Food Tech Yr 10

1. Recipes

1. Knives

1. Scales

1. Grater

1. Frying Pan

1. Piping Bags

1. Microwave

1. Blender

Annotations:

• Changes the nature of the food.  Coils of amino acids uncoil. Red, raw steak -(denaturation)-> Brown Steak -(coagulation)-> cooked, starts losing liquid and becoming rubbery.

1. Coagulation

   Annotations:

   • Coagulation is defined as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be returned to their liquid state. Coagulation begins around 100°F (38°C), and coagulation is complete between 160°F (71°C) and 180°F (82°C).
   1. Flocculation

      Annotations:

      • Liquid leaks from the food.

Annotations:

• When starch and liquid are placed on heat, the starch will break down, H2O will slowly enter the starch and enlarge the (starch) molecules. Types of starches: - Corn Starch - Arrowroot Flour - Custard Flour - Wheat Flour - Rice Flour Factors which affect it: - Temperature used - H2O to starch ratio - Stirring power and how often - Other ingrediants

1. Gelation

   Annotations:

   • The process of setting food with gelatin.

1. Caramelisation

   Annotations:

   • - Involves sugar. - Must use low heat as sugar retains heat really well. - Sugar molecules disintegrate at 170 degrees. - Boiling Sugar and Water. - Takes place in air and at the bottom of the saucepan.List of Sugars and their Caramelisation-ability- Fructose Readily- Sucrose Readily- Pentose Well- Dectrose Very hard too
2. Dextrinisation

   Annotations:

   • - Affects starch when in dry conditions. - Starch molecules applied to dry heat --> break down into smaller ones called dextrins. - Dextrins have a golden brown colour and a sweetish flavour.
3. Enzymatic Browning

   Annotations:

   • - Occurs is fruits or vegetables have been cut or bruised. - Natural enzymes come in and decompose substances into compounds this results in a dark colour. - Cooking and/or lack of air destroys enzymes.

Annotations:

• The incorporation of air into food products.

1. Mechanical

   Annotations:

   • Mechanical techniques: - Sifting - Rubbing in fat - Whisking and beating - Rolling and folding - Creaming of fat and sugar - Addition of liquids
2. Chemical

   Annotations:

   • - Can just put in baking powder or bicarbonate of soda - etc.
3. Biological

   Annotations:

   • Done by using yeast, which need sugar, warmth and moisture to survive.

Annotations:

• Emulsion is the product of two items which normally would not be able to combine; but are combined due to an emulsifier.