name 2 reductions sauces:
- jus
- gravy
how do you make mayo and what is it?
- gradually beat egg yolk into oil and vinegar solution
- stable emulsion formed
- egg yolk contains lecithin which is a good emulsifier
- oil and vinegar now cannot separate
describe two conditions which affect the fermentation process of yeast (4):
1.Warmth
2. (37C) Warm liquid (blood temp/body temperature/37C) hydrates the flour and provides the optimum temperature to activate yeast
3.Time
4. to activate yeast through proving
name three techniques used to shape and form meat (3):
- Dice/Cube
- Slice
- Batting/pounding
describe changes that occur when meat is cooked (6):
- Protein coagulates (i) sets/becomes firm
- Meat muscle shrinks
- Moisture is lost
- Connective tissue softens/meat is made more
tender - Fat melts
- Colour changes depending on method of cooking
- red to brown (maillard reaction) pink to
white/caramelisation
how can following a vegan diet affect food choices and nutrition ?
- LBV protein- pulses- can form complimentary proteins
- less iron- no red meat- get from spinach
- less vitamin B12- only found in meat
describe the difference between macro and micro nutrients (2):
Macro nutrients refer to carbohydrates, protein and fat which the body needs in large amounts for growth, repair and energy. They are measured in grams.
Micronutrients refer to vitamins and minerals and trace elements which the body needs in small amounts.
three consequences of a high sugar diet (3):
- Tooth decay/Gum disease/loss of teeth
- Obesity/weight gain/lack of energy/
depression - Diabetes type 2
describe the differences between soluble and insoluble fibre (6):
- soluble fibre is absorbed by the body
- insoluble fibre is not absorbed by the body
- insoluble aids digestion
- insoluble prevents constipation
- soluble fibre- beta-glucan
- reduces cholesterol
- reduces risk of coronary heart disease
describe the changes that take place during the natural decay of food (4):
- enzymic browning
- oxygen reacts with enzymes on the outside of fruit
- mould may begin to grow
- fruits may become mushy
- may become overly sweet
- change colour
evaluate how food labelling informs and protects customers (10):
- display until/ sell by date
- best before date
- allergens (in bold)
- religion- halal meat
- place of origin
- name and address of manufacturer
- net quantity
- ingredients- amount of
define the term obesity:
- BMI over 30
- when someone is severely overweight
outline how bread is mass produced by manufacturers to meet consumer demand (2):
- use computer integrated manufacturing
- use lower protein wheat
explain the differences between the two types of cholesterol (4):
- low density lipoprotein- deposits fat
- High density lipoprotein- transports cholesterol away from body cells and back to liver
- high cholesterol- high fat in their blood and veins
- low cholesterol- low fat in blood and veins
describe how heat energy is transferred when cooking soup in the saucepan on the hob (4):
- heat is transferred by conduction from the hob to the saucepan
- particles in the hob and pan vibrate with colliding particles
- heat then transferred by convection around the soup
what is trawling + one disadvantage:
- uses nets to catch fish
- processes on board
- may catch by catch
three methods to make fishing more sustainable:
- long line fishing
- quotas set by government to limit the amount and size of fish caught
- holes in fishing nets have to be a certain size so small fish can escape
explain the scientific browning reaction of the cooked coup pastry:
- dry heat from the oven breaks down carbohydrates into dextrins
- dextrinisation occurs creating a brown surface
describe what is meant by the term extraction rate:
How much of the original wheat grain is in the
flour after milling/primary processing
Wholemeal flour has 100% extraction rate,
nothing is added or taken away
two gluten free cereals (2):
- buckwheat
- rice
state the term used when adding the lost nutrients back into food (1):
fortification
two reasons why manufacturers use antioxidants:
- Stop decay / doesn’t go off
- Rancidity
