SAC 1 - Unit 3 - Eating and digesting - meringues Flashcards
3 Methods of cooking
Convection
Conduction
Radiation
Convection
The transfer of heat in liquids or air.
The circulating hot liquid or air against the cold food causes the two materials to undergo conduction to transfer the heat
EXAMPLE - Oven
Conduction
The process of cooking food by direct heat.
Heat is transferred through the bottom of the pan to the top which is then absorbed by the food
EXAMPLE - pan
electromagnetic Radiation
The transmission of energy by wave motion in the form of electromagnetic waves
EXAMPLE - griller of toaster
dry methods of cooking used
baking
Baking
the cooking of food in an oven without the addition of fat or oil
key nutrients in egg
protein
egg substitutes for someone with an allergy
1/2 mashed banana = 1 egg
1 tbsp ground flax + 3 tbsp water = 1 egg
3 tbsp peanut butter = 1 egg
1/4 cup unsweetened applesauce = 1 egg
food allergy definition
an abnormal immunological reaction to food caused by a foreign substance, usually protein
food intolerance definition
a chemical reaction in the body to particular food; it is not an immune response and so is not a true allergy
what foods commonly cause allergies
fish shellfish nuts eggs dairy foods
functional properties of protein
denaturation
coagulation
functional properties of sugar
ns
dextrinisation
the process that occurs when a starch is exposed to dry heat; the starch is broken down into dextrin, resulting in a change in the colour to golden brown
caramelisation
when sugar (sucrose) begins to decompose when exposed to hight temperatures (190) using dry heat
gelatinisation
the process in which starch granules absorb liquid in the presence of heat and thicken the liquids in suspension
emulsification
mixing two liquids that don’t usually combine for examples water and oil
denaturation
describes the permanent structural change of the protein molecules on food. this can occur by the application of heat, mechanical action or the addition of acids
coagulation
a form of denaturation that occurs when there is a permanent change in the protein from a liquid into a thick mass as a result of heat or the addition of acids
aeration
the process of incorporating air into food products to increase the volume and create a light, airy texture
maillard reaction
turns food brown and creates pleasant smells. its a reaction between amino acids in protein and sugars or starch
dry methods of cooking examples
roasting
baking
grilling
frying
moist methods of cooking examples
boiling
poaching
steaming
stewing
dry methods of cooking
cooked by heat conducted through the food
moist methods of cooking
the heat form the liquid penetrates the food and cooks by convection and then conduction
enzymes
the vinegar acts as an enzyme to speed up chemical reactions in foods
what is the purpose of the vinegar
to stabilise the mixture
enzymes
speed up chemical reactions in foods
PH scale
to determine if its an acid or alkali
mechanical action
beating to aerate egg whites creates a light airy texture. process that mechanically traps bubbles of air
