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SCIENCE OF FOOD Flashcards

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
how easily is protein destroyed
not destroyed by heat, but chemical changes result in denaturation
26
how easily is carbohydrate destroyed
not destroyed by heat, but chemical changes result in starch degradation
27
how easily are fats destroyed
not destroyed by heat, but some methods of cooking add fat or reduce fat
28
where is vitamin A found
liver, milk, cheese, oily fish
29
where is Vitamin D found
oily fish, butter, cheese, milk
30
where is Vitamin E found
vegetable oil, peanuts, seeds
31
where is Vitamin K found
cheese, liver, asparagus, leafy veg
32
ways to minimise water soluble vitamin loss
buy food as fresh as possible prepare at latest time before consumption select methods that use less water cook for shortest time possible
33
palatability
way the food tastes and its appeal to us
34
why is it important to improve palatability of dishes
ensure enough/ sufficient amount of nutrients are eaten
35
why is improving palatability of food important for elderly people
they have small appetite so if they find it tasty or appealing it will encourage them to eat it
36
why do you need to tenderise meat
make it easier to chew
37
how to tenderise meat
by denaturing protein through hitting meat with a mallet
38
protein coagulation
type of protein denaturation
39
what is protein coagulation
causes change in texture such as when runny eggs become set
40
when does gluten formation occur
when water is added to a wheat flour to form a dough.
41
why do we use strong wheat flour for bread
contains more gluten than plain flour
42
what is the use of gluten in bread
makes dough stretchy and elastic and forms structure of baked bread
43
what is the use of gluten in pastry
forms structure of pastry and rubbing fat into flour is shortening
44
what is gluten used for in pasta
helps pasta hold its shape , makes dough flexible
45
where does enzymic browning occur
on surface of cut fruits such as apples or on surface of cut veg such as potatoes.
46
what is enzymic browning
cell enzymes react with air
47
how to prevent enzymic browning
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
effect of oxidation
discolouration loss of vitamins such as vitamin C enables enzyme activity
49
how to reduce oxidation during cooking and prep
``` 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
when does gelatinisation occur
when starches thicken liquids. Process needs heat and stirring.
51
when does gelatinisation occur
making a sauce, cooking starchy food
52
why do we need to stir sauces
prevent lumps forming, stop sauce from sticking to bottom of the pan and burning and to help process of gelatinisation
53
different sauce making methods
all in one , blending method, roux method
54
what does it mean by sauces are viscous
means they can either be poured or used to coat an ingredient or to bind dry ingredients together
55
why is there a change in viscosity
due to ratio of thickening agent to liquid
56
what is retrogradation
deterioration of a starch based sauce on keeping - results in shrinking, cracking, drying
57
what is synersis
loss of fluid from a foam or set mixture e.g. lemon meringue pie
58
when does dextrinisation occur
when starch is toasted or cooked by dry heat
59
characteristics of dextrinisation
golden colours, browning, sweeter taste and crispiness
60
what is the effect of caramelisation
causes sugar to change colour and flavour due to dry or moist heat
61
characteristics of caramelisation
golden colour, browning, gloss, sweetness and stickiness
62
examples of caramelisation
frying onions, making creme brulee, fudge, toffee
63
animal sources of fat
butter, lard
64
vegetable sources of fat
margarine, vegetable shortening
65
shortening
process using fat that creates a characteristic short, crumbly texture
66
in what foods can we see shortening
shortcrust pastry, shortbread biscuits, cookies etc...
67
what method is used for shortening
rubbing in method
68
what fats are good shortening agents
fats with plasticty are good shortening agents because they rub in easily
69
how does fat shorten a pastry mixture
fat coats the flour grains, preventing gluten development and therefore the cooked texture is short and crumbly
70
what happens during cooking of pastry
flour grains absorb fat gluten in pastry sets pastry turns golden brown
71
plasticity
ability of a fat to change properties over a range of temperatures .
72
what can fat be used for
rubbing in , spreading, creaming
73
what does aeration do
helps products have a light and open texture
74
when do fats aerate mixtures
during beating or creaming with sugar
75
methods to help aeration
beating, whipping, creaming and whisking
76
What happens during prep of a creamed mixture
fat and sugar are creamed together, trapping air mixture becomes paler air in fat foam is formed
77
What happens during baking of creamed mixture
trapped air expands | cake rises
78
what do fats and oils do
add moisture, flavour and texture
79
why are some products made with a low melting point
so they can be used/spread straight out of the fridge such as margarine
80
what are emulsions
mixtures of liquids that do not normally mix such as oil and water
81
is hollandaise hot or cold emulsion
Hollandaise is hot emulsion
82
is mayonnaise hot or cold emulsion
mayonnaise is cold emulsion
83
what do stabilisers do to emulsions
keep emulsions mixed and prevent them from spreading
84
process of emulsification
needs agitation by whisking, by mixer or food processor.
85
good and bad example of emulsification
good - mayonnaise for salad dressing | bad - vinaigrette dressing (oil and water)
86
why do eggs help stabilise mayonnaise
contains lecithin, a natural emulsifier
87
types of chemical raising agents
bicarbonate of soda baking powder self raising flour
88
biological raising agents
Yeast
89
positive uses of micro-organisms
bacteria is used to make cheese, yogurt and meat products like salami and chorizo and fermentation of sugar in drinks
90
what happens if you use too much flour in baking
dry and stiff mixtures
91
what happens if you use too little flour in baked products and sauces
lack bulk, volume and may be too runny or soft
92
what happens if you use too much fat in foods
may be greasy or have a rubbery or crunchy texture
93
what happens if you use too little fat in baked food
will be dry and lacking some flavour
94
what happens if you use too much sugar in baked products and dessert
food will be too brown, sweet, brittle, crisp and risk of burning
95
what happens if you use too little sugar in baked products and desserts
affects flavour, creating dry product lacking volume
96
what happens if you use too much egg in baked products
will taste eggy, dense texture
97
what happens if you use too little egg in quiches, cakes and custards
coagulation process will be compromised
98
what happens if you use too much liquid in baked products and sauces
correct batter and dough consistencies will not be met
99
what happens if you use too little liquid in baked products and sauces
dry mixtures
100
what happens if you use too much raising agent in bread, cakes, biscuit
cracked cake surface, cake spilled over sides of tin
101
what happens if you use too little raising agent in bread, cakes, biscuit
unrisen product and dense
102
why do cakes sink in the middle
not cooked long enough and not cooked fully throughout
103
why do cakes crack
oven temp is too high or too much raising agent added

FOOD TECHNOLOGY (7 decks)

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