Food colours - make food look more appealing, Flavour enhancers - bring out flavour and smell, Antioxidants - preserve food, Emulsifiers - keep oil and water together
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What is a mixture of oil and water called, and what helps them combine?
Emulsion. Combine with an emulsifier
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How do emulsifiers make oil and water mix?
They have a hydrophobic (water hating) end that binds to the oil, and a hydrophilic (water loving) end that binds to the water.
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Why do some foods have to be cooked?
Some foods have a better taste and texture when cooked, some foods are easier to digest when cooked, high temperatures kill off microorganisms, some foods are poisonous when raw.
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Why do proteins such as eggs and meat have to be cooked?
Protein molecules change shape when they are heated. The energy from cooking breaks the chemical bonds in the protein, changing the shape. Gives it more texture. Is irreversible. Called denaturing
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Why do plants such as potatoes have to be cooked?
Each cell has a wall surrounded by cellulose, humans cant digest. Cooking ruptures the wall. Also makes the starch grains swell and spread. Make the potato softer, flexible and easier to digest.
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What happens to baking powder when it is heated?
It undergoes thermal decomposition. There is only one substance to begin with. It is used in baking cakes - the carbon dioxide does that
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What is the word equation for baking powders thermal decomposition?
sodium hydrogencarbonate = sodium carbonate + carbon dioxide + water
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What is the symbol equation for baking powders thermal decomposition?
2NaHCO3 = Na2CO3 + CO2 + H2O
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Other cards in this set
Card 2
Front
Give some examples of additives and what they do
Back
Food colours - make food look more appealing, Flavour enhancers - bring out flavour and smell, Antioxidants - preserve food, Emulsifiers - keep oil and water together
Card 3
Front
What is a mixture of oil and water called, and what helps them combine?
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