processing techniques

Question 1

application of heat

Answer 1

Any form of heat applied to a food product

Dry Cooking Techniques
baking
roasting
grilling
barbequing

Wet Cooking Techniques
boiling
simmering
poaching
steaming

Makes food safe, edible and digestible.
Impacts on the appearance, texture, palatability, nutritional content and flavour of food products.

Question 2

application of cold

Answer 2

The refrigerator is used to make things firm up or set
Cold temperatures assist in the process of crystallisation
Freezing is used as a preservation technique, as bacteria does not multiply at cold temperatures.

Question 3

addition of a chemical - acid

Answer 3

Prevents microbial growth by reducing the pH level
This occurs through adding an acidifying agent to the food (like lemon juice)
Acids can be used to denature proteins to make food more tender and palatable Prevents oxidation from occurring

Question 4

addition of a chemical - alkali

Answer 4

Alkalis have the opposite effect of acids.
Can be used to increase the pH level and counterbalance acids in products.
Alkalis naturally have a bitter taste and should only be added to products in small amounts.
Bicarbonate of soda/baking soda most common alkali used in cooking
Used as a raising agent and to increase browning
Combined with water and heat, produces carbon dioxide which aerates/leavens the mixture

Question 5

exposure to air

Answer 5

Helps to reduce food spoilage by removing moisture from food.
The drying process can occur through
Sun drying, oven drying & use of a dehydrator.
The removal of water reduces the product to 1/15th of its original size and enables the product to last for a long period of time.

Question 6

manipulation