Food Science 🌮🧪 Flashcards

1
Q

Why is food cooked

A

Change colour, texture, make it safe, to preserve it, comfort foods, develop flavour, easier to swallow, give variety (eggs)

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2
Q

What factors influence the cooking method

A

The time, skill, dietary needs, type of food, facilities available, consumer choice.

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3
Q

Examples of conduction cooking methods

A

Boiling, blanching, frying, baking,poaching

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4
Q

What is conduction heat transfer

A

Heat transfer from direct contact

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5
Q

Examples of convection cooking methods

A

Boiling, poaching, simmering, steaming, roasting, baking

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6
Q

What is convection heat transfer

A

Heat transfer through convection currents
Air rises when hot and falls when cooler.

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7
Q

What is radiation heat transfer

A

Direct rays passing from the source to the food

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8
Q

Is protein lost in cooking

A

No

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9
Q

Affect of heating on carbohydrates

A

Fibre softened and starch dissolves in liquid and can be reduced

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10
Q

Minerals effect from cooking

A

Not effected

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11
Q

Working characteristics of starch

A

Forms structure, bulks recipe, dextrinises and thickens

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12
Q

Working characteristics of sugar when heated

A

Caramelises, texture, preservation and sweeten

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13
Q

Working characteristics of fats/oils

A

Shortening, aeration, flavour

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14
Q

Define coagulation

A

When protein sets when heated

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15
Q

Meat working characteristics

A

Muscle fibres coagulate at 40°c + and shrink at 60°c where juices are squeezed out
Red to brown in dry heat

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16
Q

Why does fish cook quickly

A

Short fibres that are connected by small amounts of connective tissue

17
Q

What is synerisis? (Think eggs)

A

When an egg is heated too quickly so liquid separates out and the egg is tough.

18
Q

Eggs working characteristics

A

60°c white coagulates and 70°c yolk coagulates

19
Q

Milk working characteristics

A

Top layer coagulates first

20
Q

Example of biological raising agents

A

Yeast fermentation

21
Q

Examples of physical raising agents (5)

A

Sieving, creaming, folding, whisking, rubbing in

22
Q

3 examples of chemical raising agents

A

Baking powder, bicarbonate of soda and self raising flour

23
Q

Uses of acids in cooking x2

A

Tenderises meat when vinegar added
Lemon juice on fruit to stop enzymic browning

24
Q

Why does enzymic browning occur

A

The cells are exposed to oxygen and are oxidised so turn brown

25
Q

Explain what gluten is

A

Gluten is a protein in wheat, rye and barley that contains Gliadin. When kneaded, the gluten strands lengthen and strengthen.