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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
Simmering effect on food
More gentle so preserves more nutrients than boiling
26
How does poaching work
Cooking food in a pan of liquid below boiling point, around 80*C.
27
Foods that are poached
Eggs, fruit, fish
28
Poaching effect on food
keeps food tender Nutrients and flavoured are lost Can be a sauce used rather than water to improve flavour
29
How does braising work
Slowly cooking food in an ovenproof pot with the lid. It contains liquid and ofte nherbs and veg.
30
Food that are braised
Big joints of meat
31
Braising effects on food
Tenderises meat Helps meat absorb flavours from herbs and veg
32
fat-based cooking methods
Stir-frying Shallow-frying
33
How does stir-frying work
In a wok, a small amount of oil is added and the food is fried whilst being stirred quickly
34
Foods that get stir-fried
Noodles, veg, tofu, pieces of meat and fish
35
Sir-frying effect on food
Doesnt burn Healthy Veg keep more nutrients
36
How does shallow frying work
Uses a frying pan with a medium amount of fat or oil.
37
Food that gets shallow fried
Meat, fish, eggs, pancakes
38
Shallow frying effects on food
Crispy texture Less healthy due to fats
39
Dry methods of cooking
Baking Grilling Roasting Dry frying
40
How does baking work
Cooks food using dry heat, often in an oven
41
Foods that are baked
Bread Pastries Cakes Pies Potatoes Fish
42
Baking advantages
Wide variety of food Caramelisation Quite healthy
43
Baking disadvantages
can take a long time Food can become dry uses lots of energy
44
How does grilling work
Uses dry heat at a higher temperature and lets fat drip out to make the foods golden and crisp.
45
Food that is grilled
Smaller joints of meat Veg Cheese
46
Grilling advantages
Food cooks quickly Fairly healthy Caramelisation Smoky flavour from BBQ
47
Grilling disadvantages
Hard to cook evenly Easily burnt Cross-contamination on BBQ
48
How does roasting work
Roasting uses dry heat from an ovenwith fat added to the food
49
Food that is roasted
Large cuts of meat Potatoes Veg Chestnuts
50
Roasting advantages
Extra fat helps with caramelisation Ftas can be used for other food Moist Rare meats
51
Roasting disadvantages
Isnt too healthy Takes a long time
52
How does dry-frying work
Cooking food in pan without fat
53
Food that is dry fried
Minced meats Bacon Nuts Seeds spices
54
Dry-frying advantages
Healthier Pleasant aroma
55
Dry-frying disadvantages
Takes longer than other frying methods Only be used for small range of food
56
Protein denaturing
The chemical bonds in the proteins break down. the proteins unravel and their shape changes.
57
Ways protein is denatured
Physical agitation Changes in temperature Acids(such as marinades)
58
Protein coagulation
When denatured proteins collide together and join together.
59
Effects of coagulation
Water gets trapped between molecules. Appearance changes Overcooking leads to water being forced out and food becoming dry and chewy
60
Foam formation in food
When gas gets trapped inside liquid
61
Ways foam forms
When proteins are agitated and denature. Protein coagulation
62
Gluten formation
A protein found in wheat flours that is formed when water is mixed with the flour to make dough
63
Effects of gluten on a food
Gives it elasticity Coagulates when heated and the dough stays stretched.
64
Foods containing gluten
Bread pasta Cakes Pastries
65
What is starch gelatinisation
When starch molecules absorb water and burst, releasing the starch into the liquid
66
Effects of gelatinisation
The liquid thickens, and cools into a solid gel which can be used in deserts.
67
What temperature does gelatinisation occur
Between 62 and 80 degrees
68
What is dextrinisation
When starchy foods are cooked with dry heat, the starch molecules break down into dextrins
69
Effects of dextrinisation
The food turns browner and get crispier, as well as having a different taste.
70
What is caramelisation
Sugar molecules break down at a high temperature and turn brown/orange as well as changing flavour.
71
Effects of caramelisation
Sugar turns into a sweet liquid, then into a smooth caramel. When it cools it becomes more like a candy.
72
Issues with caramelisation and how they are solved
Easily burnt which leads to it being black and tasting bitter. Water is added early to prevent this.
73
What is aeration
When fats are beaten with sugar, air bcomes trapped in the mixture tirning it fluffier and lighter in colour.
74
Effects of aeration
Baked goods become spongy with a light texture.
75
What is shortening
When a fat is rubbed into flour, and the flour particles get coated in the fat and become waterproof.
76
Effects of shortening
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
What is plasticity of fats
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
What is the plasticity of unsaturated and saturated fats
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
What is high plasticity useful for
Decorating cakes with buttercream Rubbing fat into flour for shortening Spreading butter Creame cheese
80
What is emulsification
When oily and watery liquids are shaken together and the droplets spread through eachother to make an emulsion
81
Why dont emulsions stay mixed and how can they be made to
Water and oil dont mix so they separate unless shaken again or an emulsifier is used
82
What is an emulsifier
A substance used to hold oil and water together in a stable emulsion.
83
How do emulsifiers work
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
Raising agents which produce co2
Chemical and biological
85
Chemical rasing agents eg
Baking powder, bicarbonate of soda, self-raising flours
86
How does bicarbonate of soda work
When heated with an acid it breaks down to produce co2 bubbles that expand. It has an unpleasant taste so needs to be masked
87
How does baking powder work
A mixture of bicarb of soda and cream ogf tartar(acid). This makes it rise and doesnt have a bad taste due the neutralisation reaction
88
Self-raising flours are
a mixture of baking powder and plain flour
89
Biological raising agent eg
yeast
90
How does yeast work
A microorganism that causes fermentation which releases alcohol and CO2. Needs warmth. When baking, CO2 expands, yeast dies, alcohol evaporated.
91
Mechanical ways of adding air to a mixture eg
Whisking, beating, creaming, sieving
92
Mechanical adds air by
Folding to trap air between layers. Beating to drive air into it When creaming, air gets trapped between flour particles.
93
How does team act as a raising agent
When a hot oven is used for a liquidy mixture, water evaporates as steam. The mixture then hardens and rises
94
Enzymic browning is where
Oxygen in the air cause fruit and veg to turn brown
95
Oxidation is where
Fruit or veg lose water soluble vitamins B,C when exposed to the air
96

Food Tech AQA ✅ (5 decks)

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