Food Properties Lesson Objectives To understand the different functions of food. Know the different...
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Transcript of Food Properties Lesson Objectives To understand the different functions of food. Know the different...
![Page 1: Food Properties Lesson Objectives To understand the different functions of food. Know the different words used to describe food functions.](https://reader036.fdocuments.in/reader036/viewer/2022062620/551a6347550346cb358b6219/html5/thumbnails/1.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.
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As you can see, most of these working properties can be found in many different foods…
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Your TaskYou need to research (books and internet) the different functions and complete the
worksheet below