Aquafaba – the food science of cooking

Aquafaba is the liquid you strain off from a can of chickpeas and it’s used by vegans to replace egg in cooking.

Aquafaba is made up of water, protein and starch and the word comes from the Latin aqua – water, and faba – bean. Other beans as well as chickpeas made good aquafaba.

It can be used as a thickener, binder, emulsifier, foaming agent and gelling agent to replace egg.

The aquafaba science website says there is a lot more science to understand how it works.

The nutritional analysis for aquafaba is on The Nutrition Program. Use 3 tablespoons of chickpea water to replace one egg.

Other egg replacers include

  • 1/2 mashed banana
  • flax egg – 1 tbs of flax seed powder + 3 tbs water

 

Food Science 20 questions Quiz 2

1 mark for each question. ½ mark each if there are 2 answers for 1 question. Total out of 20.

Cooking cakes

  1. When fat and sugar are creamed together what is formed? a) a creamery, b) a foam, c) a roux?
  2. What is the function of eggs in creamed cakes? a) add air, b) form structure, c) help fat melt?
  3. Which type of flour is used in creamed cakes? a) bread flour, b) sauce flour, c) self raising flour?
  4. What type of sugar is used in cake making because it has small crystals? a) brown sugar, b) caster sugar, c) granulated sugar.
  5. Name the protein in flour which forms the structure of bread and cakes.

Raising agents

  1. Name 2 raising agents used to make cakes rise.
  2. What raising agent is used to make choux pastry?
  3. What is the raising agent used to make a Swiss Roll rise?
  4. What ingredient is added to bread so that the dough ferments and rises?
  5. Which chemical ingredient is added to soda bread to make it rise?

Function of ingredients

  1. What gas is given off when baking powder is mixed with liquids?
  2. What is the property of fat in pastry?
  3. What happens if you handle pastry a lot? a) it gets greasy, b) the gluten develops, c) it gets tougher.
  4. When pastry bakes, the gluten in flour helps a) form the structure, b) make it soft, c) to add sugar.
  5. Which fat is not often used in pastry as it is made from pig fat? a) butter, b) lard, c) margarine?
  6. Which flour is used for shortcrust pastry? a) plain flour, b) self raising flour, c) bread flour?
  7. What happens if you add too much water to pastry?
  8. What changes take place when you marinate fish in lemon juice?
  9. What method of heat transfer is used when making toast?
  10. Which methods of heat transfer are used when boiling potatoes? a) convection, b) conduction, c) radiation?

Answers Food Science Quiz 2019

Taken from Food Science You Can Eat

Food Science 20 questions Quiz 1

Quiz 1 will help you revise for the Food Science part of Food Preparation and Nutrition GCSE

1 mark for each question. ½ mark each if there are 2 answers for 1 question.

Total marks out of 20.

Answers on the link at the end of the quiz.

 

 

 

Caramel and Dextrin

  1. Which ingredient is used to make caramel: a) flour, b) eggs, c) sugar?
  2. What happens if you taste caramel when it has just been made?
  3. How can you test the temperature of sugar caramelisation?
  4. Why is caramel used in packets of gravy browning?
  5. Give three examples of how caramel is used in food products.
  6. Which ingredient changes to dextrin: a) sugar, b) milk, c) flour?
  7. Why does toast taste sweet?
  8. When amino acids are heated when food is roasted, what chemical reaction takes place?

Gelatinisation of starch

  1. Which of these is not a starch: a) cornflour, b) eggs, c) wheat flour?
  2. What happens when starch is heated with water?
  3. What happens to the starch in pasta when it cooks?
  4. What happens to potatoes when they cook and soften?

Enzymic browning

  1. Why is lemon juice used to coat fruit when making fruit salad?
  2. What method will not stop fruit and vegetables turning brown a) cooking for a short time, b) chilling, c) freezing?

Eggs

  1. When eggs begin to cook the protein is a) destroyed, b) denatured, c) deactivated?
  2. With more heat the egg protein a) condenses, b) sets, c) coagulates?
  3. When egg is cooked for too long, water seeps out. What is this process called?
  4. When egg is whisked and holds air, what is formed?
  5. What is the function of eggs when making mayonnaise?
  6. What happens if oil is added too quickly to mayonnaise?

Food Science Quiz 2019

Taken from Food Science You Can Eat

Funding the Nutrition Program

Teachers have been discussing ways to fund the Nutrition Program during these tough economic times.

Here are some ideas

Teachers make bids through curriculum development, the exam budget, and  IT central funding.
Others have asked the PTA and governors and said about grade improvement – I have no proof that the Nutrition Program improves grades but I hope it produces good quality work.
This link was suggested by The Food Teachers Centre
The purpose of the pupil premium is to improve attainment for disadvantaged learners. It follows that the funding should be used to ensure these pupils receive consistently excellent teaching.

Pupil Premium is available to
Local authority maintained schools, including special schools andpupil referral units (PRUs)

Voluntary-sector alternative provision (AP), with local authority agreement

Special schools not maintained by the local authority

Academies and free schools, including special and AP academies

Some schools choose to use the PP funding to purchase ingredients and equipment for FSM pupils.