Effects of Cooking (Junior Cert Home Economics): Flashcards
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Practise the cards
9 cards from this deck
Effect of moist heat on grains
Effect of moist heat on grains
Grains swell, burst, and absorb liquid
Example of moist heat cooking method
Example of moist heat cooking method
Boiling
How moist heat helps thicken soups
How moist heat helps thicken soups
Grains swell, burst & absorb liquid
Effect of dry heat on starch
Effect of dry heat on starch
Starch swells and absorbs fats
Examples of dry heat cooking
Examples of dry heat cooking
Roasting or popping
Example of dry heat effect on starch
Example of dry heat effect on starch
Popcorn
What happens to gluten during cooking
What happens to gluten during cooking
It coagulates (sets)
Purpose of gluten coagulation
Purpose of gluten coagulation
Helps form the structure of cakes and breads
Foods where gluten forms structure
Foods where gluten forms structure
Cakes and breads