Heated starch granules absorb liquid and swell, then burst to thicken a liquid e.g. white sauce
1 of 17
Shortening
When fat coats the flour particles preventing the absorption of water resulting in a crumbly texture e.g. short crust pastry
2 of 17
Aeration
When air is trapped in a mixture e.g. whisking egg whites for meringues
3 of 17
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
4 of 17
Coagulation
When eggs are heated they change colour and become firm set as the proteins become solid e.g. the filling of a quiche
5 of 17
Flavouring
Can be artificial or natural
6 of 17
Colouring
Can be artificial or natural
7 of 17
Fermentation
When yeast produces carbon dioxide e.g. bread making process
8 of 17
Binding
Sticking ingredients together e.g. adding an egg to raw mince to form burgers
9 of 17
Bulking
Adding bulk to a product
10 of 17
Enrobing
Coating and surrounding a product with another ingredient e.g. breadcrumbs on fish fingers
11 of 17
Enriching
Adding depth to a dish e.g.adding egg yolk to a sauce
12 of 17
Finishing techniques
Techniques that allow you to complete the presentation of a food product to a high standard e.g. adding garnishes
13 of 17
Glazing
Adding a glaze e.g. egg wash or milk to a baked product to add shine
14 of 17
Sealing
Browning the outside of meat to preserve flavour and moisture and add colour e.g. browning meat for stew
15 of 17
Shaping
Forming food products into shapes by hand or by the use of cutters e.g. shaping fishcakes
16 of 17
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
17 of 17
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
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
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
Comments
Report