Food tech

• gelatinization


  process of thickening which takes place when a mixture of starch in liquid is heated eg roux sauce
• 63 degrees


  hold hot food above this temperature
• 5-63 degrees


  danger zone
• 0- below 5 degrees


  bacteria multiplies slowly
• 100


  boiling point of water
• -18 degrees


  bacteria will survive but not multiply
• 75


  cook most food at this temperature or above to kill bacterua
• staple food


  A food staple is a food that makes up the

  dominant part of a population's diet.
• protein


  meat, fish and cheese

  growth and repair bones
• carbohydrates


  potatoes, bread, rice

  gives energy
• fat


  oily fish, milk

  needed for warmth
• minerals


  milk, cheese, eggs

  strong bones and teeth
• iron


  liver kidney beef

  healthy blood
• vitamin a


  healthy eyes

  carrot, dairy foods
• vitamin b


  release energy in the body

  whole cereals
• vitamin c


  healthy skin
• vitamin d


  strong bones and teeth

  cod, margarine
• fat soluble vitamins


  a, d, k, e
• water soluble


  b, c
• how does gelatinisation happen

  flour contains starch, which is a type of carbohydrate. As the

  starch heats up in the liquid, at about 60°C, the starch granules begin to swell and absorb the liquid. Once the

  mixture reaches a temperature of around 85°C the starch granules will have absorbed a large amount of water

  (about five times their own volume of water) and they then bump into each other, eventually bursting and releasing

  the starch from the granules into the liquid.
• example of staple food


  corn, wheat, rice