Food Science - Booklet 2 Flashcards
Why do we cook food?
-Change the flavour
-kill harmful bacteria
-Make foods rise
What are the three raising agents
Biological, chemical, physical
Example of a biological raising agent
Yeast
What is Yeast?
Yeast is a single cell organism used to make sweet or savoury breads rise
What is fermentation?
Is when yeast causes sugar is converted into alcohol and CO2 to make bread rise
What does yeast need to ferment?
Yeast requires warm/tepid water , food and time.
What are the UNSUITABLE environment for yeast?
Too hot or Too cold
What happens if the water (for yeast) is to cold?
The yeast will be dormant
What happens if the water (for yeast) is to hot?
The yeast is killed/dies
What happens if you add too much salt to the yeast recipe?
Adding too much salt to the recipe kills yeast.
What is the difference between strong flour and normal flour?
Strong flour contains more gluten needed to make the bread dough stretchy/elastic
Why must you kneed yeast dough ?
It stretches and develops the gluten and proving allows the yeast to forment
What is self-raising flour?
Self-raising flour is plain flour that has a standard strength raising agent added to it
What is the chemical raising agent?
Self-raising flour
What was the Baking powder cake like?
Yellow golden colour, spongy & moist texture , sweet and light tasting
What was the bicarbonate soda cake like?
Yellow/yellowish green colour, dense crumbly texture , acidic sour soapy taste
What is should be done to the bicarbonate soda cake?
An acid should be added to neutralise the bs (bicarbonate soda) and change the flavour
What can cause a cake to sink in the middle?
-overmixed batter
-temperature to hot or to cold
What can cause an uneven cake?
-oven may be too hot or too cold
-the mixture is more than half of the tin
What other recipes contain a chemical raising agent?
American pancakes, soda bread, Victoria sponge, banana bread
What are some examples of physical raising agents?
Sieving, whisking,folding
How do you separate and egg?
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
What is the benefit of sieving flour?
Traps air and helps food rise
What does folding mean?
Gently incorporating a heavy mixture with a light one without knocking out air
Biological recipes
Pizza, bread and dumplings
