Meat is a muscle made of cells, which consist of fibres held together by connective tissue. The older the animal is, the tougher the meat is.
Marinades are added to meat before cooking to add flavour, and the acid content of the marinade (e.g. lemon juice) breaks down the protein in the meat.
Meat is tenderised (made softer) by using a marinade, being minced, or using a steak hammer on it.
The Maillard Reaction - when natural sugars react with proteins to produce a dark colour (makes meat go brown).
Also called non-enzymic browning.
As meat cooks, the proteins coagulate due to heat.
Collagen breaks down into gelatine, making the meat tender.
A temperature probe should be used to see if meat is safe to eat.
Raw meat should be kept separate from cooked meat to avoid cross contamination. Should also be kept at the bottom of the fridge.
Cooked meat should be chilled and covered as it is a high-risk food.
Chilled meat - stored between 1 and 4 degrees Celsius.
Frozen meat - stored between -18 and -22 degrees Celsius.
Blanching - placing the ingredient into boiling water for a few minutes to quickly cook, soften, and inhibit enzyme activity.
Whisking - combining ingredients & incorporating air into the mixture.
Stirring - gently mixing with a spoon.
Folding - gently incorporating mixtures together.
Creaming - mixing two ingredients together.
Rubbing in - incorporating fat into flour.
Binding - holding ingredients together:
Egg acts as a binding agent
Water binds flour and fat in pastry to form a dough
Coating - adding an outer layer to a food:
Breadcrumbs and batters are used
Chocolate can be used as a coating to hold food together
Glazing - a liquid applied to the outside of food:
Egg wash glaze
Egg white
Egg yolk
Milk
Jam
Flour contains proteins called gliadin and glutenin.
Gluten is produced when water is added to the flour, enabling a strong elastic dough to be formed. Kneading develops the gluten within the dough.
In a bread: elasticity of the dough helps to trap CO2 that is released from yeast, making the dough rise when baked.
Different types of pastries:
Shortcrust
Choux
Flaky/rough puff
Shortcrust pastry:
Uses the rubbing in method
Used in making pies and tarts
Fat to flour ratio is 1:2
Plain flour is used since it has less gluten
Fat coats the flour and restricts the amount of gluten formed
Choux pastry:
Used for eclairs, profiteroles, and choux buns
Strong flour is used for a stronger structure
Water and fat is brought to a rolling boil, then the flour is added in one go until a roux (soft ball) has been formed
Paste is cooled, beateneggs are added, to a heavy dropping consistency
In the oven, water turns into steam, and raises the dough
The egg protein coagulates to set the structure
Pasta:
Made from strong wheat flour called Durum wheat - has a high gluten content, labelled 'type 00'
Liquid can be olive oil or egg
Flour and liquid are mixed then kneaded to develop the gluten