Food Science Flashcards
What is coagulation
When proteins stretch and trap air
What happens when gluten is stretched
It becomes more elastic and light and airy
What does gelatinisation do
Thickens sauces
What are the key temps for it
60° granules absorb liquid
80° swell and burst and release starch
100° gelatinisation takes place
What is dextrin
Starch broken down into smaller pieces
What are the 4 stages of caramelisation
Liquid is runny + sweet
Becomes smooth caramel
Turns into hard toffee
Burns and turns black/bitter
Give 5 reasons why we cook food
Make it safe to eat Change texture Give variety Develop flavours Improve shelf life
When are foams formed
When air is trapped
What is conduction
Transfer heat through vibration of particles
What is convection.
Transfer of heat through liquid or gases
Radiation
Transfer of heat through waves of radiation
Name a chemical, biological, and mechanical raising agent
Baking powder
Yeast
Beating
What are ambient foods
Foods that can be stored at room temperature
Name an advantage of baking
Healthy as no extra fat is added
Name a disadvantage of baking
Takes a long time and dries food out
Name an advantage of grilling
Cooks quickly
Name a disadvantage of roasting
Isn’t healthy as fat is added
Name an advantage of roasting
Extra fat makes it brown and crisp which is appealing
Name a disadvantage of dry frying
Can only be done to a small range of food
Name an advantage of dry frying
Can be used to give a more distinct aroma
What does plasticity mean
The ability to be spread and shaped
What texture does shortening give
A crumbly texture
What is emulsification
When an oil and watery liquid are shaken together
Name the two different ends of an emulsifier
Hydrophilic (attracted to water) and hydrophobic (repulsed by water)
