Key Terms Flashcards
(30 cards)
What is aeration
When air is trapped in a mixture, used in cakes to create a springy texture
What is an emulsifier
A substance that will allow two immiscible liquids to be held together
What is an emulsion
When two liquids like water and oil are forced together
What is lecithin
A natural emulsifier found in egg yolks
What is plasticity
The ability of a sold fat to soften over a range of temperatures
What is shortening
When fat coats flour particles preventing the absorption of water resulting in a crumbly mixture
What is dextrinisation
When dextrin is browned by heat
What is caramelisation
A non enzymes browning method which causes sugar crystals to change when heated
What is gelatinisation
When starch is heated to cause amylose to be released which thickens and forms a gel when cooled
What are carbohydrates
The main source of energy and helps body get rid of waste
What are 6 ways of adding air into a mixture
Whisking, beating, folding/lamination, sieving, creaming, rubbing in
What is pasteurisation
When milk is heated to kill any harmful bacteria that may be in the milk
What is homogenisation
Forcing milk through small holes at high pressure which breaks the fat up and evenly spreads it throughout the milk
What does collagen do
Holds muscle fibres together
What does elastin do
Binds muscles together
what is a simple carbohydrate
A sugary carb that tastes sweet
What is a complex carbohydrate
A starchy carb that doesn’t taste sweet and is where most of your energy should come from
What is dietary fibre
A non digestible group of substances that aid in removing waste which prevents constipation
What are monosaccharides
A sugar (made from one sugar molecule)
What is a disaccharide
A sugar (made from two sugar molecules)
What is a polysaccharide
A sugar (made from multiple sugar molecules)
What are amino acids
A molecule that makes up proteins
What are micronutrients
Nutrients needed in small amounts and consumed not very often
What are macronutrients
Nutrients needed in large amounts and consumed often
