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FOO1501, Food Preparation
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Foo1501, Food Preparation
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FOOD PREPARATION 1FOO1501
Assignment 02
Unique No: 717140
1
, Table of Contents
QUESTION 1 ............................................................................................................................................ 3
1.1. Gluten...................................................................................................................................... 3
1.2. Starch serves many purposes in the food industry................................................................. 3
1.2.1. Various ways in which starch is used in food products .................................................. 3
1.2.2. Three main ingredients that serve as the foundation of a thickened sauce and
examples 3
1.2.3. Three ways to achieve smooth, lump-free sauce. .......................................................... 3
QUESTION 2 ............................................................................................................................................ 3
2.1. Difference between dry heat and moist heat preparation.......................................................... 3
2.2. Two ways to transfer heat to food ......................................................................................... 3
2.3. The appropriate term.............................................................................................................. 3
Question 3 ............................................................................................................................................... 4
3. HEAT ............................................................................................................................................ 4
3.1. Heat transfer ........................................................................................................................... 4
3.2. Definitions ............................................................................................................................... 4
Question 4 ............................................................................................................................................... 4
4.1. Description of Homogenization and Pasteurization ............................................................... 4
4.2. Ultra High Temperature Milk .................................................................................................. 4
4.3. Manufacturing of cheese ........................................................................................................ 4
4.4. Eggs methods .......................................................................................................................... 5
Reference ................................................................................................................................................ 5
2
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