Proteins
What is the chemical structure of protein
Proteins are made of amino acids joined by peptide bonds forming polypeptide chains. Amino acids are compounds which contain carbon, hydrogen, oxygen and nitrogen.
Describe the bonds between carbon atoms in saturated fats, are they liquid or solid at room temperature
Saturated fats have no double bonds between carbon atoms. Found mostly as solid at room temperature.
What is a simple carbohydrate and how does this affect the blood glucose levels
Simple carbohydrate consist of one or two sugar units and are digested rapidly causing blood glucose to rise rapidly
What is denaturation
Denaturation is the change in structure of protein molecules. The process results in the unfolding of the protein’s structure.
List 3 ways you can ensure that meringue will set when cooking
Clean equipment
No yolk
Add sugar slowly
What is a complete protein with an example
A complete protein contains all 9 essential amino acids that the body cannot make usually from animals eg lamb
Explain the chemical structure of unsaturated fats with the bonds between carbon atoms and are they liquid or solid at room temperature
•Unsaturated fats have double bond between the carbon atoms. Found mostly as a liquid at room temperature.
What is a complex carbohydrate and how does it affect the blood glucose level
Complex carbohydrate consist of long chains of sugar units and are digested slowly which results in gradual increase in blood glucose levels
Identify the functional properties used in the preparation of Grilled steak
Denaturation
What does yeast do in breads and doughs
Yeast ferments in sugar to produce carbon dioxide gas causing the bread or yeast to rise
What is an incomplete protein and give an example
An incomplete protein does not contains all the essential amino acids that the body does not make eg plant based protein nuts
What is the structure of saturated, monounsaturated and polyunsaturated fats
Saturated fats have no double bonds
Monosaturated fats have one and polyunsaturated fats have multiple bonds
A manager at a bakery is committed to quality healthy food that are low in saturate fats, high in fibre, high in proteins are sustainable and taste good. List a solution criteria based on this brief
Food must be low in saturated fats
Food must be high in fibre and proteins
Food must be sustainably produced using local resources
Food must meet the sensory profile of taste, texture appearance, aroma
What is the functional properties used to make fudge
Crystallisation
How do you activate yeast
Add warm water and sugar and avoid lots of salt
How many amino acids are there
20 amino acids
What is the affect of consuming a high amount of saturated fats on the cardiovascular system?
High intake of LDL cholesterol leads to plaque buildup in arteries and increased risk of cardiovascular disease.
What is fibre and what does it do
Fibre is found in the cell wall of plant cells and these increase peristalsis and absorb water to keep you full for longer
What functional properties are used to make meringue
Aeration, denaturation, coagulation
When making a dough how do you ensure the dough is softer and less dense
Silf flour, knead lightly until just combined
What causes denaturation and coagulation of proteins?
When the structure of a protein is altered by:
• the application of heat
• mechanical action (agitation)
• the presence of acids or salt
• enzymic action
What is a food that is saturated and mono or poly unsaturated fats
Saturated animal fat or butter
Mono or polyunsaturated avocado, olive oil fish nuts vegetable oils
what is GI of blood and what is the effect of high GI and low GI
Glycemic index, high increase BSL quickly low increases slowly
What are the functional properties used to make fetancheese
Coagulation of proteins
How can you draw a sensory profile
Using a sensory star with each line representing either appearance, taste, aroma or texture