The Function Of Foods

Question 1

Main ingredients in food are?

Answer 1

Eggs
Flour
Fat

Question 2

Uses of eggs?

Answer 2

Flavour
Glazing
Enriching
Coating before frying

Question 3

What are the functional properties of fat?

Answer 3

Rubbing in - aeration
Creaming in - aeration
Shortening
Glazing

Question 4

Functional properties of flour?

Answer 4

Gelatinisation - thickness agent, when liquid is thickened by heating it with starch

Dextrinisation - occurs when dry heat is used (toasted bread. Cakes and scones)

Fermentation - when yeast produces CO2 and alcohol

Question 5

Functional properties of sugar?

Answer 5

Crystallisation - sugar dissolves in water, water evaporates leaving thick syrup

Caramelisation - when sugar is heated to high temp it melts and turns brown in colour

Aeration - when sugar and fat are creamed together crystals of sugar mix with fat. Fat surrounds the air bubbles and traps them in the mixture