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GCSE Food Preparation and Nutrition > Science Of Cooking Food > Flashcards

Science Of Cooking Food Flashcards

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1
Q

What are 4 dry heat cooking methods

A

Toasting, grilling, roasting, baking

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2
Q

What are 9 moist heat methods

A

Poaching, boiling, simmering, braising, stewing, pressure cooking, steaming, blanching, sous vide

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3
Q

4 types of frying

A

Stir frying
Shallow frying
Deep frying
Dry frying

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4
Q

What is conduction

A

Transfer of heat by direct contact from a hot surface

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5
Q

Which out of convection and conduction involves direct contact with the hot surface

A

Conduction

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6
Q

Conduction is the transfer of heat…

A

By direct contact with a hot surface

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7
Q

In conduction what must the surface be that’s cooking the food and why

A

A good conductor of heat

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8
Q

Examples of surfaces used in conduction to cook food

A

Any good conductor of heat
E.g metal saucepans and frying pans (but with plastic handles to avoid burning your hand)

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9
Q

Examples of cooking methods that involve conduction

A

Grilling, bbq, dry frying and more
(Any where the food is in direct contact with the hot surface (pan))

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10
Q

What is convection

A

Transfer of heat by mass movement of heated particles into a cooler mass/ area (through a gas/ liquid)

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11
Q

2 types of convection and what’s the difference

A

Mechanical (fan assisted oven)
Natural (water as warm liquid/ gases rise and cooler ones sink so there’s a constant circulation of heat)

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12
Q

True or false, convection can be used for both moist heat and dry heat methods

A

True
It includes fan oven and warm water in a pan

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13
Q

Reasons why food is cooked

A

Kills bacteria (safe to eat)
Palatable (improves flavour)
Digestible (easier to digest)
Makes it more attractive and appealing

+ adds variety, keeps food warm when it’s cold, enables certain ingredients to work together, reduces ‘bulk’ of food

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14
Q

Why does cooking food make it safe to it

A

May food sources like meat contain harmful bacteria that can make us ill
When the food is cooked at a high enough temperature the bacteria are killed

Some foods like kidney beans contain harmful toxins that are destroyed when cooked

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15
Q

How can cooking food develop flavour

A

Chemical reactions e.g caramelisation makes food sweeter
Roasting meat/ veg creates more intense flavours and the food becomes browner and crispier
Allows flavours of different foods to combine e.g braising meat in a pot of liquid or veg

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16
Q

How can cooking food improve shelf life

A

At high temperatures bacteria and mould are destroyed which helps preserve the food during the manufacturing process
E.g milk is pasteurised (heated to high temperature then cooled) to stay fresh for longer

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17
Q

How can cooking food improve texture

A

Makes food easier to chew, swallow and digest
Some foods become softer when cooked e.g broccoli/ carrot become more flexible and rice/ pasta swell as their starch molecules soften
Meats become more tender (soft, more succulent and easier to chew)
Some foods like protein become more firm from coagulation

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18
Q

3 types of heat transfer

A

Conduction
Convection
Radiation

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19
Q

What is radiation

A

Transfer of heat through waves of radiation

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20
Q

In radiation is there direct contact between the heat and the food

A

No

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21
Q

Examples of ways food is cooked through radiation

A

Grills, toasters, microwaves

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22
Q

What heat transfer does boiling use

A

Convection (heat transferred through liquid)

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23
Q

What happens to proteins when they are cooked

A

They denature and then coagulate

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24
Q

What comes first when proteins are cooked, denaturation or coagulation

A

Denaturation

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25
Q

3 ways protein can be denatured

A

Acids e.g lemon juice and marinades
Change in temperature e.g heat
Physical agitation e.g whisking, beating and kneading

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26
Q

What happens to the chemical bonds holding the structure of protein together when it’s denatured

A

They break down so the protein unravels and changes shape (this is irreversible)

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27
Q

What happens to protein once it has been denatured

A

It coagulates
Protein molecules collide with other protein molecules and join together

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28
Q

What happens to water during the coagulation process (where denatured protein molecules collide with each other and join together)

A

Water becomes trapped between the protein molecules
However if the food is overcooked the protein tightens forcing water out of the molecules making it dry and chewy

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29
Q

What happens to the protein if it is overcooked and there is too much coagulation and why

A

The protein tightens forcing water out of the molecules making it dry and chewy

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30
Q

Molecules of gluten are… which means they are able to stretch and bend and gives dough its elasticity

A

Coiled

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31
Q

True or false, gluten is a protein found in wheat flours

A

True

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32
Q

Why can gluten molecules stretch and bend which gives the dough elasticity

A

The molecules are coiled

33
Q

True or false, gluten molecules are coiled

A

True
It allows them to stretch and bend and gives the dough it’s elasticity

34
Q

What must be done to a dough to ‘work the gluten’ for the dough to become longer, stronger and stretchier

A

Kneaded

35
Q

3 things kneading does to the dough

A

Makes it stronger, stretchier and longer

36
Q

What happens to gluten when it reaches a high temperature and why

A

It coagulates because it is a protein

37
Q

Foams are formed when air is…

A

Trapped

38
Q

True or false, gelatinisation helps to thicken foods containing starch

A

True

39
Q

Examples of foods that are thickened by the process of gelatinisation

A

Sauces, custards, gravies (must contain starch)

40
Q

What happens to starch granules when they absorb water

A

They swell in size and soften
E.g when cooking pasta

41
Q

What happens to the bonds between starch molecules when they are heated with water

A

Start to break down

(Allows water to enter molecules and be absorbed so the starch granules swell in size and soften)

42
Q

Between what temperatures do starch granules burst open and release their starch into the liquid

A

62 and 80 degrees
(Release of starch causes liquid to thicken)

43
Q

When starch granules are heated in a liquid, what makes the liquid thicken

A

When between 62 and 80 degrees the starch granules burst open and release their starch into the liquid

44
Q

When does dextrinisation occur

A

When starch is exposed to dry heat e.g toasting

45
Q

What happens to starch molecules when they are exposed to dry heat (dextrinisation)

A

The starch molecules in the food break down into smaller molecules (dextrins)

46
Q

True or false, for dextrinisation the longer the food is cooked then the more starch there is that’s converted into dextrins

A

True
This is why the longer you toast bread for the darker and crispier it becomes

47
Q

2 ways dextrinisation affects the sensory properties of food

A

Becomes darker and crispier (e.g toast)

48
Q

What is the process called when sugar molecules are broken down when they reach a high temperature causing it to turn brown and change flavour

A

Caramelisation

49
Q

What traps air more easily oil or fats

A

Fats

50
Q

When fat and sugar are beaten together why does the mixture become lighter (in colour) and fluffier

A

Air becomes trapped in the mixture

51
Q

2 changes to the mixture once butter and sugar have been creamed together and air has been incorporated

A

Lighter in colour
Fluffier

52
Q

What texture does aeration give cakes when cooked

A

Spongy and light

53
Q

What is meant by shortening

A

The effect of adding fat to a floury mixture giving it a crumbly texture

54
Q

What texture does shortening give foods (when a fat is rubbed into a floury mixture)

A

Crumbly

55
Q

When a fat is rubbed into a floury mixture (shortening) the flour particles become covered in fat giving them a…

A

Waterproof coating

56
Q

Why do flour particles have a waterproof coating when rubbed with a fat

A

The flour particles become coated with a fat

57
Q

Rubbing fat into a flour/ floury mixture is called…

A

Shortening

58
Q

Why does shortening make the dough not stretchy

A

Flour particles become covered in fat so have a waterproof coating
When water is added to the flour long gluten molecules can’t be formed

59
Q

1 example of a food that use the ‘shortening’ method

A

Shortbread

60
Q

Radiation is the transfer of heat through…

A

Waves of radiation

61
Q

When starch granules burst open, what do they release into the liquid that thickens it

A

Starch

62
Q

What is caramelisation

A

The browning of sugar and change in flavour when heated

63
Q

How does yeast help bread rise (it acts as a raising agent)

A

When the bread is proved it ferments to release carbon dioxide. The carbon dioxide is trapped inside the bread. When cooked the yeast is killed, fermentation is stopped and any alcohol produced is evaporated

64
Q

Mould gives cheese what 3 things

A

Sharp, tangy taste
Creamy texture

65
Q

Bacteria are used in what 3 foods

A

Cheese
Yoghurt
Fermented meat

66
Q

Moulds are added to what food (remember mould is different to bacteria as bacteria is added to both cheese, yoghurt and fermented meats)

A

Cheese

67
Q

How can you make yoghurt from bacteria and milk

A

Pasteurise milk
Add bacteria
Bacteria ferments lactose producing lactic acid
Lactic acid acts on protein to thicken it and give a sour/ tangy taste

68
Q

How is salami made

A

Raw meat mixed with flavourings
Bacteria added to mixture, fermenting the sugar to produce lactic acid which lowers the PH and denatures the protein in meat which coagulate and force water out

Low PH prevents bacteria from growing

69
Q

Plain flour + baking powder makes what

A

Self raising flour

70
Q

Bicarbonate of soda + what makes baking powder

A

Cream of tartar

71
Q

Why does Choux pastry have a high liquid content

A

To produce enough steam during baking to make the mixture rise properly

72
Q

Examples of raising agents

A

Yeast (produces CO2)
Baking powder
Bicarbonate of soda
Steam
Mechanical techniques that add air e.g whisking, creaming, beating

73
Q

Why are fat and sugar beaten together during creaming

A

To aerate the mixture

74
Q

Plasticity of fat meaning

A

The ability to be spread and manipulated

75
Q

Role of egg yolks during emulsion

A

Contain lecithin (natural emulsifier)
Holds oily and watery parts of sauce together to prevent them from separating

76
Q

Why could rolls have a rubbery texture

A

Cooked for too long so protein coagulates too much forcing water out of mixture

77
Q

Basting meaning

A

Pour fat juices over meat during cooking to keep it moist

78
Q

Blanching helps preserve what 3 aspects of a food

A

Colour, texture, nutrients

79
Q

Between 62 and … degrees, starch granules burst open and release their starch into the liquid

A

80 degrees

GCSE Food Preparation and Nutrition (8 decks)

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