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Food Tech > Food Science (Advanced Info) > Flashcards

Food Science (Advanced Info) Flashcards

1
Q

What are the three phases in an emulsion?

A

Continuous phase
Dispersed phase
Interphase

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2
Q

Name the two parts to an emulsifier:

A

Hydrophilic

Hydrophobic

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3
Q

What are the three types of food mixtures?

A

Sols
Colloids
Suspensions

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4
Q

The three types of colloids:

A

Foams
Gels
Emulsions

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5
Q

What happens to a cake when it is in the oven?

A
  1. The air expands from the air bubbles produced by the raising agent
  2. Water turns into steam which pushes the dough up
  3. Eggs coagulate at 62 C
  4. Gluten sets at 70 C
  5. Starch in the flour gelatinises
  6. Maillard reaction occurs - cake goes golden brown
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6
Q

Why is food cooked?

A

Makes food safe to eat
Makes the food more digestible and palatable (pleasant to taste)
Makes the food less bulky
The flavour is improved

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7
Q

What are the three basic methods of heat transfer?

A

Conduction
Convection
Radiation

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8
Q

How is heat transferred in conduction?

A

Heat is transferred by contact with heat

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9
Q

How is heat transferred in radiation?

A

Direct rays pass from the heat source to the food

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10
Q

How is heat transferred in convection?

A

Heat moves through the convection currents.

The hot air rises and cool air falls

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11
Q

Methods of cooking for conduction

A

Boiling, simmering, blanching, poaching, baking, frying, roasting

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12
Q

Methods of cooking for radiation

A

Barbecuing
Grilling
Microwaving

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13
Q

Methods of cooking for convection

A

Baking, boiling, simmering, blanching

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14
Q

What are the factors that influence the method of cooking used?

A 
The type of food being cooked
How much time is available
The needs of the consumer
The skill of the cook
Consumer choice
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15
Q

What are the moist heat cooking methods?

A

Boiling, simmering, poaching and steaming

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16
Q

What are the dry heat cooking methods?

A

Baking, roasting, frying, stir frying

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17
Q

Describe boiling

A

Boiling uses large amounts of rapidly bubbling liquid (100oC) to cook foods
Heat is transferred through both conduction and convection

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18
Q

Describe simmering

A

The foods are cooked in hot liquid (85-99oC), but require gentler treatment than boiling to prevent food such as fish or meat from toughening

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19
Q

Describe poaching

A

Similar to simmering but with a lower temperature (below 85oC)

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20
Q

Describe blanching

A

Food is cooked and then cooled quickly to stop the cooking process.
This is achieved by putting the food into iced water

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21
Q

Describe steaming

A

The food does not come into contact with the boiling water, but it is cooked by the steam that is rising from the boiling water.
It is the convection currents that transfer heat to the food

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22
Q

Describe baking

A

When food is baked it mainly uses dry heat.

In gas ovens, the top is usually the hottest because the warm air rises to the top of the oven by convection

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23
Q

Describe roasting

A

Food is cooked by dry heat. A small amount of fat is also used to prevent the food from drying out and to develop the flavour
Heat is transferred to the foods by conduction

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24
Q

Describe braising

A

Usually used to cook meat
The meat is first browned in a pan using a small amount of fat.
It is then out in a container with some liquid and covered with a lid

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25
Q

Describe a casserole

A

Using this method, food is cooked in a small amount of liquid that simmers.
A casserole is cooked in a container with a tight fitting lid so the liquid does not evaporate.
The liquid is served with the food

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26
Q

Describe frying

A

Heat is transferred to the food by conduction through the pan and by convection from the hot fat

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27
Q

What are the four different types of frying?

A

Dry frying
Shallow frying/pan frying
Stir frying
Deep frying

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28
Q

Describe dry frying

A

Some foods can be fried without any fat being added to the pan

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29
Q

Describe shallow frying

A

This is when foods are cooked in a shallow layer of hot fat or oil.
It is a very quick method of cooking, so not suitable for tough cuts of meat

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30
Q

Describe stir frying

A

This method originated from East Asia.
Small pieces of finely chopped food are cooked in a wok.
The temperature of the oil is high and the food is constantly moved around the pan

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31
Q

Describe deep frying

A

When food is deep-fried, it is completely covered in fat during the frying process

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32
Q

Describe grilling

A

This is a quick method of cooking where heat is conducted through radiation
When the foods are cooked, the surface is quickly sealed due to the dry heat.
It also must be turned often to ensure even cooking

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33
Q

Describe microwaving

A

Microwave ovens work by:
The microwaves penetrating into the food and causing the molecules in the food to vibrate - this is by radiation
The molecules causing friction when they vibrate against each other, which produces heat - this is conduction
The water molecules continue to vibrate when food comes out the microwave, which generates heat, allowing the cooking process to be completed. During this time, the centre of the food will gain than lose temperature

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34
Q

Advantages of boiling

A

A quick method of cooking as the transfer of heat is rapid
Food is not likely to burn
A simple method of cooking

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35
Q

Advantages of steaming

A

Food cooked by this method is usually light in texture and therefore easy to digest
Steaming retains the natural vitamins found in each food

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36
Q

Advantages of grilling

A

Quick method of cooking, reduces energy costs

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37
Q

Advantages of frying

A

A quick method of cooking

Food is usually attractive in colour - golden brown

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38
Q

Advantages of microwaving

A 
Food is cooked very quickly
Useful for people with busy lifestyles
Bright colours are usually retained
Very useful for defrosting frozen foods
Less destruction of heat sensitive vitamins
Less loss of water soluble vitamins
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39
Q

Disadvantages of boiling

A

Food may disintegrate if it is not carefully timed
Some flavour from the foods will leach into the water
Water-soluble vitamins may be lost

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40
Q

Disadvantages of steaming

A

Depending on the product, it can take a long time

Care with timings must be taken so that delicate foods such as fish are not overcooked

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41
Q

Disadvantages of grilling

A

Not suitable for tough cuts of meat

Careful timing of cooking is needed so that foods are not overcooked or undercooked

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42
Q

Disadvantages of frying

A

Fats need straining and changing regularly
Fried food is more difficult to digest
Great care has to be taken from a safety perspective when frying food
Heat sensitive vitamins are destroyed
This method of cooking increases our fat intake

43
Q

Disadvantages of microwaving

A

Careful timing is required as foods can easily be overcooked

The flavours may not develop in the food due to the rapid cooking

44
Q

How is protein affected by cooking processes?

A

The amount of protein in the food is not affected by the method of cooking

45
Q

How are carbohydrates affected by cooking processes?

A

Fibre (NSP) is softened, particularly when cooked by moist methods of cooking
Starch may be reduced when food is cooked in water as it dissolves in the liquid

46
Q

How is fat affected by cooking processes?

A

The fat content of some foods may be reduced when cooking e.g. grilling will allow the fat to drain out of the food
Cooking food in fat will increase the fat content and the calorie content

47
Q

How are fat soluble vitamins affected by cooking processes?

A

Most fat soluble vitamins are not affected by cooking processes except from vitamin A which disintegrates in frying when high temperatures are used

48
Q

How is vitamin B1 affected by cooking processes?

A

Soluble in water so it is lost if liquid is drained

Easily destroyed by heat

49
Q

How is vitamin B2 affected by cooking processes?

A

Soluble in water, so lost if liquid is drained

Destroyed by heat in the presence of an alkali (e.g. bicarbonate of soda)

50
Q

How is vitamin B3 affected by cooking processes?

A

Soluble in water so it is lost if liquid is drained

More resistant to heat than any of the other B vitamins

51
Q

How is folic acid affected by cooking processes?

A

Less sensitive to heat than other vitamins but is destroyed if food is reheated or kept warm for a long time

52
Q

How is vitamin B12 affected by cooking processes?

A

Soluble in water so it is lost if liquid is drained

53
Q

How is vitamin C affected by cooking processes?

A

Destroyed by moist and dry heat

Dissolves in water so cooking methods which use the minimum amount of water should be chosen

54
Q

How are minerals affected by cooking processes?

A

Generally the nutritional value of minerals is not affected by normal cooking processes

55
Q

How do cooking methods/processes improve the sensory properties of food?

A

Makes them easier to chew, swallow and digest
Some methods such as grilling improve the colour of food
Some foods cannot be eaten raw so must be cooked
The flavour of food is often developed by the method of cooking chosen

56
Q

What functions can an ingredient have in a recipe?

A

To thicken
To aerate
To coagulate
To add nutritional value

57
Q

What is a colloidal structure?

A

When two substances are forcibly mixed together

58
Q

How is starch used in recipes?

A

It is mainly used to thicken mixtures

59
Q

How is flour used in recipes?

A

It is often used to bulk out a recipe and forms the main structure of many products, including cakes, bread, pastry and biscuits

60
Q

What happens when moist heat is applied to sugar?

A

The sugar melts and becomes syrup.
At 154oC, the sugar starts to change colour - this process is called caramelisation. The longer the sugar is heated, the deeper the colour of the caramel and the harder it will set when it is cooked

61
Q

What is the effect of dry heat on sugar?

A

Sugars will also caramelise when dry heat is applied to them.
When they are mixed with other products such as eggs and flour, browning occurs in the dish.
This is known as the Maillard Reaction

62
Q

What is the Maillard Reaction?

A

This happens when foods containing proteins and carbohydrates are cooked by dry methods

63
Q

How is sugar used to aerate a dish?

A

Aerating means adding air to mixtures
When sugar is beaten with a fat or with egg, air is added to the mixture.
This helps to make cakes rise and gives them a light texture

64
Q

What are the different functional properties of fats and oils?

A 
Plasticity
Shortening
Aeration
Emulsions
Flavour and moisture
65
Q

What is plasticity?

A

Plasticity is the ability to be shaped and spread with light pressure.
This is useful for fats as not all fats melt at the same temperature, so some products are designed to have a lower melting point

66
Q

What is shortening?

A

Shortening is when fat is used to give the flour a waterproof coating and prevent the gluten in the flour from developing.
This allows the finished product to have a short, crumbly texture

67
Q

What is aeration when fat is used?

A

When a fat and sugar are creamed together, air becomes trapped.
When the product is heated, the air will expand, causing the mixture to rise

68
Q

What are emulsions?

A

An emulsion is formed when oil and a liquid are mixed together.
Usually these separate when left to stand, so an emulsifier is sometimes added to prevent this

69
Q

What is denaturation?

A

Caused by adding acids to protein e.g. tenderising meat

And by mechanical action e.g. whisking egg whites

70
Q

What happens to meat when it is cooked?

A

The muscle fibres begin to coagulate between 40-60oC
After 60oC, the fibres in the meat shrinks and the juice in the meat is squeezed out
The collagen in the fibres turns to gelatine to make it easier to digest
The meat changed colour from red to brown with the effect of dry heat

71
Q

What happens to fish when it is cooked?

A

The muscles in the fish shrink as they are very short and there is only a small amount of connective tissue
If cooked for too long, the fibres become toguh

72
Q

What happens to eggs when they are cooked?

A

The egg white begins to coagulate at 60oC. The egg white will change from an opaque colour to a white colour
The egg yolk begins to coagulate at 70oC

73
Q

What is syneresis?

A

When an egg is heated too quickly, the liquid from the egg separates out and the protein becomes tough.
Sometimes seen when cooking scrambled eggs

74
Q

What happens to milk as it is heated?

A

A skin forms on the top layer, which is the proteins coagulating

75
Q

What is aeration when proteins are used?

A

The process of trapping air in a mixture.
When egg whites are whisked, the protein, albumin, is stretched and traps the air.
If left to stand, they will eventually collapse and become a liquid once again

76
Q

What are the names of the proteins found in wheat that form gluten?

A

Gliadin

Glutenin

77
Q

What is gluten formation?

A

When the two proteins in flour combine with water to form gluten.
This gluten is then developed when it is being kneaded

78
Q

How is vinegar used in food products?

A

It is used to:
Tenderise meat, as the acid softens the meat tissues
Provide a soft texture - if a small amount of vinegar is added to a meringue mixture, the centre of the meringue remains soft and similar to texture to marshmallows

79
Q

How is lemon juice used in food products?

A

It prevents foods from going brown - it improves the appearance of the food
It sets mixtures that contain protein e.g. cheesecakes

80
Q

What is enzymic browning?

A

The reaction between a food product and oxygen, resulting in a brown colour

81
Q

What is oxidisation?

A

Occurs when fruit and veg are cut and the cells are exposed to air

82
Q

What is a raising agent?

A

A raising agent is added to a cake or bread mixture to give lightness to it
The lightness is based on the principle that gases expand when heated

83
Q

What gases are used in raising agents?

A

Air
Carbon dioxide
Water vapour

84
Q

What is yeast?

A

Yeast is a living organisms which when given the right conditions, it can break down food to produce carbon dioxide.

85
Q

What is fermentation?

A

The process by which yeast breaks down food to produce carbon dioxide and alcohol when given the ideal conditions - food, warmth, moisture and time

86
Q

What are the different types of raising agents?

A

Bicarbonate of soda (used alone)
Bicarbonate of soda + acid (cream of tartar)
Baking powder

87
Q

What happens when too much raising agent is used?

A

Over-rising, then collapsing giving a sunken cake or sunken fruit
Coarse texture
Poor colour and flavour

88
Q

What happens when too little raising agent is used?

A

Lack of volume
Insufficient rising
Shrinkage

89
Q

How is air incorporated into a mixture?

A 
Sieving flour
Rubbing fat into flour
Creaming fat and sugar
Beating mixtures
Folding and rolling (pastry)
Adding whisked egg whites
90
Q

How is steam used as a raising agent?

A

Steam is produced when products are baked, from the liquid present in the mixture

91
Q

What products use steam as a raising agent?

A

Eclairs and choux pastries
Batters
Flaky and puff pastry

92
Q

What is gelatinisation?

A

When flour is mixed with a liquid and heated, such as in a sauce, the mixture will thicken.

93
Q

How does gelatinisation occur?

A

The starch grains cannot dissolve in the liquid so they form a suspension
As the liquid is heated, the starch grains swell (at 60oC), and as more heat is applied, the starch grains break open, causing the mixture to thicken (at 80oC)

94
Q

What is dextrinisation?

A

When dry heat is applied to products, such as when baking bread, it causes the product to brown

95
Q

Why does dextrinisation occur?

A

The starch in the flour is changed into a sugar

96
Q

What is caramelisation?

A

When the colour of sugar changes from white to brown when heated

97
Q

How does caramelisation occur?

A

The sugar melts and becomes syrup
At 154oC, the sugar starts to change colour
The longer the sugar is heated, the deeper the colour of the caramel and the harder it will set when it is cooled

98
Q

What is acid denaturing?

A

When acids are used to change the shape and structure of protein foods
E.g. to tenderise meat

99
Q

How does acid denaturing work?

A

The acid causes a change in the structure of a protein.
The long chains of amino acids unfold.
When applied to meat, for example, it softens the meat tissues

100
Q

What is the purpose of the chalazae in an egg?

A

It holds the yolk in place so it doesn’t fall onto the air sac and dry out

101
Q

What proteins are present in the connective tissue of meat?

A

Elastin

Collagen

102
Q

What proteins are present in the bundles of muscle fibres in meat?

A

Actin

Myosin

103
Q

What are the characteristics of tough meat?

A 
Long, muscle fibres
Lots of connective tissue
Older animals
Come from sections of the animal which have been exposed to more activity
More flavour
Cheaper
104
Q

What are the characteristics of tender meat?

A 
Short, muscle fibres
Little or no connective tissue
Younger animals
Sections of the animal which have been exposed to little activity
Less flavour
More expensive

Food Tech (18 decks)

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