Food Commodities

it is recommended that we eat ?/3 of bread daily

2/3

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bread is leavened. what does this mean?

uses a raising agent

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add ? water to bread
? to stretch the gluten
we leave it to ?
then bake
turns ? colour and feels ?

add warm water
knead to stretch gluten
we leave it to proof
bake
turns golden colour and feels hollow

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strong flour is high in ?
yeast gives off ?
yeast stops ? when baked, enzymes ?

strong flour is high in gluten
yeast gives off carbon dioxide
yeast stops growing when baked
enzymes denature at certain temperature

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cereals are grains like ? and ?
store in ? ? place
airtight ?
check ? by ?

grains like wheat and barley
store in cool dry place
airtight container
check use by date

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oats quickly/slowly release energy so are good for ? people

oats slowly release energy so are good for elderly, diabetic people

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meat is a ? risk food, means it contains ?
stored in fridge at 0-?C
at bottom of fridge to prevent ?
? before cooking so cooking time is correct to kill ?

high risk, contains bacteria
stored in fridge at 0-5C
at bottom to prevent contamination
defrost before cooking so cooking time is correct to kill bacteria

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cook meat to:
kill ?
make it ?
improve ?
to make ? digestible

kill bacteria
make it tender
improve flavour
to make nutrients digestable

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use fish as quick as possible or it will go off
keep in fridge at 0-?C
cook at right temp to kill ?

fridge at 0-5C
cook at right temp to kill bacteria

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3 different types of fish:
white: example?
oily: example?
shell: example?

white: cod, seabass, haddock
oily: salmon, tuna, sardines
shell: salmon, prawns, shrimp

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poultry is a ? risk food
store in fridge at 0-?C
keep packaged to avoid ?
bottom of fridge to avoid ?

high risk
store in fridge at 0-5C
keep packaged to avoid spillages
bottom of fridge to avoid contamination

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the ? of poultry need slow and moist cooking methods because its the part of the bird that does most work
eg. ???

the legs new slow and moist cooking methods
eg. roasting, grilling, stir fry, casserole

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factory farming:
profit before/after animal welfare
? space
use ? on them
no access to ?

profit before animal welfare
minimal space
use drugs on them
no access to sunlight

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organic farming:
profit before/after animal welfare
? range
? space
can't be given ? for growth

profit after animal welfare
free range
more space
can't be given drugs for growth

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functions of eggs:
to ?
to create an ?
to ? products
to trap ?
to ? ingredients together

to glaze
to create an emulsify
to thicken products
to trap air
to bind ingredients together

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emulsify:
protein in egg stop ? and oil separating

protein in egg stop water and oil separating

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thicken:
when heated the protein in the egg ? and thickens

when heated the protein in the egg coagulates

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aeration:
the protein in the egg will stretch and ?

protein in egg will stretch and denature

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binding:
protein in the egg ? when heated

protein in egg coagulates when heated

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enriched farm eggs:
chickens are/aren't in cages
expensive/cheap

are in cages
cheap

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free range eggs:
only kept in barn at ?
cheap/expensive

only kept in barn at night
cheap

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barn eggs:
can ? but in barn at all times

can move but in barn at all times

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Food Commodities

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