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Flashcards in C1f-cooking And Additives Deck (14)
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1

Why is cooking food a chemical change?

A new substance is formed
Process cannot be reversed

2

What is denaturing?

When protein molecules change shape when cooked
Eg eggs and meat

3

Why does the texture of eggs/ meat change when its cooked?

Shape of protein molecules changed permanently

4

Why is a potato easier to digest when cooked?

Cell walls rupture resulting in loss of rigid structure and softer texture
Starch grains swell up and spread out

5

What do antioxidants do?

Stop food from reacting with oxygen

6

What do food colours do?

Give food an improved colour

7

What do flavour enhancers do?

Improve flavour of food

8

What do emulsifiers do?

Help oil and water to mix and not seperate

9

How does an emulsifier help keep oil and water from separating?

Hydrophilic end(head) bonds with water molecules
Hydrophobic end bonds with oil or fat molecules

10

What is thermal decomposition?

When a substance breaks down into simpler substances when heated

11

How does baking powder help make cakes rise?

Carbon dioxide is produced which makes the cake rise

12

What happens when a chemical change takes place?

A new substance is made
Process is irreversible
Energy change takes place

13

What is the word equation for the decomposition of sodium hydrogencarbonate?

Sodium hydrogencarbonate --> sodium carbonate + carbon dioxide + water

14

What is the balanced symbol equation for the decomposition of sodium hydrogencarbonate?

2NaHCO3--> Na2CO3+CO2+H2O