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Food Technology > Food Science > Flashcards

Food Science Flashcards

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1
Q

Name 3 reasons why we cook food?

A 
Give variety to the diet
Kills bacteria
Develops flavour
Improves texture
Improves shelf life
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2
Q

Name the 3 types of heat transfers

A

Convection, conduction and radiation

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3
Q

What’s radiation?

A

Energy transferred by waves of heat and light.

e.g infrared and microwave

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4
Q

What’s conduction?

A

Movement of heat through a substance by the collision of molecules
e.g shallow frying

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5
Q

What’s convection?

A

Heat traveling through air and water

e.g poaching

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6
Q

Name the functional & chemical properties of carbohydrates

A

Gelatinisation, dextrinisation and caramelisation

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7
Q

What’s gelatinisation?

A

Thickening process in foods that occurs between 75 and 85 degrees e.g sauce

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8
Q

What does amylose do?

A

Thickens the mixture and makes it cloudy and thicker when cool

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9
Q

What does amylopectin do?

A

Makes the sauce clear & the same thickness when cool

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10
Q

What can effect gelatinisation?

A 
Starch used
Temperature
How long they stirred
Sugar
Acids
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11
Q

What’s dextrinisation

A

Happens when starch is broken down into dextrin

e.g bread

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12
Q

What does dextrinisation do?

A

Adds a sweet taste and contributes colour and flavour to food

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13
Q

What’s caramelisation?

A

Browning process in sugar. White - brown.

e.g creme brûlée

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14
Q

What does caramelisation do?

A

Changes flavour, golden brown colour & adds a buttery, nutty & toasty flavour

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15
Q

What are the functional and chemical properties of protein?

A

Denaturation, coagulation, gluten formation & foam formation

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16
Q

What’s denaturation?

A

Change of structure in protein. Amino acids unfold from their coiled state

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17
Q

What are the 3 ways that protein can be denatured?

A

Mechanical - whisking
Acid - marinating
Heat - cooking

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18
Q

What is coagulation?

A

Setting process in foods

e.g egg

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19
Q

What happens when heated to much?

A

Becomes hard, tough & difficult to digest. Syneresis - over coagulation
e.g scrambled egg

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20
Q

What’s gluten formation?

A

Formation of gluten

e.g bread

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21
Q

What does glutenin do?

A

Gives dough strength & elasticity

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22
Q

What does gliadin do?

A

Binds the dough together

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23
Q

What’s foam formation?

A

Formation of foam. Produces gas in a liquid allowing tiny bubbles of air to be incorporated into the egg
e.g whisking eggs

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24
Q

What are the functional & chemical properties of fats

A

Shortening, aeration, plasticity & emulsification

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25
Q

What’s shortening?

A

Fat coating flour particles giving a waterproof coating & prevents the absorption of water. Gives food a short and crumbly texture.
e.gshortbread

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26
Q

What’s aeration?

A

When air is trapped in a mixture. Tiny bubbles of air enclose in the mixture giving a springy light texture
e.g cake

27
Q

What’s plasticity?

A

Ability of a solid fat to melt over a range of temperatures.
e.g melting butter
Effects spreading, creaming & shortening ability of fat

28
Q

What’s emulsification?

A

When 2 unmixable liquids are forced together do tiny droplets of one mix with the other
e.g mayonnaise

29
Q

What’s an oil in water emulsion?

A

More water than oil in a mixture

30
Q

What’s a water in oil emulsion?

A

More oil than water in a mixture

31
Q

What’s an emulsifier?

A

Forces 2 unmixable liquids together

32
Q

Name cooking methods that use dry heat. Give an example and heat transfer

A

Grilling - bacon -radiation
Dry frying - bacon - conduction
Baking - cakes - convection
Barbecuing - conduction -sausages

33
Q

Name cooking methods that use water/steam. Give example and the heat transfer.

A

Poaching - convection - egg
Boiling - convection - potatoes
Blanching - convection - vegetables
Stewing - convection - steak

34
Q

Name cooking methods that use fat. Give examples and what heat transfer is used.

A

Stir frying - conduction - noodles

Shallow frying - conduction - bacon

35
Q

What is a raising agent?

A

Something that makes a mixture rise by putting co2 in the mixture

36
Q

Name the mechanical raising agents

A 
Beating - batter
Creaming - cake
Rubbing in - pastry
Sieving - scones
Whisking - meringues
Folding - flaky pastry
37
Q

What is a mechanical raising agent?

A

Uses air & steam. The steam is produced during cooking from liquids in the mixture

38
Q

What is a chemical raising agent?

A

Produces CO2 when heated with a liquid

39
Q

Name the 2 types of chemical raising agents

A

Bicarbonate of soda - co2 produced when heated which forms small bubbles - soda bread
Baking powder - mixture of 2 chemicals which react with moisture & heat which creates CO2 - small cakes

40
Q

What’s a biological raising agent?

A

A living plant

e.g yeast

41
Q

Name the 3 types of yeast

A

Fast acting, fresh & dried

42
Q

What’s fermentation?

A

When heat produces CO2

43
Q

Name the 3 ways of which fermentation happens

A

Warmth - 25-29 degrees to activate
Food - gives it energy to activate
Liquid - water / milk helps it to form

44
Q

Give an example of a biological raising agent

A

Yeast

45
Q

what is boiling

A

+healthy - water soluble vitamins maybe lost +uses less energy -not as tasty or attractive as other cooking methods
meats, potatoes, pasta and rice are boiled
involveer heating food in a pan of boiling liquid

46
Q

what is steaming

A

+keeps taste, texture and colour +keeps more nutrients -don’t have as much flavour than if other methods were used
fish, rice and veg are steamed
cooking food with steam

47
Q

what is blanching

A

+preserves colour, texture and vitamins +removes harsh flavours and makes skins easier to remove
fruit and veg are blanched
part cooking food in boiling water for a very short time before putting it in cold water

48
Q

what is simmering

A

+preserves more nutrients
soups and curries are simmered
when food is cooked at a slightly lower temperature than boiling point

49
Q

what is poaching

A

+makes food more tender +absorbs favours and gives variety to diet. - nutritional content and tastiness is lowered
eggs, fruit and fish are poached
cooking food in a pan of liquid before boiling point (80)

50
Q

what is braising

A

slowly cooking food in an oven proof pot that has the lid on containing liquid
meat and veg are braised
+tenderises meat, caramelised flavour is given absorbs flavour

51
Q

what is stir-frying

A

food cooked in a wok with a small amount of oil added
noodels, veg, meat, fish
+keep more nutrients, healthy

52
Q

what is shallow frying

A

food cooked in a frying pan voted in a medium amount of oil
meat, fish, eggs, pancakes
-less healthy +crispy texture given

53
Q

what is baking

A

baking uses convection and uses dry heat to cook food in an oven
bread, pastries, cakes, pies

54
Q

what are the advantages of baking

A

healthy, make sit look and taste nice, wide variety of food can be cooked this way

55
Q

what are the disadvantage of baking

A

takes a long time, food can become dried out, uses a lot of energy

56
Q

what is grilling

A

uses radiation and dry heat to cook food at a high temperature
veg, cheese, meat

57
Q

what are the advantages of grilling

A

quick, healthy, looks and taste nice, gives smoke flavour and crispy texture

58
Q

what are the disadvantages of grilling

A

hard to cook evenly, easy to burn, easy to cross contaminate

59
Q

what is roasting

A

when fat is added to the outside of food snd cooked at high temperature using dry heat
meat, veg, potatoes

60
Q

what are the advantages of roasting

A

brown and crisp food, moist, can produce best with a rare centre

61
Q

what are the disadvantage of roasting

A

not healthy, takes a long time

62
Q

what is dry frying

A

cooking food in a pan without fat and oil

minced meat, bacon nuts, seeds and spices

63
Q

what are the advantages of dry frying

A

healthy, gives distinct aroma

64
Q

what are the disadvantages of dry frying

A

takes a long time, can only b used for a small range of food

Food Technology (6 decks)

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