unit 2 Flashcards
how does reigion influece a consumers choice of food?
mulsims food choice is retricted as their religion requires that they do not eat any pork and muslim choice of food is retricted as all animals eaten need to be slaughtered in a special process called halal
how is the relgion hinduism restricted on their food choice?
hindus food choice is restricted as the cow is scared to them so they will not eat beef
how does peer pressure affec a consumers choice of food ?
food choice may be influenced by peer pressure as if friends are consuming a food product you are more likely to choose that product as well and
how does shift patterns influence a consumers choice of food?
food choice may be influenced by shift patterns as those who have longer working hours will have less time to prepare food so more like to get a takeaway
how does available income affect a consumers choice of food
available income can retrist the options of brand of food which can be purchased
what is aeration ?
when egg whites are whisked together they increase in volume as the protein album streches and traps air bubbles in a foam
what is the process coagulation ?
when the protein albumen in egg is heated it changes from a liquid to a soild state thickening a mixture (flan)
what is the process emulsifying?
egg yolk contains a substance called lecithin which allows a oil and another liquid to be mixed without being sepreated
what is the process glazing
eggs can be used to glaze foods which when heated/baked,cooked in oven to produce a golden brown colour
what is the process binding
eggs can bes used to bind ingredient together which ensures it dosent fall apart (burger)
what is the process colour ?
eggs can improve the apperance of pale foods by giving a rich golden brown colour
what is flavour ?
eggs can impact a rich taste to foods improving flavour
what is coating
using egg to apply a cotaing on food product ts allowing the coating to stick to the product t which will prevent it from falling apart
explain the function of fat in baked products
fat provided shortness to a baked product giving a soft/crumbly texture
explain the function of flour in baked prdoucts ?
the protein in flour stretches the framework of baked product giving a well risen structure to bread
