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4 Cards in this Set
- Front
- Back
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What effect does salt have on other tastes |
Salt heightens the flavour of ingredients Bitterness is reduced, sweetness is enhanced. Salt to fruit enhances sweetness and therefore flavour of the fruit |
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Why is intensity of salt more distinct when dried as opposed to dissolved |
Different crystal structure - shape, size and surface area. Larger crystals intensify in taste as opposed to the small grains which dissolve rapidly with taste dispersing quickly When dissolved there is no longer a structural difference |
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Why is a pinch of salt necessary in recipes that require jt |
Salt enhances and brings out other flavours, and has other functional roles such as controlling yeast activity (fermentation) |
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Identify two different ways by which plant based food digestibility is improved when cooked |
Makes foods easier to digest Makes foods more rich in nutrients Breaks down physical barriers (making cell contents easier to digest and absorb) Modifies physical structure of molecules such as proteins and starches making them more accessible to enzymatic digestion aiding in the digestion of plant proteins and starches Denatures toxins or digestion reducing compounds |
