Download Functions of ingredients and processes File

FUNCTIONS OF PROCESSES AND TECHNIQUES
Rubbing in
Mixing
Whisking
Sieving
Coating or
Enrobing
Enriching
Piping
Finishing Techniques
Dusting
Glazing
Egg-wash
glazing
Garnishes
Chocolate
Icings
Pastry dishes
Sealing
Tenderising
Forming & shaping
Binding
Setting
By hand
Moulds
Extruding
Equipment
Rolling
Functional properties
Combining flour and fat and adding air by using finger tips
or a processor
Combining ingredients
Adding air to a mixture (aeration)
Adding air to a mixture (aeration) or removing lumps
Coating one product with another ingredient to give it an
outer layer
Adding another food to either enrich the taste or the
nutritional value
Fresh cream, chocolate and mashed potato can be piped
using bags and nozzles to create an attractive and
professional design.
Icing sugar can be dusted over products using a dredge or a
sieve (or a tea strainer)
A glaze is a smooth shiny coating which gives an attractive
finish, e.g. jam can be warmed and used to cover a fruit
flan.
A mixture of milk and egg brushed onto pastry before
cooking gives a shiny golden finish.
Herbs, such as parsley and fruit such as fanned strawberries
can enhance the finish of dishes
Chocolate swirls, grated chocolate and other chocolate
shapes can add interest to a dessert
Differing icings can be added to sweet baked products such
as: butter cream, glace icing, fondant icing, fudge icing, etc
to create a professional finish
Pastry can be prepared in different ways, e.g. lattice
When making a product that has a stuffing, the edges of the
wrapping must be moistened with egg or water and sealed
to ensure the filling doesn’t escape
Tough meats must be tenderised to make them easier to
digest and more enjoyable to eat. The aim of tenderising
are to break down or soften the connective tissue or muscle
in meat. Methods of tenderising include: Marinating (in
lemon juice, vinegar, wine, etc); mechanical (using a mallet
or chopping); cooking (slow and moist cooking can also
tenderise meat)
Adding an ingredient to keep dry ingredients together, e.g.
egg
Using a setting agent, such as egg, gelatine,
The simplest method
Shapes can be created using a ready-made mould
Forcing a mixture through a nozzle
Using cutters, presses and tins to add a shape to a food
product
The pliable texture of dough allows different shapes to be
created
Use in food
Cakes, pastry
Most foods!
Swiss roll
Cakes
Breadcrumbs on fishfingers,
chocolate on a chocolate digestive
Adding egg to sauces
Pies, cakes
Pies, cakes
Scones, pastries
Scones, pastries
Pasta dishes, most products
Desserts
Cakes
Pies, quiches
Turnovers, ravioli, pasties
Barbecue foods, casseroles, etc
Burgers, fishcakes
Souffles, cheesecakes
Meatballs, bread rolls
Jelly
Cake icing, pasta
Biscuits, breads, etc
Cornish pasties
FUNCTIONS OF INGREDIENTS
Ingredient
Eggs
Flour
Fats & Oils
Sugar
Liquid
Salt
Yeast
Baking powder
Gelatine
Fruit and
vegetables
Chocolate
Functional properties
Colour and glaze
Aerate – traps air when beaten
Emulsify - allows oil and water to be mixed together
without separation to create an emulsion
Thickens – the protein coagulates (sets) when heated
Binds dry ingredients together, when heated the egg holds
the ingredients together
Coat or Enrobe – the eggs act as a glue and hold dry coating
to a surface. This forms a protective barrier during cooking
Enrich by adding colour and improving the nutritional value.
Coagulation (setting) a mixture to hold a firm structure
Gives structure to a product through coagulation of wheat
protein (gluten) because of high gluten content in strong
bread flour
Bulking agent
Raising agent (self-raising flour)
Thickening and gelation
Adds colour, shine and flavour
Cooking medium – for frying foods but cannot be heated to
very high temperatures as it will burn
Aerates – when fat is creamed with sugar it helps trap air.
Emulsions – formed with liquids such as vinegar and
emulsifier such as egg yolk (lecithin)
Extends shelf life by keeping it moist
Prevents lumps of flour forming a sauce
Adds a flaky texture to pastry, the fat helps to separate
layers by creating steam
Shortening – changes texture to make it crumbly and melt
in the mouth
Binding agent
Adds colour - caramelisation – dry heat applied to sugar
Browning baked products with sugar and protein content
Bulking agent, holds air with fat mixture. Gives the
characteristic texture to food
Extends shelf life due to preservation (no available water
for microorganisms to grow) and by keeping products moist
Sweetens
Improves flavour by removing sour taste
Stabilises whisked mixture, can strengthen foam
Aids fermentation when yeast released carbon dioxide in
bread making.
Raising agent when converted to steam
Binding agent
Glazing (milk)
Enriching (milk)
Flavour
Extends shelf life due to preservation (no available water
for microorganisms to grow)
Develops gluten in flour and controls action of yeast
Fermentation (produces carbon dioxide which acts as a
raising agent – aeration)
Raising agent, creates carbon dioxide.
Coagulation or gelatinisation (setting)
Use in food
Pastries
Meringue, swiss roll, cake making
Thickening
Soups, purées
Coating and decoration
Biscuits, cakes, desserts
Mayonnaise
Custard
Fish cakes, burgers
Batters, or breadcrumbed fish
Sauces, choux pastry
Setting cakes, quiche, etc
Bread
Crumble topping, pastry
Cakes
Sauces
Scones
Cooking mushrooms, asparagus, fruit etc
Cakes, biscuits, pastry
Salad dressing, cake mixtures, sauces
Pastry, bread, cakes
Parsley sauce
Puff pastry
Shortbread, pastry
Salad dressing, tinned foods
Crème brulee, spun sugar
Cakes, biscuits, bread, scones
Cakes, ice cream
Jam
Tea, coffee
Tomato products
Meringues
Bread, alcohol
Cakes, batters, bread
Pastry
Scones
Bread
Pastry, meat dishes, etc
Fish
Bread
Bread
Cakes
Jelly, cheesecakes, soufflés, mousses