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

Pressure cooking

Answer 14

A fast, moist method of cooking food at a high temperature in a pressure cooker, which is used for boiling, stewing or steaming

Question 15

Working principle of pressure cooker

Answer 15

Water boils at 100°C
If pressure is increased it boils at a higher temp
Cooker doesn’t allow steam to escape increasing pressure
Food cooks quicker
1/3 of the cooking time

Question 16

Structure of pressure cooker

Answer 16

Heavy gauge saucepan
Locking lid
Gasket
Separator basket
Vent
Dial

Question 17

Baking

Answer 17

A dry method of cooking food by convection currents in an oven

Make sure oven is preheated
Steam prevents food from drying out
Avoid opening the oven

Question 18

Grilling

Answer 18

Fast method of cooking food by radiant heat under a grill.
The high heat seals the surface on the food preventing nutrient loss

Question 19

Barbecuing

Answer 19

Cooking food by radiant heat
Over charcoal or gas

Meat

Question 20

Roasting

Answer 20

Cooking food in a little fat

Question 21

Quick roasting

Answer 21

Gas mark 7
20 mins
Gas mark 5 for remainder

Question 22

Slow roasting

Answer 22

Gas mark 4 for all time

Question 23

Soups : reason

Answer 23

Warmth
Nourishment
Variety
Aid digestion
Add bulk

Question 24

Characteristics of soup

Answer 24

Flavour
Colour
Texture
Seasoning
Hot or chilled

Question 25

Thick soups

Answer 25

Purée (carrot) Thickened soup (mushroom)

Question 26

Thin soups

Answer 26

Clear soup Broth (chicken broth)

Question 27

Liaisons/thickening agents

Answer 27

Used to thicken soup and to hold ingredients in suspension Eg: flour, cor flour

Question 28

Stock

Answer 28

The liquid in which meat or fish bones, veg and herbs have been gently simmered in over a period of time

Question 29

Sauce definition

Answer 29

Flavoured liquid that can be sweet or savoury

Question 30

Classification of sauces

Answer 30

Roux sauce Egg based Sweet Fruit Cold

Question 31

Pastry classification

Answer 31

Puff Choux

Question 32

Puff pastry

Answer 32

Flour and water are mixed together Fat is incorporated by rolling, folding and chilling several times Eg: vol au vents

Question 33

Choux pastry

Answer 33

Flour milk butter and eggs are used to make a hot pastry Eg: éclairs

Question 34

Blind baking

Answer 34

Baking a pastry without any filling, ensures the pastry doesn’t absorb the liquid in the filling and remains crisp Prick base Parchment Baking beans

Question 35

Classification of raising agents

Answer 35

Mechanical (air) Chemical (bread soda) Biological (yeast)

Question 36

Proving

Answer 36

Involves allowing the dough to expand and rise in warm, moist conditions before it’s placed in the oven

Question 37

Fermentation

Answer 37

The breakdown of a substance for example sugar by microorganisms such as yeast or bacteria

Question 38

Fermentation of yeast

Answer 38

Yeast feeds on sugar in warm moist conditions to produce co2 alcohol and energy Enzymic rxns 1. Diastase in flour converts starch to maltose 2. Maltase in yeast converts maltose to glucose 3. Invertase in yeast converts sucrose to glucose and fructose 4. Zymase in yeast ferments the glucose to CO2 and alcohol CO2 expands the dough In hot oven: yeast is killed and alcohol evaporates , gluten sets Surface changes to dextrin

Question 39

Fermentation formula

Answer 39

Yeast + Glucose + moisture + warmth = 2CO2 + 2C2H5OH (alcohol) + energy

Question 40

Chorleywood process

Answer 40

Involves the addition of C to the yeast mixture C strengthens the gluten making it more elastic and speeds up fermentation