Transcript Functions of ingredients newx

Functions of ingredients
Objective today …....
• Analyse and edit information to complete
a functions of ingredient resource.
• Recognise what and why ingredients are
suitable for a product.
• Identify the nutrients in ingredients
Skills focus –e information gathering, observation,
discussion.
CARBOHYDRATE
Contains gluten
Forms the bulk of bread,
pastry and cake mixes
Provides Vit B, calcium and
iron
Can be used dried cooked
or raw
Great source of vitamins,
minerals and fibre
PART OF YOUR 5 A DAY
Adds flavour and texture
GOOD SOURCE OF
CALCIUM
Does contain fat - be
aware!
Adds moisture.
Its used as a SWEETNER
and has a distinctive
flavour that is influenced
by the type of flowers and
plants that the NECTAR is
taken from.
Binds ingredients together
Sets when heated
GLAZES bread, SCONES and
pastry
Provides protein, iron, Vit
A, B and E
Improves softness and
texture
PROVIDES CALCIUM
Adds moisture
Helps bind ingredients
together
Brings out the flavour of
other ingredients
STRENGTHENS THE GLUTEN
IN BREADMAKING
Only used in small amounts
Adds flavour
ADDS MOISTURE
Forms an emulsion with
liquids eg mayonnaise.
Provides Vit A and D
Adds SWEETNESS
Caramelises to produce
brown colour
Helps trap air in cake mix
When added to moist
ingredients produces a
reaction that releases
carbon dioxide bubbles
HELPS MAKE CAKES RISE
Used to add flavour to
foods
Can be used fresh or dried
STEMS and LEAVES are
chopped and crushed
Used in bread making
A micro organism that
creates carbon dioxide
MAKES DOUGH RISE and
adds an light structure to
bread.
Provides flavour
Holds air when CREAMED
WITH SUGAR
Binds ingredients together
Provides Vit A and D
Found in the stems, roots,
buds, bark, seeds, and fruit
of plants.
They have strong aromas
and strong tastes that are
used to ADD FLAVOUR to
baked and cooked foods
Protein found in the bone,
skin, and cartilage of
animals.
It is added to sweet and
savoury foods to cause the
liquid in the dishes to jell,
which THICKENS or gives
shape to the dish.
Gives us SLOW RELEASE
ENERGY
Adds bulk to food products
Helps thicken sauces and
custards.