Dextrinisation
True or False: Dextrinisation requires heat to occur.
False - Dextrinisation does require heat to occur
In caramelisation, which ingredient is browned to causing a change in flavour and appearance?
Sugar
Does gelatinisation require heat to occur?
Yes, gelatinisation requires heat to occur.
True or False: Coagulation happens before denaturation does.
False - denaturation has to occur first before coagulation can occur
Name the three categories of aeration
Mechanical, Biological, Chemical
What type of macronutrient produces dextrin's?
Carbohydrates (specifically starches)
What does sugar have to come in contact with for caramelisation to occur?
Heat
True or False: Eggs Benedict and hollandaise sauce is an example of gelatinisation.
False - it is an example if emulsification.
Which macronutrient is affected in the denaturation and coagulation processes.
Protein
Addition of liquids is an example of which type of aeration?
Mechanical
Name two types of foods that dextrinisation has an effect on when dry heat is used.
Toast
Biscuits
Cakes
Name the macronutrient that is affected in the caramelisation process?
Carbohydrates
This ingredient absorbs liquid in the presence of heat causing the ingredient to burst and form a thickened liquid, name the ingredient.
Starch granules
Whisking an egg white is an example of denaturation or coagulation
Denaturation
Chemical aeration produces which gas when it comes into contact with heat?
Carbon Dioxide
What effect does dextrinisation have on the appearance of food?
It browns the food and crisps the outer layer
Name a sensory and a physical property that occurs as a result of caramelisation.
Sensory: Texture (softened) Taste (nutty flavour)
Physical: Colour (browning), size (slight shrinkage)
Name a grain starch that can be used in gelatinisation.
Corn starch
For meat to be tenderised what to aspects of the meat have to denatured?
Muscle fibres and connective tissue
What is the ingredient used in biological aeration?
Can dextrinization occur in the absence of starch?
No
Dextrinization specifically involves the breakdown of starch molecules into dextrins. Without starch, dextrinisation cannot occur.
Pineapple, Carrot, Apples, Bananas, Onions
Any foods naturally contain sugar.
Name a recipe that uses the gelatinisation process.
Name the fruit and the enzyme responsible for tenderising meat.
Pineapple and bromelain (enzyme)
Mechanical: Whisking