Food tech s2 2025 exam revision

Poaching

A moist cooking method that involves cooking delicate foods in a liquid at a temperature just below a simmer.

Baking

A dry cooking method that involves cooking food in an oven without additional fat or oil, resulting in color changes and new flavor creation due to the Maillard reaction and caramelization.

Grilling

A fast dry cooking method that uses intense heat radiated by an electrical element, a gas flame, glowing charcoal, or an open wood fire.

Steaming

A moist cooking method that cooks food in water vapor (steam) under varying degrees of pressure, helping preserve water-soluble vitamins.

Frying

Cooking food by total or part immersion in fat or oil heated to temperatures between 150°C and 220°C.

Maillard reaction

The chemical reaction that occurs when sugar or starch and a protein are present in food and dry heat is applied, producing a golden brown color.

Caramelization

The process when sugar begins to decompose when exposed to high temperatures (190°C) using dry heat, resulting in browning and enjoyable aromas.

Gelatinization

The process in which starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel.

Emulsification

Mixing two liquids that don’t normally combine (e.g., oil and water), often using proteins as emulsifying agents.

Cross-contamination

The transfer of harmful bacteria or substances from one food or surface to another.

Dextrinization

The process that occurs when a starch is exposed to dry heat, resulting in a change in color to golden brown.

Coagulation

A form of denaturation that occurs when a permanent change in the protein structure takes place due to heat or the addition of acids.

Aeration

The process of incorporating air into food products to increase volume and create a light airy texture.

Boiling

A moist cooking method that involves immersing food into a liquid that is heated to 100°C, resulting in vigorous bubbling.

Stewing

A long slow method of cooking where food is cut into pieces and cooked in a minimum amount of liquid.

Blanching

A method of partly cooking food by briefly plunging it into boiling water, followed by cooling.