Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

GCSE Food Preparation and Nutrition > Science Of Cooking Food > Flashcards

Science Of Cooking Food Flashcards

(79 cards)

Start Studying
1
Q

What are 4 dry heat cooking methods

A

Toasting, grilling, roasting, baking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are 9 moist heat methods

A

Poaching, boiling, simmering, braising, stewing, pressure cooking, steaming, blanching, sous vide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

4 types of frying

A

Stir frying
Shallow frying
Deep frying
Dry frying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is conduction

A

Transfer of heat by direct contact from a hot surface

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Which out of convection and conduction involves direct contact with the hot surface

A

Conduction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Conduction is the transfer of heat…

A

By direct contact with a hot surface

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

In conduction what must the surface be that’s cooking the food and why

A

A good conductor of heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Examples of surfaces used in conduction to cook food

A

Any good conductor of heat
E.g metal saucepans and frying pans (but with plastic handles to avoid burning your hand)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Examples of cooking methods that involve conduction

A

Grilling, bbq, dry frying and more
(Any where the food is in direct contact with the hot surface (pan))

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is convection

A

Transfer of heat by mass movement of heated particles into a cooler mass/ area (through a gas/ liquid)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

2 types of convection and what’s the difference

A

Mechanical (fan assisted oven)
Natural (water as warm liquid/ gases rise and cooler ones sink so there’s a constant circulation of heat)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

True or false, convection can be used for both moist heat and dry heat methods

A

True
It includes fan oven and warm water in a pan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Reasons why food is cooked

A

Kills bacteria (safe to eat)
Palatable (improves flavour)
Digestible (easier to digest)
Makes it more attractive and appealing

+ adds variety, keeps food warm when it’s cold, enables certain ingredients to work together, reduces ‘bulk’ of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Why does cooking food make it safe to it

A

May food sources like meat contain harmful bacteria that can make us ill
When the food is cooked at a high enough temperature the bacteria are killed

Some foods like kidney beans contain harmful toxins that are destroyed when cooked

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How can cooking food develop flavour

A

Chemical reactions e.g caramelisation makes food sweeter
Roasting meat/ veg creates more intense flavours and the food becomes browner and crispier
Allows flavours of different foods to combine e.g braising meat in a pot of liquid or veg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How can cooking food improve shelf life

A

At high temperatures bacteria and mould are destroyed which helps preserve the food during the manufacturing process
E.g milk is pasteurised (heated to high temperature then cooled) to stay fresh for longer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How can cooking food improve texture

A

Makes food easier to chew, swallow and digest
Some foods become softer when cooked e.g broccoli/ carrot become more flexible and rice/ pasta swell as their starch molecules soften
Meats become more tender (soft, more succulent and easier to chew)
Some foods like protein become more firm from coagulation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

3 types of heat transfer

A

Conduction
Convection
Radiation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is radiation

A

Transfer of heat through waves of radiation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

In radiation is there direct contact between the heat and the food

A

No

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Examples of ways food is cooked through radiation

A

Grills, toasters, microwaves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What heat transfer does boiling use

A

Convection (heat transferred through liquid)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What happens to proteins when they are cooked

A

They denature and then coagulate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What comes first when proteins are cooked, denaturation or coagulation

A

Denaturation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
3 ways protein can be denatured
Acids e.g lemon juice and marinades Change in temperature e.g heat Physical agitation e.g whisking, beating and kneading
26
What happens to the chemical bonds holding the structure of protein together when it's denatured
They break down so the protein unravels and changes shape (this is irreversible)
27
What happens to protein once it has been denatured
It coagulates Protein molecules collide with other protein molecules and join together
28
What happens to water during the coagulation process (where denatured protein molecules collide with each other and join together)
Water becomes trapped between the protein molecules However if the food is overcooked the protein tightens forcing water out of the molecules making it dry and chewy
29
What happens to the protein if it is overcooked and there is too much coagulation and why
The protein tightens forcing water out of the molecules making it dry and chewy
30
Molecules of gluten are... which means they are able to stretch and bend and gives dough its elasticity
Coiled
31
True or false, gluten is a protein found in wheat flours
True
32
Why can gluten molecules stretch and bend which gives the dough elasticity
The molecules are coiled
33
True or false, gluten molecules are coiled
True It allows them to stretch and bend and gives the dough it's elasticity
34
What must be done to a dough to 'work the gluten' for the dough to become longer, stronger and stretchier
Kneaded
35
3 things kneading does to the dough
Makes it stronger, stretchier and longer
36
What happens to gluten when it reaches a high temperature and why
It coagulates because it is a protein
37
Foams are formed when air is...
Trapped
38
True or false, gelatinisation helps to thicken foods containing starch
True
39
Examples of foods that are thickened by the process of gelatinisation
Sauces, custards, gravies (must contain starch)
40
What happens to starch granules when they absorb water
They swell in size and soften E.g when cooking pasta
41
What happens to the bonds between starch molecules when they are heated with water
Start to break down (Allows water to enter molecules and be absorbed so the starch granules swell in size and soften)
42
Between what temperatures do starch granules burst open and release their starch into the liquid
62 and 80 degrees (Release of starch causes liquid to thicken)
43
When starch granules are heated in a liquid, what makes the liquid thicken
When between 62 and 80 degrees the starch granules burst open and release their starch into the liquid
44
When does dextrinisation occur
When starch is exposed to dry heat e.g toasting
45
What happens to starch molecules when they are exposed to dry heat (dextrinisation)
The starch molecules in the food break down into smaller molecules (dextrins)
46
True or false, for dextrinisation the longer the food is cooked then the more starch there is that's converted into dextrins
True This is why the longer you toast bread for the darker and crispier it becomes
47
2 ways dextrinisation affects the sensory properties of food
Becomes darker and crispier (e.g toast)
48
What is the process called when sugar molecules are broken down when they reach a high temperature causing it to turn brown and change flavour
Caramelisation
49
What traps air more easily oil or fats
Fats
50
When fat and sugar are beaten together why does the mixture become lighter (in colour) and fluffier
Air becomes trapped in the mixture
51
2 changes to the mixture once butter and sugar have been creamed together and air has been incorporated
Lighter in colour Fluffier
52
What texture does aeration give cakes when cooked
Spongy and light
53
What is meant by shortening
The effect of adding fat to a floury mixture giving it a crumbly texture
54
What texture does shortening give foods (when a fat is rubbed into a floury mixture)
Crumbly
55
When a fat is rubbed into a floury mixture (shortening) the flour particles become covered in fat giving them a...
Waterproof coating
56
Why do flour particles have a waterproof coating when rubbed with a fat
The flour particles become coated with a fat
57
Rubbing fat into a flour/ floury mixture is called...
Shortening
58
Why does shortening make the dough not stretchy
Flour particles become covered in fat so have a waterproof coating When water is added to the flour long gluten molecules can't be formed
59
1 example of a food that use the 'shortening' method
Shortbread
60
Radiation is the transfer of heat through...
Waves of radiation
61
When starch granules burst open, what do they release into the liquid that thickens it
Starch
62
What is caramelisation
The browning of sugar and change in flavour when heated
63
How does yeast help bread rise (it acts as a raising agent)
When the bread is proved it ferments to release carbon dioxide. The carbon dioxide is trapped inside the bread. When cooked the yeast is killed, fermentation is stopped and any alcohol produced is evaporated
64
Mould gives cheese what 3 things
Sharp, tangy taste Creamy texture
65
Bacteria are used in what 3 foods
Cheese Yoghurt Fermented meat
66
Moulds are added to what food (remember mould is different to bacteria as bacteria is added to both cheese, yoghurt and fermented meats)
Cheese
67
How can you make yoghurt from bacteria and milk
Pasteurise milk Add bacteria Bacteria ferments lactose producing lactic acid Lactic acid acts on protein to thicken it and give a sour/ tangy taste
68
How is salami made
Raw meat mixed with flavourings Bacteria added to mixture, fermenting the sugar to produce lactic acid which lowers the PH and denatures the protein in meat which coagulate and force water out Low PH prevents bacteria from growing
69
Plain flour + baking powder makes what
Self raising flour
70
Bicarbonate of soda + what makes baking powder
Cream of tartar
71
Why does Choux pastry have a high liquid content
To produce enough steam during baking to make the mixture rise properly
72
Examples of raising agents
Yeast (produces CO2) Baking powder Bicarbonate of soda Steam Mechanical techniques that add air e.g whisking, creaming, beating
73
Why are fat and sugar beaten together during creaming
To aerate the mixture
74
Plasticity of fat meaning
The ability to be spread and manipulated
75
Role of egg yolks during emulsion
Contain lecithin (natural emulsifier) Holds oily and watery parts of sauce together to prevent them from separating
76
Why could rolls have a rubbery texture
Cooked for too long so protein coagulates too much forcing water out of mixture
77
Basting meaning
Pour fat juices over meat during cooking to keep it moist
78
Blanching helps preserve what 3 aspects of a food
Colour, texture, nutrients
79
Between 62 and ... degrees, starch granules burst open and release their starch into the liquid
80 degrees

GCSE Food Preparation and Nutrition (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions