Topic 10 Flashcards
What does the ‘properties’ of an ingredient mean?
It means it’s qualities (is it liquid, solid smooth etc) and it’s characteristics ( what it can do and how it reacts in different situations)
What is the ‘function’ of an ingredient?
What jobs it is used for in a recipe, the reason it is used instead of something else
What state are oils in room temp?
Oils are liquid at room temp.
How are oils turned into fats?
Oils can be made into fat by hydrogenation.
What is unique about oils that have been made into fats?
They can be made soft enough to spread even when they have been chilled.
Functions of fat?
- spreads on products
- to make baked goods (shorteners)
- to make creams and frostings
- to give flavour and moisture to many recipes
- to trap air and make a mixture rise
Reasons for use of fat in recipes?
Too add flavour, make food easy to eat
Give flavour and structure
Prevents water from evaporating quickly (longer shelf life for food)
Fats such as butter etc trap air as tiny air bubbles when beaten with sugar.
How does fat shorten food?
The fat covers the flour particles with a waterproof later, which stops the gluten in the flour from forming long strands. This makes the bakes mixture have a short and melt in the mouth texture because of the shortened and tougher gluten strands.
What is the function of oils?
For frying For sautéing For roasting To make salad dressing and suces As dips for bread
Reasons for use of oil?
To cook foods- crisp texture and flavour
Bring out flavour ( slow cooking )
Baking in oil causes the water to evaporate - stronger natural flavours in the food
To add texture
What happens when eggs are heated?
Eggs contain a lot of protein which will denatures when cooked or whisked.
Eggs are used to trap air. What is reason for this?
Egg protein stretches as it is whisked. As it does so, it traps lots of tiny air bubbles. This air adds lightness to uncooked foods and causes baked goods to rise.
Eggs are used to bind ingredients. What is the reason for this?
Egg protein will coagulate when it’s heated. If mixed with other ingredients, the coagulate protein will hold them all together.
Eggs are used to coat products to protect them when they are fried. What is the reason for this?
Fried foods are dipped before frying in egg then breadcrumbs or in batter that contains egg. The egg protein coagulates in that hot oil and seals and protects the food inside as it cooks.
Egg is used to thicken products. What is the reason behind this?
An egg protein that is heated coagulates which causes other ingredients to thicken.
