Food Science and Nutritional Content of the Main Commodity Groups Flashcards
What are the reasons we cook food?
Make it safe to eat and make it more digestible/palatable
What are the three ways of heat transfer
Conduction, convection and radiation
Name 3 ways of cooking that use conduction
Frying, baking and sauteing
Name 3 ways of cooking that use convection
Baking, roasting and boiling
Name 3 ways of cooking that use radiation
Microwaving, barbecueing and grilling
What is the definition of conduction, covection and radiation
Conduction- heat transfer through solids
Convection- heat transfer though fluids
Radiation- heat transfer through waves
What is a colloidal structure
Two substances mixed together
Definition of shortening
When fat is rubbed into a mixture
Definition of dextrinisation
Flour browns and gains structure
Definition of caramelisation
Sugar browns (heated)
Definition of aeration
The process of trapping air in a mixture so it rises
What is the maillard reaction
Non-enzymic browing where the proteins react with reducing sugars
What is Enzymic browning
Where oxygen reacts with a specific enzyme and the cells go brown and mushy
How to prevent enzymic browning
Coat the product in lemon juice or vaccum pack it
What are the four types of raising agent
Biological
Chemical
Physical
Steam
