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Food Tech GCSE > Key words, heat transfer > Flashcards

Key words, heat transfer Flashcards

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1
Q

Dextrinisation meaning

A

when starch molecules break down into dextrins after being exposed to dry heat

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2
Q

Dextrinisation examples

A

-toast
-biscuits

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3
Q

Caramelisation meaning

A

The browning of sugar and the change in its flavour when its heated above a certain temperature

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4
Q

caramelisation examples

A

-sauces

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5
Q

gelatinisation meaning

A

when starch particles swell and burst, thickening a liquid

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6
Q

gelatinisation examples

A

-sauces

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7
Q

conduction meaning

A

the transfer of heat energy through solids by the vibration of particles

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8
Q

conduction examples

A

-grilling steak
-grilling chicken breasts

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9
Q

convection meaning

A

the transfer of heat energy through gases or liquids by circulating currents

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10
Q

convection examples

A
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11
Q

aeration meaning

A

when air is added to a mixture to help it lighter

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12
Q

aeration examples

A

cakes

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13
Q

radiation meaning

A

the transfer of energy through waves of radiation (there’s no direct contact)

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14
Q

radiation examples

A

-sausages
-beef

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15
Q

glutenin and gliadin meaning

A

two proteins that make up gluten, found in wheat and other grains

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16
Q

glutenin and gladian examples

A

-wheat
-barley
-grains

17
Q

coagulation meaning

A

when denatured proteins join together, changing the appearance and texture of food

18
Q

coagulation examples

A

-scotch eggs
-battered fish
-

19
Q

shortening meaning

A

the effect of adding fat to a floury mixture, giving it a crumbly texture

20
Q

shortening examples

A
21
Q

plasticity meaning

A

a property of fats that allows us to spread and manipulate them

22
Q

plasticity examples

A

-mariangue
-rubbing fat into flour for shortbread

23
Q

gluten meaning

A

a protein found in wheat flours, that makes dough elastic

24
Q

gluten examples

A

-bread
-pasta

25
Q

denaturation meaning

A

when the chemical bonds holding proteins together break down, causing protein to unravel

26
Q

denaturation examples

A

-boiled eggs
-egg white

27
Q

emulsification meaning

A

a mixture of oily and watery liquids

28
Q

emulsification examples

A

mayonaise
ice cream
-milk
-mariange

Food Tech GCSE (29 decks)

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