Sugar and Eggs 0.0 / 5 ? Design & Technology: Food TechnologySugar and EggsGCSEAQA Created by: zoeCreated on: 09-03-14 11:34 What two types of sugars create sugars? Sugar beet and sugar cane 1 of 22 Name the ten types of sugar... Molasses, granulated, castor, dark brown, soft brown, preserving sugar, muscovado, icing sugar, Demerara, sugar cubes 2 of 22 Why is sugar added to cakes and biscuits? To add sweetness and colour, prevent drying out, give texture and volume 3 of 22 Why is sugar added to jam? To act as a preservative, help set the fruit, give texture and volume 4 of 22 Why is sugar added to cooked fruit? To sweeten, help maintain the shape 5 of 22 Why is sugar added to bread and wine? To speed up fermentation by providing food for the yeast 6 of 22 Why is sugar added to ice cream? To lower the freezing point, add texture and volume 7 of 22 Why is sugar added to creamed mixtures? To lighten, by helping the fat to incorporate air 8 of 22 Why is sugar added to plain looking foods? To decorate, it can be pulled, spun or blown 9 of 22 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 10 of 22 What is dextrinisation? When starch is converted into the simple sugar dextrin by being cooked in a dry heat 11 of 22 What is caramelisation? When a sugar solution is heated to a very high temperature and thinkers and turns brown, adding flavour 12 of 22 Name four hydrogenated sugar sweeteners... Sorbitol, mannitol, xylitol, hydrogenated glucose syrup 13 of 22 Name four non-nutritive/intensive sweeteners... Saccharine, aspartame, acesulfame, thaumarin 14 of 22 What is aeration? When the egg white traps air when it's beaten because the protein stretches 15 of 22 What happens to the egg when it is aerated? It forms a foam 16 of 22 What is emulsification? When an egg is added to oil and water to stop it from separating 17 of 22 What is coagulation? When an egg is used to stick things together so they set 18 of 22 At what temperature does egg white coagulate? 60*c 19 of 22 At what temperature does egg yolk coagulate? 70*c 20 of 22 What happens when you glaze something in egg? Gives it a glossy look 21 of 22 What is enrobing? When something is coated 22 of 22
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