Science Of Cooking Food Flashcards
(12 cards)
What do we cook food?
To make it safer to eat and to soften the food, making it easier to swallow + digest
Conduction define:
Dry heat from one surface passed directly to another
Convection define:
Moist heat transferred to food through circulation of liquid or gas molecules
Radiation define:
Heat transferred through particles or waves
When do protiens denature?
1.) They are heated
2.) Come into contact with acid/alkaline
3.) They are whisked, beaten or kneaded
4.) The protiens unravel becoming firm when heated
What is plasticity in fats?
When fats can be spread/mixed at room temp
What creates a crumbly texture in biscuits
Fats ‘shorten’ gluten strands in shortcrust
What is gelatinisation?
When starch absorbs liquid + swells/bursts, thickening the liquid
What is caramelisation?
When sugar molecules are exposed to high heat. They break down, the sugar browns and it’s flavour changes
What is emulsion?
When oil + water join in suspension
What is Aeration
Air added to food to lighten texture or help it rise
What 4 conditions does yeast need to grow?
Food, moisture, warmth and time to grow
