SAC 1 - Unit 3 - Eating and digesting - meringues

Question 1

3 Methods of cooking

Answer 1

Convection
Conduction
Radiation

Question 2

Convection

Answer 2

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

Question 3

Conduction

Answer 3

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

Question 4

electromagnetic Radiation

Answer 4

The transmission of energy by wave motion in the form of electromagnetic waves

EXAMPLE - griller of toaster

Question 5

dry methods of cooking used

Answer 5

baking

Question 6

Baking

Answer 6

the cooking of food in an oven without the addition of fat or oil

Question 7

key nutrients in egg

Answer 7

protein

Question 8

egg substitutes for someone with an allergy

Answer 8

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

Question 9

food allergy definition

Answer 9

an abnormal immunological reaction to food caused by a foreign substance, usually protein

Question 10

food intolerance definition

Answer 10

a chemical reaction in the body to particular food; it is not an immune response and so is not a true allergy

Question 11

what foods commonly cause allergies

Answer 11

fish 
shellfish 
nuts 
eggs 
dairy foods

Question 12

functional properties of protein

Answer 12

denaturation

coagulation

Question 13

functional properties of sugar

Answer 13

ns

Question 14

dextrinisation

Answer 14

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

Question 15

caramelisation

Answer 15

when sugar (sucrose) begins to decompose when exposed to hight temperatures (190) using dry heat

Question 16

gelatinisation

Answer 16

the process in which starch granules absorb liquid in the presence of heat and thicken the liquids in suspension

Question 17

emulsification

Answer 17

mixing two liquids that don’t usually combine for examples water and oil

Question 18

denaturation

Answer 18

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

Question 19

coagulation

Answer 19

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

Question 20

aeration

Answer 20

the process of incorporating air into food products to increase the volume and create a light, airy texture

Question 21

maillard reaction

Answer 21

turns food brown and creates pleasant smells. its a reaction between amino acids in protein and sugars or starch

Question 22

dry methods of cooking examples

Answer 22

roasting
baking
grilling
frying

Question 23

moist methods of cooking examples

Answer 23

boiling
poaching
steaming
stewing

Question 24

dry methods of cooking

Answer 24

cooked by heat conducted through the food

Question 25

moist methods of cooking

Answer 25

the heat form the liquid penetrates the food and cooks by convection and then conduction

Question 26

enzymes

Answer 26

the vinegar acts as an enzyme to speed up chemical reactions in foods

Question 27

what is the purpose of the vinegar

Answer 27

to stabilise the mixture

Question 28

enzymes

Answer 28

speed up chemical reactions in foods

Question 29

PH scale

Answer 29

to determine if its an acid or alkali

Question 30

mechanical action

Answer 30

beating to aerate egg whites creates a light airy texture. process that mechanically traps bubbles of air