Sugar and Eggs

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What two types of sugars create sugars?
Sugar beet and sugar cane
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Name the ten types of sugar...
Molasses, granulated, castor, dark brown, soft brown, preserving sugar, muscovado, icing sugar, Demerara, sugar cubes
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Why is sugar added to cakes and biscuits?
To add sweetness and colour, prevent drying out, give texture and volume
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Why is sugar added to jam?
To act as a preservative, help set the fruit, give texture and volume
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Why is sugar added to cooked fruit?
To sweeten, help maintain the shape
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Why is sugar added to bread and wine?
To speed up fermentation by providing food for the yeast
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Why is sugar added to ice cream?
To lower the freezing point, add texture and volume
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Why is sugar added to creamed mixtures?
To lighten, by helping the fat to incorporate air
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Why is sugar added to plain looking foods?
To decorate, it can be pulled, spun or blown
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Why is sugar added to tomatoes, peas, baked beans, canned vegetables?
To change/enhance the flavour, sugar is used in savoury products as well as sweet products
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What is dextrinisation?
When starch is converted into the simple sugar dextrin by being cooked in a dry heat
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What is caramelisation?
When a sugar solution is heated to a very high temperature and thinkers and turns brown, adding flavour
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Name four hydrogenated sugar sweeteners...
Sorbitol, mannitol, xylitol, hydrogenated glucose syrup
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Name four non-nutritive/intensive sweeteners...
Saccharine, aspartame, acesulfame, thaumarin
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What is aeration?
When the egg white traps air when it's beaten because the protein stretches
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What happens to the egg when it is aerated?
It forms a foam
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What is emulsification?
When an egg is added to oil and water to stop it from separating
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What is coagulation?
When an egg is used to stick things together so they set
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At what temperature does egg white coagulate?
60*c
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At what temperature does egg yolk coagulate?
70*c
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What happens when you glaze something in egg?
Gives it a glossy look
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What is enrobing?
When something is coated
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Other cards in this set

Card 2

Front

Name the ten types of sugar...

Back

Molasses, granulated, castor, dark brown, soft brown, preserving sugar, muscovado, icing sugar, Demerara, sugar cubes

Card 3

Front

Why is sugar added to cakes and biscuits?

Back

Preview of the front of card 3

Card 4

Front

Why is sugar added to jam?

Back

Preview of the front of card 4

Card 5

Front

Why is sugar added to cooked fruit?

Back

Preview of the front of card 5
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