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Food Tech AQA > Section 2 - Food Science > Flashcards

Section 2 - Food Science Flashcards

1
Q

Reasons why food is cooked

A

To make it safe
Improve shelf life
Develop flavours
Improve texture
Bring variety to a diet

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2
Q

How does cooking make food safe

A

some foods have harmful bacteria or toxins that are killed when cooked

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3
Q

How does cooking improve shelf life

A

Bacteria get destroyed and dont lead to decay

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4
Q

How does cooking develop flavours

A

Chemical reactions and falvour mixing occurs

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5
Q

How does cooking improve texture

A

It makes it easier to eat and digest. Become softer or harder to desire.

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6
Q

How does cooking bring variety to a diet

A

By making different dishes from the same thing.

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7
Q

Conduction

A

the transfer of heat through the vibration of particles

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8
Q

How does conduction work in food

A

A particle vibrates and bumps into the others. In a pan, the particles vibrate and get hot. Then it transfers the heat to the food.

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9
Q

Convection

A

the transfer of heat through gases or liquids.

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10
Q

How does convection work in food

A

the warmed up liquid or gas rises, and the colder particles get pushed down. They the nget heated up and this causes circulation. This is called a convection current. It causes the whole fluid or air to be heated.

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11
Q

radiation

A

The transfer of heat energy through waves of radiation.

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12
Q

How does radiation work in food

A

There is no direct contact. For example, in a microwave, microwaves are released, which are absorbed by the water particles in the food and cause them to vibrate. This heats up the food.

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13
Q

Water-based cooking methods

A

Boiling
Steaming
Blanching
Braising
Simmering
Poaching

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14
Q

How does boiling work

A

Food is added to a pan of boiling water and cooked.

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15
Q

What foods can be boiled

A

Meat
Potatoes
Rice
Pasta
Veg

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16
Q

How does boiling affect food

A

Softens food.
Healthy because no fat is added
Not that tasty or attractive

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17
Q

How does steaming work

A

Cooking food with steam from boiling water.

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18
Q

What food can be steamed

A

Fish
Rice
Veg

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19
Q

How does steaming affect a food

A

Keep food taste texture and colour
Very healthy
Not much flavour
Good for delicate foods

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20
Q

How does blanching work

A

Part cooking food in boiling water before putting it in cold water.

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21
Q

Foods that can be blanched

A

Raw onions
Tomatoes
Almonds
Fruit
Veg

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22
Q

Blanching effect on food

A

Preserves colour, texture and vitamins
Removes harsh flavours
Makes skin easier to remove

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23
Q

How does simmering work

A

Cooking food in water slightly below boiling point

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24
Q

Foods that are simmered

A

Soups
Curries

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25
Q

Simmering effect on food

A

More gentle so preserves more nutrients than boiling

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26
Q

How does poaching work

A

Cooking food in a pan of liquid below boiling point, around 80*C.

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27
Q

Foods that are poached

A

Eggs, fruit, fish

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28
Q

Poaching effect on food

A

keeps food tender
Nutrients and flavoured are lost
Can be a sauce used rather than water to improve flavour

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29
Q

How does braising work

A

Slowly cooking food in an ovenproof pot with the lid. It contains liquid and ofte nherbs and veg.

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30
Q

Food that are braised

A

Big joints of meat

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31
Q

Braising effects on food

A

Tenderises meat
Helps meat absorb flavours from herbs and veg

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32
Q

fat-based cooking methods

A

Stir-frying
Shallow-frying

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33
Q

How does stir-frying work

A

In a wok, a small amount of oil is added and the food is fried whilst being stirred quickly

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34
Q

Foods that get stir-fried

A

Noodles, veg, tofu, pieces of meat and fish

35
Q

Sir-frying effect on food

A

Doesnt burn
Healthy
Veg keep more nutrients

36
Q

How does shallow frying work

A

Uses a frying pan with a medium amount of fat or oil.

37
Q

Food that gets shallow fried

A

Meat, fish, eggs, pancakes

38
Q

Shallow frying effects on food

A

Crispy texture
Less healthy due to fats

39
Q

Dry methods of cooking

A

Baking
Grilling
Roasting
Dry frying

40
Q

How does baking work

A

Cooks food using dry heat, often in an oven

41
Q

Foods that are baked

A

Bread
Pastries
Cakes
Pies
Potatoes
Fish

42
Q

Baking advantages

A

Wide variety of food
Caramelisation
Quite healthy

43
Q

Baking disadvantages

A

can take a long time
Food can become dry
uses lots of energy

44
Q

How does grilling work

A

Uses dry heat at a higher temperature and lets fat drip out to make the foods golden and crisp.

45
Q

Food that is grilled

A

Smaller joints of meat
Veg
Cheese

46
Q

Grilling advantages

A

Food cooks quickly
Fairly healthy
Caramelisation
Smoky flavour from BBQ

47
Q

Grilling disadvantages

A

Hard to cook evenly
Easily burnt
Cross-contamination on BBQ

48
Q

How does roasting work

A

Roasting uses dry heat from an ovenwith fat added to the food

49
Q

Food that is roasted

A

Large cuts of meat
Potatoes
Veg
Chestnuts

50
Q

Roasting advantages

A

Extra fat helps with caramelisation
Ftas can be used for other food
Moist
Rare meats

51
Q

Roasting disadvantages

A

Isnt too healthy
Takes a long time

52
Q

How does dry-frying work

A

Cooking food in pan without fat

53
Q

Food that is dry fried

A

Minced meats
Bacon
Nuts
Seeds
spices

54
Q

Dry-frying advantages

A

Healthier
Pleasant aroma

55
Q

Dry-frying disadvantages

A

Takes longer than other frying methods
Only be used for small range of food

56
Q

Protein denaturing

A

The chemical bonds in the proteins break down. the proteins unravel and their shape changes.

57
Q

Ways protein is denatured

A

Physical agitation
Changes in temperature
Acids(such as marinades)

58
Q

Protein coagulation

A

When denatured proteins collide together and join together.

59
Q

Effects of coagulation

A

Water gets trapped between molecules.
Appearance changes
Overcooking leads to water being forced out and food becoming dry and chewy

60
Q

Foam formation in food

A

When gas gets trapped inside liquid

61
Q

Ways foam forms

A

When proteins are agitated and denature.
Protein coagulation

62
Q

Gluten formation

A

A protein found in wheat flours that is formed when water is mixed with the flour to make dough

63
Q

Effects of gluten on a food

A

Gives it elasticity
Coagulates when heated and the dough stays stretched.

64
Q

Foods containing gluten

A

Bread
pasta
Cakes
Pastries

65
Q

What is starch gelatinisation

A

When starch molecules absorb water and burst, releasing the starch into the liquid

66
Q

Effects of gelatinisation

A

The liquid thickens, and cools into a solid gel which can be used in deserts.

67
Q

What temperature does gelatinisation occur

A

Between 62 and 80 degrees

68
Q

What is dextrinisation

A

When starchy foods are cooked with dry heat, the starch molecules break down into dextrins

69
Q

Effects of dextrinisation

A

The food turns browner and get crispier, as well as having a different taste.

70
Q

What is caramelisation

A

Sugar molecules break down at a high temperature and turn brown/orange as well as changing flavour.

71
Q

Effects of caramelisation

A

Sugar turns into a sweet liquid, then into a smooth caramel. When it cools it becomes more like a candy.

72
Q

Issues with caramelisation and how they are solved

A

Easily burnt which leads to it being black and tasting bitter. Water is added early to prevent this.

73
Q

What is aeration

A

When fats are beaten with sugar, air bcomes trapped in the mixture tirning it fluffier and lighter in colour.

74
Q

Effects of aeration

A

Baked goods become spongy with a light texture.

75
Q

What is shortening

A

When a fat is rubbed into flour, and the flour particles get coated in the fat and become waterproof.

76
Q

Effects of shortening

A

Long gluten molecules cant bond from lots of flour molecules when wwater is added. Baked good such as shortbread therefore become firm and crumbly rather than stretchy

77
Q

What is plasticity of fats

A

Fats are able to be spread and manipulated due to having a mixture of triglycerides that melt at different temperatures. The more plasticity, the easier it is to spread.

78
Q

What is the plasticity of unsaturated and saturated fats

A

Unsaturated fats are soft or liquid at room temperature so they have high plasticity. Saturated fats are ofte nsolid at room temp so have low plasticity.

79
Q

What is high plasticity useful for

A

Decorating cakes with buttercream
Rubbing fat into flour for shortening
Spreading butter
Creame cheese

80
Q

What is emulsification

A

When oily and watery liquids are shaken together and the droplets spread through eachother to make an emulsion

81
Q

Why dont emulsions stay mixed and how can they be made to

A

Water and oil dont mix so they separate unless shaken again or an emulsifier is used

82
Q

What is an emulsifier

A

A substance used to hold oil and water together in a stable emulsion.

83
Q

How do emulsifiers work

A

It has a hydrophilic head and a hydrophobic tail. The head attracts water, and the tail repels water.
When added to an emulsion, the water molecules bond to the hydrophilic head and oil molecules bond to the hydrophobic tail, keeping them together.

84
Q
A

Food Tech AQA (5 decks)

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