Food science EST study

Wet processing examples

boiling

simmering

poaching

steaming

braising

stewing

effect of wet processes

soft, moist texture

flavour and nutrients may be lost in water

dry processing

baking

roasting

grilling

frying

effects of dry processing

brown, crispy, intense flavour

better nutrient holding

heat transfer methods

conduction

convection

radiation

conduction

heat travels through direct molecular contact:

pan, oil frying, melting chocolate

convection

heat travels through moving liquids or air:

boiling, ovens, steaming veggies, convection oven

radiation

heat travels in waves:

grilling, microwaving, heat lamps, toasting

wet methods nutrition connection

vitamins can drain into the water

good for tough cuts of meat and veggies

dry methods nutrition connection

better vitamin retention

creates browning + flavour

frying adds fat and increases calorie value

maillard reaction

protein + sugar + dry heat= brown colour and complex flavour

Caramelisation

browning reaction when sugar molecules are heated and break down.

when does caramelisation occur

110°C - 180°C

Camelisation sensory effects

appearance: golden, glossy, dark edges

aroma: caramelisation, toasted, butterscotch

texture: sticky, crunchy, brittle

flavour: sweet, nutty, caramel

Caramelisation example

toffee

crème brûlée, caramel sauce, sautéed onions

Crystallisation

the process where dissolved sugar molecules arrange into a solid crystal structure

Crystallisation sensory facts

appearance: cloudy, visible crystals

aroma: dull, muted sweetness

texture: grainy, gritty, sandy

flavour: very sweet, slightly bitter

Crystallisation examples

fudge, fondant, rock candy, crystallised ginger

Denaturation

the permanent change to a protein’s structure cause by heat, acid, salt or mechanical action.

Denaturation sensory effects

appearance: opaque, white, set

Aroma: eggs, cooked, savoury

texture: firm, rubbery, silky

flavour: rich, meaty, cooked

Denaturation examples

scrambled eggs, custard, cooked meat, meringue

Laws and regulations

Food act 2008 (WA)

Work health and safety act 2020

Food act 2008 (WA)

protects public health

ensures food is safe and suitable to eat

prevents conduct and false claims

sets food standards

enforced by local councils

Work health and safety act 2020

protects people at work

person conducting business or undertaking

requires risk management and hazard identification

creates safe workplace

Economic influences

cost

competition

availability

consumer resources