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Understanding Functional Properties of Ingredients in Food Production

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This educational session aims to familiarize learners with essential keywords and concepts in food production. We will explore key functional properties like gelatinisation, aeration, and emulsification, and how these impact desired outcomes in cooking. As detectives, students will match terms with their applications, encouraging organized note-taking and collaboration. The review will include practical exercises using GCSE revision guides. Focus will be on ingredient functions, modifications, and preparing for exams.

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Understanding Functional Properties of Ingredients in Food Production

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Presentation Transcript

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  1. Functions 2 Are you ready?

  2. Unscramble-winner gets a ...freddo • niotsanitiglea • noitarae • noitacifislume

  3. gelatinisation aeration emulsification

  4. OBJECTIVES • To know the key words and how they are used in food production. • To understand how different functional properties of foods/ingredients achieve desired outcomes. • To be able to demonstrate knowledge and understanding of the key terms today.

  5. Key words you need to know • Gelatinisation • Elasticity • Shortening • Aeration • Emulsification • Coagulation • Fermentation

  6. Key words • Colouring • Flavouring • Setting • Binding • Bulking • Coating • Enrobing • Setting • Finish techniques

  7. Key words you need to know • Enriching • Glazing • Palatability • Plasticity • Sealing • Shaping • Tenderizing

  8. The Detective task. • On a large A3 sheet we are going to record what these are and how they can be used. We need to do this so that we have a good chance of answering a lot of different questions in the exam which include functions of ingredients.

  9. Your task • As a detective you need to carefully read the description and match the answer. • You can either write the number to match. • Write it in so you have it neat and organised.

  10. Review of functions Last man standing. We are going to go around the class. I will say the key word and you have to give something back related to the key word.

  11. TICK OFF YOUR SLIDES • Now look at the slides and tick off the ones you now know Circle the ones that you need to revise more on.

  12. Exam practise. • Using GCSE School revision guide to help. • Page 22. Explain the functions of bread ingredients. Can you suggest possible modificatIons to the bread? (10) • Draw a mind map first for your plan and then have a go at getting all the facts down in full sentences.

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