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GCSE > FN: Science of Food > Flashcards

FN: Science of Food Flashcards

(55 cards)

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1
Q

Name the 3 ways in which protein structure can be denatured

A
  1. Heat
  2. Manual Agitation
  3. Acid
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2
Q

What are the 2 functions of strong plain flour in rough puff pastry

A

1) Bulk ingredient
2) Contains the gluten which makes the pastry elastically

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3
Q

What are the 2 functions of lard in rough puff pastry

A

1) Traps air in between it creating layers when cooked
2) Gives the pastry a short crisp texture

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4
Q

What are the 3 functions of butter in rough puff pastry

A

1) When cooked gives the pastry a golden brown colour
2) Gives a richer flavor
3) Traps air in between creating layers when cooked

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5
Q

What are the 2 functions of Salt in rough puff pastry

A

1) Strengthens the gluten
2) Gives flavour

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6
Q

What are the function of lemon juice in rough puff pastry

A

1) Strengthens the gluten

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7
Q

What are the 3Wha functions of water in rough puff pastry

A

1) Binds all the ingredients together
2) Reacts with the glutenin and gliadin to form the gluten
3) Creates steam in the oven letting the pastry rise

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8
Q

What are the main 9 types of pastry

A
  1. Shortcrust
  2. Sweet Shortcrust
  3. Rough Puff
  4. Puff
  5. Choux
    6, Flakey
  6. Suet
  7. Filo
  8. Hot Water Crust
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9
Q

Fat to flour ratio in shortcrust pastry

A

1:2

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10
Q

Fat to flour ratio in flaky, puff and rough puff pastry

A

3:4

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11
Q

Fat to flour ratio in choux pastry

A

1:3

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12
Q

What are the 4 types of rasing agents

A
  1. Mechanical
  2. Physical
  3. Chemical
  4. Biological
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13
Q

What are the 5 types of a mechanical raising agents

A
  1. Sieving
  2. Whisking
  3. Rubbing In
  4. Creaming
  5. Lamination
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14
Q

What is the physical raising agent

A

Steam

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15
Q

What are the 2 types of chemical raising agents

A
  1. Bicarbonate of Soda
  2. Baking Powder
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16
Q

What is the biological raising agent

A

Yeast

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17
Q

What 2 things must be present for gelatinisation to occur

A

Heat and Liquid

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18
Q

What are the 3 types of starch to make sauces

A
  1. Wheat Flour
  2. Corn Flour
  3. Arrowroot
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19
Q

What are the 7 stages for gelatinisation of an all in one sauce

A
  1. When the ingredients are mixed, they do not dissolve, instead they form a suspension
  2. Stirring the liquid keeps the starch particles suspended. If the suspension is not stirred, the particles will sink to the bottom and stick together forming a lumpy sauce
  3. At 60c the starch granules absorb the liquid and swell
  4. Gelatinisation is when the liquid reaches 80c they burst and release starch making the mixture thick
  5. Gelatinisation is complete when the liquid reaches 100c for 1 min (this will stop the sauce tasting raw)
  6. When cool, the starch forms a gel and solidifies
  7. When reheated the sauce is converted back to its liquid state
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20
Q

When a starch sauce is frozen, what occurs

A

Syneresis

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21
Q

What is syneresis

A

When the sauce weeps and starts to go back to it’s original state

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22
Q

What is it called when the sauce weeps and goes back to its original state

A

Retrogradation

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23
Q

What happens when acid or sugar is added to a sauce

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A

It goes runny, and the desired consistency cannot be reached

24
Q

What are the advantages of smart starches

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A
  1. They aren’t affected by freezing, or the addition of sugar and acid
  2. They can thicken a liquid without applying heat
  3. They can change the appearance of a sauce (pulpy, smooth, opaque)
25
What is the ratio of butter and flour to milk for a pouring roux
15:250
26
What is the ratio of butter and flour to milk for a coating roux
25:250
27
What is the ratio of butter and flour to milk for a panada roux
50:250
28
What is not added to a blended sauce
Fat
29
What is the main purpose of arrowroot sauces
Glaze sweet foods as it is transparent
30
What are the standard ingredients of a cornflour blended sauce
275ml Liquid 15g Cornfour 25g Sugar (if sweet)
31
What are the standard ingredients for a arrowroot blended sauce
150ml Liquid 2-2.5g Arrowroot
32
What is enzymic browning also known as
oxidation
33
What are the 4 ways to prevent enzymic browning
1) Add an acid that will denature the enzymes 2) Cooking it as the heat will denature the enzyme 3) Submerge the food in water which prevents oxygen reaching the food 4) Blanching the vegetables before they are frozen
34
What is dextrinisation
When starch is broken down into smaller molecules and exposed to dry heat, it turns a brown colour and produces a nice aroma and flavour
35
What is caramalisation
When heated, the sugar becomes brown and develops in colour and flavour
36
What is the function of flour in a starch based sauce
Gelatinise
37
What are the 2 functions of flour in a starch based sauce
Enrich the sauce and make it shine
38
What are the 2 functions of milk in a starch based sauce
Liquid bulk ingredient, and thins the sauce
39
What is the does the word 'short' mean in shortcrust pastry
Light and crumbly
40
What are the 2 functions of flour in shortcrust pastry
Bulk ingredient and forms the structure
41
What are the 3 functions of fat in shortcrust pastry
Adds colour, coats the fat granules and gives the pastry flavour
42
What is the function of water in shortcrust pastry
Binds the ingredient to make a soft but not sticky dough
43
What are the 2 functions of salt in shortcrust pastry
Strengthens the gluten, and flavours the pastry
44
What are the 3 ways to make shortcrust pastry healthier and how does it improve the healthiness
Wholemeal flour - More NSP Hard margarine instead of butter - same amount of calories but less saturated fat Remove salt and replace with herbs or spices - lower sodium content
45
What are the 4 main nutrients in fruit
Vitamin C, Vitamin A, NSP, Starchy carbohydrates
46
What is fridge temperature
1-4'c
47
Freezer temperature
-18'c
48
Why should shelf life in a freezer be limited to 3 months
The cell walls of the products get burnt by the ice crystals, so when you thaw the food water seeps out, affecting the sensory qualaties
49
Why should frozen food not be re-frozen
Sensory qualities are reduced and you may lose track of how long it has been in there
50
2 types of bacteria
Spoilage - Makes food go bad Pathogenic - Cause food poisoning or foodborne disease
51
What conditions do bacteria need to multiply
* Time (every 20 mins - binary fission) * Temperature - 5-63'c the danger zone * Food * Moisture - * pH - neutral conditions * Oxygen
52
Pathogenic bacteria
Salmonella and Staphylococcus aureus
53
Food bourne illnesses
E.coli and Campylobacter
54
How to prevent cross-contamination
* Wash hands with anti-bacterial soap * Never wash raw chicken * Store food in the correct fridge position * Cook meat, fish and eggs thoroughly * Cover cuts with blue plasters * Keep animals away from food
55
Ambient food
Can be stored at room temperature in a sealed container

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