Food science keywords 0.0 / 5 ? Design & Technology: Food TechnologyFood scienceGCSEAQA Created by: Grace-mayCreated on: 12-05-18 10:46 Additive Something added to foods to improve its properties 1 of 32 Basting Putting fat that's melted out of food back on top of it while cooking 2 of 32 Blanching Plunging food in boiling water and then cold water 3 of 32 Blended sauces A sauce made from a liquid and a paste made from water/milk and cornflour 4 of 32 Braising Slow cooking food, in a covered pot which also contains liquid, herbs and vegetables 5 of 32 Caremalisation The browning of sugar when it is heated at a certain temperature 6 of 32 Coagulation Denatured proteins join together when heat is applied 7 of 32 Conduction Transfer of heat through solids by the vibration of particles 8 of 32 Convection The transfer of heats through gases or liquids by circulating currents 9 of 32 Denaturation The chemical bonds holding protein together is broken, making the proteins change shape and unravel 10 of 32 Dextrinisation Starch molecules break down into dextrins after dried heat is applied 11 of 32 Dry frying Cooking foods in a pan without any fat or oil 12 of 32 Emulsifier Something added to a fat and liquid to hold them together 13 of 32 Emulsion A mixture of oily and watery liquids eg. mayonnaise 14 of 32 Emzymes Biological catalysts that speed up chemical reactions 15 of 32 Garnish A small addition to a dish that adds colour and flavour 16 of 32 Geletinisation When starch particles swell and burst, to thicken a liquid 17 of 32 Gelation When foods are set by chilling or freezing 18 of 32 Gluten The protein found in wheat based flours that makes dough stretchy 19 of 32 Heat transference When heat energy is moved from one place to another, through, convection, conduction or radiation 20 of 32 Lecithin A natural emulsifier found in egg yolks and soya beans 21 of 32 Marinate To soak something in a mixture before cooking 22 of 32 Microfiltration When milk passes through a fine membrane, to separate the milk from souring bacteria 23 of 32 Plasticity A property of fat that allows it to be spread and manipulated 24 of 32 Poaching Cooking food in a pan of liquid below boiling point 25 of 32 Preservative Something added to food to slow down the growth of bacteria and other microorganisms 26 of 32 Radiation The transfer of heat though waves of radiation 27 of 32 Raising agent Something that releases bubbles of gas that expand when heated 28 of 32 Reduction A process that thickens and makes flavours of liquids more intense by evaporating water 29 of 32 Roux A sauce base made from plain flour and melted butter 30 of 32 Shortening Rubbing in fat to a floury mixture to give it a crumbly texture when cooked 31 of 32 Stabaliser Something that's added to food to stop mixed ingredients from seperating 32 of 32
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