strengthen.
