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Flashcards in Cooking Food And Heat Transfer Deck (35)
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1

What is conduction

When heat travels through solid materials heat is conducted from molecule to molecule in a liquid or solid

2

What is radiation

When he tries directly warm and cook food he travels from one place to another

3

What is convection

When heat travels through air or water the movement of heat in water or the air is called convection currents

4

What is one of the healthiest ways to cook food

Steaming

5

Why do we cook food

Variety to the diet
Improve texture
Develop flavours
Improve shelf life
Make food safe to eat

6

Name examples of cooking with fat

Shallow frying

7

Name cooking with water or steam

Steaming boiling poaching simmering braising blanching stewing

8

What is cooking with dry heat give an example

Dry frying roasting grilling baking stir-frying and barbecue or chargrill

9

What is denaturation

Change of the structure of a protein

10

What is coagulation

When the protein in food sets

11

What is gluten

general name for the proteins found in flour to proteins called gliding and gluten in are important when using flour to make baked products

12

What is gelatinisation

process in which moist heat is applied to starch grains with swelling increasing size and then break open releasing amylose which sticking slim extra around boiling point stirring will prevent lumps forming

13

What is amylose

Causes sauce to thicken turning cloudy and when cooked and gets even thicker as they cool

14

What is amylopectin

Produces a clear gel when it seconds and has the same thickness hot or cold

15

What is dextrinisation

When starch is broken down into dextrin by dry heat

16

What is caramelisation

The process of changing the colour from sugar from white to brown when heated

17

What is shortening

The process in which fat Costa flour particles preventing absorption of water

18

What is aeration

When air is trapped in a mixture

19

What is plasticity

The ability of a solid fats to soften over a range of temperatures

20

What is a emulsification

a mixture of two liquids that have been forced together the two types are an oil and water emulsion and a water-in-oil emulsion

21

What is foam formation

When a gas is spread to a liquid e.g. eggs

22

What are the three types of raising agents

Chemical biological and mechanical

23

What are the two chemical raising agents

Bicarbonate of soda and baking powder

24

How does bicarbonate soda work

Produces carbon dioxide when heated which form small bubbles and once the mixture is cooked and cooled the CO2 is replaced by air

25

How does baking powder work

Mixture of two chemicals which react with each other to produce moisture heat and produce the gas carbon dioxide

26

What is the one type of biological raising agent

Yeast

27

What does yeast need to ferment

Warmth food e.g. sugar
liquid ug water / milk
temperature 25 to 30 degrees

28

Three types of yeast

Dried fresh and fast acting

29

What are the six mechanical raising agents

Folding whisking sieving rubbing in creaming and beating

30

Explain the folding raising agent

Layers of outer trapped in layers of pastry when the pastry is folded