Food Tech

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Gelatinisation
Heated starch granules absorb liquid and swell, then burst to thicken a liquid e.g. white sauce
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Shortening
When fat coats the flour particles preventing the absorption of water resulting in a crumbly texture e.g. short crust pastry
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Aeration
When air is trapped in a mixture e.g. whisking egg whites for meringues
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Emulsification
When two liquids are combined that would usually not mix with the aid of an emulsification agent e.g. lecithin in egg yolk holds mayonnaise together
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Coagulation
When eggs are heated they change colour and become firm set as the proteins become solid e.g. the filling of a quiche
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Flavouring
Can be artificial or natural
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Colouring
Can be artificial or natural
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Fermentation
When yeast produces carbon dioxide e.g. bread making process
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Binding
Sticking ingredients together e.g. adding an egg to raw mince to form burgers
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Bulking
Adding bulk to a product
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Enrobing
Coating and surrounding a product with another ingredient e.g. breadcrumbs on fish fingers
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Enriching
Adding depth to a dish e.g.adding egg yolk to a sauce
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Finishing techniques
Techniques that allow you to complete the presentation of a food product to a high standard e.g. adding garnishes
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Glazing
Adding a glaze e.g. egg wash or milk to a baked product to add shine
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Sealing
Browning the outside of meat to preserve flavour and moisture and add colour e.g. browning meat for stew
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Shaping
Forming food products into shapes by hand or by the use of cutters e.g. shaping fishcakes
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Tenderising
Break down or soften the connective tissue in meat by marinating in acid e.g. lemon juice or vinegar, mechanically using a mallet or by chopping, or cooking in a slow and moist manner e.g. stewing
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Other cards in this set

Card 2

Front

When fat coats the flour particles preventing the absorption of water resulting in a crumbly texture e.g. short crust pastry

Back

Shortening

Card 3

Front

When air is trapped in a mixture e.g. whisking egg whites for meringues

Back

Preview of the back of card 3

Card 4

Front

When two liquids are combined that would usually not mix with the aid of an emulsification agent e.g. lecithin in egg yolk holds mayonnaise together

Back

Preview of the back of card 4

Card 5

Front

When eggs are heated they change colour and become firm set as the proteins become solid e.g. the filling of a quiche

Back

Preview of the back of card 5
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