food commodities Flashcards
choux pastry, bread making, emulsions, milk, eggs, fats, cheese, yoghurt, fruit and veg, cereals, pasta, shortcrust, puff, roughpuff, all in one, flaky, suet (290 cards)
1
Q
what is the ratio of choux pastry?
A
3:1flour to fat
2
Q
why should you cool the choux paste before adding the eggs?
A
so they don’t denature and cook
3
Q
what are some examples of choux?
A
chocolate eclairs, profiteroles, gougers, churros
4
Q
what is the scientific process of browning in choux pastry?
A
the dry heat from the oven breaks down the carbohydrates into dextrins, dextrinisation occurs creating a brown surface, which is called the maillard reaction, the sugar caramelises and the pastry turns golden
5
Q
how to cook choux pastry:
A
use a high temperature and DO NOT open the oven door, as this raises the liquid rapidly to boiling point, helps to produce steam and acts as raising agent, cold air will be introduced to the oven and the pastries will sink
6
Q
what is the function of flour in choux
A
oo/ plain flour forms the bulk/ structure, acts as a thickening agent, gluten strands stretch to allow the gas bubbles to expand
7
Q
what is the function of butter in choux
A
enriches the dough
8
Q
what is the function of water in choux
A
binds the dry ingredients together to produce a dropping consistency, converts to steam during cooking and acts as a raising agent
9
Q
what is the function of eggs in choux
A
the protein in egg dentures on heating and coagulates- which sets the mixture, adds colour, flavour and HBV protein
10
Q
what is the purpose of a choux paste?
A
removes lumps, develops gluten strands when you beat it (which helps the pastry stretch when it rises), traps air (which acts as a raising agent)
11
Q
what are the sensory qualities of choux
A
well risen- does not collapse, crisp texture, golden brown colour, hollow centre which is not soggy or doughy, light and airy
12
Q
reasons for why the choux mixture is too thin to pipe:
A
too much water used, water not at boiling point or was allowed to cool when flour was added, too much egg, incorrect proportions/ ratio of ingredients, not enough flour
13
Q
reasons for why the choux pastry has a dense and heavy texture when cooked:
A
too much flour used, not enough water, incorrect oven temperature, incorrect proportions, opened the door during cooking
14
Q
what are the main ingredients used to make bread, and why are they used?
A
strong plain flour- high gluten content which gives a strong elastic dough
yeast- to make the bread rise
salt/sugar- to add flavour and control action of the yeast
fat- to extend shelf life
water- to activate gluten formation
15
Q
define the term ‘leavened’ in bread making
A
a substance has been added to the dough to start fermentation and make it rise
16
Q
what is yeast, and how is it used in bread making to make the dough rise?
A
microorganism that produces gas to make the dough rise (multiplies and turns starches and sugars into alcohol and produces carbon dioxide gas)
17
Q
why is yeast mixed with warm water before adding it the flour? what would happen if it was mixed with hot or cold water?
A
so that it can multiply
cold water- wont multiply
hot water- kills the yeast
18
Q
what is the name the proteins found in flour
A
gliadin and glutenin
19
Q
why are gliadin and glutenin important in bread making?
A
because when water is added, the 2 proteins join together to form gluten. gluten gives the dough softness and elasticity (so it can expand when the gas bubbles produced by yeast form)
gluten also sets when the bread is baked (forms the structure of bread)
20
Q
what are the main stages of bread making?
A
mixing, kneading, proving, knocking back, shaping, baking
21
Q
define ‘kneading’ and why it is important in bread making
A
working/mixing the ingredients together
helps gluten formation which softens and strengthens the dough
22
Q
define ‘proving’ and why it is important in bread making
A
leaving the dough to rise
this helps the yeast cells multiply and produce carbon dioxide gas
23
Q
define ‘knocking back’ and why it is important in bread making
A
removing large gas bubbles
which ensures a more even texture and better rise
24
Q
what is unleavened bread
A
bread made without yeast or other raising agents
25
extended question: describe the function of strong plain flour, yeast and water when making bread and explain how they work together to produce a quality product (8 marks)
strong plain flour
-provides gluten
-forms an elastic stretchy dough- when mixed with a liquid
-gluten stretches to hold the co2 bubbles produced by yeast
-provides structure- coagulates when cooked at high temp
-enables dextrinisation of starch- brown colour
yeast
-uses both respiration and fermentation to develop
-produces gas bubbles which is trapped by the dough and makes the bread rise
-uses available sugar for growth
water
-binds dry ingredients together
-if warm, provides suitable condition for yeast to activate
-provides moist conditions for the yeast
26
what is the yeast used by bakers called?
saccharymosa cereviserae
27
what is a colloidal structure?
more than one ingredient mixed together
28
fill in the blank:
colloidal structures give _______ to many products
texture
29
how are colloids formed
when one substance is dispersed (mixed) through another
30
give an example of a liquid colloid
vinegar, oil, water, milk
31
give an example of a gas colloid
air, carbon dioxide
32
give an example of a solid colloid
starch granules e.g. corn flour, arrowroot, wheat flour
33
what are the 5 colloidal structures
emulsions, foam, solid foam, gel, suspension
34
what 2 parts make up an emulsion
give an example
liquid + liquid
e.g. olive oil + vinegar
-mayonnaise
35
what 2 parts make up a foam
give an example
gas + liquid
e.g. air bubbles + egg white
-beaten egg white
36
what 2 parts make up a solid foam
give an example
gas + solid
e.g. air bubbles + baked egg white
-meringue, cakes, bread
37
what 2 parts make up a gel
give an example
liquid + solid
e.g. water, juice + fruit
-jams, jellies, cheesecake, pana cotta
38
what 2 parts make up a suspension
give an example
solid + liquid
e.g. starch grains + milk
-white sauce, blended sauce
39
define the term immiscible
give an example of 2 immiscible ingredients
substances that cant mix or dissolve in each other to form a homogenous mixture as they separate
e.g. water and oil
40
what emulsifier does egg yolk contain
lecithin
41
what is an emulsifier
give examples of some
'match maker'- helps to bring 2 immiscible parts together
-lecithin in egg yolk (natural)
-lecithin in soya beans (synthetic and cheaper)
-glycerol monostearate/ GMS (made from glycerol and stearic acid, used in margarine)
42
what is a temporary emulsion? give an example
blending of ingredients that eventually separates
e.g. simple vinaigrette
43
what is a permanent emulsion? give an example
mixing of ingredients that come together and do not separate
e.g. mayonnaise
44
how is an emulsion made
when 2 equal parts of liquid are mixed together with a match maker (emulsifier)
45
define hydrophilic
water loving (e.g. water)
46
define hydrophobic
water hating (e.g. oil)
47
describe the steps you would take if mayonnaise curdles
pour out the curdled mixture into a measuring jug, put another egg yolk in the processor and gradually pour in the curdled mixture, then the remaining oil
48
what should you do if a cake mixture curdles?
add a tbsp of flour to the mixture
49
what is it meant by the plasticity of fats and explain why margarine has more plasticity than lard
plasticity= the ability of fat to soften over a range of temperatures and be shaped and spread with light pressure
margarine has more plasticity because it contains more unsaturated fats
50
name all the nutritional values of milk?
good source of HBV protein-3.5%
calcium
contains 55% water
3-5% fat
51
what does calcium need to be paired with to be absorbed?
vitamin D- complementary
52
how is milk treated??
via heat
53
what is the first step of the milk process and how does it work?
pasteurisation- heat raw milk to 75* for 25 seconds then rapidly cool to 5*- to kill any unwanted bacteria
54
what is the second step of the milk process and how does it work?
homogenisation- breaks up fat globules so they can be evenly distributed through the milk, creating a emulsion
55
what is the third step of the milk process and how does it work?
skimming- separate the cream (fat) from the milk, to produce semi and fully skimmed milk
56
what is the fourth step of the milk process and how does it work?
sterilising- place milk into sealed bottles and heat to 110-130* for 30 minutes
57
what is the last step of the milk process and how does it work?
Ultra-heat treating (UHT)- where milk is heated to 135* for 1 second, sealing it into storage packs that can be stored for up to 6 months
58
how should fresh milk be stored?
in a fridge (1-4C). must be sealed (lid) to prevent it from absorbing any strong smells such as garlic.
out of sunlight
59
when milk is heated it often forms a skin on the surface. why?
as the proteins denature
60
what are the main uses of milk in cooking?
sauces, batters, custards- gives nutrients and adds a creamy texture
61
what are the main substitutes for cows milk?
almond, oat, soy, rice and coconut milk
62
what are the main groups of people that won't consume cows milk?
vegans, lacto-vegetarians, lactose intolerant
63
name all the classes of eggs?
battery, barn, free-range, organic
64
what information has to be printed on every egg?
the lion mark- food safety such as being vaccinated against salmonella, passport system (code), best before date, method of production, strict food safety controls
65
what are the 4 different sizes of eggs and name all their weights?
small- under 53g
medium- 53-63g
large- 64-73g
v large- 73g +
66
what are the nutritional values of eggs?
good source of HBV protein and omega 3
rich in vitamins A, D, E, riboflavin and B1
cheap source of protein
67
name all the functions of eggs in cooking?
aeration
binding
coating
glazing
emulsifying
thickening
enriching
garnish
68
where is aeration via eggs used?
in mousses and sponges
69
where is binding via eggs used?
fish cakes, burgers, falafel
70
where is coating via eggs used?
scotch eggs, fish cakes
71
where is glazing via eggs used?
bread, scones, pastry
72
where is emulsifying via eggs used?
mayonnaise, creaming cakes
73
where is thickening via eggs used?
custards, sauces (white sauce)
74
where is enriching via eggs used?
custards, sauces
75
how should eggs be stored?
left at room temperature or in a fridge for up to 3 weeks
stored point end down
not near strong smelling foods e.g garlic as the shell will absorb the smell
should always have a neutral smell
76
what does heat do to an egg when cooked?
it denatures the proteins, the egg albumen coagulates at 60*C turning into a white solid, the yolk coagulates at 65/7-*C.- used for setting quiche fillings
77
what does sugar do to the egg in cooking?
increase the coagulation temperature
78
when an egg is over heated in a mixture, what happens?
syneresis
79
why are eggs able to help form the texture of mousses?
as when whisked the egg can hold a large volume of air, forming a foam and creating an 'airy' texture
80
are fats commonly solid or liquid at room temperature?
solid
81
are oils commonly solid or liquid at room temperature?
liquid
82
is butter high or low in saturated fat?
high
83
why is butter used or added to many products?
as it adds a rich and smooth flavour
84
how should fats be stored?
in a fridge, tightly wrapped to avoid absorbing any strong smells
85
what is ghee?
its clarified butter that is used in many Indian dishes as it has a high cooking temperature
86
what are compound white fats?
fats blended from animal,vegetable and fish oils. they are aerated to give a smooth texture.
87
what are low fat spreads?
they are emulsions of blended vegetable oils and water. they contain half the amount of fat in butter and margarine- healthier.
88
what are hydrogenated vegetable fats?
liquid vegetable oils that have hydrogen added to change their state from a liquid to solid so it becomes saturated.
89
what are oils?
they are liquids extracted from seeds or fruits e.g olive oil. these are unsaturated fats and are suitable for vegetarians and vegans
90
what is margarine?
this is blended vegetable fats with vitamin A and D added by law.
91
what are soft margarines produced from?
polyunsaturated vegetable oils.
92
what are all the functions of fats in the body?
a macro-nutrient that is our main energy source- 1g provides 37kJ/9kcal
insulate our bodies and keep us warm
protect vital organs
contains soluble vitamins A,D,E,K
used for hormone production- needed to supply us with nutrients that our body can't e.g omega 3
93
what is the RNI of fats for men and women?
women=70g
men=95g
94
what are the eight main uses of fats in cooking?
-aerate food- when creamed with sugar
-used as a preservative- increase shelf life of baked goods
-adds flavour
-adds a flaky texture to pastry- separate layers by creating steam
-oils form emulsions with liquids
-adds colour and shine- a golden colour on dough balls
-prevents lumps of flour within sauces- in a bechamel
-gives shortening ability to a mixture and changes the texture- in shortbread biscuits- gives the crumbly texture
95
what health problems could an excess amount of fat in the body cause?
obesity, type 2 diabetes, heart disease, strokes and cancers
96
why shouldn't we eat lots of processed foods?
as they contain a high value of trans-fats and saturated fats
97
what could be caused by a deficiency of fats in the body?
as it will lead to a lack in vitamins A,D,E,K- could cause night blindness, dry and brittle nails and depression
98
what do saturated fats do to the body's blood cholesterol?
it raises it
99
what is hydrogenation?
when hydrogen molecules are passed through an oil to change its state from a liquid to solid
100
what are the disadvantages of hydrogenation?
makes the fat less healthy, often causes clogged arteries and increases the risk of CHD when consumed, they reduce healthy cholesterol (HDL) and increase unhealthy cholesterol (LDL)
101
what are the advantages of hydrogenation?
cheap, increase shelf life of products, suitable for vegetarians
102
why are unsaturated fats more healthy?
they contain less hydrogen molecules and increase HDLs and reduce LDLs in the blood
103
what are monounsaturated fats?
fats where 2 carbon atoms are joined together to form one double bond- they reduces heart disease risk and increase blood HDL
104
where are monounsaturated fats found?
olives, avocados, hazelnuts, almonds
105
what are polyunsaturated fats?
when carbon atoms form more than one double bond in the fat- they increase blood HDL and lower blood LDL, they are a good source of omega 3 and 6 and reduce the risk of heart disease
106
where are polyunsaturated fats found?
oily fish, flax seeds, walnuts and sunflower oils
107
why do we need omega 3?
as it prevents blood from clotting and is good for the heart. also is good for the brain (memory) for infants
108
why do we need omega 6?
lowers blood cholesterol and reduces the risk of heart disease
109
what is cholesterol?
a fatty substance that is naturally in the blood
110
what does a raised cholesterol cause?
blocked arteries and increased chance of CHD and heart attacks.
111
are saturated fats solid or liquid at room temperature?
solid
112
are unsaturated fats solid or liquid at room temperature?
liquid
113
what are examples of visible fats?
fat on meat, butter and margarine and cooking oils
114
what are examples invisible fats?
cheese, burgers and sausages, ice cream and nuts
115
do saturated or unsaturated fats have more hydrogen molecules?
saturated
116
what is the first step of the cheese making process?
adding a starting culture to pasteurised milk to ferment the lactose into lactic acid- the lactic acid gives the flavour
117
what is the second step of the cheese making process?
add rennet to coagulate the milk to form curds and whey
118
what is the third step of the cheese making process?
drain the whey and cut the curds
119
what is the fourth step of the cheese making process?
the curds are put under high pressure, removing more whey, to form the cheese
120
what is the final step of the cheese making process?
leaving the cheese to mature for up to 24 months
121
give some examples of fresh cheese?
cottage cheese, ricotta, cream cheese
122
give some examples of soft cheese?
brie, feta, camembert
123
give some examples of semi-hard cheese?
edam, st paulin
124
give some examples of hard cheese?
cheddar, red leicester, parmesan
125
give an example of blue cheese?
stilton
126
give some examples of processed cheese?
slices, spreadable, cheese strings
127
how should cheese be stored?
always in a fridge and covered
128
what is added to blue cheese to give it the blue veins?
non-pathogenic mould spores
129
when cheese is heated, why does it change texture?
as the proteins denature and the bonds change. this causes it to become a liquid as the fat all melts
130
why is cheese added to products?
to add flavour, colour, texture and nutritional value
131
what are the nutrients found in cheese?
HBV protein, calcium, fat
132
how much of cheese is saturated fat?
1/3
133
what is the nutritional value in yoghurt?
HBV protein, calcium, vitamin A,D,B and fat
134
why do some yoghurts have higher values of fat than others?
as some yoghurts are made with semi or fully skimmed milk meaning less fat is present. and some yoghurts are made with cow's milk alternatives.
135
what is the first step of the yoghurt making process?
milk is heat treated, homogenised and cooled
136
what is the second step of the yoghurt making process?
its incubated to 45C and the starter culture (lactobacillicus) is added
137
what is the third step of the yoghurt making process?
the yoghurt is fermented to allow the lactose to produce lactic acid
138
what is the fourth step of the yoghurt making process?
fermentation to allow the proteins to coagulate and set
139
what is the final step of the yoghurt making process?
sugar, sweeteners and fruit are added and then the yoghurt is cooled and packaged
140
what is a fruit
the part of the plant that holds the seeds, which will form new plants
141
what can vegetables be categorised as?
- root
- stems
- tubers
- fungi
- bulbs
- seeds and pods
- flower heads
- leaves
- sea vegetables
- vegetable fruits
142
give 2 examples of a vegetable
garlic (bulb)
pumpkin (vegetable fruit)
143
what can fruits be categorised as?
- hard
- soft
- citrus
- tropical
- dried
- stoned
- miscellaneous
144
give 2 examples of a fruit
orange (citrus)
apricot (stoned)
145
how many portions of fruit and vegetables should a balanced diet contain?
at least 5 (having more veg than fruit)
146
what nutrient is found in starchy, root vegetables and sweet fruits
carbohydrates
147
what nutrient is found in many yellow and orange vegetables and fruits
vitamin A
148
what nutrient is found in citrus fruits, berries, peppers, tomatoes and some green vegetables
vitamin C
149
what nutrient is found in all fruit and veg, but excellent sources are leeks, berries, figs and peas
dietary fibre/ NSP
150
true or false:
you can have fresh, canned or frozen fruit and veg
true!
151
when are fruit and veg best eaten
when they are in season
because they taste better and are richer in some nutrients, and they should be eaten when they are as fresh as possible
152
how can nutrients in fruit and veg be destroyed
through damage from cutting, heat and water from cooking, and oxygen in the air
153
what can cause spoilage and decay of fruit and veg
enzymes, oxygen and naturally occurring moulds and yeasts
154
how do yeasts and moulds cause spoilage on fruit and veg
they feed on the moisture and sugar, making them soft, mushy and discoloured- they will then look, smell and taste unpleasant
155
why do apples, pears, parsnips, potatoes, bananas and avocados go brown, grey or black once they are peeled, sliced or grated
due to enzymic browning
(reaction between the plant cell enzymes and oxygen)
156
how do you prevent enzymic browning?
- cover them with water/ water+lemon juice
- blanch
- or cook immediately
157
why do onions and bananas caramelise?
because they contain natural sugars that will caramelise when cooked (as the plant cells are heated, the natural sugars turn into caramel, browning the food)
158
how do starchy veg (like potatoes) thicken a liquid
through gelatinisation
(when the starch cells are heated, they will soften and absorb some of the surrounding liquid)
159
fill in the gaps:
- it is best to quickly _____ fruit and veg under a cold running tap to clean them
- do not ____ any fruit and veg
- peel ______ to preserve nutrients just under the skin
- do not prepare green leafy veg too far in advance to prevent loss of vital ________
- rinse
- soak
- thinly
- nutrients
160
fill in the gaps:
fruit and veg are often _________ and _________ to increase shelf life and give all-year-round availability
- processed
- preserved
161
how are bacteria, mould and yeast spoilage controlled
by removing the moisture or oxygen, using heat/ cold or altering the pH with sugar, salt or vinegar
162
what are some methods of preserving fruit and veg
- drying (fruit and herbs)
- canning and bottling (fruit and veg)
- MAP (bags of salad leaves and fruit)
- freezing (fruit and veg)
- UHT cartons (juices)
163
what should you look for when choosing fruit and veg
- choose the produce that are 'fresh' looking with good colour and are not blemished, bruised, wilted or damaged
- eat the produce ASAP and store in a cool, dark place or salad drawer in fridge
- will spoil quickly if in plastic packaging
164
why are fruit and veg cooked
1. softens the textures making them easier to eat
2. makes them more digestible
3. improves the flavours
4. reduces bulk
165
what are cereals?
-they are edible grasses grown and harvested for their grain.
-they are a popular food source and often the main source of food in a diet making them a staple food
166
what are some examples of cereals?
-wheat, rice, oats, maize and barley
167
what is the main cereal in the UK?
wheat
168
How is wheat processed to make flour (primary process)?
by milling
169
what is milling (of wheat)?
the crushing of the wheat grain to separate the bran, germ and endosperm
170
After wheat is milled to make flour, what happens to it?
it can be processed for a second time (secondary processing) to make a range of other food products
171
what are some examples that flour is processed into to make secondary food products?
biscuits, cakes, sauces, bread, pasta, pizza, pies etc..
172
wheat can also be milled into different types of cereals, what are the main 6?
-wheat bran, puffed wheat, kibbled wheat, semolina, couscous, bulgar wheat
173
How should cereals be stored?
-air tight containers in a dark space as they have a long shelf life
174
How should 'wet' cooked cereals be stored and why?
stored in a fridge under 5C and reheated to 75C and eaten within 2 days of making
-as they are treated as a high risk food because bacillus cereus reproduces quickly and can cause food poisoning
175
how should baked cereal products be stored?
in air tight containers
176
cereals need to be cooked, when cooked in a liquid what will happen?
they will soften, creating a gel that thickens the liquid such as cheese sauce
177
when cereals are cooked in a dry heat, what happens?
-they will create golden brown dextrins on the surface of the food such as bread and pastry
178
cereals undergo a physical change when heated, what are the 3 changes?
-moist heat gelatinises the starch in the flour
-dry heat causes dextrins in baked wheat products
-heat causes the wheat proteins to coagulate, which help to set a product
179
what are is the main nutritional value in cereals?
-starchy carbohydrate
-B vitamins + E vitamins
-low levels of protein
-healthy fats
-NSP/dietry fibre
180
what is the difference between wholegrains and normal cereals?
-wholegrains have 100% of the grain with nothing removed and have higher nutritional value than processed wheat's (more NSP fibre)
181
what disease can eating wholegrain cereals help with?
-reduce the risk of heart disease
-reduce type 2 diabetes
-assist in controlling blood cholesterol levels
182
why must all cereals be kept in a cool, dry place away from pests?
to prevent bacteria, yeasts, moulds and fungi from growing
-pests can contaminate the food with Weil's disease, salmonella and listeria
183
what are the main ingredients used to make bread?
-strong flour, yeast, salt and water
184
why is fat often added to some breads?
to extend the shelf life
185
why are sugar's often added to bread?
to add sweetness and colour
186
How long does it take to make a loaf of bread in mass production bakeries?
90 minutes
187
what is added to the bread dough in mass production bakeries?
vitamin C
188
Why can bread be made in only 90 minutes in mass production bakeries?
as they vigorously knead the dough in a high-speed mixer
189
What type of bread is yeast used in?
leavened bread
190
what does yeast produce once activated by water in the dough?
CO2
191
what is the yeast 'fed' by in the bread?
flour and the oxygen during kneading
192
where should bread be kept when rising/proving?
warm environment
193
why is the yeast producing CO2 in the bread dough necessary?
as the bubbles of carbon dioxide make the dough rise, create a light and airy texture
194
How can yeast be killed in the bread?
by adding too much salt, sugar and too high heat
195
not all breads are 'leavened breads', what is the other type?
unleavened
196
what is the difference between leavened and unleavened breads?
unleavened doesn't have a raising agent in
197
what are the characteristics of unleavened breads?
chewy and flat
198
examples of unleavened breads?
tortillas, roti and matzos
199
what is pasta made from?
flour with a strong gluten content and eggs
200
what are the 6 main steps in wheat milling to make flour?
1- sampling and grading the wheat
2- cleaning the wheat
3- conditioning the wheat
4- gristing the wheat
5- grinding the wheat
6- processing the flour (streaming)
201
what is sampling and grading the wheat?
laboratory checking wheat is to the required standard and storing wheat of same grades together in silos
202
what is cleaning the wheat?
-using a range of equipment the wheat is cleaned- large sieves, suction machines, spinners, scourers and metal detectors
203
what is conditioning the wheat?
-the cleaned wheat is washed in water and spun dry. The moisture content in monitored and controlled
204
what is gristing the wheat?
the cleaned and conditioned wheat is blended with other types of wheat of different grades and moistures
205
what is grinding the wheat?
-the wheat moves between two large metal rollers known as break rolls
-this is the process that turns the wheat into flour
206
what is processing the flour (streaming)?
bran and wheatgerm are streamed into the middlings to make brown or wholemeal flour
207
what is fortification?
when nutrients are legally required to be added to a product
208
what nutrients have to be legally added to flour?
-calcium, iron and B vitamins
-baking powder is added to make self-raising flour
209
what are the 6 main range of flours?
-wholemeal, brown, white, granary flour, stoneground, organic
210
what is wholegrain flour?
- is made from the whole wheat grain, nothing is added or taken away
-100% extraction rate
-is a good source of NSP
211
what is brown flour?
usually contains 85% of the original grain
some bran and germ have been removed
212
what is white flour?
-usually contains 70-72% of the wheat grain
-most of the bran and wheat germ have been removed during the milling process
213
what is granary flour?
This flour is made by adding malted wheat, to any type of flour but usually it is added to wholemeal or brown flour
214
what is stoneground flour?
this is wholemeal flour ground in a traditional way between two stones
215
what is organic flour?
this is made from grain that has been grown to organic standards
Growers and millers must be registered and are subject to regular inspections
216
what form does wheat store the mineral phosphorus as?
phytic acid
217
what does phytic acid do?
will bind with both calcium and iron to form phytates and this then limits the absorption of these minerals in the body
218
what people should avoid foods with phytates in?
people with anaemia or osteoporosis
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what are the 3 main flours with protein in?
strong flour, all purpose, self-raising
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why is high protein needed in certain flours?
as it means it has a high gluten content which is needed to make pastries that are elastic such as choux and puff
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what cereals is gluten-free flour made from?
rice, potato, maize
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what is all purpose flour usually used for?
used for products with a light, short and crumbly texture
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what are the 2 proteins that flour contains?
glutenin and gliadin
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when water is added, what happens to the 2 proteins (glutenin and gliadin)?
they bind together to form gluten
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the gluten network can be improved by kneading the dough made, what products commonly involve the kneading of dough?
bread, puff pastry, choux pastry
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why should a dough be left to rest after kneading?
to allow the gluten network to relax and go back to its original shape- so it doesn't shrink during cooking
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what is coagluation?
the setting of a protein in presence of heat
used in a dough or cake mix to help set the product
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what is gelatinisation?
the thickening of a mixture in presence of heat due to swelling of starch grains
-results in a gel
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what is dextrinisation?
when starch is exposed to dry heat the colour will change to brown
the starch turns to sugar and gets caramelised
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what is retrogradation?
when a gel 'leaks' liquid after solidifying- usually after chilling or freezing in sauces and it weeps into the rest of the product
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where did pasta originate from?
Italy
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what wheat is pasta made from?
durum wheat
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why is pasta made from from durum wheat?
higher protein content than many other flours
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what is the nutritional value of pasta?
-good source of a starchy carbohydrate, protein, B vitamins, dietary fibre
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what are the 4 stages of pasta making?
-forming a dough
-kneading and rolling the dough
-shaping
-drying
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what are the 3 ways that pasta can be made?
small scale (by hand), medium scale (semi-automatic machines in restaurants), large scale (mass produced in large factories)
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what are the most popular shapes of pasta?
spaghetti, tagliatelle, vermicelli, macaroni, lasagne sheets, cannelloni and fusilli
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what are the main ingredients to colour a pasta dough?
spinach, tomato puree, beetroot, squid ink
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How should pasta be cooked?
in boiling water, large pan, use a slotted spoon, cooked to al dente
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How should pasta be stored?
in a cool, dry cupboard as it has a long shelf life- for dried pasta
fresh pasta- kept chilled with clear labels of best before and use by date
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Many cereals are processed and made into breakfast cereals, what are some examples?
-cornflakes, branflakes, coco pops
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why are breakfast cereals fortified?
to improve their nutritional value
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where is the most rice consumed in the world?
Asia
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what types of fields does rice grow in?
flooded paddy fields
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when harvesting rice, what has to be done to the flooded paddy fields first?
field has to drained
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what is the first step of rice primary processing?
threshed to separate the grain from the stalk and then cleaned- this can be done by hand or machine
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what is the second step of rice primary processing?
screened to remove stones, loose chaff and paddy stalked
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what is the third step of rice primary processing?
rice is slowly dried by warm air to reduce any moisture
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what is the fourth step of rice primary processing?
screened again to remove dust particles
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what is the last step of the rice primary processing?
the outer husk is removed and if the bran layer is left it forms brown rice- cleaned and graded
-if the rice is to be sold as white rice then it undergoes milling, an abrasive action which removes the bran layer surrounding the rice grain
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what are the 2 categories of rice?
long and short
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what are the types of long grain rice?
brown, white, basmati, jasmine, wild
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what are the types of short grain rice?
arborio, pudding, glutinous, sushi
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what are the main products that rice is processed into during the secondary processing stage?
rice bran, rice bran oil, rice milk, rice vinegar, rice cakes, rice flour, rice wine, rice noodles, rice tea, rice starch
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what is the nutritional value of white rice?
90% carbohydrate, 8% protein, 2% fat and a good source of iron and B vitamins
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what is the nutritional value of brown rice?
-85% carbohydrate, 8% protein, 7% fat and contains 4 times the fibre than white rice , B vitamins
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In developing countries where white rice is the main source of starchy carbohydrate, what deficiency is caused?
beri beri- a lack of thiamin (B1 vitamin)
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What is an example of maize that can be grown in the Uk?
sweetcorn
259
it what countries and continents is maize the staple food?
USA, south America and Asia
260
what is maize often used in liquids for?
thickening the food- in the form of cornflour
261
as maize is gluten free, who is it suitable for?
coeliacs
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what products can't maize be used to make?
-bread, cakes and pastries
263
Where are oats often grown?
in cool climates of the northern hemisphere
264
main uses of oats?
breakfast cereals and oat bars
265
what is a benefit of eating oats?
it contains soluble dietary fibre which can help reduce blood cholesterol
266
what is the second most widely grown crop in the UK?
barley
267
what is barley often used for?
a thickening agent
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what is rye flour used for?
to make dark, chewy breads often eaten in germany and Scandinavia
269
what is arrowroot often used for?
a thickening agent and a glaze for fruits
270
why is quinoa a main ingredient in vegan diets?
as it has a high protein content and is a good source of all the essential amino acids
271
What is proportion of fat to flour in shortcrust?
1:2 half fat to flour
272
what fats are used in shortcrust pastry and why?
1/2 lard for lamination and crumbly texture
1/2 butter for flavour and colour
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what flour is used in shortcrust pastry?
plain
274
what techniques are used in shortcrust pastry making?
-fat cut into cubes and rubbing in method
275
why do pastries such as shortcrust and flaky pastry have to be left to rest before rolling?
to allow the gluten strands to return to their original shape and not shrink during cooking
276
what temperature should all pastries be cooked at?
between 190C and 200C
277
what fat is used in the all in one method of pastry making?
soft margarine or cooking oil
278
what ratio of fat to flour is used for the all in one method of pastry making?
2/3 fat to flour
279
what type of flour is used in the all in one method of pastry making?
soft plain
280
what technique is used in the all in one method?
-fat, flour and liquid all mixed together with a fork
281
what fat should be used in suet pastry?
shredded suet
282
what is the fat to flour ratio in suet?
1/2 fat to flour
283
what flour is used in suet?
self-raising flour
284
what technique is used in suet pastry making?
suet and flour mixed with liquid
285
in flaky, puff and rough puff pastry what fats should be used?
1/2 lard for lamination and texture
1/2 butter or margarine for colour and flavour
286
what is the fat to flour ratio for flaky, puff and rough puff pastry?
3/4 fat to flour
287
what flour should be used in flaky, puff and rough puff pastry?
strong flour
288
in flaky and puff pastry what techniques are used?
1/4 fat rubbed in, liquid added to form a dough
-dough rolled out and fat added and folded until all fat used
289
in rough puff pastry what techniques are used?
fat cut up into cubes and stirred into flour using pallet knife then liquid added
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