Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

HFT prelim revision- functional properties > Functional properties > Flashcards

Functional properties Flashcards

1
Q

What is a functional property?

A

When food products are designed ingredients are chosen for their properties or function in the recipe.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the 4 functional properties of eggs?

A

-Aeration
-Emulsifying
-Coagulation
-Binding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the 3 functional properties of flour?

A

-Fermentation
-Gelatinisation
-Dextrinisation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the 2 functional properties of sugar?

A

-Crystallisation
-Caramelisation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the 4 functional properties of fat?

A

-Creaming
-Rubbing in
-Shortening
-Flavour and colour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the 4 functional properties of liquids? (water, milk, etc)

A

-Aeration
-Gelatinisation
-Nutritional value
-Colour and flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are two things that will happen if you decrease sugar in a product?

A

-Cakes maybecome paler
-Less sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are two things that will happen if you increase sugar in a product?

A

-Sweeter result
-Cakes can sink in the middle as as the gluten collapses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are two things that will happen if you decrease fat in a product?

A

-Textures of scones not soft
-Not keeping well and can become stale

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are two things that will happen if you increase fat in a product?

A

-Greasy flavour and texture
-Pastry broken and crumbly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are two things that will happen if you decrease liquid in a product?

A

-Cakes are dry
-Scones and bread are heaving/not rising

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are two things that will happen if you increase liquid in a product?

A

-Dough can be sticky
-Hard and tough shortcrust pastry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How does cooking time and temperature affect a product?

A

Colour can be controlled by temperature and length of cooking time- cake baked at low temperature for a short period of time will be paler then one baked at a higher temperature for longer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is aeration used for?

A

Liquids- Muffins
Eggs- Sponges, meringues, swiss rolls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How does aeration work?

A

Eggs- When eggs are beaten the protein in the egg stretches to trap air bubbles and make foam.
Liquid-

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is emulsifying used for?

A

Mayonnaise

17
Q

How does emulsifying work?

A

Yolk holds a substance which acts as an emulsifier. Oil and water do not mix but when an emulsifier it holds the two together as an emulsion.

18
Q

What is coagulation used for?

A

Frying an egg and egg custard

19
Q

How does coagulation work?

A

When eggs are heated they changed from a liquid to a solid (coagulation). Can be used to thicken fillings.

20
Q

What is binding used for?

A

Burgers and fishcakes

21
Q

How does binding work?

A

Egg proteins coagulate when heated and hold (bind) ingredients together.

22
Q

What is gelatinisation used for?

A

Liquid- Cheese sauce
Flour- Soup and cheese sauce

23
Q

How does gelatinisation work?

A

Liquid- During making sauces or baking liquid is needed to work with starch
Flour- In sauce making starch and water are heated, water is absorbed and the starch granules swell and burst, this thickens liquids.

24
Q

What is fermentation used for?

A

Bread

25
Q

How does fermentation work?

A

Yeast under right conditions produces co2 and alcohol- flavour, texture and volume develop. This takes place in bread making where dough is left to rise. When bread dough cooks steam is produced, gluten is stretch by bubbles of co2. Gas is produced from the yeast, the bread rises and sets.

26
Q

What is crystallisation used for?

A

Jam, tablet, toffee, boiled sweets

27
Q

How does crystallisation work?

A

Sugar dissolves into water when boiled, water is driven off and thick syrup forms.

28
Q

What is caramelisation used for?

A

Cakes, toffee

29
Q

How does caramelisation work?

A

Gives colour to product, sugar caramelises from heat of the oven turning brown

30
Q

How does rubbing in work?

A

Fat is rubbed into flour and coats the flour particles. Should look like breadcrumbs. Forms waterproof barrier and traps air

31
Q

What is rubbing in used for?

A

Pastry, scones, biscuits

32
Q

How does creaming work?

A

Fat is beaten until it forms a creamy consistency, air is trapped which makes mixture and helps cakes to rise

33
Q

What is creaming used for?

A

Cakes, biscuits

34
Q

What is shortening used for?

A

Shortbread, Biscuits, Pastry

35
Q

How does shortening work?

A

Fat has a shortening effect and a short texture, this is created when the fat coats the flour particles.

HFT prelim revision- functional properties (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions