Podcast
Questions and Answers
What is the function of an enzyme?
What is the function of an enzyme?
- Causes spoilage in food
- Kills bacteria in food
- Extends the shelf life of food
- Acts as a biological catalyst (correct)
Which microorganism converts sugar into carbon dioxide, alcohol, and acid?
Which microorganism converts sugar into carbon dioxide, alcohol, and acid?
- Bacteria
- Moulds & Yeasts (correct)
- Viruses
- Enzymes
What is the main cause of spoilage in high risk foods?
What is the main cause of spoilage in high risk foods?
- Presence of enzymes
- High water content (correct)
- High protein content
- Exposure to oxygen
What temperature range should high risk foods be stored at to prevent spoilage?
What temperature range should high risk foods be stored at to prevent spoilage?
What is the purpose of pasteurization?
What is the purpose of pasteurization?
Which type of raising agent creates air bubbles that expand when cooked, giving a light texture?
Which type of raising agent creates air bubbles that expand when cooked, giving a light texture?
What is the function of a mechanical raising agent?
What is the function of a mechanical raising agent?
Which food product is made crumbly, flaky, and crisp due to having short gluten?
Which food product is made crumbly, flaky, and crisp due to having short gluten?
What is the result of rubbing fat into flour to make it 'waterproof' and prevent full gluten formation?
What is the result of rubbing fat into flour to make it 'waterproof' and prevent full gluten formation?
Which process involves whipping or whisking fats to trap air for use in recipes?
Which process involves whipping or whisking fats to trap air for use in recipes?
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Study Notes
Enzyme Function
- Enzymes catalyze specific chemical reactions within the body
Microorganism Function
- Yeast converts sugar into carbon dioxide, alcohol, and acid through fermentation
Food Spoilage
- High risk foods are prone to spoilage due to microbial growth
- Main cause of spoilage in high risk foods is microbial growth
Food Storage
- High risk foods should be stored between 0°C and 5°C to prevent spoilage
Pasteurization
- Pasteurization is a process that kills most microorganisms in food to prevent spoilage and foodborne illness
Raising Agents
- Biological raising agents, such as yeast, create air bubbles that expand when cooked, giving a light texture
- Mechanical raising agents, such as baking powder, release gas to cause a rise in dough
Gluten Formation
- Short gluten in pastry dough creates a crumbly, flaky, and crisp texture
- Rubbing fat into flour makes it 'waterproof' and prevents full gluten formation, creating a tender texture
Fat Whipping
- Whipping or whisking fats traps air and incorporates oxygen, making it suitable for use in recipes
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