Food+Chemistry

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Baked Alaska
Ingredients:


 * 50 g blackcurrant jam
 * 500 ml vanilla ice - cream
 * 3 egg whites
 * 150 g castor sugar


 * 1) Heat the oven to 220 C.
 * 2) Keep the ice-cream as cool as possible as it must not melt when it touches the sponge.
 * 3) Keep the sponge in the fridge before putting the baked Alaska together.
 * 4) Make the meringue by whisking the egg whites in a clean bowl until they are firm and fuffly.
 * 5) Whisk half the sugar and continue whisking until the egg whites are firm again.
 * 6) Gently fold in the remaining sugar.
 * 7) Place the sponge in a flat ovenproof dish.
 * 8) Spread the jam over the sponge.
 * 9) Put the ice-cream in a solid lump in the middle of the cake, but make sure that there is at least 2 cm of sponge showing all the way round.
 * 10) Cover the ice-cream with meringue. Take care that no ice-cream is showing and try to cover it all to a depth of at least 1 cm.
 * 11) Put the cake immediately in the hot oven and cook for 5 minutes, or until the meringue begins to brown.
 * 12) Remove from the oven and eat straight away.

How to Make Metamucil Flubber

Honeycomb


Ingredients:


 * 375 ml white sugar
 * 80 ml golden syrup
 * 80 ml honey
 * 80 ml water
 * 10 ml sodium bicarbonate


 * 1) Place sugar, golden syrup, honey and water in a heavy based pan, with high sides.
 * 2) Stir well using a wooden spoon.
 * 3) Heat on low until sugar has dissolved, stirring all the time.
 * 4) Turn heat up until mixture boils at 132C
 * 5) Keep the mixture at this exact temperature for 15 minutes.
 * 6) Remove from heat and cool until bubbles disappear.
 * 7) Quickly beat the sodium bicarbonate into mixture using a wooden spoon.
 * 8) Pour mixture into a lined or greased baking dish.
 * 9) Allow to cool.

Ginger Bread People
Ingredients:


 * 125 g softened butter
 * 1/2 cup brown sugar
 * 1/2 cup golden syrup
 * 2 1/2 cups sifted all purpose plain flower
 * 2 teaspoons ground ginger
 * 1 teasponn sodium bicarbonate


 * 1) Preheat oven to 190 C
 * 2) Place butter and sugar in a bowl and beat with electric beaters until light and creamy.
 * 3) Add golden syrup, flour, ginger and sodium bicarbonate and mix to form a smooth dough.
 * 4) Place in the fridge for 10 minutes or until dough is firm.
 * 5) Roll out the dough between sheets of non-stick baking paper to 4 mm thick.
 * 6) Cut out shapes from the dough using a gingerbread man cookie cutter.
 * 7) Place on baking trays lined with non-stick baking paper.
 * 8) Bake for 8 - 10 minutes or until golden brown.
 * 9) Cool on trays.

Salt Dough Recipe
Ingredients:


 * 1 cup of fine salt
 * 1 cup of flour
 * 1/2 cup of water


 * 1) In a large bowl, combine the salt and the flour.
 * 2) Make a well in the salt/flour mixture and add the water
 * 3) Knead until smooth and shape into a ball
 * 4) When not in use, wrap in plastic or store in an airtight container.

Types of Fats and Oils

 * 1) Butter is made from churning cream.
 * 2) Margarine is made from the hydrogenation of vegetable oils.
 * 3) Lard is made from pig fat.
 * 4) Suet is made from the fat which protects animals' vital organs.
 * 5) Oils are extracted from pressed seeds such as sunflower seed, soya bean or rape seed

Uses for Fats and Oils

 * 1) Cooking
 * 2) Greasing
 * 3) Adding colour
 * 4) Adding flavour
 * 5) Adding air
 * 6) Enriching
 * 7) Shortening
 * 8) Moistening and forming a waterproof barrier

Nutritional Value of Fats

 * 1) Fats supply a concentrated source of energy.
 * 2) Fatty foods provide a source of the fat-soluble vitamins A, D, E and K.
 * 3) Fats provide certain fatty acids which are essential to the structure and function of body cells.

Dairy Products
Milk contains most of all the essential nutrients - protein, fat, carbohydrate, phosphate, calcium and vitamins A, D and B12. It can also be processed into making things like cheese, butter, cream and yogurt.

There are many different types of milk.....


 * 1) Milk is often homogenised to evenly distribute the fat and stop the cream floating to the top.
 * 2) Most milk you buy is also pasteurised to kill any harmful bacteria and make the milk last longer.
 * 3) UHT (ultra heat-treated) milk, also known as long-life mil, is taken to a very high temperature, to kill all the bacteria.
 * 4) Milk can also be dried.

Secondary Processing of Milk creates other products such as:


 * 1) Butter
 * 2) Cheese
 * 3) Cream
 * 4) Yogurt

Eggs
Uses and functions


 * 1) Aeration
 * 2) Emulsification
 * 3) Thickening
 * 4) Binding
 * 5) Glazing
 * 6) Coating

Vitamins and Minerals
Vitamins and minerals are essential for a healthy body and can prevent certain diseases.

Fruit and Vegetables
There are eight types of vegetables


 * 1) Tubers - examples: potatoes, yams, sweet potatoes
 * 2) Leaves - examples: cabbage, sprouts, spinach, lettuce, watercress, kale
 * 3) Roots - examples: carrots, parsnips, radishes, cassava, swede, turnip
 * 4) Flowers / flower heads - cauliflower, broccoli
 * 5) Pods and seeds - examples: beans, sweetcorn, peas
 * 6) Stems - examples: celery, asparagus
 * 7) Bulbs - examples: fennel, onions, leaks, shallots, spring onions
 * 8) Fruits - examples: tomatoes, cucumbers, peppers, avocados, marrows, courgettes, chillies