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767208
Food Technology - Functions of ingredients
Description
AS and GCSE Food Tech revision on the functions of ingredients
No tags specified
food
food technology
functions
ingredients
food technology
a levels
Mind Map by
evie.daines
, updated more than 1 year ago
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Created by
evie.daines
over 10 years ago
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Resource summary
Food Technology - Functions of ingredients
STARCH
Obtained from cereals, root vegetables or fruit
used to thicken liquids
When cold, starch forms a gel- this is made using gelatinsation
1. Starch particles do not dissolve in liquids, instead they form suspension
2. Stirring or agitating the liquid keeps the starch particles suspended
3. if it is not stirred the particles sink to the bottom and forms lumps
4. When liquid reaches 60oc the starch begins to absorb liquid and swell
5. At 80oc the particles break open and release starch- making the mixture thick and viscous. THIS IS GELATINISATION
6. The process is completed when the mixture reaches 100oc. the thickened liquid now forms a gel which solidifies when cooling
Modified starches
Modified to: Thicken instantly, allow sauces to be reheated, thicken low calorie dressings
FATS AND OILS
sources
Animal
Vegetable
Fish
Types of fat
Solid at room temperature
liquid at room temperature
Functions
flavour
Moistness
Seals (preserves)
Shortens/changes texture
aerates
Extends shelf life
SUGAR
Functions
Add sweetness
preserve
lighten product
decorate
enhance flavour
Transformations
DEXTRINISATION
starch is converted into a simple sugar and can be caramelised.
CARAMELISATION
The simple sugar thickens and turns brown and adds flavour
EGGS
Functions
Aeration
Whisking egg whites, stretches protein and incorporates air.
A foam is created by smaller bubbles
This foam remains stable because heat generated by whisking coagulates it.
Emulsification
If water and oil are forcefully mixed this occurs
however it remains in suspension unless and emulsifier is used
Coagulation
Eggs set and eventually solidify
they can be used for: thickening, binding and coating
other uses
can be used to garnish
can be used to glaze
Raw and partially cooked eggs can contain samonella
MEAT
ANimal
Poultry
Offal
Cooking meat
Tenderising
Marinating
Mechanical
Artificial substances
Artificial substances
protein is destroyed and meat changes colour
Connective tissue changes into gelatine
Overcooked meat becomes indigestible
non enzymix browning occurs on meat because protein reacts with simple sugars
Issues affecting meat consumption
religious beliefs
ethical factors
FISH
Types
Oily fish
Shellfish
molluscs
crustaceans
white fish
round fish
flat fish
Preparation and preservation
care taken with storage as fish is a protein and has a high risk
prepared and frozen to remain in peak condition
Smoking and canning
flesh is always tender
Can be steamed or poached
Environmental issues
Fish supplies are running out
Boats have restrictions
money has been invested into fish farms
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