119034
| Question | Answer |
| Gel | Contains a small amount of a solid in a large amount of liquid. A small amount of gelatine can set a large amount of liquid |
| Suspension | Is when a solid is held in a liquid. The solid may sink if the mixture is not stirred. Flour (solid) is suspended in milk (liquid) when making a cheese sauce |
| Natural additives | Occur naturally in foods. They are extracted and put into other foods. Caramelised sugar is used as colouring in cola |
| Artificial additives | Do not occur naturally. They are made synthetically for a certain purposes. For example tartrazine is a synthetic colouring added to some sweets to make them yellow |
| Preservatives | Extend the shelf life of a product. Salt is used used in bacon and sausages |
| Colouring | Makes food products look more appealing and appetising |
| Flavourings | Can be used to add or improve the flavour of a food product. Vanilla flavouring is often added to cakes and biscuits |
| Emulsifiers | Are used to prevent ingredients from separating. For example, lecithin, which is found in eggs, is used to stop the ingredients in mayonnaise from separating |
| Browning | Uses fats, eggs, sugar, milk, flour or oil, which darken a food when heated |
| Glazing | Adds a shiny coating, for example, pastry brushed with beaten egg before cooking. |
| Glazing | Adds a shiny coating, for example, pastry brushed with beaten egg before cooking |
| Icing | Can add colour and texture |
| Finishing | Can help improve palatability, which is the appeal of the food, and includes taste, colour and smell |
| Solution | Is when one substance is dissolve in another one, for example when sugar is dissolved in water we get a sugar solution |
| Colloid | Is a general term for when two substances are mixed together. |
| Emulsion | Is when two unblendable liquids are mixed together, for example, oil and vinegar. An emulsifier like egg yolk is needed to stop them from separating. Emulsions are a particular type of colloid. Mayonnaise is an emulsion |
| Foam | Is when air bubbles are incorporated into a liquid, such as in whipped cream and meringue |
| Sugar | Flavors by sweetening Colours by caramelizing when heated Aerates when beaten with a fat such as in a cake mix |
| Proteins | Can coagulate which is when a liquid becomes firmer, for example when an egg is heated Can aerate a mixture, like whisking egg whites in a meringue mix |
| Fats | Shortens pastry (makes it more crumbly) by making it less stretchy Can act as an emulsifying agent to stop two liquids from separating Moistens a baked mixture such as a cake |
| Preserving | Helps food to last longer through freezing, canning, jam-making, or pickling. Fats, sugar and oil are used in preserving |
| Tenderising | Makes tough meat easier to eat. Lemon juice, vinegar or wine can be used as a marinade, or meat can be tenderised with mechanical action using a meat mallet or slow cooking |
| Thickening | Uses eggs, pulses, cereals and fruit to thicken liquids such as milk, and heat is usually applied. Egg custard is made like this. |
| Starch | Thickens a liquid by forming a suspension such as a sauce. Forms a gel when the suspension is heated, like adding cornflour to a custard powder and milk mix |
| Coagulation | Is when something thickens from a liquid to a solid. For example, raw eggs are clear and runny but become white and solid when heated |
| Binding | Uses fats, eggs, cereals and flour to bind ingredients. For example, egg is used to bind together a biscuit mixture |
| Bulking | Forms the main structure of a food product, such as flour in biscuits and cakes |
| Enrobing | Means coating a food with another ingredient, for example, dipping fish in beaten egg and then breadcrumbs |
| Enriching | Is the addition of an ingredient to improve the quality. Nutrients are sometimes added to increase nutritional value |
| Fermentation | Uses yeast to convert carbohydrates into alcohol and carbon dioxide. In bread making, yeast is added to flour and water causing the dough to rise. |
| Flavouring | Can be savoury, like herbs and spices, or sweet, like sugar or sweeteners. Sugar helps to soften the sharp taste of grapefruit |
| Shortening | Uses of oils and fats to reduce the development of gluten in pastry to make the dough less stretchy |
| Stabilising | Helps food keep its structure. Eggs and flour are used for stabilising |
| Setting | Means using ingredients to make foods firm, such as gelatine to set cold desserts. |
| Aerating | Incorporates air by sieving, creaming, whisking, beating, folding and rolling, or rubbing in. Raising agents can be used to make a mixture lighter, for example, baking power is used in cakes |
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