The Functions And Properties Of Food

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Gelatinisation
When heated,starch granules absorb liquid and swell and then burst in to thinken a liquid.
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Suspension
a solid held in a liquid.
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Gel
a small amount of a sloid mixed in a large amount of liquid that then sets.
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Modified Starches
starched that have been atered to perform additional function.
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Caramelisation
The process of changing the colour of sugar from white to broen when heated.
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Amino Acids
The small units that from the chains in protein.
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Aeration
When air is trapped in a mixture.
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Coagulation
When eggs are heated they change colour and become firm-set.
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Emulsion
A mixture of two liquids.
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Shortening
When fat coats the flour particles preventing absorpton of water resulting in a crumbly texture.
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Gluten
Protein found in flour.
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Enrobing
Coating and surrouding a product with another ingredient.
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Finishing
Completing the presentation of a food product to a high standard.
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Other cards in this set

Card 2

Front

a solid held in a liquid.

Back

Suspension

Card 3

Front

a small amount of a sloid mixed in a large amount of liquid that then sets.

Back

Preview of the back of card 3

Card 4

Front

starched that have been atered to perform additional function.

Back

Preview of the back of card 4

Card 5

Front

The process of changing the colour of sugar from white to broen when heated.

Back

Preview of the back of card 5
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