Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
25 Cards in this Set
- Front
- Back
|
Starch found in flour
|
Acts as a thickening agent when heated (gelatinisation)
|
|
|
Modified starch
|
A starch that has been altered to perform an additional function e.g. pre-gelatinised starch used to thicken cold deserts like angel delight
|
|
|
Caramelisation
|
The process of changing the colour of sugar from white to brown when heated
|
|
|
Sugar
|
Any ingredient ending in 'ose' is this type of this product e.g fructose, lactose
|
|
|
Sugar in cakes
|
aerates when beaten with butter or egg, helping to trap air
|
|
|
Sugar substitutes
|
These can leave a bitter taste, and do not give the 'bulk' required for recipes
|
|
|
Aeration
|
When eggs are whisked trapping air
|
|
|
Bind
|
When eggs hold ingredients together
|
|
|
Coagulation
|
When eggs are heated turning to a solid holding a mixture in a firm structure
|
|
|
Glaze
|
When milk/egg are used to coat a product to give a shiny appearance
|
|
|
Emulsify
|
When eggs stop oil and water from separating to allow an emulsion to form e.g. mayonnaise
|
|
|
Saturated fats
|
These are found in butter, lard and suet and should be used sparingly as contain more cholesterol
|
|
|
Unsaturated fats
|
Found in vegetables oils contain less cholesterol
|
|
|
Shortening
|
When fat coats flour particles preventing water absorption, there for producing a crumbly texture
|
|
|
Fats
|
Help to extend the shelf life of products and give flavour and colour
|
|
|
Low fat spread
|
Contain higher proportions of water and therefore can affect the quality of products when used
|
|
|
Gluten
|
This is found in flour strong flour has the most and plain the least
|
|
|
Strong flour
|
Used in bread making contains lots of gluten making a stretchy product that holds its shape
|
|
|
Plain flour
|
Provides structure in baked products that do not need to rise
|
|
|
Self raising flour
|
Contains a raising agent, provides structure and used for products that need to rise
|
|
|
Baking powder
|
Used as a raising agent in some products
|
|
|
Bicarbonate of soda
|
Acts as a raising agent in some products but has a strong taste
|
|
|
Caster sugar
|
Used baking as finer and blends better
|
|
|
Demerara
|
Large light brown crystals, used as toppings on cakes
|
|
|
Yeast
|
The raising agent used in bread products
|
