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Food science > Food Science > Flashcards

Food Science Flashcards

1
Q

Why does food need to be cooked? (5 marks)

A
  1. To make it safe
  2. To improve shelf life
  3. To develop flavours
  4. To improve texture
  5. To give variety
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2
Q

What is convection and how convection is used to cook food? (3 marks)

A

Transfers of heat through gases or liquids. Boiling foods using water, oven or grill. E.g. cooking sausages

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3
Q

What is radiation and how radiation is used to cook food? (3 marks)

A

Waves heat energy on an object. toasters, microwaves. E.g. bread into toast

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4
Q

What is conduction and how conduction is used to cook food? (3 marks)

A

The vibration of food particles. When foods heat up. The heat causes the food molecule to vibrate. It is used to boil food. E.g. boiling chicken

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5
Q

What is the difference between boiling and steaming

A

Boiling - rough
Steaming - gentle

Boiling - food in the water
Steaming - above the water

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6
Q

Describe blanching

A

Half cooking the vegetables (boiling) and then immediately freezing them

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7
Q

What types of food can be cooked using poaching?

A

Peaches, eggs

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8
Q

Describe simmering

A

To cook liquids using low heat. Sauces, soups, curries

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9
Q

What are the benefits of braising?

A

To have flavour

Vitamins are absorbed into the water

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10
Q

Stir-frying

A 
A quick method of cooking
less oil
healthy 
more vegetables
high heat
using a wok
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11
Q

Shallow frying vs Deep frying

A

speed - deep drying is quicker
health - shallow frying is healthier
more oil - deep frying
does the oil cover the food? - Yes for deep fry

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12
Q

Advantages and disadvantages of Baking

A

Advantages

  • Easy to do
  • wide variety of food can be cooked
  • healthy method of cooking (no oil)
  • food will brown and taste nice

Disadvantages

  • Long time
  • Can become hard and dry if cooked too long
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13
Q

Advantages and disadvantages of grilling

A

advantages

  • Healthy (no oil)
  • fast method
  • nice taste
  • crispy texture

disadvantages

  • can easily burn
  • hard to see if the food has been cooked on the inside
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14
Q

Advantages and disadvantages of roasting

A

advantages

  • Nice taste
  • crispy texture
  • tender and moist

Disadvantages

  • long time
  • unhealthy method - uses fat
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15
Q

Advantages and disadvantages Dry frying

A

advantages

  • no extra fat added
  • natural smell

disadvantages
- mainly fatty meats are cooked this way

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16
Q

As many facts about Baking as you can list, including pros and cons

A

Dry heat is used as a dry method of cooking
Examples - cakes, pies, potatoes
Equipment - electric oven

Advantages
Wide variety of food
Food will look nice - brown outside
Quite healthy - no oil

Disadvantage
Long time
Food can become dry if kept in the oven for too long

17
Q

As many facts about Grilling as you can list, including pros and cons

A

Examples - vegetables, chicken, meat, fish, halloumi cheese

Fast way to cook food

Heat will radiate from coal to heat the food

Advantages
Fast
No fat added/ oil in meat will drip off
Smokey - tastes nice

Disadvantages
Food can easily be burn
Harder to evenly cook food throughout
Cross-contamination

18
Q

As many facts about Roasting as you can list, including pros and cons

A

Examples - chicken, beef, vegetables

Oven at a high temperature so that foods can brown and be cooked quicker

Fat is added to roasted vegetables and meat to give a nice taste

Advantages
Food will taste nice and will have flavour
Fat from roasted meat can be used to cook potatoes

Disadvantages
Takes a long time
Unhealthy - extra fat

19
Q

As many facts about Dry-frying as you can list, including pros and cons

A

Cooking without oil or fat in the pan

Examples are minced meat, bacon, sausages

Medium heat whilst cooking, so food does not burn

Advantages
Seasoning can be added to create a distinct aroma
No added fat - healthier

Disadvantages
Take longer to cook because a lower temperature will be needed at the start
Certain foods

20
Q

Name three chemical raising agents

A

Bicarbonate of soda
Baking powder
Self-raising flour

21
Q

Name a biological raising agent

A

Yeast

22
Q

Facts about bicarbonate of soda

A

Is alkaline and has a soapy taste. Best used to full flavoured foods.

When it is heated, the bicarbonate of soda breaks down to produce CO2 bubbles that expand the mixture to rise
Chocolate cake, gingerbread

23
Q

Facts about baking powder

A

A mixture of bicarbonate of soda (alkali) and tartaric acid (acid).

pH is balanced due to neutralisation reaction - no strong taste.
Cakes, biscuits and bread

24
Q

Facts about self-raising flour

A

Plain flour and baking powder

Pancakes, Cakes

25
Q

Facts about yeast

A

Yeast = Microorganism that releases carbon dioxide.

The dough is mixed and left to ferment in a warm place, causing the dough to rise
Bread

26
Q

Tell me what you remember on starch gelatinisation?

A

Gelatinisation- Thickening ( custard, gravy and sauces)

Molecules break allowing water to enter. Once the molecules are absorbed in the water the granules will be in a certain size and softer.

Granules will still need to be mixed in order to make the sauce thicker.

27
Q

Tell me what you remember on starch dextrinization?

A

Dry heat is used to cook bread
When the bread is toasted, the starch molecules in the bread begin to break down into dextrins (dextrinization).
Browner colour and crisper texture + different taste
The longer food is cooked, the more starch that is converted into dextrins and the darker and crisper it becomes

28
Q

Sugar caramelisation

A

Sugar is heated, it will turn brown and change flavour. (sugar caramelisation)

very sweet taste
Smoother
Becomes solid and hard
I.e. apple pie, creme brulee

Onions have natural sugars which will cause caramelisation when cooked.

29
Q

Name three ways a protein can be denatured?

A

Changes in temperature
Physical agitation (beating, whisking)
Acids (lemon juice)

30
Q

Tell me what you know about coagulation?

A

Coagulation = Joining together
The coagulation will change the appearance and texture of food.
Still some water between the protein molecules
I.e. eggs will start off a see-through colour but will become a white liquid when cooking
Overcooked = less water between molecules.

31
Q

How are foams like chocolate mousse and whipped cream made?

A

Physical agitation (beating, whisking)
Eggs whites being whisked - egg whites
To make a foamy texture, the gas will become trapped inside of the liquid
This will cause the proteins to stretch as the proteins will be denatured.
Once physical agitation has finished, the proteins will be coagulated (joined together) making a foamy texture.

32
Q

Tell me what you know about gluten?

A

Gluten is a protein that is found in wheat flours
Water mixed with flour to make a dough (bread, pasta, cake)
Molecules of gluten in the dough can stretch and bend - making the dough stronger, longer, stretchier
Change in temperature will force gluten to coagulate.
Food will be cooked. If overcooked the food will be dry.

33
Q

Short strands of gluten are essential when making shortcrust pastry.
Name the process that stops gluten from forming long strands. (1 mark)

A

Shortening

34
Q

Explain how rubbing fat into flour creates these short strands of gluten (2 marks)

A

Rubbing fat into flour makes the flour waterproof (1 mark) stops gluten from being able to be stretched (1 mark)

35
Q

When making a cake using the creaming method, fat and sugar are beaten together.

Why are fat and sugar beaten together in this method? (1 mark)

A

To trap air into the mixture (aerate)

36
Q

Different fats have different ranges of plasticity

What is meant by the plasticity of fats? (1 mark)

A

The ability to spread and stretch

37
Q

Explain why margarine has more plasticity than lard? (2 marks)

Because margarine is made out of triglycerides (1 mark)

A

it will be soft and will melt at a lower temperature than lard.

38
Q

Hollandaise sauce is an example of an emulsion sauce. It is made from butter, egg yolk, lemon juice and water.

What is the role of egg yolk in hollandaise sauce? (3 marks)

A

Egg yolk contains lecithin (1 mark) which mixes with the butter and water which allows the two to join (1 mark) and keeps the two together (1 mark)

39
Q

Give an example of an emulsifier?

A

lecithin

Food science (4 decks)

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