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Food Mock revision - Coggle Diagram
Food Mock revision
Cooking Sauces
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Reduction is a process: when the liquid needs to be a thick consistency, this happens the sauce is in contact with heat. To retain reduction you must bring the liquid to a boil until it reduces in volume
Conduction: the heat the saucepan from the hob passes through the metal saucepan and heats up the sauce
Convection: As there is not much convection in roux sauce we help the convection by stirring it. This is mechanical convection and helps to stop forming lumps
Gelatinization
when starch granules are heated around the temp of 60 degrees, they start to absorb the water ad start to swell and get bigger.
In sauce making it helps to thicken as the granules have less room to move about as they are swollen. You need to make sure that you stir the sauce while it is heating, otherwise, the swollen particles will stay at the bottom and cause a lumpy texture
Around 80 degrees the starch molecules are so swollen they burst and release these molecules into the liquid.
At boiling point the sauce should be a thickened, at the sauce for a few minuets to check that the starch is cooked then it is ready to pour
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Organic foods
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Why is it more popular?
1) it is healthier for us and the planet- it is overall better for our planet as organic fertilizer is not damaging to the soil. Also, studies show that the organic foods are much higher in nutritional value compared to other foods.
2) Natural taste- Because of the way organic food is cultivated it can keep natural ingredients from the product.
Also, as they are grown in green environment there is a less chance of a disease infecting the food
3) Less chemicals- In all organic food it contains a small amount of chemical but it maximizes how much is in the human body.
4) Soil protection- As there is more pollution in the planet know the soil will not be as safe also if pollution cannot be fixed it can limit the amount of food growth
Genetic modification
Of food plants and animals was developed to enable farmers to breed new types of food, plants and animals that have:
Better resistance to pest and disease
faster or stronger growth rates
Different nutrient profile
More intense flavour or colour
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