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Key Terms - PowerPoint PPT Presentation


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Key Terms. Think about. A definition Examples of what recipes / methods of cookery they are used in. Gelatinisation. Heated starch granules absorb liquid and swell, they burst and thicken liquid Sauce making – Roux / all-in-one / blended etc. Elasticity.

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Presentation Transcript
think about
Think about....
  • A definition
  • Examples of what recipes / methods of cookery they are used in
gelatinisation
Gelatinisation
  • Heated starch granules absorb liquid and swell, they burst and thicken liquid
  • Sauce making – Roux / all-in-one / blended etc.
elasticity
Elasticity
  • Stretchy protein in food or/ used to describe the amount of stretch in a food
  • Bread making
shortening
Shortening
  • When fat coats the flour particles preventing absorption of water resulting in a crumbly texture
  • Pastry / biscuits / rubbed-in cakes
aeration
Aeration
  • When air is trapped in a mixture
  • Sponge cakes – creamed or Whisked methods mainly / meringue /
emulsification
Emulsification
  • Stopping oil and water separating
  • Mayonnaise – (lecithin in egg yolk)
coagulation
Coagulation
  • When eggs are heated they change colour and set
  • Quiche / ommlette / cake making / egg custard
flavouring
Flavouring
  • Used to describe the improvement in taste or aroma in foods
  • Sweetening in desserts
  • Herbs and spices in savoury cookery e.g. Pasta dishes

..........What is the difference between herbs and spices?? Suggest 5 of each

colouring
Colouring
  • Adding interest to a dish / making more attractive
  • Fats in pastry
setting
Setting
  • To turn from a liquid into a more solid form
  • Gelatine in mousse
fermentation
Fermentation
  • When yeast produces carbon dioxide and CO₂
  • Breadmaking
additionally we need to explain the terms below
Additionally we need to explain the terms below.....
  • Binding
  • Bulking
  • Coating
  • Enrobing
  • Enriching
  • Finishing techniques
  • Glazing
  • Palatability
  • Plasticity
  • Sealing
  • Shaping
  • Tenderising