Flashcards
Food Technology
Cards in this deck (17)
- 1Name 5 functions of sugar-Sweetens
-Gives Flavour
-Speeds up fermentation
-adds colour
-aerates food products
-extends shelf life
-Bulking agent
-stabilises whisked mixtures - 2What is a modified StarchThis is a starch which has been modified to perform additional functions to react to different processes- these are sometimes called smart starches
-Modified starches are used to thicken food when boiled water is added- cup a soup
-Pre-gelatinised starch is used to thicken instant dessert without heat. Cold liquid can be added and it will thicken when stirred or whisked e.g. instant whip - 3What happens if starchy liquid is not stirredStarch particles do not dissolve, they form a suspension. so if the liquid is not stirred- starch granules stick together and form lumps
- 4State the process of gelatinisation-heated at 60C- absorb liquid and swell
- At 80C, particles have absorbed 5x their volume of water until they burst open and release starch- thickening
- at 100C gelatinisation is complete
-when cooled it gets thicker, setting into a gel - 5Give 3 examples of gelatinisation-Wheat flour is used with fat and flour- White sauce e.g. Lasagne
-Arrowroot is blended with fruit juice to make glaze for fruit flan
-Cornflour is used for sweet and savoury sauces e.g. sweet and sour sauce - 6Describe the process of coagulationWhen eggs are heated they change from a liquid to a solid and set
-Egg white starts to coagulate at 60C but egg yolk needs to be heated to a higher temp of 65C
-Full coagulation happens at 70C
coagulation is used to make cream custards and quicker to give structure - 7Name 5 uses of EggsAerate trap air when beaten
emulsify- stop things from seperating
-adds colour
-setting (coagulate) a mixture to hold a firm structure e.g. quiche
Bind dry ingredients together
Thickens - 8What do artificial sugars doCreate 'low calorie' or diet product e.g. low calorie drink
-promote food for dental health e.g. sugar free chewing gum
-to market products for people with diabetes - 9why can it be difficult to get good results when using a sugar substitute-can leave a bitter after taste
-lack the bulk which is necessary for a recipe
-reduce shelf life
-doesn't have the same properties as sugar- results are unsatisfactory - 10Functions of flour in PastryFlour: soft plain flour(low gluten content) is used in shortcrust pastry to give short crumb
Strong Plain flour (high gluten content) used in flaky to give the pastry elasticity
Flour forms the structure - 11Function of fat in PastryIn shortcrust pastry the fat coats the flour granules resulting in a crumbly texture
- fat traps air between the layers in flaky pastry
-adds colour and flavour - 12The function of water in pastryBinds the dry ingredients together
lemon juice is added to water when making flaky pastry to strengthen the gluten required for rolling and stretching - 13What is the function of salt in Pastryadds flavour and strengthens gluten
- 14Faults made in Shortcrust pastry and the cause of this-Pastry is hard and has a tough texture: Over needing, incorrect proportions of ingredients, incorrect oven temp-too cool
-Pastry is blistered: Oven set too high a temp, uneven addition of water and fats insufficiently mixed into flour
-Pastry is fragile and crumbly: too much fat, insufficient water and over mixing the fat into flour
-pastry has shrunk during cooking: over working of the pastry during kneading and rolling - 15Faults in flaky pastry and the causePastry has not flaked well: Oven temp too cool, insufficient liquid added( too dry), pastry folded and rolled unevenly, pastry has not rested sufficiently in a cool environment
Pastry folded too thinly - 16What is CAD (Computer aided design)the use of computer design programs to produce images or drawings that can be used in the development of food products. The program helps with:
-Product profiles
-Nutritional modelling to meet design criteria
-production of safety and hazard charts
-mathematical calculations for scaling up - 17What is Computer aided manufactureCAM is the use of computer programs to control and monitor processes during mass production of food products. The automated processes of mass production are generally known as CAM. The computer has 3 main jobs:
-to program the machinery to carry out specific tasks e.g. weighing exact amounts of all the ingredients
-to prevent food spoilage hazards occurring during the process
- to monitor the quality of the food product
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- Flashcards on Food Technology, created by Emily Fynn on 31/05/2015.
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- Emily Fynn
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