Food Science - Booklet 2

Question 1

Why do we cook food?

Answer 1

-Change the flavour
-kill harmful bacteria
-Make foods rise

Question 2

What are the three raising agents

Answer 2

Biological, chemical, physical

Question 3

Example of a biological raising agent

Answer 3

Yeast

Question 4

What is Yeast?

Answer 4

Yeast is a single cell organism used to make sweet or savoury breads rise

Question 5

What is fermentation?

Answer 5

Is when yeast causes sugar is converted into alcohol and CO2 to make bread rise

Question 6

What does yeast need to ferment?

Answer 6

Yeast requires warm/tepid water , food and time.

Question 7

What are the UNSUITABLE environment for yeast?

Answer 7

Too hot or Too cold

Question 8

What happens if the water (for yeast) is to cold?

Answer 8

The yeast will be dormant

Question 9

What happens if the water (for yeast) is to hot?

Answer 9

The yeast is killed/dies

Question 10

What happens if you add too much salt to the yeast recipe?

Answer 10

Adding too much salt to the recipe kills yeast.

Question 11

What is the difference between strong flour and normal flour?

Answer 11

Strong flour contains more gluten needed to make the bread dough stretchy/elastic

Question 12

Why must you kneed yeast dough ?

Answer 12

It stretches and develops the gluten and proving allows the yeast to forment

Question 13

What is self-raising flour?

Answer 13

Self-raising flour is plain flour that has a standard strength raising agent added to it

Question 14

What is the chemical raising agent?

Answer 14

Self-raising flour

Question 15

What was the Baking powder cake like?

Answer 15

Yellow golden colour, spongy & moist texture , sweet and light tasting

Question 16

What was the bicarbonate soda cake like?

Answer 16

Yellow/yellowish green colour, dense crumbly texture , acidic sour soapy taste

Question 17

What is should be done to the bicarbonate soda cake?

Answer 17

An acid should be added to neutralise the bs (bicarbonate soda) and change the flavour

Question 18

What can cause a cake to sink in the middle?

Answer 18

-overmixed batter
-temperature to hot or to cold

Question 19

What can cause an uneven cake?

Answer 19

-oven may be too hot or too cold
-the mixture is more than half of the tin

Question 20

What other recipes contain a chemical raising agent?

Answer 20

American pancakes, soda bread, Victoria sponge, banana bread

Question 21

What are some examples of physical raising agents?

Answer 21

Sieving, whisking,folding

Question 22

How do you separate and egg?

Answer 22

Gently crack the egg with a knife (over a bowl) and spill the g over your hand by pulling your thumbs backwards. Open your fingers slightly to allow the egg white to slip through but NOT the yolk

Question 23

What is the benefit of sieving flour?

Answer 23

Traps air and helps food rise

Question 24

What does folding mean?

Answer 24

Gently incorporating a heavy mixture with a light one without knocking out air

Question 25

Biological recipes

Answer 25

Pizza, bread and dumplings