Sugar, Eggs, Meat and Fish.

Question 1

Name 3 types of sugar.

Answer 1

Demerara, Icing sugar, Muscovado, Granulated, Soft or dark brown, Caster.

Question 2

What are sugars produced from?

Answer 2

Sugar cane and Sugar beet

Question 3

What is sugar added to?

Answer 3

Cakes, biscuits, jam, cooked fruit, bread, wine, ice cream,

Question 4

What are the functions of sugar in cooking/baking?

Answer 4

Adds sweetness and colour, prevents things from drying out, gives texture and volume, to decorate and to help maintain shapes. Also acts as a preservative.

Question 5

What is DEXTRINISATION?

Answer 5

When cooked in a dry heat, sugar is turned into dextrin. After further cooking caramelisation takes place.

Question 6

What is CARAMELISATION?

Answer 6

When sugar is heated to a very high temperature, it turns brown and adds flavour.

Question 7

How do manufacturers respond to the demand for low calorie products?

Answer 7

They make products with sugar substitutes.

Question 8

Where can eggs be found?

Answer 8

They come from hens, geese, ducks and even quails.

Question 9

Name the main functions of eggs in food preparation?

Answer 9

AERATION, EMULSIFICATION, COAGULATION, GLAZING and GARNISH.

Question 10

What is AERATION?

Answer 10

It is the process of whisking egg whites which stretches the protein and incorporates air bubbles into the mixture. The air bubbles are then broken down into smaller bubbles and surrounded by a film of egg white until a FOAM is created. The foam remains stable because the heat generated by whisking it partially coagulates it.

Question 11

What is EMULSIFICATION?

Answer 11

If oil and water are forceably mixed together, they form an emulsion. However, the oil and water will only stay in this suspension for a short time unless an emulsifier is used. Lecithin which is found in egg yolks works as an emulsifier.

Question 12

What is COAGULATION?

Answer 12

This is when eggs set and eventually solidify when they are heated so they can be used in a number of ways including to thicken, bind and coat food products. e.g. coagulation is used in quiche.

Question 13

How can eggs be used to GARNISH?

Answer 13

By either chopping or slicing them to add to dishes.

Question 14

How are eggs used to GLAZE things?

Answer 14

Usually brushed onto surfaces of products to enhance the appearance by adding a glaze to them.

Question 15

Why are meats tenderised?

Answer 15

Makes them easier to digest and more enjoyable.

Question 16

What are the tissues of dead animals and birds called?

Answer 16

Meat and Poultry

Question 17

What are the internal organs of animals and birds called?

Answer 17

Offal

Question 18

What happens to meat when it is cooked?

Answer 18

Changes colour as some protein is destroyed. The connective tissue turns to gelatine and it becomes easier to digest. If overcooked it becomes tough and indigestible.Non enzymic browning.

Question 19

What is Non enzymic browning of meat?

Answer 19

Occurs when it is grilled, roasted or fried. It is when the protein reacts with simple sugars found on the meat surface. Results in a better aroma flavour and colour.

Question 20

What issues are there affecting meat consumption?

Answer 20

Religious or ethical views such as Jews don’t eat pork or shellfish.

Question 21

What types of fish are there?

Answer 21

Oily fish, white fish and shellfish.

Question 22

What are the methods of preservation for fish?

Answer 22

Freezing, smoking, canning.