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Flashcards in Food Science Deck (10)
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1

What is the function of flour in a sponge cake?

Bulks
Helps cake to rise
Stablises

2

What is the function of sugar in a sponge cake?

Sweetens
Aerates
Browns
Adds flavour
Preserves

3

What is the function of margarine/butter in a sponge cake?

Improves texture
Aerates
Binds
Adds moisture
Adds flavour
Aids browning

4

What is the function of eggs in a sponge cake?

Coagulates to set cake
Aerates
Adds moisture
Stabilises
Adds colour

5

What raising agents are often added to make a cake rise?

Bicarbonate of soda
Baking powder/soda
Self-raising flour

6

Name a product where sugar is a preservative and explain how sugar helps to preserve it.

Jam- high sugar content prevents the growth of micro-organisms

7

What is the cause of enzymic browning?

Oxygen reacts with the enzyme polyphenoloxidase in the fruit so the surface goes brown.

8

Name a method of preventing enzymic browning.

Use lemon juice/citric acid/cold water
Conseal in cling film or an air-tight container

9

What is the structure of mayonnaise called?

An emulsion

10

How is mayonnaise achieved?

Water and vinegar are whisked together with egg yolk. The egg yolk is the emulsing agent.