Functional Properties of nutrients in cooking Flashcards
(20 cards)
What is dextrinisation?
When cooking starch by dry heat, the starch is changed to dextrin, which are brown, sweet flavour.
e.g. toast.
What is caramelisation?
When sugar is heated it will melt and become a brown liquid.
e.g. caramel.
What is crystallisation?
When dry sugar is heated and the result is a concentrated syrup to form sweets.
e.g. toffee.
What is gelatinisation?
When starch is dissolved in liquid and heated, the starch grains swell, absorb the liquid and become sauce. Stirring must occur during the process, or the starch grains will clump together.
e.g. white sauce.
What is denaturation?
Where protein molecules are altered by applying heat, acids or alkalis.
e.g. egg whites when they’re cooked.
What is coagulation?
Applying heat to protein causes them to absorb liquid, swell and come together to form a thick, creamy texture.
e.g. custard.
What is aeration?
Denaturing by whisking.
e.g. egg whites.
What is syneresis?
The destruction of protein bonds causing food to separate and ooze liquid.
What is emulsifying?
Allowing oil and water to come and stay together by beating and adding an agent that combines the two ingredients.
e.g. mayonnaise.
What is creaming?
When you beat the fat molecules so that they expand and absorb air and become lighter and creamier.
e.g. butter and sugar in cakes, egg yolks.
is dextrinistaion a carbohydrate, fat or protein
carbohydrate
is Caramelisation a carbohydrate, fat or protein
Carbohydrate
is Crystallisation a carbohydrate, fat or protein
Carbohydrate
is Gelatinisation a carbohydrate, fat or protein
Carbohydrate
is Denaturation a carbohydrate, fat or protein
Protein
is Coagulation a carbohydrate, fat or protein
Protein
is Aeration a carbohydrate, fat or protein
Protein
is Syneresis a carbohydrate, fat or protein
Protein
is Emulsifying a carbohydrate, fat or protein
Lipids/Fats
is Creaming a carbohydrate, fat or protein
Lipids/Fats
