Food Preparation Overview (Leaving Cert Home Economics): Flashcards
📚Flashcards
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15 cards from this deck
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Practise the cards
15 cards from this deck
Size increase in starchy foods
Size increase in starchy foods
Starchy foods absorb water and expand
Tenderising
Tenderising
Techniques that break down tough muscle fibres & connective tissues
How acidic marinades tenderise meat
How acidic marinades tenderise meat
By denaturing proteins
Nutrient loss during preparation
Nutrient loss during preparation
Vitamins/minerals lost through peeling, cutting, or excessive washing
Vitamins lost when peeling potatoes
Vitamins lost when peeling potatoes
Vitamin C and B vitamins
Colour change in fresh foods during prep
Colour change in fresh foods during prep
Oxidation when cut surfaces are exposed to air
What enzymatic browning creates
What enzymatic browning creates
Brown compounds called melanoidins
Four purposes of cooking
Four purposes of cooking
Enhance taste/aroma, improve digestion, ensure safety, improve texture
Shrinkage during cooking
Shrinkage during cooking
Food loses volume/mass due to moisture & fat loss
Water-soluble vitamins during cooking
Water-soluble vitamins during cooking
Dissolve into cooking water
Colour change during cooking
Colour change during cooking
Chemical reactions, particularly Maillard reaction
Maillard reaction occurs between
Maillard reaction occurs between
Amino acids and sugars above 140°C
Thickening
Thickening
Making liquids denser via evaporation or thickening agents
Effect of cooking on nutrient availability
Effect of cooking on nutrient availability
Some nutrients become more bioavailable
Why cooking makes food easier to digest
Why cooking makes food easier to digest
Breaks down complex food structures