Chapter 13- reaction of food during preparation and cooking

Question 1

define gelatinization

Answer 1

gelatinisation occurs when starch granules which consists of amylose and amylopectin are heated in the presence of water. The starch granules absorb water and swell. They eventually rupture upon further heating and resulting in a thick consistency.
Gelatinisation softens the hard textures of the starchy food like rice

Question 2

what are reactions in carbohydrate rich food

Answer 2

gelanitisation, dextrinization

Question 3

what are reaction in protein rich food

Answer 3

caramelisation, Maillard browning, denaturation, foaming , coagulation, gluten development,

Question 4

define dextrinization

Answer 4

when dry heat is applied to starch at high temperatures, dextrinisation occurs, the long-chain starch molecule are broken down into shorter-chain dextrins, causing Toasty and nutty flavours. Browning caused by dextrinization can be seen in the surface of the baked food

Question 5

define caramelisation

Answer 5

caramelisation involved simple sugars,. Caramelisation happens when sugar becomes brown after it is heated to high temperatures (above 160). During which sugar becomes a thick light brown syrup, slowly changing dark brown. Caramelisation also contributes to a caramel flavour that is sweet, bitter and nutty.

Question 6

define Maillard browning

Answer 6

Maillard browning is a rection between sugars and protein at high temperatures. brown substances that form during Maillard browning create aromatic molecules and a roasted flavour

Question 7

define denaturation

Question 8

define foaming

Question 9

define coagulation

Question 10

define gluten development

Question 11

what are reaction in food rich in fat

Answer 11

shortening, emulsion , melting point, smoke point.

Question 12

define shortening

Question 13

define emulsion

Question 14

what are the two types of emulsion

Answer 14

oil in water emulsion
water in oil emulsion

Question 15

define melting point

Question 16

define smoke point

Question 17

define enzymatic browning

Question 18

5 ways to reduce enzymatic browning

Answer 18

= soak cut fruit pieces in lemon juice , to inactivates the enzymes
= keep the fruit in chiller in a cling wrap to reduce exposure to oxygen
= pack cut fruits in vacuum sealed bags to reduce contact with oxygen
= coat fruits with sugar syrup and salt water to kill the bacteria
= cut the fruits or vegetables just before cooking

Question 19

example of a cake made with creaming method and what do you cream together

Question 20

example of a cake made through whisking methods and what do you whisk together

Question 21

use of flour in cakes

Question 22

define raising agents

Question 23

use of chemical raising agents

Question 24

use of physical raising agents

Question 25

6 reasons why sugar is added to cakes

Question 26

uses of eggs in cakes

Question 27

uses of fats in cakes

Question 28

uses of liquids in cakes and what are the liquids

Question 29

first three steps of making shortcrust pastry with reasons

Question 30

next two steps of making shortcrust pastry with reasons

Question 31

what types of cakes are coked with whisking methods

Question 32

fist two steps of making a cake through creaming methods with reasons

Question 33

next two steps of making a cake with creaming method with reasons

Question 34

what is curdling

Question 35

what cakes are made with whisking methods

Question 36

first two steps to making a cake with whisking method with reasons

Question 37

next two steps to making a cake with whisking method with reasons

Question 38

what causes a cracked cake

Answer 38

setting the oven temperature too high

Question 39

what causes a sunken cake

Answer 39

= adding too much baking powder to the cake mixture = adding too much liquid to the cake mixture

Question 40

what causes a cake with uneven air cells

Answer 40

incorporating too much air into the cake mixture

Question 41

what causes a cake with dense and close texture

Answer 41

=adding too much flour = setting the oven temperature too low = incorporating too little air in the mixture

Question 42

examples of food made with shortening method and whisking and creaming method

Question 43

what are the amin raisin agents in shortcrust pastry, whisking and creaming method

Question 44

what is the flour to fat ratio in rubbing in and creaming method

Question 45

creaming, whisking and shortening method can produce what types of biscuits

Question 46

what is the difference between biscuits and cakes

Question 47

what causes a wet ad sticky biscuit dough

Answer 47

adding too much liquid to the biscuit mixture

Question 48

what causes a hard and dry biscuit

Answer 48

=adding too much flour to the biscuit mixture =baking the biscuits for too long

Question 49

what cause a undesirable spreading of biscuits

Answer 49

=allowing the butter to melt in the biscuit dough before baking = adding too much liquid to the biscuit mixture

Question 50

purpose of flour in shortcrust pastry

Question 51

purpose of liquids in shortcrust pastry and what is the most commonly used liquid

Question 52

what is the use of fats in shortcrust pastry

Question 53

first four steps to make shortcrust pastry with reasons

Question 54

next three steps to make shortcrust pastry with reasons

Question 55

what cause a unevenly risen pastry

Answer 55

=not allowing the dough to reast sufficiently =not pricking the dough before baking

Question 56

what causes a shrunken pastry

Answer 56

=not allowing the dough to rest sufficiently = overhandling the dough

Question 57

what causes a tough and hard pastry

Answer 57

=not resting the dough enough = overhandling the dough = using too much flour when rolling out the dough = adding too much liquid into the mixture (shortenign)

Question 58

use of flour in batter making

Question 59

use of raising agents in batter making

Question 60

use of eggs in batter making

Question 61

use of liquids in batter making

Question 62

definition of thin batter

Question 63

first three steps to make a thin batter with reasons

Question 64

next 2 steps to make a thin batter with reasons

Question 65

definition of thick batter

Question 66

first three steps to make a thick batter with reasons

Question 67

next three steps to make a thick batter with reasons

Question 68

what cause a runny coating batter

Answer 68

adding too much liquid

Question 69

what cause a fried bater food with soggy texture

Answer 69

=not draining the oil from the food after cooking =not ensuring the oil is hot enough during frying

Question 70

what cause raw food within the cooked batter

Answer 70

=not frying for long enough =using oil at too high temperature during frying

Question 71

what cause a lumpy batter

Answer 71

= not whisking the batter for long enough = adding hot liquid into flour

Question 72

4 purposes of sauces

Question 73

what are the two type of roux sauce

Question 74

how is roux sauce made

Question 75

first two steps to make a roux sauce with reasons

Question 76

next two steps of making a roux sauce with reasons

Question 77

how to make a blended sauce

Question 78

what cause a raw tasting sauce

Question 79

what causes a overly thick sauce

Question 80

what causes a lumpy sauce

Question 81

common ingredients used in local dishes

Question 82

elaboration and example for food made with glutinous rice and glutinous rice flour

Question 83

elaboration and example for food made with tuber vegetables

Question 84

elaboration and example for food made with beans

Question 85

elaboration and example for food made with blue pea flower

Question 86

elaboration and example for food made with grated coconut, coconut cream and coconut milk

Question 87

elaboration and example for food made with gula melaka

Question 88

elaboration and example for food made with pandan leaves

Question 89

examples of shortcrust pastries and whisked cakes and creamed cakes

Question 90

examples of thick and think batter food

Question 91

what is potato starch used for

Answer 91

to thicken sauces, sauces and deserts

Question 92

what is corn starch used for

Answer 92

to make puddings and thicken soups

Question 93

what is tapioca starch used for

Answer 93

to make bubble tea pearls

Question 94

what is wheat starch used for

Answer 94

to make dim sum items

Question 95

browning reactions involved in cake

Answer 95

caramelisation, dextrinization, Maillard browning

Question 96

browning reactions involved in honey roasted chicken

Answer 96

caramelisation, Maillard browning

Question 97

browning reactions involved in pan fried fish

Answer 97

Maillard browning