Science Of Food Flashcards
What are the four main ingredients of pastry
Water salt source of fat like butter and flour
What are the five main types of pastry?
Short crust, puff pastry or flaky, choux pastry, filo pastry and suet crust
What is flour like in puff pastry?
Strong plain flour; high gluten content; stretchy dough needed to roll and fold
What is the fat like in short crust?
Mixture of white flour and butter or margarine; coats the flour granules with flour to reduce the water missing with the gluten
What is the fat like in puff pastry?
Flour and fat blended together; place in small pieces on the dough to trap air between the lines of dough
What does water do in pastry?
Binds rubbed in fat/fat mixture together or combines with gluten to form stretchy elastic dough. It also ease of rolling out or lemon juice added to strengthen gluten.
What does salt do in pastry?
Helps develop flavour and in puff pastry strengthens the gluten.
What is the role of fat in choux pastry?
Fat; helps to hold air and gives a shiny glossy finish to aid piping through a tube or nozzle.
What are the raising agents for these pastries for choux,short crust and puff pastry
Short crust: air
Rough puff: air and steam
Choux pastry: air and steam
What are raising agents used to make?
How does this work?
Mixtures rise
By putting gas into a mixture.
What happens when you het a mixture containing a raising agent?
The gas expands and rises
What do chemical raising agents produce?
These produce CO2 when they are heated with a liquid
How does baking powder work
Baking powder is a mixture of two chemicals which react with moisture and heat to produce CO2
How does bicarbonate of soda work?
Bicarbonate of soda works by producing CO2 when heated. The CO2 forms small bubbles in the mixture. The mixture sets and CO2 is replaced by air.
What do mechanical raising agents use?
Air and steam
What is yeast?
A biological raising agent and is a type of fungus
What is the process of fermentation?
When yeast produce co2
What two other things do yeast cells need and why?
Needs sugar as a food supply and to give it energy; needs a liquid to help develop the dough.
How does the CO2 work?
Collects in small bubbles throughout the dough and makes the dough rise
What is whisking?
Eggs or egg whites are whisked with sugar at high speed. This traps air bubbles in the egg white
What is beating
Liquids are beaten and air bubbles are trapped in the liquid
What is folding?
Layers of air are trapped between layers of pastry when folded and rises when baked.
What is sieving?
Traps air between the flour particles
What is creaming?
Beating fat and sugar together traps tiny air bubbles in the mixture
What is rubbing in?
Rubbing the fat into the flour traps air in the mixture.
What are the five reasons why we cook food?
To give a variety to the diet; to improve shelf life of foods; to improve texture of food; to develop the flavours in food and to make food safe to eat.
What is convection?
When heat travels around through air or water.
What is conduction?
When heat travels through solid materials such as metals and food. Heat is conducted from molecule to molecule.
What is a convection current?
The movement of heat in water or in the air.
What is radiation?
When heat rays directly warm and cook food. Heat travels from one place to another.
What is blanching?
Blanching is scalding vegetables in boiling water or steam for a short time. It
What is boiling
the heating up of a liquid to boiling point and cooking meat, vegetables or pasta in that liquid.
What is braising?
the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel.
What is poaching?
to slowly simmer food in liquid until it is cooked
What is steaming
method of cooking that requires moist hea
What is baking?
A thermal process that is carried out under high temperatures
What is barbecuing or char grilling?
Where foods become crispy and the flavour and smell are improved
What is dry frying?
A method of cooking foods that are high in fat
What is grilling?
A dry heat method
What is roasting (with dry heat)?
cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source
What is roasting (with fat)?
the fats themselves are able to reach very high temperatures
What is shallow frying?
the oil must cover about 1/3 of the height of the food and not cover it
What is stir frying
fast way to cook small pieces of food in a hot pan or wok.
What are the six main ingredients in cake making?
Flour, fat, sugar, liquid and eggs and a raising agent
What is the function of flour in cakes?
Forms the main structure or bulk of the cakes
What is the function of a raising agent?
Aerates the mixture to increase the volume
What happens when eggs are mixed with fat in cakes?
Forms emulsion
What is the main function of a liquid in cakes?
Liquids produce steam which act as a raising agent
Describe the process of creaming in cake
Fat and sugar are creamed together; the eggs are beaten in and the flour is folded in
Describe process of whisking in cake
Fat is rubbed into the flour; the sugar and flavourings are added; the eggs/milk are added to bind
What are the bran, endosperm and germ parts of?
Bread grain
What is the bran and what does it contain?
The rich fibre outer that protects the seed and contains B vitamins and trace minerals
What is the endosperm and what does it contain?
The middles layer contains carbohydrates and proteins
What is the germ and what does it contain?
The small nutrient rich core that contains antioxidants vitamin E, B vitamins and healthy fats
What is gristing?
Adding lots of different types of wheat to make a particular flour.
What is carmalisation
is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown colour
What is milard reaction
Chemical reaction between protein and carbohydrates in dry heat this is known as non enzymes browing
What is dexternisation
change in colour of food to golden brown
what is gelatinisation
occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening
What is cogulation
the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids
What is denaturasation
the physical changes that take place in a protein exposed to abnormal conditions in the environment.
What is synersis
Sudden realise of moisture from protein molecular that have been cogulated
What is placicity
The ability for fat to hold its shape
What is enzymes browning
The chemical reaction where co2 and enzymes in the food reaction to create the surface to go brown
What is rancid
Fungus that grows in filaments
What is aretation
Incorporating air in the mixture
What is fermentation
Chemical breakdown of sugar to acid, gas or alcohol by bacteria,yeast
What is proving
A rest perido were fermentation happens
