Carbohydrates are split into three types... - ✔✔ Sugar, Starch and Fibre.
Sugar - ✔✔ Includes simple sugars( glucose and fructose) and
... [Show More] double sugars (lactose and sucrose). Sugar is easier to digest than starch
Starch - ✔✔ Starch is a complex sugar. It needs to be broken down by digestion before the energy can be used.
Fibre - ✔✔ Fibre is another type of carbohydrate. Bran, fruit, beans and brown bread contain lots of fibre.
Types of sugar in cooking... - ✔✔ Granulated sugar, Caster sugar, Brown sugar and Icing sugar
Where does sugar come from? - ✔✔ Most comes from sugar cane but it can naturally occur in honey and fruit.
Functions of sugar.... - ✔✔ To make things sweet
It acts as a preservative
Used to aerate and lighten a mixture
To speed up fermentation
Add colour
Can be heated (caramelisation) for decoration
Sugar Substitutes - ✔✔ They are better for teeth and contain less calories so are good for people on a diet or who are diabetic. they shouldnt be used in home cooking as they have different properties as sugar cane.
Starch is used as a bulking agent. - ✔✔ Starch granuels swell when liquid is added, and so can provide bulk of a product.
Starch is used as a gelling agent. - ✔✔ Moisture is added and heat is applied:
1- The starch granuals absorb the liquid and swell
2- At 80c the strach particles break open, making the mixture thick. This is gelatinisation.
3- Gelatinisation is complete at 100c
4- The thickened liquid forms a gel. when cooled is solidifies and taked the form of the container
Starch is used as a Thickening agent - ✔✔ The starch and liquid mix together. The startch paritcles form a suspence ( aren't dissolved). the mixture is stirred to keep the particles suspended. heat is applied and gelatinisation occurs, thickening the product.
Modified Starch - ✔✔ These are used to thicken things like instant desserts, whipped cream, yolghurt and packet soup.
Modified starches are called smart starch. - ✔✔ Starches can be treated so that they react in a particular way in certain conditions.
Pre-gelatinised starch - ✔✔ These thicken a mixture instantly with hot water e.g. packet custard
By using modified starches products can be reheated without syneresis. - ✔✔ When a protein is heated it coagulates and squeezes out the fat and water (syneresis). frozen foods can keep their moisture and nutrient when cooked by using modified starches.
Gluten helps bread to stretch and rise. - ✔✔ When a dough made with four is kneaded, a protein called gluten is formed. Strong bread flour should be used to get a well-risen loaf as it forms more gluten. Yeast is also added as it ferments with sugar to produce CO2. The gluten stretches to hold the CO2 making the bread rise. At high temperatures gluten coagulates and holds its shape to give a light, airy textured bread.
Protein is needed for growth and repair. - ✔✔ It helps to build and repair muscles, tissues and organs and helps children to grow.
Protein is made of amino acids. - ✔✔ Food containing amino acids are split into two groups- High biological value and Low biological value.
High biological value- - ✔✔ Foods containing all the essential amino acids are said to have a high biological value. Foods originating from animal sources (meat, poultry, fish, eggs and dairy products) are all HBV protein foods; soya is the only HBV food originating from a plant.
Low biological value- - ✔✔ Foods that are deficient in one or more of the essential amino acids are said to have a low biological value (LBV). Foods originating from
plants (cereals, nuts, seeds, lentils, beans, pulses) are LBV protein foods.
Tendersising to partly break down the fibres in the meat. - ✔✔ 1- bashing with a mallet
2- marination in somthing acidic
3- slow cooking
to prevent meat drying out you should ...? - ✔✔ Seal the outside of the meat before cooking to keep the juices in.
Meat and poultry - ✔✔ Red meat is a good source of protein. beef and lamb have vitamin B, iron and zinc. Pork has thiamin (B1) and niacin (B3). White meat (chicken, turkey and Duck) are good sounces of vitamin B
Fish - ✔✔ oily fish (mackerel, tuna), white fish (haddock, plaice) and shellfish (crab, lobster) contail loads of vitamins and omega 3 oils. [Show Less]