Definitions

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Binding
Uses fats, eggs, cereals and flour to bind ingredients. For example, egg is used to bind together a biscuit mixture.
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Bulking
forms the main structure of a food product, such as flour in biscuits and cakes.
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Coating
Covering the food with a particular substance
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Enrobing
Coating a food with another ingredient, for example, dipping fish in beaten egg and then breadcrumbs.
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Enriching
The addition of an ingredient to improve the quality. Nutrients are sometimes added to increase nutritional value.
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Glazing
A coating of a glossy substance, often sweet, eg. sugar
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Palatability
A food which tastes good
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Plasticity
When a food is stretched and cannot com back to its original shape
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Sealing
when you heat the pan or cooking surface to high heat with some oil, then carefully place the meat/chicken/fish into the pan, it will be noisy and possibly spitting.
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Tenderizing
Beating meat with a mallet to make the meat soft
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Finishing techniques
Finishing techniques are used to make the food look good. Eg Icing and glaze
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Other cards in this set

Card 2

Front

forms the main structure of a food product, such as flour in biscuits and cakes.

Back

Bulking

Card 3

Front

Covering the food with a particular substance

Back

Preview of the back of card 3

Card 4

Front

Coating a food with another ingredient, for example, dipping fish in beaten egg and then breadcrumbs.

Back

Preview of the back of card 4

Card 5

Front

The addition of an ingredient to improve the quality. Nutrients are sometimes added to increase nutritional value.

Back

Preview of the back of card 5
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