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Food Properties PowerPoint PPT Presentation


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Food Properties. Lesson Objectives To understand the different functions of food. Know the different words used to describe food functions. . Food Properties. Different foods have different working properties when treated in certain ways or combined with other foods.

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Food Properties

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Food properties l.jpg

Food Properties

Lesson Objectives

To understand the different functions of food.

Know the different words used to describe food functions.


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Food Properties

Different foods have different working properties when treated in certain ways or combined with other foods.

We will go through the working properties you need to know about.


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Aerating

Aerating makes a mixture lighter. Fats, eggs and sugar are used for aerating.


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Binding

Binding helps to stick ingredients together. Fats, eggs, cereals and flour are used for binding, eg egg is used to bind together a biscuit mixture.


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Browning / Caramelising

Browning / caramelising adds a layer of colour to the mixture. Fats, eggs, cereals, sugar, milk, flour and oil are used for browning, e.g. when heated, egg glaze or sugar turns brown adding to the appearance of the food.


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Emulsifying

Emulsifying uses eggs to help mix two liquids that would normally stay separate, such as water and oil.


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Flavouring

Flavouring helps to make something taste better, by adding fats, eggs, pulses, fruit, sugar, milk, oil, herbs or spices.


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Moistening

Moistening helps to remove the dryness from foods. Fats, eggs, fruit, sugar, milk or oil are used for moistening.


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Preserving

Preserving helps food to last longer, through freezing, canning, jam-making pickling etc. Foodstuffs used in preserving are fats, sugar, vinegar and oil.


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Setting

Setting uses eggs to make foods firm.


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Shortening

Shortening is the use of oils and fats such as butter and lard, to reduce the development of gluten in pastry, which makes the pastry dough less stretchy. The fat coats the flour and prevents too much water from being absorbed during the mixing and produces a crumbly, short-textured, melt-in-the-mouth effect.


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Gelatinisation

Starch granules found in flour (cornflour, arrowroot, etc.) are heated with liquid the granules swell as the temperature rises. Over 85c the granules rupture and soak up the liquid. Creates white sauce, when cooled the sauce sets solid i.e. filling of lemon meringue.


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Stabilising

Stabilising helps food to keep its structure. Eggs and flour are used for stabilising.


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Sweetening

Sweetening improves the flavour of certain foods by adding sugar or fruit, e.g. sugar will help to soften the sharp taste of grapefruit.


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Thickening

Thickening is the use of eggs, pulses, cereals and fruit to thicken liquids such as milk. (Usually heat is applied, as in the making of egg custard).


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Volumising

Volumising is the use of eggs to increase the volume or amount of space occupied by a substance. For example egg whites will trap air when whisked/beaten and will produce a mass of bubbles called a 'foam' - a process used in the making of meringues.


As you can see most of these working properties can be found in many different foods l.jpg

As you can see, most of these working properties can be found in many different foods…


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Your Task

You need to research (books and internet) the different functions and complete the worksheet below


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