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Food tech (Terminology (Cooking methods (Basted: Fats and juices are…
Food tech
Terminology
Basic
Accompaniments: Table sauces, foods that work well with other foods, Just things that accompany something else in a good way
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Advanced
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Antioxidant: A molecule that is able to stop oxidation and food deteriorating. Slow down damage to body. Helps immune system
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Specific
Amino acids: Simpler forms of protein,made up of long chains
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Monosaccharide, Polysaccharides, : Either a simple carbohydrate
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Cooking methods
Basted: Fats and juices are poured over something, usually meat while cooking to keep it moist and add flavour
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Caremelisation: A change in the foods molecular structure due to the removal of water, leads to a nutty flavour and brown colour
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Conduction:Heat is transfered between two surfaces by direct contct . molecules in each suface pass heat to each other
Emulsify:To use a mediator in a mixture, enabling two ingridents to mix without the mixture seperating
Fermentation; The chemical breakdown of sugar to acid, gas or alcohol, by bacteria, yeast or other organisms
Gelatinisation:The thickening of a mixture, in the presence of heat due to the swelling of strach grains
Homogenized: Milk is processed so that fatty portions of the milk is fused with the rest of the milk content. Cream doesn't separate
Knock back: Re-Knead the dough. Knocks out the carbon dioxide. the yeast can then produce more carbon dioxide.
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