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FOOD TECHNOLOGY > SCIENCE OF FOOD > Flashcards

SCIENCE OF FOOD Flashcards

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1
Q

why do we cook food

A
  1. kill bacteria and toxins
  2. make it easier to chew and swallow
  3. make food more digestible
  4. improve flavour
  5. make food look attractive
  6. reduce bulk of food
  7. produce variety
  8. enable ingredients to work together
  9. hot food to keep warm
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2
Q

what does cooking mean

A

transfer of heat energy from one item to another

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3
Q

what does heat energy do

A

changes molecular structure of proteins, fat, starch, sugar and water.

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4
Q

what are the 3 ways energy is transferred

A

conduction, convection and radiation

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5
Q

what is conduction

A

transferring heat through a solid to cook food

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6
Q

uses of conduction

A

dry frying, griddling, searing, sauteing

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7
Q

what is convection

A

transfer of heat by mass movement of heated particles into a cooler mass or area

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8
Q

uses of convection

A

baking, roasting, deep frying, boiling, brasing, simmering, poaching, steaming.

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9
Q

what are the 2 types of radiation

A

microwave and infra-red radiant heat

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10
Q

what is radiation(infra red)

A

heat is transferred using electromagnetic radiation

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11
Q

uses of radiation(infra red)

A

toast, grilling, barbeque

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12
Q

what is radiation(microwave)

A

magetron in microwave oven converts electricity to radio waves called microwaves which penetrate the food

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13
Q

uses of radiation(microwave)

A

heating up left overs, quick defrosting, ready meals

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14
Q

what is coagulation

A

during cooking, proteins denature and coagulate.

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15
Q

what is denaturing

A

structure of each protein being irreversibly changed by

heat, acid or alkali

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16
Q

examples of what happens to proteins in cooking

A

egg whites change from clear liquid to white solid and meat fibres becoming firm.

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17
Q

what temperature do proteins coagulate

A

between 71 and 85 degrees celsius

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18
Q

what is maillards reaction

A

when protein and carb are heated with dry heat, this reaction occurs and many different flavours are created

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19
Q

what is dextrinization

A

the browning of starch with heat

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20
Q

what is caramelisation

A

happens when sugar is heated, the food gradually turns brown and flavour changes

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21
Q

gelatinisation

A

process where starch and water undergo changes which result in starch granules swelling

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22
Q

what nutrients are destroyed when cooked

A

Vitamins ADEK leach out of foods into fat if cooked in fat.

Vitamins B and C dissolve into water it is cooked in

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23
Q

How to minimise vitamin loss ( water soluble vitamins)

A

cook veg in minimum amount of water

cook for minimum amount of time

consider steaming or stir frying

use veg water for gravy and sauce

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24
Q

palatability

A

the way the food tastes and its appeal to us

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25
Q

how easily is protein destroyed

A

not destroyed by heat, but chemical changes result in denaturation

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26
Q

how easily is carbohydrate destroyed

A

not destroyed by heat, but chemical changes result in starch degradation

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27
Q

how easily are fats destroyed

A

not destroyed by heat, but some methods of cooking add fat or reduce fat

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28
Q

where is vitamin A found

A

liver, milk, cheese, oily fish

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29
Q

where is Vitamin D found

A

oily fish, butter, cheese, milk

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30
Q

where is Vitamin E found

A

vegetable oil, peanuts, seeds

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31
Q

where is Vitamin K found

A

cheese, liver, asparagus, leafy veg

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32
Q

ways to minimise water soluble vitamin loss

A

buy food as fresh as possible
prepare at latest time before consumption
select methods that use less water
cook for shortest time possible

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33
Q

palatability

A

way the food tastes and its appeal to us

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34
Q

why is it important to improve palatability of dishes

A

ensure enough/ sufficient amount of nutrients are eaten

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35
Q

why is improving palatability of food important for elderly people

A

they have small appetite so if they find it tasty or appealing it will encourage them to eat it

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36
Q

why do you need to tenderise meat

A

make it easier to chew

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37
Q

how to tenderise meat

A

by denaturing protein through hitting meat with a mallet

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38
Q

protein coagulation

A

type of protein denaturation

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39
Q

what is protein coagulation

A

causes change in texture such as when runny eggs become set

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40
Q

when does gluten formation occur

A

when water is added to a wheat flour to form a dough.

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41
Q

why do we use strong wheat flour for bread

A

contains more gluten than plain flour

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42
Q

what is the use of gluten in bread

A

makes dough stretchy and elastic and forms structure of baked bread

43
Q

what is the use of gluten in pastry

A

forms structure of pastry and rubbing fat into flour is shortening

44
Q

what is gluten used for in pasta

A

helps pasta hold its shape , makes dough flexible

45
Q

where does enzymic browning occur

A

on surface of cut fruits such as apples or on surface of cut veg such as potatoes.

46
Q

what is enzymic browning

A

cell enzymes react with air

47
Q

how to prevent enzymic browning

A

blanching cut veg or fruit in boiling water
blanching veg before freezing
dipping fruit or veg in acid such as lemon juice
removal of air by submerging in water
cooking

48
Q

effect of oxidation

A

discolouration
loss of vitamins such as vitamin C
enables enzyme activity

49
Q

how to reduce oxidation during cooking and prep

A 
cooking veg in small amount of water
using quicker cooking method
serving veg immediately after cooking
keeping lid on when boiling veg
using cooking water in gravy
50
Q

when does gelatinisation occur

A

when starches thicken liquids. Process needs heat and stirring.

51
Q

when does gelatinisation occur

A

making a sauce, cooking starchy food

52
Q

why do we need to stir sauces

A

prevent lumps forming, stop sauce from sticking to bottom of the pan and burning and to help process of gelatinisation

53
Q

different sauce making methods

A

all in one , blending method, roux method

54
Q

what does it mean by sauces are viscous

A

means they can either be poured or used to coat an ingredient or to bind dry ingredients together

55
Q

why is there a change in viscosity

A

due to ratio of thickening agent to liquid

56
Q

what is retrogradation

A

deterioration of a starch based sauce on keeping - results in shrinking, cracking, drying

57
Q

what is synersis

A

loss of fluid from a foam or set mixture e.g. lemon meringue pie

58
Q

when does dextrinisation occur

A

when starch is toasted or cooked by dry heat

59
Q

characteristics of dextrinisation

A

golden colours, browning, sweeter taste and crispiness

60
Q

what is the effect of caramelisation

A

causes sugar to change colour and flavour due to dry or moist heat

61
Q

characteristics of caramelisation

A

golden colour, browning, gloss, sweetness and stickiness

62
Q

examples of caramelisation

A

frying onions, making creme brulee, fudge, toffee

63
Q

animal sources of fat

A

butter, lard

64
Q

vegetable sources of fat

A

margarine, vegetable shortening

65
Q

shortening

A

process using fat that creates a characteristic short, crumbly texture

66
Q

in what foods can we see shortening

A

shortcrust pastry, shortbread biscuits, cookies etc…

67
Q

what method is used for shortening

A

rubbing in method

68
Q

what fats are good shortening agents

A

fats with plasticty are good shortening agents because they rub in easily

69
Q

how does fat shorten a pastry mixture

A

fat coats the flour grains, preventing gluten development and therefore the cooked texture is short and crumbly

70
Q

what happens during cooking of pastry

A

flour grains absorb fat
gluten in pastry sets
pastry turns golden brown

71
Q

plasticity

A

ability of a fat to change properties over a range of temperatures .

72
Q

what can fat be used for

A

rubbing in , spreading, creaming

73
Q

what does aeration do

A

helps products have a light and open texture

74
Q

when do fats aerate mixtures

A

during beating or creaming with sugar

75
Q

methods to help aeration

A

beating, whipping, creaming and whisking

76
Q

What happens during prep of a creamed mixture

A

fat and sugar are creamed together, trapping air
mixture becomes paler
air in fat foam is formed

77
Q

What happens during baking of creamed mixture

A

trapped air expands

cake rises

78
Q

what do fats and oils do

A

add moisture, flavour and texture

79
Q

why are some products made with a low melting point

A

so they can be used/spread straight out of the fridge such as margarine

80
Q

what are emulsions

A

mixtures of liquids that do not normally mix such as oil and water

81
Q

is hollandaise hot or cold emulsion

A

Hollandaise is hot emulsion

82
Q

is mayonnaise hot or cold emulsion

A

mayonnaise is cold emulsion

83
Q

what do stabilisers do to emulsions

A

keep emulsions mixed and prevent them from spreading

84
Q

process of emulsification

A

needs agitation by whisking, by mixer or food processor.

85
Q

good and bad example of emulsification

A

good - mayonnaise for salad dressing

bad - vinaigrette dressing (oil and water)

86
Q

why do eggs help stabilise mayonnaise

A

contains lecithin, a natural emulsifier

87
Q

types of chemical raising agents

A

bicarbonate of soda
baking powder
self raising flour

88
Q

biological raising agents

A

Yeast

89
Q

positive uses of micro-organisms

A

bacteria is used to make cheese, yogurt and meat products like salami and chorizo and fermentation of sugar in drinks

90
Q

what happens if you use too much flour in baking

A

dry and stiff mixtures

91
Q

what happens if you use too little flour in baked products and sauces

A

lack bulk, volume and may be too runny or soft

92
Q

what happens if you use too much fat in foods

A

may be greasy or have a rubbery or crunchy texture

93
Q

what happens if you use too little fat in baked food

A

will be dry and lacking some flavour

94
Q

what happens if you use too much sugar in baked products and dessert

A

food will be too brown, sweet, brittle, crisp and risk of burning

95
Q

what happens if you use too little sugar in baked products and desserts

A

affects flavour, creating dry product lacking volume

96
Q

what happens if you use too much egg in baked products

A

will taste eggy, dense texture

97
Q

what happens if you use too little egg in quiches, cakes and custards

A

coagulation process will be compromised

98
Q

what happens if you use too much liquid in baked products and sauces

A

correct batter and dough consistencies will not be met

99
Q

what happens if you use too little liquid in baked products and sauces

A

dry mixtures

100
Q

what happens if you use too much raising agent in bread, cakes, biscuit

A

cracked cake surface, cake spilled over sides of tin

101
Q

what happens if you use too little raising agent in bread, cakes, biscuit

A

unrisen product and dense

102
Q

why do cakes sink in the middle

A

not cooked long enough and not cooked fully throughout

103
Q

why do cakes crack

A

oven temp is too high or too much raising agent added

FOOD TECHNOLOGY (7 decks)

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