Food Science Flashcards
What is baking blind?
Why do we do this?
What are the four main ingredients of pastry?
What are the five main types of pastry?
What is the type of flour in shortcrust pastry have a low gluten content?
What is flour like in puff pastry?
What is the fat like in short crust?
What is the fat like in puff pastry?
What does water do in pastry?
What does salt do in pastry?
What is the role of fat in choux pastry?
Means partly/cook pastry case before adding the filling
Because fillings can make the pastry very soggy
Flour, water, type of fat, pinch of salt
Short crust, puff pastry or flaky, choux pastry, filo pastry and suet crust
Soft plain flour
Strong plain flour; high gluten content; stretchy dough needed to roll and fold
Mixture of white flour and butter or margarine; coats the flour granules with flour to reduce the water missing with the gluten
Flour and fat blended together; place in small pieces on the dough to trap air between the lines of dough
Binds rubbed in fat/fat mixture together or combines with gluten to form stretchy elastic dough. It also ease of rolling out or lemon juice added to strengthen gluten.
Helps develop flavour and in puff pastry strengthens the gluten.
Fat; helps to hold air and gives a shiny glossy finish to aid piping through a tube or nozzle.
What is the ratio of flour to fat, proportions of ingredients and method for the following pastries:
Short crust
Choux
Puff Pastry
What are the raising agents for these pastries?
2: 1 (200 to 100g)and method is fat rubbed in and water added gradually
3: 1 (75 to 25g) and method is fat and water melted in saucepan
4: 3 (200 to 150g) method is rub in fat into the flour and mix water and lemon in then roll and fold the dough
Short crust: air
Rough puff: air and steam
Choux pastry: air and steam
What are raising agents used to make?
How does this work?
What happens when you het a mixture containing a raising agent?
What happens to the gas?
What do chemical raising agents produce?
How does baking powder work?
How does bicarbonate of soda work?
What do mechanical raising agents use?
What is yeast?
What does yeast produce?
What is the process of fermentation?
What three things do they need to ferment?
What temperature do they work best and why?
What is this called?
What two other things do yeast cells need and why?
Mixtures rise
By putting gas into a mixture.
The gas expands and rises
Some escapes and some is trapped in the mixture as it cools and sets
These produce CO2 when they are heated with a liquid
Baking powder is a mixture of two chemicals which react with moisture and heat to produce CO2
Bicarbonate of soda works by producing CO2 when heated. The CO2 forms small bubbles in the mixture. The mixture sets and CO2 is replaced by air.
Air and steam
A biological raising agent and is a type of fungus
Yeast produces CO2
When yeast produces CO2
25-30oC as this allows the cells to grow rapidly
Budding
Needs sugar as a food supply and to give it energy; needs a liquid to help develop the dough.
How does the CO2 work?
What is whisking?
What is beating?
What is folding?
What is sieving?
What is creaming?
What is rubbing in?
What are the five reasons why we cook food?
What is convection?
What is conduction?
What is a convection current?
What is radiation?
Collects in small bubbles throughout the dough and makes the dough rise
Eggs or egg whites are whisked with sugar at high speed. This traps air bubbles in the egg white
Liquids are beaten and air bubbles are trapped in the liquid
Layers of air are trapped between layers of pastry when folded and rises when baked.
Traps air between the flour particles
Beating fat and sugar together traps tiny air bubbles in the mixture
Rubbing the fat into the flour traps air in the mixture.
To give a variety to the diet; to improve shelf life of foods; to improve texture of food; to develop the flavours in food and to make food safe to eat.
When heat travels around through air or water.
When heat travels through solid materials such as metals and food. Heat is conducted from molecule to molecule.
The movement of heat in water or in the air.
When heat rays directly warm and cook food. Heat travels from one place to another.
What is blanching?
What is boiling?
What is braising?
What is poaching?
What is simmering?
What is steaming?
- Very quick so the loss of nutrients is small
- Keeps the crisp texture and colour of vegetables.
Quick so the loss of nutrients is small
- Softens and tenderises meats
- Flavours are enhanced
- Cooking liquid is eaten with the dish so water soluble will be eaten
- Softens and tenderises good
- Flavour is retained
- Softens food
- Tenderises meat, giving a more appetising texture
- No contact with water
- Gives a light delicate texture to food
- Tenderises meat.
What is baking?
What is barbecuing or char grilling?
What is dry frying?
What is grilling?
What is roasting (with dry heat)?
What is roasting (with fat)?
What is shallow frying?
What is stir frying?
- Doesn’t affect calcium and iron
- Tenderises meat, giving it a softer and more appetising texture
- Gives a crispy texture and a golden brown colour to the surface of food
Where foods become crispy and the flavour and smell are improved
- Vitamins A and D are retained
- Flavour and smell are improved
- Food will crisp and brown
- No added fat, so healthier than other methods of frying
- Most vitamin C, vitamins from the B group, iron and calcium will be retained
- Fat drains of the food
- Food will be crisp and brown
- Doesn’t affect calcium and iron
- Surface of meat will be brown and crisp
- Tenderises meat, giving it a softer texture
- Doesn’t affect calcium and iron
- Surface of meat will brown and crisp
- Tenderises meat, giving it a softer texture
- However, adds fat to the food
- Most vitamins and minerals are retained
- Produces an interesting crispy texture
- Quick so vitamins and minerals are retained
- Crisp, texture and good colour in vegetables is retained
- Small amount of oil means that it is healthy too.
What are the six main ingredients in cake making?
What is the function of flour in cakes?
What is the function of a raising agent?
What are the four functions of fat?
What are the four functions of sugar in cakes?
What is the two main functions of eggs in cakes?
Flour, fat, sugar, liquid and eggs and a raising agent
Forms the main structure or bulk of the cakes
Aerates the mixture to increase the volume
- Gives colour and flavour
- Holds air bubbles produced
- Creates texture according to the ratios used
- Helps to extend shelf life
- Sweetens cake mixtures
- Develops flavour
- Changes texture
- Increases the bulk of the mixture
- Adds colour and flavour to all cakes
- Egg protein holds air when whisked into a foam.
What happens when eggs are mixed with fat in cakes?
What does egg yolk contain and what does this help keep stable?
What is the main function of a liquid in cakes?
What is formed when the liquid mixes with proteins in flour?
Describe the process of creaming in cakes?
Describe the process of rubbing in, in cakes?
Describe the process of whisking in cakes?
Describe the process of the all in one method in cakes?
Describe the process of melting in cakes?
Forms an emulsion
Lecithin which helps keep the emulsion stable
Liquids produce steam which act as a raising agent
Gluten
Fat and sugar are creamed together; the eggs are beaten in and the flour is folded in
Fat is rubbed into the flour; the sugar and flavourings are added; the eggs/milk are added to bind
Eggs and sugar are whisked together and the flour is folded in
All the ingredients are beaten together
The fat is melted with syrup/sugar/treacle; the dry ingredients are then also added.
What are the bran, endosperm and germ parts of?
What is the bran and what does it contain?
What is the endosperm and what does it contain?
What is the germ and what does it contain?
What is white bread made from and what is the percentage?
What is wholemeal bread made from and what is the percentage of the whole grain?
What is brown bread made from and what is the percentage of the whole grain?
What is soft grain bread made from and what is the percentage of the whole grain?
What is gristing?
A bread grain
The rich fibre outer that protects the seed and contains B vitamins and trace minerals
The middles layer contains carbohydrates and proteins
The small nutrient rich core that contains antioxidants vitamin E, B vitamins and healthy fats
Made from flour that contains only the endosperm of the wheat grain (75% of whole grain)?
Made from whole of the wheat grain nothing taken away
Made from flour from which some bran and wheat germ is removed (it used 85% of whole grain)
Adding lots of different types of wheat to make a particular flour.
