topics 5 and 6

Question 1

what does the fan in a convection oven do?

Answer 1

makes sure the heat is distributed evenly so the oven temp is the same on all shelves

Question 2

examples of methods that use moisture

Answer 2

boiling, simmering, braising, stewing, poaching, steaming

Question 3

methods that use dry heat examples

Answer 3

baking, grilling, deep frying, toasting

Question 4

method using oil example

Answer 4

stir fry, sautéing, roasting, shallow frying, deep fat frying

Question 5

what is standing time for a microwave

Answer 5

time when the vibrating molecules slow down and eventually stop, but the food is continuing to cook

Question 6

what is induction cooking

Answer 6

method where heat energy is transferred quickly to a pan through specially designed cooking surface over am induction coil that creates a magnetic current - uses electromagnetic waves

Question 7

how is starch affected by cooking

Answer 7

moist heat - solid to soft (gelatinisation)
dry heat - soft to solid (dextrinization)

Question 8

how are carbohydrate sugars affected by cooking

Answer 8

moist heat - sugar dissolves, melts and burns (caramelization)
dry heat - dissolves and goes brown

Question 9

how are carbohydrate fibres affected by cooking

Answer 9

cell structures softem, they tenderise, their colour is brighter, red and purple fruits affected by an acid turn brighter and alkalise (turn blue)

Question 10

how is fat affected by cooking

Answer 10

it mets
- if heated fried the fat will come out of the meat

Question 11

how is protein affected by cooking

Answer 11

• goes solid (denaturisation)
• shrinks when water is released
• colour changes
• flavour intensifies

Question 12

how are water soluble vitamins lost

Answer 12

when cooking in fat - like frying

Question 13

when are water soluble vitamins lost

Answer 13

when cooking in water like boiling and stewing

Question 14

define caramelization

Answer 14

process where sugars are heated, resulting in a change in colour and flavour

Question 15

stages of caramelisation

Answer 15

between 160 and 180 degrees

Question 16

effect of caramelisation

Answer 16

foundation of a golden to dark brown colour and a sweet nutty flavour

Question 17

examples of caramelisation

Answer 17

• caramel sauce
• toffee
• roasted veggies

Question 18

define coagulation

Answer 18

transformation of proteins from a liquid to a solid or semi solid state due to heat

Question 19

temp of coagulation

Answer 19

begins at 60 and is complete by 70 or 80 degrees

Question 20

effect of coagulation

Answer 20

sets the structure of foods like eggs, meat and cheese

Question 21

examples of coagulation

Answer 21

boiled eggs and grilled chicken

Question 22

define dextrinisation

Answer 22

breakdown of starch into dextrins when exposed to dry heat

Question 23

effect of dextrinisaton

Answer 23

produces a golden brown colour and a toasted flavour

Question 24

explain non enzymic browning

Answer 24

• reaction between amino acids and reducing sugars under heat
• results in browning and flavour development in roasted and baked foods

Question 24

examples of dextrinisation

Answer 24

toasted bread and baked pastries

Question 25

explain enzymic browning

Answer 25

- occurs when enzymes in food react with oxygen - common in fruits like apples and bananas - prevented by using acid or reducing oxygen exposure

Question 26

examples of non enzymatic browning

Answer 26

caramelisation and maillard reaction

Question 27

define gelatinisation

Answer 27

process where starch granules absorb water and swell upon heating, thickening the mixture

Question 28

temp for gelatinzation

Answer 28

60 to 80

Question 29

effect of gelatinisation

Answer 29

thickens sauces soups and puddings

Question 30

examples of gelatinization

Answer 30

custards, gravy

Question 31

rancidity definition

Answer 31

process where fats and oils degrade, producing off flavours and odours

Question 32

define hydrolytic rancidity

Answer 32

reaction of fats with water

Question 33

define oxidative rancidity

Answer 33

reaction of fats with oxygen

Question 34

how to prevent rancidity

Answer 34

use antioxidants, proper storage and minimise exposure to air and light

Question 35

define smoking point

Answer 35

temp at which fats and oils begin to smoke and break down producing a brunt flavour and harmful compounds

Question 36

variation of smoking points

Answer 36

butter at 150 and sunflower oil at 230

Question 37

reasons for cooking food

Answer 37

- enhance flavour and texture - improve safety - increase digestibility - preserve food - improve nutritional quality

Question 38

how to preserve economic use of food

Answer 38

- plan meals to reduce waste - use energy efficient appliances - opt for quick cooking methods - plan steps efficiently

Question 38

how to preserve nutritive value

Answer 38

- choose apropriate cooking methods such as boiling or stir frying - minimise nutrient loss by not overcooking - use fresh ingredients - preserve water soluble vitains by cooking in mineral water and reusing cooking liquids where possible

Question 39

how to enhance sensory properties of food

Answer 39

- balance sweetness and saltiness - use seasonings and spices - use correct cooking techniques - present food attractively

Question 40

key sources of protein

Answer 40

- dairy products - eggs - fish - meat - soya

Question 41

how are fruits beneficial

Answer 41

rich in vitamins, fibre and antioxidants

Question 42

how are veggies helpful

Answer 42

provide vitamins minerals and fibre

Question 43

how are pulses and nuts helpful

Answer 43

pulses are high in protein nits are rich in healthy fats protein and vitamin E