Starch and Fats & Oils 0.0 / 5 ? Design & Technology: Food TechnologyFunctions of IngredientsGCSEAQA Created by: zoeCreated on: 17-03-14 16:49 Where are the starches used in food production obtained? cereals, root vegetables and fruit 1 of 24 What does starch form when it's cold? gel 2 of 24 What is starch usually used for in food production? thickening liquids 3 of 24 What do starch particles form in a liquid, rather than dissolving? a suspension 4 of 24 What does stirring liquid containing starch do? keeps the particles suspended 5 of 24 What happens if a starch suspension is not stirred? particles stick together and sink to the bottom, forming lumps 6 of 24 What happens when liquid containing starch reaches 60*c? starch grains begin to absorb liquid and swell 7 of 24 What happens when liquid containing starch reaches 80*c? particles break open and release starch making the mixture thick and viscious 8 of 24 What is the process that happens when liquid containing starch reaches 80*c called? gelitanisation 9 of 24 At what temperature is gelatinisation completed? 100*c 10 of 24 What is sineresis? when a sauce has cooles, solidified and is then reheated it is lumpy and has visible thin liquid visible that's separated from the sauce 11 of 24 How do manufacturers combat sineresis? using modified starches 12 of 24 What to pregelatinised modified starches allow? things to thicken instantly 13 of 24 What three sources are fats and oils produced from? animals, vegetables, fish 14 of 24 What three animal sources are fats and oils produced from? pigs, cows, sheep 15 of 24 What seven vegetable sources are fats and oils produced from? wheat, barley, oats, seeds, olives, beans, some fruit (avocado) 16 of 24 What four fish sources are fats and oils produced from? trout, mackerel, salmon, herring 17 of 24 What are the six types of oils? cream, sesame seed, fish, sunflower, ****-seed, olive 18 of 24 What are the six types of fat? hard marg, soft marg, dripping, low fat spread, lard, suet 19 of 24 What are oils at room temperature? liquids 20 of 24 What are fats at room temperature? solids 21 of 24 What can eating too much fat lead to? obesity 22 of 24 What do saturated fats and obesity lead to? increased risk of heart disease 23 of 24 What are the six functions of fat? adds flavour, makes food moist, seals, shortens/changes texture, aerates, extends shelf-life 24 of 24
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