Learner Outcomes Explain Flashcards
(27 cards)
How heat is transferred in a variety of cooking methods
Radiation: transfer of heat by electromagnietic waves (heating elements in a stove)
Convection: movement of heat by a fluid such as water or air (boiling water, hot fats)
Conduction: transfer of energy from one molecue to another by direct contact (metal pan on food)
How microwaves generate heat
By generating intermolecular friction between the molecules of the food. The microwaves cause water molecules to vibrate; the increased friction between the molecules results in heat.
Relationship amount power, cooking time and amount of food in a microwave
Difference in food quality between microwave and conventional oven cooking
The process of sugar crystallization
The relation between sugar concentration and the boiling point of a solution
Ways to break bonds between sugars
Why starch suspensions can thicken when heated
Why starch solutions gel
How features of starch molecules affect thickening and gelling
How other ingredients affect starch solutions and gels
How retrogradation can be minimized
Physical properties of fats
Influence of fatty acid structure on melting point
How the rate of hydrolytic rancidity can be increased/decreased
How the rate of oxidative rancidity can be increased/decreased
Why various fat substitutes work
To provide some or all of the functional
Several ways to denature proteins
Consequences of denaturing proteins in a variety of food systems
How pH can change the solubility of a protein
Why lipases produce distinctive flavor in milk
How to control the rate of enzymatic browning
How the organization of a cell in a plant influences whether the plant floats or sinks in water
The function of pectin substances in food
