C1f-cooking And Additives Flashcards Preview

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

Why is cooking food a chemical change?

A

A new substance is formed

Process cannot be reversed

2
Q

What is denaturing?

A

When protein molecules change shape when cooked

Eg eggs and meat

3
Q

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

A

Shape of protein molecules changed permanently

4
Q

Why is a potato easier to digest when cooked?

A

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

5
Q

What do antioxidants do?

A

Stop food from reacting with oxygen

6
Q

What do food colours do?

A

Give food an improved colour

7
Q

What do flavour enhancers do?

A

Improve flavour of food

8
Q

What do emulsifiers do?

A

Help oil and water to mix and not seperate

9
Q

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

A
Hydrophilic end(head) bonds with water molecules
Hydrophobic end bonds with oil or fat molecules
10
Q

What is thermal decomposition?

A

When a substance breaks down into simpler substances when heated

11
Q

How does baking powder help make cakes rise?

A

Carbon dioxide is produced which makes the cake rise

12
Q

What happens when a chemical change takes place?

A

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

13
Q

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

A

Sodium hydrogencarbonate –> sodium carbonate + carbon dioxide + water

14
Q

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

A

2NaHCO3–> Na2CO3+CO2+H2O