Food Technology

Two types of carbohydrates
starches and sugars
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3 uses of starch
bulking, thickening, gelling
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What is gelatinisation?
what starch granules abosrb liquid, swell and burst
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Example of modified starch
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5 types of sugar
granulated, caster. muscovado, demerara, icing
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Functions of sugar
preserving, sweetening, flavouring, fermentation, colour, stabilising, aerating, bulking
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why are sugar substitutes worse than normal sugar?
leave a bitter aftertaste
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Functions of egg
thicken, aerate, emulsify, coat, enrich, coagulate
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Where are saturated fats found?
lard, butter suet, veg oils
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Where are unsaturated fats found?
veg oils
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How does fat shorten pastry?
fat coats flour particles, creating waterproof coating, preventing gluten from developing, giving elasticity
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5 groups of eatwell plate
fruit and veg, meat and fish, sugar, dairy, bread
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Function of carbohydrates
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Functions of fat
insulation, energy
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Function of protein
growth and repair, energy
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Function of vitamin A
helps eyes, healthy skin and tissue
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Function of vitamin B
transfer and release energy, formation of red blood cells
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Function of vitamin c
healthy skin, helps body to heal, absorption of iron
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Function of vitamin d
growth of bones, absorption of calcium
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Function of iron
forming red blood cells
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Function of calcium
healthy teeth and bones, healthy muscles and nerves
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Function of water
all body actions, removes waste products
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What is diabetes?
when body can't use glucose properly
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What is coeliac disease?
intolerance to protein gluten
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What are DRVs?
Dietary Reference Values. estimates of nutrients needed by different people?
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What are RNIs?
Reference Nutrient Intake. amount of nutrient that is enough for people
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What is EAR?
Estimated Average Requirement. average need for a nutrient
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What are GDAs?
Guideline Daily Amounts. an amount of something that should not be exceeded
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Name 3 common raising agents
air, steam, CO2
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How do raising agents work?
Moisture or heat triggers production of gas, gas expands, gas becomes trapped as bubbles, bubbles form firm texture
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What do chemical raising agents require to work?
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What is a colloidal structure?
when two substances are mixed together
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What is a suspension?
a solid held in a liquid
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What is syneresis?
loss of a liquid from a gel on standing
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What is a gel?
small amount of solid in a large amount of liquid
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What is a foam?
Mixture of gas and liquid
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What is an emulsion?
A mixture of two liquids
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What techniques are used in biscuit making?
creaming and rubbing-in
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Function of flour in a cake
forms structure, sets, dextrinisation (starch into sugar)
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Function of fat in a cake
colour and flavour, creates volume, texture, increased shelf-life
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Function of rainsing-agents in a cake
aerates, adds volume
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Function of eggs in a cake
traps air, coagulates, emulsifies, adds colour
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Function of sugar in a cake
sweetens, holds air, caramelises
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FFSE ratio for rubbing-in method
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FFSE ratio for creaming method
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FFSE ratio for melting method
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FFSE ratio for whisked method
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Example of rubbing-in method
rock cake
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Example of creaming method
Victoria sandwich
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Example of melting method
Gingerbread, Brownies
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Example of whisked method
Swiss roll
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FF ratio for shortcrust pastry
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FF ratio for rough puff/flaky pastry
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FF ratio for choux pastry
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Example of rough puff pastry
Sausage roll
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Example of shortcrust pastry
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Example of choux pastry
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Example of roux sauce
cheese sauce
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Example of all-in-one sauce
cheese sauce
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Example of blended sauce
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Stages in bread-making
mixing and kneading, fermentation, knocking back, shaping, baking
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Name an alkaline food product
Bicarbonate of soda
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Dormant temperature for bacteria
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Fridge temperature
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Reproducing temperature for bacteria
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Optimum bacteria temperature
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Destroyed bacteria
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Legal information on food packaging
Name, ingredients, weight or volume, storage, BB date, lace of origin, allergy info
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Other cards in this set

Card 2


3 uses of starch


bulking, thickening, gelling

Card 3


What is gelatinisation?


Preview of the front of card 3

Card 4


Example of modified starch


Preview of the front of card 4

Card 5


5 types of sugar


Preview of the front of card 5
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