Food Preparation and Nutrition

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What is the transfer of heat energy through the vibration of particles?
Conduction
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What are good conductors of heat?
Metals
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What is the transfer of energy through fluids?
Convection
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What is the transfer of heat energy through waves of radiation?
Radiation
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What is a water-based way of cooking food in a pan of boiling liquid?
Boiling
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What is a water-based way of cooking food with steam from boiling water?
Steaming
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Which is healthier: steaming or boiling?
Steaming
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What involves part-cooking in boiling water and then putting it in cold water?
Blanching
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What is similar to boiling, but at a slightly lower temperature and thus more gentle?
Simmering
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What involves cooking food in a pan of liquid at around 80 degrees Celsius?
Poaching
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What involves slowly cooking in an overproof pot with a lid and liquid?
Braising
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What is a fat-based method of cooking and done in a wok with a small amount of oil?
Stir-frying
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What fat-based method uses a frying pan and a medium amount of oil?
Shallow Frying
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What uses dry heat to cook, usually in an oven?
Baking
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What uses dry heat at a higher temperature to cook food?
Grilling
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What uses dry heat, in an oven, but has fat added?
Roasting
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What method of cooking is in a pan without extra fat or oil, but has some come from the foods themselves?
Dry-frying
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What happens to proteins as food is cooked, meaning that the chemical bonds inside them break down?
Denaturation
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What is the name for the process when protein molecules collide and join?
Coagulation
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What is formed when gases are trapped in a liquid, as the proteins coagulate?
Foam
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What is kneaded in doughs which give it its airy texture?
Gluten
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What is the name for the absorption of water into starch molecules, which then bursts and thickens the liquid?
Gelatinisation
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What is the name for what a viscous liquid solidifying into?
Gel
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Between 62 and 80 degrees Celsius, do the starch granules absorb water or burst?
Burst
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What happens when starch molecules break down when cooked with dry heat?
Dextrinisation
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What is the name for the process where sugar molecules break down and turn brown and change flavour?
Caramelisation
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What is the process where fats incorporate air whilst beaten?
Aeration
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When you coat flour particles with fat producing a crumbly texture, what is this called?
Shortening
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What is the name for the ability to be spread and shaped, which fats have?
Plasticity
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What is for when oil and water are mixed together?
Emulsion
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What is a natural emulsifier in egg yolks?
Lecithin
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True or False: emulsions can only be water-in oil, not oil-in water.
False
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What are often used as sauces or salad dressings?
Emulsions
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True or False: bicarbonate of soda (chemical raising agent) and yeast (biological raising agent) form carbon dioxide to help rise.
True
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When you cook a mixture that has a lot of liquid in, what is the raising agent?
Steam
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Can we add air through mechanical methods like beating, whisking, sieving and folding?
Yes
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Other cards in this set

Card 2

Front

What are good conductors of heat?

Back

Metals

Card 3

Front

What is the transfer of energy through fluids?

Back

Preview of the front of card 3

Card 4

Front

What is the transfer of heat energy through waves of radiation?

Back

Preview of the front of card 4

Card 5

Front

What is a water-based way of cooking food in a pan of boiling liquid?

Back

Preview of the front of card 5
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