Food Properties

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Aeration
makes a mixture lighter by adding raising agents
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Binding
ingredients are bound together to create different flavours and textures
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Caramelising
occurs when you heat sugar crystals
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Browning
when sugar and dry heat are mixed, it browns food
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emulsifying
using eggs to help mix 2 liquids that normally separate
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Flavourings
things that help make food taste better
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Moistening
helps to remove dryness from foods
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Preserving
makes food to last longer
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Setting/Coagulating
when you heat proteins and the structure denatures and the protein sets
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Shortening
reduces the development of gluten in a pastry so the dough is less stretchy
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Gelatinisation
starch granules sock up liquid as they are heated
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Dextrinization
mix starch and dry heat, it then converts into sugar and then turns golden brown
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Sweetening
adding sugar to improve flavor
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Thickening
making a dish thicker by making a roux or heating
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Foaming
used in eggs to increase the amount of space occupied eg egg white
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what do bacteria need to grow?
warmth, time, food
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what does HACCAP stand for?
Hazard analysis critical control points
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Other cards in this set

Card 2

Front

ingredients are bound together to create different flavours and textures

Back

Binding

Card 3

Front

occurs when you heat sugar crystals

Back

Preview of the back of card 3

Card 4

Front

when sugar and dry heat are mixed, it browns food

Back

Preview of the back of card 4

Card 5

Front

using eggs to help mix 2 liquids that normally separate

Back

Preview of the back of card 5
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