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Basic shit im supposed to know (Standard measurements (1cup = 250 ml, 1…
Basic shit im supposed to know
Processing techniques
An alteration of Physical AND chemical properties by:
Application of heat
Wet heat
Dry heat
Addition of chemicals
Salt
Preserve (inhibits microbial growth)
Draw out moisture from food
Acid
Inhibits microbial growth (pickliing)
Denatures protein to make it more tender
Prevents oxidation (lemon on apples)
Changes flavour
Sugar
Reduce spoilage
Improve flavour
Alkali
Bicarb soda used as a raising agent, causes browning
Bitter
Application of cold
Help the product firm up or set
As a preservation technique (below 5 degrees)
Manipulation e.g beating, chopping etc.
Tenderising (beating with mallet)
Mechanical action which denatures food
Whisking egg
Value adding:
Any step in the production process that improves the product for the customer and results in a higher value to the product
Functional property:
Alter the physical & chemical characteristics of macronutrients,
Caramelisation
: Carbohydrates e.g sugar is treated with heat to cause it to burn down
Coagulation
: protein exposed to heat change from liquid to semisolid e.g eggwhite in cake
Aeration
: the incorporation of air into a mixture in order to increase its volume, & improve texture
Dextrinisation
: The chemical change where starch is exposed to heat and causes the dextrins to brown
Oxidation
: An irreversible process by which molecular oxygen combines with the nutrients which decrease food quality and sometimes adds rancidity
Denaturation
A irreversible change to food which breaks down protein molecules
Standard measurements
1cup = 250 ml
1 Teaspone = 5 ml
1 Tablespoon = 20ml
for a cup, round to the nearest 10 e.g 2/3 cups = 166.6 => 170 ml
NRV and RDI
RDI: Recommended daily intake: Specified for different demographic groups, used by the general population.
NRV: Nutrient reference value: Used by experts, average nutrients which an average Australian requires