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Revision > Science Of Food > Flashcards

Science Of Food Flashcards

1
Q

What are the four main ingredients of pastry

A

Water salt source of fat like butter and flour

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2
Q

What are the five main types of pastry?

A

Short crust, puff pastry or flaky, choux pastry, filo pastry and suet crust

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3
Q

What is flour like in puff pastry?

A

Strong plain flour; high gluten content; stretchy dough needed to roll and fold

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4
Q

What is the fat like in short crust?

A

Mixture of white flour and butter or margarine; coats the flour granules with flour to reduce the water missing with the gluten

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5
Q

What is the fat like in puff pastry?

A

Flour and fat blended together; place in small pieces on the dough to trap air between the lines of dough

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6
Q

What does water do in pastry?

A

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.

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7
Q

What does salt do in pastry?

A

Helps develop flavour and in puff pastry strengthens the gluten.

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8
Q

What is the role of fat in choux pastry?

A

Fat; helps to hold air and gives a shiny glossy finish to aid piping through a tube or nozzle.

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9
Q

What are the raising agents for these pastries for choux,short crust and puff pastry

A

Short crust: air
Rough puff: air and steam
Choux pastry: air and steam

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10
Q

What are raising agents used to make?

How does this work?

A

Mixtures rise

By putting gas into a mixture.

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11
Q

What happens when you het a mixture containing a raising agent?

A

The gas expands and rises

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12
Q

What do chemical raising agents produce?

A

These produce CO2 when they are heated with a liquid

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13
Q

How does baking powder work

A

Baking powder is a mixture of two chemicals which react with moisture and heat to produce CO2

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14
Q

How does bicarbonate of soda work?

A

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.

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15
Q

What do mechanical raising agents use?

A

Air and steam

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16
Q

What is yeast?

A

A biological raising agent and is a type of fungus

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17
Q

What is the process of fermentation?

A

When yeast produce co2

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18
Q

What two other things do yeast cells need and why?

A

Needs sugar as a food supply and to give it energy; needs a liquid to help develop the dough.

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19
Q

How does the CO2 work?

A

Collects in small bubbles throughout the dough and makes the dough rise

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20
Q

What is whisking?

A

Eggs or egg whites are whisked with sugar at high speed. This traps air bubbles in the egg white

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21
Q

What is beating

A

Liquids are beaten and air bubbles are trapped in the liquid

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22
Q

What is folding?

A

Layers of air are trapped between layers of pastry when folded and rises when baked.

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23
Q

What is sieving?

A

Traps air between the flour particles

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24
Q

What is creaming?

A

Beating fat and sugar together traps tiny air bubbles in the mixture

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25
Q

What is rubbing in?

A

Rubbing the fat into the flour traps air in the mixture.

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26
Q

What are the five reasons why we cook food?

A

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.

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27
Q

What is convection?

A

When heat travels around through air or water.

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28
Q

What is conduction?

A

When heat travels through solid materials such as metals and food. Heat is conducted from molecule to molecule.

29
Q

What is a convection current?

A

The movement of heat in water or in the air.

30
Q

What is radiation?

A

When heat rays directly warm and cook food. Heat travels from one place to another.

31
Q

What is blanching?

A

Blanching is scalding vegetables in boiling water or steam for a short time. It

32
Q

What is boiling

A

the heating up of a liquid to boiling point and cooking meat, vegetables or pasta in that liquid.

33
Q

What is braising?

A

the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel.

34
Q

What is poaching?

A

to slowly simmer food in liquid until it is cooked

35
Q

What is steaming

A

method of cooking that requires moist hea

36
Q

What is baking?

A

A thermal process that is carried out under high temperatures

37
Q

What is barbecuing or char grilling?

A

Where foods become crispy and the flavour and smell are improved

38
Q

What is dry frying?

A

A method of cooking foods that are high in fat

39
Q

What is grilling?

A

A dry heat method

40
Q

What is roasting (with dry heat)?

A

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

41
Q

What is roasting (with fat)?

A

the fats themselves are able to reach very high temperatures

42
Q

What is shallow frying?

A

the oil must cover about 1/3 of the height of the food and not cover it

43
Q

What is stir frying

A

fast way to cook small pieces of food in a hot pan or wok.

44
Q

What are the six main ingredients in cake making?

A

Flour, fat, sugar, liquid and eggs and a raising agent

45
Q

What is the function of flour in cakes?

A

Forms the main structure or bulk of the cakes

46
Q

What is the function of a raising agent?

A

Aerates the mixture to increase the volume

47
Q

What happens when eggs are mixed with fat in cakes?

A

Forms emulsion

48
Q

What is the main function of a liquid in cakes?

A

Liquids produce steam which act as a raising agent

49
Q

Describe the process of creaming in cake

A

Fat and sugar are creamed together; the eggs are beaten in and the flour is folded in

50
Q

Describe process of whisking in cake

A

Fat is rubbed into the flour; the sugar and flavourings are added; the eggs/milk are added to bind

51
Q

What are the bran, endosperm and germ parts of?

A

Bread grain

52
Q

What is the bran and what does it contain?

A

The rich fibre outer that protects the seed and contains B vitamins and trace minerals

53
Q

What is the endosperm and what does it contain?

A

The middles layer contains carbohydrates and proteins

54
Q

What is the germ and what does it contain?

A

The small nutrient rich core that contains antioxidants vitamin E, B vitamins and healthy fats

55
Q

What is gristing?

A

Adding lots of different types of wheat to make a particular flour.

56
Q

What is carmalisation

A

is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown colour

57
Q

What is milard reaction

A

Chemical reaction between protein and carbohydrates in dry heat this is known as non enzymes browing

58
Q

What is dexternisation

A

change in colour of food to golden brown

59
Q

what is gelatinisation

A

occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening

60
Q

What is cogulation

A

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

61
Q

What is denaturasation

A

the physical changes that take place in a protein exposed to abnormal conditions in the environment.

62
Q

What is synersis

A

Sudden realise of moisture from protein molecular that have been cogulated

63
Q

What is placicity

A

The ability for fat to hold its shape

64
Q

What is enzymes browning

A

The chemical reaction where co2 and enzymes in the food reaction to create the surface to go brown

65
Q

What is rancid

A

Fungus that grows in filaments

66
Q

What is aretation

A

Incorporating air in the mixture

67
Q

What is fermentation

A

Chemical breakdown of sugar to acid, gas or alcohol by bacteria,yeast

68
Q

What is proving

A

A rest perido were fermentation happens

Revision (27 decks)

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