Functional Properties of Food Flashcards
1
Q
When something thickens from a liquid to a solid.
A
Coagulation
2
Q
Describe ‘Aeration’
A
Whipping natural gas (air) into a liquid like egg in meringue, sugar is added to hold the structure.
3
Q
What raising agent is used in bread?
A
Yeast
4
Q
Choux and flaky pastry use what natural raising agent?
A
Steam
5
Q
Diluted orange juice is classed as a what?
A
Solution
6
Q
The yellow part of a lemon merigue pie is classed as a what?
What ingredient is used to set this part of the pie?
A
Gel
Cornflour & heat
7
Q
What ingredient is used in jam to set it to a gel?
A
Pectin
8
Q
Smart starches are also known as?
How do they work?
A
Modified starches
Adding hot water
9
Q
Two liquids that do not mix are called?
A
Immiscible
10
Q
Give an example of an emulsion.
A
Mayonaisse
