CHO
I'm a maltose. Which monosaccharide(s) are I made out of?
2 units of glucose
What is insoluble fibre?
Made up of NSP which can absorb water and add bulk to waste.
Give 3 reasons why we cook food.
Safe for consumption
Food is easier to chew or digest
Improves flavour and appearance
Adds variety to meals
Makes food last longer
Detrinisation is a rxn where _____ molecules are broken down by the action of ____ heat.
Detrinisation is a rxn where starch molecules are broken down by the action of dry heat.
How is air incorporated in a whisked cake? Name 2 ways.
Sifting flour, whisking egg whites till light and fluffly
Name 2 examples of polysaccharides.
Glycogen
Starch
Cellulose
Pectin
Name 2 examples of insoluble fibre.
Cellulose and hemicellulose
Name 2 moist cooking method and 1 hot fat cooking.
Moist: boiling, steaming, stewing, simmering, braising
Hot fat: dry frying, stir frying, sauteing, shallow frying and deep frying
Explain gelatinisation. [2]
Involves rxn when starch is heated in liquid. During heating, the starch granules absorb the liquid, causing their original structure to swell and burst.
Starch is released into the surrounding liquid, causing the liquid to thicken.
Briefly explain rubbing-in method.
Name 2 products made from this method.
Fat is rubbed into flour mixture until it resembles breadcrumbs.
Fat should be rubbed quickly into flour to prevent it from melting.
Then add liquid and quickly mixed to form a soft dough.
Products: Rock buns, scones, short crust pastry / rough puff pastry
What is a monosaccharide? Name 1 example.
Simplest form of sugar molecules that dissolve in water to form a colourless sweet solution.
Example: glucose, fructose or galactose
What is soluble fibre and name 1 example.
Made up of NSP which dissolve in water and swell to form a gel-like material.
Example: pectin / gum
Which MOCs requires basting? Explain basting.
Roasting and Grilling
Basting is moistening meat with its own dripping.
Explain the term coagulation and give an example of such a reaction.
A rxn where proteins change from a liquid state to a semi-solid or solid state, in the presence of heat, presuure or acids. AKA clumping of denatured protein molecules
An example: seen in boiling of eggs
Why is butter a better fat to be used in pastry making? What is the function of fat in the recipe?
Gives a better flavour and has a melt-in-the mouth effect.
Function: Give moist texture, rich colour and flavour.
List 3 ways to reduce intake of simple carbohydrates.
1) choose water, milk over sweetened drinks
2) choose food labelled no added sugar / sugar free
3) use spreads like jams sparingly
List 3 functions of DF.
Maintains healthy digestive system (insoluble)
Lowers blood cholesterol, regulates blood glucose levels, provides a high satiety value (soluble)
Suggest a MOC for elderly and give an advantage and disadvantage?
Boiling
Food is soft and easily digestible. (Advantage)
Food can be bland (Disadvantage)
Explain smoking point and suggest what type of oil can be used for deep frying.
The temp at which smoke is produced by the continuous heating of fat/oil.
When fat is heated above its smoking point, it breaks down into glycerol and free fatty acids.
As a result, an unpleasant smelling smoke or haze is produced, irritating our eyes, nose and throat.
Oil suitable for deep frying: Sunflower / corn oil
Suggest 3 reasons why a pastry may have uneven rising.
Uneven distribution of fats in the mixture.
Did not follow the correct steps when mixing the dough
Did not relax the dough sufficiently before using it
What are the 3 benefits of eating whole-grain food?
1) has more vitamin B, E. and minerals like iron/magnesium
2) good source of insoluble fibre
3) lower in Glycemic Index compared to refined food
What happens when we eat excessive amounts of DF?
Lead to intestinal problems such as intestinal gases and bloating.
Limit the absorption of certain nutrients in adults.
Can cause nutrient deficiency in children.
Can lead to constipation in elderly if diet does not have sufficient water intake.
Name another name of microwaves.
Briefly explain how does microwave cook food?
Electromagnetic waves
Cause water molecules to vibrate and collide with each other, causing friction thus producing heat.
Can only penetrate a depth of 5-7.5 cm
Food becomes hot by the heat generated by the water molecules.
What is enzymatic browning and rancidity?
enzymatic browning: rxn btw enzymes in food and oxygen which results in a brown discolouration on exposed surface of food.
rancidity: occurs when fats, in the presence of oxygen are chemically broken down into glycerol and free fatty acids. Formation of undesirable flavours and odours in fats.
Suggest 3 reasons why a cake will sink.
Add too much liquid/sugar/raising agent
Temp too low in the oven
Open the door too early during baking
Removing the cake before it's fully baked.