food tech flashcards 0.0 / 5 ? Design & Technology: Food TechnologyNutritionfood scienceGCSENone Created by: MelAlCreated on: 29-10-17 15:25 what in boiling? food is cooked in water at 100C. 1 of 10 what is simmering? food is cooked in a liquid just below 100C so that it bubble gently 2 of 10 what is braising? meat is seald in a hot fat ,then slowly in a little water in a covered dish. 3 of 10 what is poaching? food is cooked at just under 100C in a shallow pan of water or wine. 4 of 10 what is steaming? food is cooked in a liquid just below 100C. 5 of 10 what is plasticity? the ability of a solid fat to soften over a range of temperatures and be shaped and spread with light pressure. 6 of 10 what does gluten do in bread making? gluten makes the elastic. this means it will shrink back when you stop streaching it and shaping it. 7 of 10 why does gluten make the bread shrink back? this is because the long gluten molecules are coiled, and bend in different places along their length. 8 of 10 what do the coils do? as you knead the dough, the coils and bends straighten out, when you stop, they relax annd gradually go back to their original size and shape. 9 of 10 why do you need to knead bread? when bread 10 of 10
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