Food Revision

?
Gelling agent - gelatinisation
When moisture is added to starch grangules and heat is applied: starch absorbs the liquid and swells. It breaks open at 80, making the mixture thick and viscous. Gelatinisation is complete at 100 and it forms a gel.
1 of 32
Thicking agent - suspension
Starch and liquid are mixed together and the starch particles form a suspension. Heat is applied and gelatinisation occurs.
2 of 32
Modified starch
Used to thicken instant desserts, whipped cream and packet soups. Usually a liquid is added to the starch and it is stirred or whisked.
3 of 32
Syneresis
When protein is heated and it coagulates and squeezes out the fat and water.
4 of 32
Why does yeast help dough rise?
Ferments the sugar to produce carbon dioxide. The gluten stretches to hold this.
5 of 32
Aeration
In cakes where egg whites trap air when beaten, because the protein stretches.
6 of 32
What are the six main types of fats and oils?
Butter, margarine, lard, suet, oils, low fat spreads.
7 of 32
What do fats contain?
Vitamin a,d,e,k, energy and fatty acids
8 of 32
What can high cholesterol cause?
Heart disease, heart attacks, strokes
9 of 32
Vitamin A
From liver, butter, fish oils, eggs. Needed for good eyesight, the growth and function of tissues.
10 of 32
Vitamin B
Found in liver, cereals, kidney, peas, pulses, dairy, meat and fish. For the nervous system and release of energy.
11 of 32
Vitamin C
Found in citrus fruits, green vegetables, pepper, potatoes. For protecting the body from infection, absorbtion of calcium and iron and keeping blood vessels healthy.
12 of 32
Vitamin D
Found in oily fish, eggs, sunlight. For the body to absorb calcium.
13 of 32
Calcium
Found in milk, tofu, salmon, green leafy veges, white bread. For strong teeth and bones.
14 of 32
Iron
Found in dark green veges and meat. To form part of the haemoglobin.
15 of 32
Give three exaples of natural preservatives:
Vingar to pickle, salt to cure meat and sugar in jam.
16 of 32
Name a natural and artificial colour:
Caramel (natural) and tartrazine (yellow, artificial)
17 of 32
Name 3 natural flavourings:
Herbs, spices, vanilla, MSG (flavour enhancer)
18 of 32
Name 3 artificial flavourings:
Saccharin (sweetner), vanillin solution
19 of 32
Advantages of standard components:
Saves time, saves money, less machinery, fewer specialist skills, more hygenic, consistent.
20 of 32
Disadvantages of standard components:
Can't pick, not reliable, not as tasty, extra storage space, extra packaging and transport.
21 of 32
CAM advantages
fewer staff = lower production costs. More accurate, quicker, more consitent, more hygenic and safer.
22 of 32
How can you make a consistent product?
Accurate electronic scales, standard moulds, standard components, same cooking times and temperatures.
23 of 32
What is biological contamination?
Contamination by bacteria.
24 of 32
What safety and hygeine steps should you follow when buying food?
Buy from a reputable supplier, take note of the use by date, check the packaging isn't damaged.
25 of 32
What is the danger zone?
5 to 63 - bateria grow quickly.
26 of 32
Why is vingegar a good preservative?
Too acidic for bacteria to grow.
27 of 32
What are the three other methods of preservation?
Drying, irridation, MAP and vacuum packaging.
28 of 32
What is a hopper and a centrifuge?
Hopper - holding container which feeds in the correct ingredient amounts. Centrifuge - seperates liquid from solid parts.
29 of 32
What are farm assured foods?
Red tractor symbol says that the producers meet standards of food safety, hygiene, animal welfare and environmental protection.
30 of 32
What three things must a label say?
Name, storage instructions, weight or volume, manufacturer name and address.
31 of 32
What can nanotechnology packaging do?
Make food last longer, 'smart packaging' (change the food properties depending on the conditions).
32 of 32

Other cards in this set

Card 2

Front

Thicking agent - suspension

Back

Starch and liquid are mixed together and the starch particles form a suspension. Heat is applied and gelatinisation occurs.

Card 3

Front

Modified starch

Back

Preview of the front of card 3

Card 4

Front

Syneresis

Back

Preview of the front of card 4

Card 5

Front

Why does yeast help dough rise?

Back

Preview of the front of card 5
View more cards

Comments

natnat2004

Report

this is rlly good

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all Food packaging and labelling resources »