Mock Flashcards
What is a novel protein?
Meat alternatives that have been developed to suit the needs of vegetarians, vegans or people with certain dietary needs.
They contain no saturated fat
Give examples of novel proteins
Quorn Tofu Tvp Miso Tempeh
What are functional proteins?
Foods that contain an ingredient that has health promoting properties.
Nutrient not usually present added
Response to scientific research
Shouldn’t be seen as an alternative to a varied and balanced diet and healthy lifestyle
Give examples of functional proteins and what they do
Omega 3 eggs> heart health
Probiotic drinks e.g Yakult > improve bowel health
Benecol spread> lower cholesterol
Give the physical and sensory characteristics that can be achieved by icing sugar
- fine power made of ground up crystals
- very sweet
- sprinkled on cakes> sifted
- combined with water to make glacé icing> could be coloured
- buttercream
- roll out icing> glucose syrup, makes leaves, flowers or cover cake
- royal icing> lemon juice> sets
- used in some biscuits E.g. shortbread to give crumbly textured
Give the physical and sensory characteristics that can be achieved by Demerara sugar
- clear sparkling large crystals
- sticky texture and aroma due to the molasses present
- sweeten coffee
- coating gammon
- Baked apples
- fruit crumble
- sprinkled on cakes and biscuits before baking
Give the physical and sensory characteristics that can be achieved by caster sugar
- smaller crystals
- more expensive
- dissolves more easily than granulated
- cake making> all in one, creaming and whisked
- pastry, biscuits, meringues, soufflés
- coat Swiss roll
What temperature does the egg coagulate at
White- 60
Yolk- 66
Egg aeration
The leavening or aerating of foods when eggs are beaten or whisked.
Mechanical action (whisk), stretches the protein and produces a foam, the albumen forms a matrix and holds air this is partial coagulation and can be reversed.
Swiss rolls, lemon meringue pie, soufflé.
Egg coagulation
When the protein is cooked it sets. Irreversible change>colour change White coagulates at 60, yolk at 66 Quiche- sets egg filling Scrambled or boiled eggs
Egg coating
Adheres ingredients like breadcrumbs or flour to the food.
Dipping food E.g. chicken breast into the egg then into the coating ingredient E.g. breadcrumbs to make breaded chicken.
Stops the food E.g. chicken from drying out, keeps moist
Scotch eggs, fish cakes
Glazing using egg
Egg is beaten and brushed over products like pies, breads, pastries, sausage rolls to give a bronzed, glossy sheen.
Maillard reaction takes place causing the browning.
Name some oily fish
Mackerel
Salmon
Herring
Name some white fish
Cod
Plaice
Haddock
Name some shell fish
Muscles
Oysters
Lobster
Crab
Where are the fats and oils stored in:
A) white fish
B) oily fish
white fish- stored in the liver
Oily fish- distributed throughout giving it its colour
Describe the structure of fish
Fish has short fibres called myomers which give it its flaky texture
Describe the structure of meat
- consists of muscle tissue fibres, connective tissue and fatty adipose tissue
- lean meat= the muscle
What are collagen and elastin
Connective tissue is made up of the proteins called collagen and elastin
describe collagen
- flexible
- white in colour
- forms gelatine when cooked
Describe elastin:
- yellow
- not weakened by heat
- does not convert to gelatine
Describe the colour of meat
- myoglobin is the pigment in meat
- when cooked the myoglobin turns from red to greyish brown
- muscle used for physical activity contains more myoglobin, giving it a darker colour
How can meat become more tender?
1) mechanical action- the length of muscle fibres are reduced by mincing, hitting with a hammer or cutting into chunks
2) chemical action- tenderisers containing enzymes which digest muscle fibres are added
3) marinading- acid, alkaline or salt solutions increase the amount of water meat can hold making it tender
What do proteins contain
Carbon
Hydrogen
Oxygen
Nitrogen
What is syneresis
- shrinkage of a gel and loss of a liquid
- texture becomes pourous
- pockets of water are left
- scrambled eggs are over cooked> liquid leaks out of it
- jelly left> liquid leaks out of it
What are peptide links and how are they formed
- peptide links hold together the amino acids in proteins
* formed in a condensation polymerisation reaction
Name some essential amino acids
Blaine and lysine
What does food processing do to thiamin B1
- sulphur dioxide the preservative destroys B1
* cereals mulled into flour> loss of nutrient
What does food processing do to riboflavin B2
- can withstand more heat
- less water soluble
- cereals Milled into flour> loss of nutrient
Give examples of fortification
vitamin D to bread
Vitamin A to margarine
