Functions Of Foods

Question 1

Rubbing in/Areation

Answer 1

When fat is rubbed into flour it coats the flour particles

This forms a waterproof barrier and also traps air as the mixture is lifted and rubbed with the finger tips

Gives products a crumbly soft texture - scones, biscuits and pastry

Question 2

Creaming/Areation

Answer 2

When fat and sugar are beaten or creamed together to form a foam

Air is trapped in the mixture in tiny bubbles which makes the mixture lighter and helps baked goods rise

It also helps to increase the shelf life of products because fat keeps in moisture

Question 3

Shortening

Answer 3

When fat is rubbed into the flour the fat costs the flour making it waterproof

This prevents the flour from absorbing water so the dough does not become elastic

It produces a short crumbly texture rather than being chewy (short crust pastry)

Question 4

Glazing

Answer 4

When fat is added to cooked vegetables it melts giving a shiny glazed coating

When fat is added to sauces it helps to make it shiny. Lack of fat will give sauces a full finish