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56606FUN

Foods perform different functions which can be used in food production. Some foods act as leavening agents that make dough or batter rise through physical or chemical properties, such as baking powder, yeast, and self-raising flour. Other foods act as binders, thickeners, or emulsifiers, holding ingredients together through properties like eggs, flour, milk, and breadcrumbs. Additional functions include glazing, setting, bulking, and more.

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84 views1 page

56606FUN

Foods perform different functions which can be used in food production. Some foods act as leavening agents that make dough or batter rise through physical or chemical properties, such as baking powder, yeast, and self-raising flour. Other foods act as binders, thickeners, or emulsifiers, holding ingredients together through properties like eggs, flour, milk, and breadcrumbs. Additional functions include glazing, setting, bulking, and more.

Uploaded by

api-19768570
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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FOOD FUNCTIONS Because of

their physical

and chemical
SCONE AERATE BIND PANCAKE
Self raising flour Milk and egg combine properties,
makes the dough rise. flour into batter.

NAAN foods perform


MERINGUE BREAD
CAKE Egg white is Yogurt binds FISH CAKE
Baking powder whisked to dry ingredients Egg holds other
makes the cake light. form a foam. into a smooth ingredients together.
different
dough.

PASTRY functions
WHOLEMEAL BREAD
Water combines flour and
Yeast makes the dough rise.
fat into a dough.
which can be

used in the
EGG CUSTARD THICKEN BULK VEGETABLE
Egg thickens milk when SAMOSA production of
gently heated. Potato is the main filling.

SAUCE FRUIT PIE food products.


SOUP Flour FILLING NUT ROAST
Potato thickens thickens Sugar is Breadcrumbs absorb
soups. a liquid boiled with liquid and increase in size.
when fruit to form a
boiled. thick purée. COTTAGE PIE
SYRUP Textured vegetable
Sugar is boiled with protein may be mixed with
water or fruit juice. minced meat and vegetables.

COLD SOUFFLE SET GLAZE BUN


Gelatine forms a gel. Sugar solution is brushed
SAUSAGE over after baking.
BLANCMANGE
Cornflour is ROLL
QUICHE boiled with milk and Egg is brushed PIE
flavourings, then over to give a
Egg is mixed with other Milk is brushed over
cooled. shiny golden
ingredients, then baked. before baking.
colour.

JAM GAMMON
Pectin mixed with sugar Honey is poured over
and acid forms a gel. to glaze.

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