Science Terms Flashcards

1
Q

Dextrinisation

A

The breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to heat

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2
Q

Caramelisation

A

The breaking up of sucrose molecules when heated which changes the colour, texture and flavour- forming caramel

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3
Q

Denaturation

A

Where proteins or nucleic acids lose the quaternary structure

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4
Q

Emulsification

A

Keeping oil or fat in a liquid and preventing them from separating out, or keeping drops of water in oil or fat and preventing them from separating

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5
Q

Gelatinisation

A

The swelling of starch granules when they are cooked with a liquid to the point where they burst and release starch molecules

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6
Q

Shortening

A

The ability of a fat to coat and shorten the length of gluten molecules to prevent elastication

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7
Q

Coagulation

A

Process where a liquid changes to a gel and sets

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8
Q

Enzymic browning

A

The discolouration of a fruit or vegetable due to a reaction of enzymes with the plants hormones and oxygen

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9
Q

Plasticity

A

The ability of a fat to soften over a range of temperature and be shaped and spread with pressure

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10
Q

Aeration

A

The ability of some fats to trap lots of air bubbles when beaten

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11
Q

Conduction

A

Transferring heat through a solid object into food, the molecules vibrate and transfer heat through the alloy (steel)

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12
Q

Convection

A

Transferring heat through a liquid or air into food

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13
Q

Radiation

A

Transferring heat through infra-red waves that heat up what they come into contact with

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