Ingredient functions

Question 1

Give examples of gelling agents

Answer 1

Arrow root, corn flour, starch, gelatine,

Question 2

What is gelatinisation?

Answer 2

When heat is used to thicken a product

Question 3

Explain the steps of gelatinisation

Answer 3

When mixed with liquid starch particles form a suspension
 On heating starch granules swell at 60 oC as they absorb liquid
 Burst open releasing starch and thickening liquid
 Gelatinisation -boiling point 100oC
 When mixture cools mixture thickens further and sets into a gel.
 Gelatinisation begins at 60oC

Question 4

What is the function of flour in biscuit making?

Answer 4

Forms the structure of a product

Question 5

What is dextrinisation?

Answer 5

When starch turns to sugar when heated, giving a golden colour

Question 6

What is caramelisation?

Answer 6

When sugar is heated and gives a golden colour

Question 7

What is coagulation?

Answer 7

When something sets, eggs coagulate setting a mixture

Question 8

What is shortening?

Answer 8

Shortening is when fat prevents the development of gluten giving a short, crumbly texture
Fat coats the flour giving a water proof coating which prevents gluten from developing which gives less elastacity

Question 9

What is meat by a short texture?

Answer 9

Crumbly, melt in the mouth - found in shortbread, shortcrust pastry

Question 10

What is the function of protein in the body?

Answer 10

For growth and repair

Question 11

What is the function of complex carbohydrates in the body?

Answer 11

Long lasting energy - starch

Question 12

Name some functions of eggs

Answer 12

Garnishing, glazing, aeration, coagulation, enriching, thickening

Question 13

What are raising agents? Give examples

Answer 13

They help products to rise, they can be physical - sifting, beating, whisking, folding
They can be chemical - bi carbonate of soda, baking powder
They can be biological - yeast

Question 14

What is fermentation?

Answer 14

When yeast produces carbon dioxide to make a product rise (food, time, warmth and liquid is needed for the process to be successful)

Question 15

Name some functions of sugar

Answer 15

Preservation, sweetness, caramelisation, aeration, structure - ie in meringue, aids fermentation,

Question 16

What is a foam?

Answer 16

A mixture of liquid and air ie meringue mixture, mousse

Question 17

What is an emulsion

Answer 17

2 liquids that will not mix without the addition of an emulsifier - ie mayonnaise is an emulsion of oil and vinegar that will not bind without the emulsifier of egg yolk

Question 18

What is a gel

Answer 18

It is a small amount of solid dissolved in a large amount of liquid that will set

Question 19

What is a smart starch

Answer 19

A starch that has been adapted to perform additional functions. Ie pre gelatinised desserts such as angel delight which set without the need for heat

Question 20

What does enrobing mean?

Answer 20

means coating a food with another ingredient, for example, dipping fish in beaten egg and then breadcrumbs.

Question 21

What does enriching mean?

Answer 21

is the addition of an ingredient to improve the quality. Nutrients are sometimes added to increase nutritional value.

Question 22

What is a suspension?

Answer 22

s when a solid is held in a liquid. The solid may sink if the mixture is not stirred. Flour (solid) is suspended in milk (liquid) when making a cheese sauce.