Food Science Flashcards
Why is food cooked
Make food safe - destroy bacteria and toxins
Develop flavours in food
Improve texture and appearance
Improve shelf life
Give variety in people’s diet
How does cooking help develop flavours?
Causes chemical reactions in food eg fat melts, proteins coagulate, sugars caramelise, veg softens, water evaporates concentrating flavour
How can heat be transferred to food?
Conduction
Convection
Radiation
Explain what happens in conduction
Pans/trays made of metal heat up as their atomic structure means they are good conductors. As atoms in the metal lattice heat up they vibrate
Explain what happens in convection
Energy is transferred by the movement of molecules in a liquid or air from a warm area to cold area eg heating air in oven or water in pan. Molecules heat up and rise up and collide with food etc once at the top they cool and sink down and the cycle continues.
What is a rolling boil
When convection currents are created and water continuous boiling
Why should you stir a liquid you are heating
The sauce is thicker than water so you need to move the food so they don’t stick not he bottom and making sure they spread evenly through the space and it is all at the same temperature
Does food cook quicker in a fan oven
Yes as the air is moved around so all at the same temperature and there are no zones of heat
Explain cooking by radiation
Heat energy in the form of infra red heat rays is produced by a grill or toaster and travel through air until they hit a solid object where they are absorbed and heat up the object
List methods of cooking using moisture to transfer heat
Boiling
Braising
Poaching
Simmering
Steaming
Stewing
List methods of cooking using oil to transfer heat
Sauteing
Shallow frying
Stir frying
deep fat frying
Riasting
List methods of cooking using dry heat to transfer energy
Baking
Grilling
Toasting
Dry frying
What is microwaving
Cooking food by electromagnetic waves called microwaves in an oven
What is induction cooking
A special ceramic surface has an induction coil which creates a magnetic current to transfer engird. Pans must be made of iron
What do different cooking methods impact on for food
Appeal
Sensory qualities
Palatability
Nutritional value
What is boiling?
Cooking food in water at 100oC
What is braising
Sealing meat in hot fat then cooking slowly in covered dish with little liquid
What is poaching
Cooking food in shallow pan of water or wine just below boiling point
What is simmering
Cooking just below boiling point so bubbles gently
What is steaming
Cooking food in the steam rising from boiling water beneath
What is stewing
Simmering gently in covered pot
What is sautéing
Frying food gently in a little oil to soften
What is roasting
cooking food in some oil or fat in hot oven
What is dry frying
Cooking foods that naturally contain oil or fat in a frying pan without oil
