Browning Reactions
This reaction adds rich, sweet flavours and brown colour to foods
What is caramelisation?
A simple carbohydrate made of small molecules that provides quick energy for the body
What is sugar?
The two broad classes of cooking methods
What are wet and dry?
What is conduction?
Involves bicarb soda or baking powder
What is chemical leavening?
The reaction that occurs when sugars are heated
What is caramelisation?
This carbohydrate is made of long chains and can thicken liquids when heated with water
What is starch?
Use water or steam to transfer heat to food
What are wet cooking methods?
Exchange of heat through currents in air or liquid
What is convection?
Examples of this include whisking egg whites, creaming butter, and beating batters
What is physical/mechanical leavening?
The reaction that occurs when dry heat is applied to starch
What is dextrinisation?
This carbohydrate is mainly found in plant foods, such as grains and vegetables
What is starch?
Food is cooked in the oven, often with fat
What is roasting?
The direction hotter particles move
What is up?
This microorganism requires moisture, starch/sugar, and heat to grow
What is yeast?
The name of the product when starches are exposed to dry heat
What are dextrins?
This cooking mixture is made by cooking flour and fat together
What is a roux?
Uses air or fat to transfer heat to food
What are dry cooking methods?
What is radiation?
Results in air escaping from batters, creating a tough, dense product
What is overmixing?
This browning reaction occurs when frying foods like hot chips and schnitzels
What is dextrinisation?
The reaction that occurs when starches are heated in the presence of water
What is gelatinisation?
Caused by the application of heat to food, and results in improved digestibility, spoilage prevention, enhanced appearance/flavour/texture
What is cooking?
This molecule vibrates in the presence of microwaves
What is water?
What are bitter taste and large holes?