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Functions 2. Are you ready?. Unscramble-winner gets a ... freddo. niotsanitiglea n oitarae noitacifislume. gelatinisation aeration emulsification. OBJECTIVES. To know the key words and how they are used in food production.

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functions 2

Functions 2

Are you ready?

unscramble winner gets a freddo
Unscramble-winner gets a ...freddo
  • niotsanitiglea
  • noitarae
  • noitacifislume
slide3

gelatinisation

aeration

emulsification

objectives
OBJECTIVES
  • To know the key words and how they are used in food production.
  • To understand how different functional properties of foods/ingredients achieve desired outcomes.
  • To be able to demonstrate knowledge and understanding of the key terms today.
key words you need to know
Key words you need to know
  • Gelatinisation
  • Elasticity
  • Shortening
  • Aeration
  • Emulsification
  • Coagulation
  • Fermentation
key words
Key words
  • Colouring
  • Flavouring
  • Setting
  • Binding
  • Bulking
  • Coating
  • Enrobing
  • Setting
  • Finish techniques
key words you need to know1
Key words you need to know
  • Enriching
  • Glazing
  • Palatability
  • Plasticity
  • Sealing
  • Shaping
  • Tenderizing
the detective task
The Detective task.
  • On a large A3 sheet we are going to record what these are and how they can be used. We need to do this so that we have a good chance of answering a lot of different questions in the exam which include functions of ingredients.
your task
Your task
  • As a detective you need to carefully read the description and match the answer.
  • You can either write the number to match.
  • Write it in so you have it neat and organised.
review of functions
Review of functions

Last man standing.

We are going to go around the class. I will say

the key word and you have to give something

back related to the key word.

tick off your slides
TICK OFF YOUR SLIDES
  • Now look at the slides and tick off the ones you now know

Circle the ones that you need to revise more on.

exam practise
Exam practise.
  • Using GCSE School revision guide to help.
  • Page 22. Explain the functions of bread ingredients. Can you suggest possible modificatIons to the bread? (10)
  • Draw a mind map first for your plan and then have a go at getting all the facts down in full sentences.