food science one

Question 1

why is food cooked

Answer 1

make it safe to eat
change raw food to cooked food
make it palatable ;develop flavours improve mouth feel
imrove texture reduce bulk ;improve colour
helps keep quality 9extend shelf life
make it easier to digest
give variety to your diet

Question 2

how is food cooked

Answer 2

cooking uses heat to change texture ,flavour and colour of food
wet cooking methods are steaming boiling ,stewing ,poaching casseroling and braising
dry method are baking ,roasting and grilling
fat-based methods are frying and stir frying
precooking methods can improve tenderness and flavour example marinating the fish or chicken
the selection of cooking methods depend on
type of food being cooked
the time available
th skill of the cook and the facilities available
the need to conserve vitamins e,e steam rather tnn boiling
the thinned to achieve desired characteristics eg browning
the desire to improve palatability ,which affects the appearance ,colour ,flavour,testure and smell

Question 3

microwave in cooking

Answer 3

uses a type of radiation called microwaves which travel in straight lines and penetrates food
the microwave vibrates water molecules creating friction ewhich makes heat
hot spots can occur ,so food should be stirred and left to stand to allow the heat to distribute evenly
microwaves alone do not brown or crisp

Question 4

boiling

Answer 4

etude of thing theat can be boiled are meat potatoes and rice ,pasta and vegetable
it. is quite harsh method of cooking can’t be used on delicate foods because the bubbles would break up the food -overboiling can make food like pasta go soft
boiling is a healthy way to cook as no fat is used .however if veg boiled for too long colour ,flavour and water soluble vitamins are lost in water
often not as tasty /attractive as food cooked by method like roasting
looses less energy than other method e.g roasting nd simmering

Question 5

steaming

Answer 5

steam from boiled stock
fish rice vegetables
no fat added because no direct contact with the water with the water \the veg keep more of there flavour ,texture and colour and nutrients than if they’d been boiled -the healthiest ways to cook
may have not much flavour compared to ,say fried ir roasted food
I a gemtle way of cooking good for delicate food such as fish but not meat

Question 6

blanking

Answer 6

part cooking food in boiling water for a very short time before putting it in cold water
the cold water stops cooking process
this helps to preserve the colour ,texture and vitamins
blanching cn be used to remove harsh flavours in food e,g raw onions -give milder taste
blanch vegetable like tomatoes make skin shrivel up meaning it is easier to peel
also used to prepare fruit and veg for freezing

Question 7

simmering

Answer 7

like boiling but more gently as the temperature is slightly lower than boiling point but still higher than poaching
common for soups and curry
simmering preserves more nutrients than boiling

Question 8

poaching

Answer 8

heat pan liquid to 8o
eggs fruit and fish
gentle way of cooking keep food tender
nutrients and flavour transfers too surrounding water lower flavour and nutritional value
poach food in sauce food can absorb flavour gives variety

Question 9

braising

Answer 9

slow cooking food in an oven proof pot that has the lid on and liquid often herbs and vegetables
food is cooked in the covered pot by a mixture of simmering and steaming
great for big or tough joint of meat -gently cooked and tenderised the meat
befer lightly fried to brown and seal it help keep the juices inside the meat
and it gives a caramelised flavour

Question 10

the dairy industry

Answer 10

impossible to make chess with a starter culture
as the culture grows in the milk ,it converts the sugar lactose into lactic acid which which ensures correct levels of acidity and gives chess its moisture
as cheer ripens the culture gives cheer it balanced aroma taste and texture
choosing the right the right mixture of cultures essential for high quality cheese

Question 11

cheese production in mould

Answer 11

for heir characteristic properties incinclid
blure chess
soft ripened cheese 9brie 0
rind washed cheese

Question 12

blu cheese

Answer 12

the cheese is treated with mould
as cheese matures mould grows \this creates blue vines within the cheese giving the cheese its characteristic flovour

Question 13

rind-washed cheese

Answer 13

open on the inside but they are washed with brine which contain mild
makes them attractive to bacteria which adds to the flavour

Question 14

soft ripened cheese

Answer 14

camembert is alowd to grow on the outside of the cheese
forming a soft whit crust and a runny inside in

Question 15

yogurt

Answer 15

culture responsible for taste and texture of final product
probiotic cultures have become popular in dairy product because of. their health benefits
god for digestion maintain digestion flora balance and improve immune system

probiotic culture s are classified as functional food
carefully selected cultures

Question 16

the meat industry

Answer 16

meat starter culture used to make dried fermented products such as salami ,pepperoni ,chorizo
lactic bacteria develop the flavour and colour of the products
a wide rantge of mould are used to ripen the surface of the product and controlling the development of flavouring