Food Preperation and Cooking Process

Question 1

physical changes in PREPPING food

Answer 1

increase in size
thickening
tenderising

Question 2

chemical changes in PREPPING food

Answer 2

colour change
nutrient loss
tenderising
fermentation

Question 3

why is food cooked?

Answer 3

kill bacteria
destroy enzymes (shelf life)
improve appearance
to allow ingredients to be combined (stew)

Question 4

physical changes when food is COOKED

Answer 4

tenderising (collagen to gelatine)
texture change (cell walls)
thickening (gelatinisation)
bacteria are destroyed
shrinkage
foods solidify

Question 5

chemical changes when food is COOKED

Answer 5

maillard reaction
caramelisation
dextrinisation

Question 6

Conduction

Answer 6

method of heat transfer that involves the passing of heat from one molecule to the next
eg: boiling

Question 7

Convection

Answer 7

involves the transfer of heat by currents in air or liquid
based on principle that hot air or liquids rise when heated and fall upon cooking
eg: baking

Question 8

Radiation

Answer 8

involves the transmission of heat directly from heat source to the food
eg: grilling

Question 9

boiling

Answer 9

conduction and convection in liquid (100°C)
simmering 90°C

eggs

Question 10

stewing

Answer 10

slow method by conduction and convection
gentle heat in liquid
covered container

meat

Question 11

steaming

Answer 11

slow method
steam rising from boiling water

vegetables

Question 12

poaching

Answer 12

gently in a liquid slightly below simmering 85°C

eggs

Question 13

fermentation of yeast

Answer 13

the breakdown of a substance eg:sugar by micro organisms such as yeast and bacteria

Question 14

Soups : thick

Answer 14

Purée
Thickened soup

Question 15

Soups : thin

Answer 15

Clear
Broth

Question 16

Stock

Question 17

Sauces

Question 18

Pastry classify and one difference

Answer 18

Puff pastry
Method: flour and water, fat is incorporated
Eg: vol au vents
Choux pastry
Method: flour milk butter and eggs
Eg: éclair

Question 19

Raising agents