binding bulking lactose enrobing & coating

enriching finishing glazing pliability

Surrounding a product with another

ingredient for example, dipping fish

in beaten egg and then breadcrumbs.

The sugar found in cows milk Flour is often the main

ingredient in many food products, this

forms the main structure of the

product

When dry ingredients are held together

using a wet ingredient

How easy something is to mould and shape

e.g. Bread dough

A smooth shiny coating which gives an attractive finish, e.g. egg wash on pastry

Completing the presentation of a food

product to a high standard

The addition of an ingredient to improve

the quality.

Nutrients are sometimes added to increase nutritional

value.

tenderizing shaping sealing plasticity

emulsification aeration shortening elasticity

Ability to be moulded and shaped

To prevent something from escaping

Pastry or pasta: stop filling from leaking

Meat: fry at a high temperature to prevent moisture from escaping

Creating an attractive product:

Shaping by hand: bread rollsUsing moulds: jellyExtruding: pipingCutters: biscuitsRolling: pastry

Making meat easier to digest and more

enjoyable to eat by braking down or

softening the connective tissue or

muscle

Marinating: acidsMechanical: mallet or choppingCooking: slowly

An elastic and stretchy texture

created by gluten in bread making

When fat coats the flour particles

preventing absorption of water resulting in a

crumbly texture

When air is trapped in a mixture

Emulsion: a mixture of two liquids

Emulsifier: a substance that stops oil and water from

separating

setting solution coagulation gelatinisation

flavouring preservative suspensions fermentation

Heated starch granules absorb liquid and swell, and burst to thicken a liquid

When something thickens from a liquid

to a solid. Eggs are heated they change colour and become

firm – set.

is when one substance is dissolved in another

one, for example when sugar is

dissolved in water we get a sugar solution.

Using ingredients to make foods firm e.g.

Setting jelly using gelatine or setting a

custard with eggs

When yeast produces carbon dioxide

In bread making, yeast is added to flour and water causing the

dough to rise.

A solid held in a liquid

Example: Flour used to thicken a cheese

sauce

A substance that extends the shelf life

of food:

it helps food to last longer through

freezing, canning, jam-making, or

pickling. Fats, sugar and oil are used in

preserving.

Can be savoury, like herbs and spices, or sweet, like sugar or sweeteners. Sugar helps to soften the sharp taste of food

Enzymic browning

colloidal deteriorate dextrinisation

viscosity gluten additive foams

When starch converts to sugar Starting to decay and

loosing freshnessOne substance being

dispersed through another

Reaction between a food product and

oxygen resulting in a brown colour

A mixture of a gas and a liquid

Example: whipped cream or meringue A substance added to

a food product to improve its quality

A protein found in flour

The thickness of a mixture, e.g. sauce