Food science Flashcards
What are the main reasons for cooking food?
To make food safe to eat, to develop flavors, to improve texture, to improve shelf life, to provide variety in the diet.
What are the methods of heat transfer in cooking?
Conduction, Convection, Radiation.
How do preparation and cooking affect food?
They impact appearance, color, flavor, texture, smell, and overall palatability.
How is heat transferred when making sauces?
Conduction & Convection: Heat the sauce and require agitation. Radiation: Grilling foods like vegetables, meat, fish, halloumi, seeds, and nuts to char, toast, or grill.
What are examples of water-based, dry, and fat-based cooking methods?
Water-based: Steaming, boiling, simmering, blanching, poaching, braising. Dry methods: Baking, roasting, grilling, dry frying. Fat-based: Shallow frying, stir frying.
What are the functional and chemical properties of proteins?
Denaturation, Coagulation, Gluten formation, Foam formation.
How are protein properties demonstrated in food preparation?
Denaturation: Using marinades. Coagulation: Setting egg mixtures in quiche. Gluten formation: Making pasta or bread. Foam formation: Whisking eggs for sponge cakes.
What are the functional and chemical properties of carbohydrates?
Gelatinization, Dextrinization, Caramelization.
How are carbohydrate properties used in cooking?
Gelatinization: Making sauces like béchamel. Dextrinization: Browning bread during baking. Caramelization: Cooking vegetables.
What are the functional and chemical properties of fats and oils?
Shortening, Aeration, Plasticity, Emulsification.
How are fat and oil properties demonstrated?
Shortening: Pastry making. Aeration: Creaming method for cakes. Emulsification: Making salad dressings or mayonnaise.
What processes affect fruits and vegetables during preparation?
Enzymic browning (prevented with lemon juice). Oxidation (minimized by proper cooking to conserve vitamins).
What are the types of raising agents?
Chemical: Baking powder, bicarbonate of soda, self-raising flour. Mechanical: Whisking, beating, folding, sieving, creaming, rubbing in. Steam: Moisture in mixtures reaching boiling point. Biological: Yeast.
How are raising agents used in cooking?
Chemical: Baking powder in cakes. Mechanical: Whisking eggs for roulades. Steam: Raising choux pastry. Biological: Yeast in bread.
