Food Properties 0.0 / 5 ? Design & Technology: Food TechnologyFood productionGCSEAQA Created by: Ria22Created on: 20-04-15 17:15 Aeration makes a mixture lighter by adding raising agents 1 of 17 Binding ingredients are bound together to create different flavours and textures 2 of 17 Caramelising occurs when you heat sugar crystals 3 of 17 Browning when sugar and dry heat are mixed, it browns food 4 of 17 emulsifying using eggs to help mix 2 liquids that normally separate 5 of 17 Flavourings things that help make food taste better 6 of 17 Moistening helps to remove dryness from foods 7 of 17 Preserving makes food to last longer 8 of 17 Setting/Coagulating when you heat proteins and the structure denatures and the protein sets 9 of 17 Shortening reduces the development of gluten in a pastry so the dough is less stretchy 10 of 17 Gelatinisation starch granules sock up liquid as they are heated 11 of 17 Dextrinization mix starch and dry heat, it then converts into sugar and then turns golden brown 12 of 17 Sweetening adding sugar to improve flavor 13 of 17 Thickening making a dish thicker by making a roux or heating 14 of 17 Foaming used in eggs to increase the amount of space occupied eg egg white 15 of 17 what do bacteria need to grow? warmth, time, food 16 of 17 what does HACCAP stand for? Hazard analysis critical control points 17 of 17
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