Functions and Properties of Ingredients

1
Functions and Properties of Ingredients
Choosing the right ingredients is very important
when designing new food products. All
ingredients have a specific purpose in a recipe,
its important that you know why they are there.

• When modifying existing recipes very few changes
  can actually be made.
• The basic ingredients, the building blocks, of a
  recipe have got to stay
• Quantities and proportions of ingredients need to
  be kept the same
• Otherwise the recipe fails or the product is
  altered to something completely different

2
The deadline for this task is Friday 24th October
2008

• This term is a good time to start your revision
  ready for your GCSE examination

3
The basic ingredients you need to know about are
Flour Eggs Sugar and Fat
4
Flour
Forms structure
Thickens
Adds flavour, colour and texture
Nutritious
Bulking
5
Emulsifying
Binding
Eggs
Glazing
Holds Air
Coating
Nutritious
Setting and thickening
6
Sugar
Alters flavour
Lightens cakes
Sweetens
Speeds up fermentation
Preserves
Bulking
7
Fat butter, margarine, oil, lard
Shortening
Increases shelf life
Adds flavour, and colour
Holds air
Moistens food
8
Make your own notes / brainstorms about the
functions of
Sugar
Flour
Make sure you write a clear definition of any
unfamiliar words
Eggs
Fat