Food Tech Yr 10

Taylor Lilley
Mind Map by Taylor Lilley, updated more than 1 year ago
Taylor Lilley
Created by Taylor Lilley over 6 years ago
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Description

Victorian Certificate of Education (VCE) High School Mind Map on Food Tech Yr 10, created by Taylor Lilley on 11/19/2013.
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Resource summary

Food Tech Yr 10
1 Tools
1.1 Instruction tools
1.1.1 Recipes
1.2 Cutting Tools
1.2.1 Knives
1.3 Measuring Tools
1.3.1 Scales
1.4 Preparation Tools
1.4.1 Grater
1.5 Cooking Tools
1.5.1 Frying Pan
1.6 Food Presentation Tools
1.6.1 Piping Bags
1.7 Large Appliances
1.7.1 Microwave
1.8 Processing Tools
1.8.1 Blender
2 Food Groups
2.1 Fats and Oils
2.2 Milk and Milk Products
2.3 Fruit and Vegetables
2.4 Meat and Meat Equivalents
2.5 Breads and Cereals
3 Processes of food
3.1 Denaturation

Annotations:

  • Changes the nature of the food.  Coils of amino acids uncoil. Red, raw steak -(denaturation)-> Brown Steak -(coagulation)-> cooked, starts losing liquid and becoming rubbery.
3.1.1 Coagulation

Annotations:

  • Coagulation is defined as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be returned to their liquid state. Coagulation begins around 100°F (38°C), and coagulation is complete between 160°F (71°C) and 180°F (82°C).
3.1.1.1 Flocculation

Annotations:

  • Liquid leaks from the food.
3.2 Gelatinisation

Annotations:

  • When starch and liquid are placed on heat, the starch will break down, H2O will slowly enter the starch and enlarge the (starch) molecules. Types of starches: - Corn Starch - Arrowroot Flour - Custard Flour - Wheat Flour - Rice Flour Factors which affect it: - Temperature used - H2O to starch ratio - Stirring power and how often - Other ingrediants
3.2.1 Gelation

Annotations:

  • The process of setting food with gelatin.
3.3 Browning Reactions
3.3.1 Caramelisation

Annotations:

  • - Involves sugar. - Must use low heat as sugar retains heat really well. - Sugar molecules disintegrate at 170 degrees. - Boiling Sugar and Water. - Takes place in air and at the bottom of the saucepan.List of Sugars and their Caramelisation-ability- Fructose Readily- Sucrose Readily- Pentose Well- Dectrose Very hard too
3.3.2 Dextrinisation

Annotations:

  • - Affects starch when in dry conditions. - Starch molecules applied to dry heat --> break down into smaller ones called dextrins. - Dextrins have a golden brown colour and a sweetish flavour.
3.3.3 Enzymatic Browning

Annotations:

  • - Occurs is fruits or vegetables have been cut or bruised. - Natural enzymes come in and decompose substances into compounds this results in a dark colour. - Cooking and/or lack of air destroys enzymes.
3.4 Aeration

Annotations:

  • The incorporation of air into food products.
3.4.1 Mechanical

Annotations:

  • Mechanical techniques: - Sifting - Rubbing in fat - Whisking and beating - Rolling and folding - Creaming of fat and sugar - Addition of liquids
3.4.2 Chemical

Annotations:

  • - Can just put in baking powder or bicarbonate of soda - etc.
3.4.3 Biological

Annotations:

  • Done by using yeast, which need sugar, warmth and moisture to survive.
3.5 Emulsion

Annotations:

  • Emulsion is the product of two items which normally would not be able to combine; but are combined due to an emulsifier.
4 Packaging
4.1 Labelling
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