FUNCTIONS OF INGREDIENTS LESSON 1

Lesson 1 Dips

Lesson 2 PRACTICAL

Dips

Lesson 3 Dips

Lesson 4 & 5 Safe storage

Lesson 6 Standard

components

Lesson 7 PRACTICAL Bread sticks

Lesson 8 & 9 Design exam

Questions

Lesson 11 & 12Functions of

foods

Lesson 13 PRACTICAL Bread and

share

Lesson 14 Manufacturing

quality and CAD/CAM

Lesson 15 Equipment

Lesson 16 PRACTICAL

Cultural breads

Lesson 17 Prototypes and sensory testing

Lesson 18 Nutrition and healthy Eating

Lesson 19 Nutrition and healthy Eating

Lesson 20 PRACTICAL Pastry twist

development

Lesson 21 Combining

ingredients and structures

Lesson 22 Acids, alkaline and additives

Lesson 23 Labelling and

packagingLesson 24 SECE

Lesson 25 Technological

Developments - NANO

Lesson 26 & 27 PRACTICE

EXAM

BIG PICTUREOF EXAM

PREP SHEET

LESSONS

Lesson 10 Research

Techniques

To know the functional properties of starch, sugar, protein and fat

To examine the use of starch, sugar, protein and fat within products

To be able to recall the functional properties of sugar, protein and fat and starch

Objectives

What starchy foods can you name?

STARTER

Found in bread, pasta, rice, potatoes, pulses and breakfast cereals. They keep our blood sugar levels constant.√

Starch is a polysaccharide made up for glucose units. We call this a carbohydrate. √

Carbohydrates help fill is up so we are less likely to crave for high fat snacks. √

What is starch?

Our DRV (Dietary )reference Value for starch is 39% of our energy.

What does this mean we should be eating?

Can you think of examples of products that would help provide this?

Lets break this down into high levels and low levels

More about Starch

White bread Wholemeal bread Beans Lentils White flour Cornflakes White pasta Wholemeal pasta Weetabix

Which is high an which is low?

Modified starch has the WOW factor for manufacturers in the food industry.

Can be used to thicken a custard instantly. Thicken low calorie salad dressings.

Have you ever made angel delight packet mix at home? It thickens instantly!

How starch is used in foods?

Who is going to give us a dem on the use of modified starch in angel delight?

Look at the packet who can spot the ingredient modified starch?

Dem

Gelatinization – say this 3 times now say it to someone else. It means the process for thickening e.g

soups and sauces.

How does it work?The starch is heated in a liquid it makes the starch granuels swollen and burst which thickens the liquid. (Think of a white sauce)

Have you ever made a lumpy, flour tasting sauce before – yuk Gelatinization did not take place Properly so you need correct amount of liquid and temp.

Heating starch

Type of starch How it can be used Result

Wheat flour Creamy Sauce

Arrow root Clear transparent sauce

Cornflour Gives a less clear opaque gel can set moulds e.g blancmange and trifles.

FILL IN THE CHART

Type of starch How it can be used Result

Wheat flour With butter and milk to make a white sauce

Creamy Sauce

Arrow root Blended with water or fruit juice to make a fruit glaze

Clear transparent sauce

Cornflour As a thick custard for a trifle. The thickened liquid sets and forms a gel.

Gives a less clear opaque gel can set moulds e.g blancmange and trifles.

FILL IN THE CHART

Who can tell me why we need to watch our fat

Intake?

FATS AND OILS

Butter contains 80% fat. Too much fat in the diet leads to obesity and high levels of cholesterol which contributes to Corononary hear disease. Butter is a SATURATED fat

Can you sort which is saturated fat and whichis vegetable fats?

FAT INTAKE

Sunflower Olive Soya bean Ghee Butter Peanut oil Dripping Suet Lard

Which are animal or vegetable fats.

Function ProductFryingEnrichingShorteningEmulsifyingMoisteningColouringCreaming/aeratesFlavourSealsExtends shelf life

Function of fat in cooking

Function ProductFrying ChipsEnriching SaucesShortening PastryEmulsifying MayoniaseMoistening Buttered on bread/sconesColouring Butter in pastryCreaming/aerates CakesFlavour Fat in biscuitsSeals Preserves pateExtends shelf life Cakes to make last longer

Function of fat in cooking

When you make mayonnaise the oil and water would separate. Oil on the top and water underneath. To stop this happening and emulsifier is used so they mix together. In mayonnaise it is egg yolk (LECITHIN) which does this job.

MORE ABOUT EMULSIFY

Who adds sugar to tea/coffee/breakfast cereals? Why do we do this?

Which do you add? Granulated – sweetens tea/breakfast cereals Caster sugar – finer used in biscuit making Icing sugar – used for icings Brown sugar – stronger flavour for

gingerbread and melting mixtures.

SUGAR – SUGAR - SUGAR

In industry sugar is added to many products to improve the properties.

Sugar is made from sugar beet or cane.

The beet or can is crushed and mixed with water and then the liquid is boiled to make sugar crystals.

WHERE DOES SUGAR COME FROM?

biscuits – sweetness, colour, texture, volume Jam – preservative, sets the fruit, texture Cooked fruit – sweeten help keep the shape Bread- speeds fermentation – food for yeast Cakes – sugar helps the fat to lighten Baked beans/canned veg – to help the flavour

Look at the list are there any you are surprised about?

FUNCTIONS OF SUGAR

Key ones to remember – used to sweeten drinks and products.

Sorbitol Mannitol Hydrogenated Glucose syrup

Saccharine Aspartame

ARTIFICIAL SWEETNERS

Which is which DEXTRINISATION CARAMELISATION

Sugar is heated to a high temperature, it thickens and turns brown to give that desired flavour which is.................................

When bread is grilled the starch turns to a simple sugar called .................................

SUGAR TRANSORMATIONS

Eggs is one of the main sources of protein that is useful in cooking.

Eggs in cake making/ AERATION- what does this mean to you? COAGULATION EMULSIFICATION

FUNCTIONS OF PROTEIN

Whisking the egg............. stretches the protein and makes air bubbles which creates a foam.

This foam keeps stable because all of your whisking has made heat and partially coagulated it. √

Can you remember writing your name in the foam?

AERATION – swiss roll

Think of your quiche setting. (Coagulation) √

Eggs set when heated. Eggs are used to thicken, bind and coat.

Have you made fish cakes or coated fish with egg to form a coat for your breadcrumbs?

TEMPERATURE CHECK Egg yolk protein coagulates at 70c √ Egg white protein coagulates at 60c √

COAGULATION - SETTING

Garnish salad √ Glaze on scones/pastries √ Coagulation /lemon meringue, egg custard Emulsify salad dressings √ Aeration in meringues, swiss rolls, mousse

√

USES OF EGGS

Split into 4 groups.

Each table will be an expert on either Sugar √ Fat √ Protein √ Starch √ Each table to give a review and share with

group.

REVIEW