What is the function of starch in thickening a liquid known as?
Gelatinisation
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How does dextrin affect the colour, flavour and texture of toast slices?
Dextrins turn the toast slices golden brown with a sweeter taste and a crispy texture
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What is the scientific term for the effect of dry heat on starch?
Dextrinisation
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What is the scientific term for dextrins attracting moisture from the air?
Dextrinisation
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How does dextrinisation affect the quality of the toast?
It makes the toast taste sweeter because of the dextrins and makes the toast brown and crispy
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What two changes are noticed when a solution of sugar and water are heated?
The sugar caramelises through the application of wet heat to create fudge, toffee and halva
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Function of semi-skimmed milk in macaroni cheese
To loosen the roux sauce and make it creamy
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Function of wheat flour in macaroni cheese
To thicken the sauce
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Function of margarine in macaroni cheese
To make a roux sauce and to add flavour
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Function of seasoning in macaroni cheese
To flavour the sauce
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Function of red leicester cheese in macaroni cheese
To flavour the sauce
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Function of macaroni in macaroni cheese
To mix in with the sauce
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What are the stages of making macaroni cheese
Boil the pasta, Make roux sauce by melting butter and then adding flour and mixing, Add milk and stir continuously until it has thickened, Add seasoning, Turn off heat and add the cheese and mix in, When macaroni is done add to the sauce and mix in
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How does a cheese sauce become thick and smooth?
Gelatinisation occurs when making a cheese sauce. The sauce needs stirring to prevent lumps forming and sticking to the bottom and burning. Starch grains absorb liquid, swell and burst at 80C and thicken the sauce, the roux method is used
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Other cards in this set
Card 2
Front
How does dextrin affect the colour, flavour and texture of toast slices?
Back
Dextrins turn the toast slices golden brown with a sweeter taste and a crispy texture
Card 3
Front
What is the scientific term for the effect of dry heat on starch?
Back
Card 4
Front
What is the scientific term for dextrins attracting moisture from the air?
Back
Card 5
Front
How does dextrinisation affect the quality of the toast?
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