Lesson 1 Dips Lesson 2 PRACTICAL Dips Lesson 3 Dips Lesson 4 & 5 Safe storage Lesson 6 Standard components Lesson 7 PRACTICAL Bread sticks Lesson 8 & 9 Design exam Questions Lesson 11 & 12 Functions of foods Lesson 13 PRACTICAL Bread and share Lesson 14 Manufacturing quality and CAD/CAM Lesson 15 Equipment Lesson 16 PRACTICAL Cultural breads Lesson 17 Prototypes and sensory testing Lesson 18 Nutrition and healthy Eating Lesson 19 Nutrition and healthy Eating Lesson 20 PRACTICAL Pastry twist development Lesson 21 Combining ingredients and structures Lesson 22 Acids, alkaline and additives Lesson 23 Labelling and packaging Lesson 24 SECE Lesson 25 Technological Developments - NANO Lesson 26 & 27 PRACTICE EXAM BIG PICTURE OF EXAM PREP SHEET LESSONS Lesson 10 Research Techniques
To know the functional properties of starch, sugar, protein and fat To examine the use of starch, sugar, protein and fat within products To be able to recall the functional properties of sugar, protein and fat and starch
What starchy foods can you name?
Our DRV (Dietary )reference Value for starch is 39% of our energy. What does this mean we should be eating? Can you think of examples of products that would help provide this? Lets break this down into high levels and low levels
White bread Wholemeal bread Beans Lentils White flour Cornflakes White pasta Wholemeal pasta Weetabix
Modified starch has the WOW factor for manufacturers in the food industry. Can be used to thicken a custard instantly. Thicken low calorie salad dressings. Have you ever made angel delight packet mix at home? It thickens instantly!
Who is going to give us a dem on the use of modified starch in angel delight? Look at the packet who can spot the ingredient modified starch?
Gelatinization – say this 3 times now say it to someone else. It means the process for thickening e.g soups and sauces. How does it work? The starch is heated in a liquid it makes the starch granuels swollen and burst which thickens the liquid. (Think of a white sauce) Have you ever made a lumpy, flour tasting sauce before – yuk Gelatinization did not take place Properly so you need correct amount of liquid and temp.
Type of starchHow it can be usedResult Wheat flourCreamy Sauce Arrow rootClear transparent sauce CornflourGives a less clear opaque gel can set moulds e.g blancmange and trifles.
Type of starchHow it can be usedResult Wheat flourWith butter and milk to make a white sauce Creamy Sauce Arrow rootBlended with water or fruit juice to make a fruit glaze Clear transparent sauce CornflourAs a thick custard for a trifle. The thickened liquid sets and forms a gel. Gives a less clear opaque gel can set moulds e.g blancmange and trifles.
Who can tell me why we need to watch our fat Intake?
FunctionProduct FryingChips EnrichingSauces ShorteningPastry EmulsifyingMayoniase MoisteningButtered on bread/scones ColouringButter in pastry Creaming/aeratesCakes FlavourFat in biscuits SealsPreserves pate Extends shelf lifeCakes to make last longer
When you make mayonnaise the oil and water would separate. Oil on the top and water underneath. To stop this happening and emulsifier is used so they mix together. In mayonnaise it is egg yolk (LECITHIN) which does this job.
Who adds sugar to tea/coffee/breakfast cereals? Why do we do this? Which do you add? Granulated – sweetens tea/breakfast cereals Caster sugar – finer used in biscuit making Icing sugar – used for icings Brown sugar – stronger flavour for gingerbread and melting mixtures.
Sugar is made from sugar beet or cane. The beet or can is crushed and mixed with water and then the liquid is boiled to make sugar crystals.
biscuits – sweetness, colour, texture, volume Jam – preservative, sets the fruit, texture Cooked fruit – sweeten help keep the shape Bread- speeds fermentation – food for yeast Cakes – sugar helps the fat to lighten Baked beans/canned veg – to help the flavour Look at the list are there any you are surprised about?
Key ones to remember – used to sweeten drinks and products. Sorbitol Mannitol Hydrogenated Glucose syrup Saccharine Aspartame
Which is which DEXTRINISATION CARAMELISATION Sugar is heated to a high temperature, it thickens and turns brown to give that desired flavour which is When bread is grilled the starch turns to a simple sugar called
Eggs is one of the main sources of protein that is useful in cooking. Eggs in cake making/ AERATION- what does this mean to you? COAGULATION EMULSIFICATION