Photograph analysis and food properties report questions

Photograph Analysis – By Hayleigh Peachey

Food – Mainly greens and reds used with the splash of yellow colour from the hollandaise sauce.

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Bright colours used to be reminded of summer A clean and sophisticated look to it by adding a clean and background with proportions food sizes.

Visual appeal is good due to the bright colours and the black background Placement of the tomatoes and the poached egg on top make it stand out more so people will notice it.

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Garnishes – The garnishes of the dish make it more interesting and inviting. The tomatoes and the parsley on the side give it a more polished and clean look.

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The garnishes carry on the colour of the dish

Props – The coloured background contrasts with the colour of the food making it more professionalized • •

The white dish plate contrasts with the black cloth making the food more vibrant and colourful The use of the slightly raised sides of the dish creates more depth and height making it more visually appealing to the eye

Lighting – The lighting is angled slightly to the side as you can see a very slight shadow on the left-hand side of the dish •

The hollandaise sauce on the tomatoes creates a reflection of the light giving the dish more depth and visual appeal

Camera angle – The angle is slightly to the side showing off the vibrant food in contrast with the black cloth and white dish

Food Properties Report Explain how proteins denature and coagulate Denaturation is the process of changing the structure of a protein. To change the structure of a protein it needs to be agitated or acid needs to be incorporated into the protein food. An example of denaturation is marinating meat with lemon juice or soy sauce. Once a protein has been denatured it CANNOT go back to its original state.

Coagulation happens after denaturation. Coagulation is reforming the separated amino acids, in the denatured protein, to regroup with new cross bonds. An example of coagulation is when an egg is exposed to heat the egg white gradually sets into a white rubbery substance and the yolk becomes firm. Coagulation is a physical change that CANNOT be undone.

Describe emulsification Emulsification is when two unnatural ingredients are mixed together.

There are two types of emulsification: temporary and permanent.

Temporary emulsification occurs when two ingredients such as oil and vinegar are mixed together and create a salad dressing for a short period of time before they separate again. Permanent emulsification is when ingredients such as egg yolks, oil and vinegar are gradually whisked together. The two liquids, oil and the egg yolks, form a stable emulsion that won’t separate.

Explain the role of fats in emulsification In emulsification fats are dispersed into a liquid such as milk or mayonnaise. Lecithin, a fatty substance in egg yolk, is behind the combination of the two ingredients, vinegar and oil. It is soluble in fats, and will combine to hold both the liquids together, creating a thicker product.

Describe in your own words why hollandaise sauce is an example of an emulsion Hollandaise sauce is an example of emulsion as it the egg yolk and the butter need a constant agitation to form a permanent emulsion.

When the yolk is agitated and is exposed to heat at the same time it creates a runny substance when butter is added to the egg yolk the fats in the butter gradually denature and then coagulate into the egg yolk forming hollandaise sauce.

Investigate and describe the changes in sensory characteristics if too much heat is applied in the making of hollandaise sauce If to much heat is applied to the egg yolks in the making of the hollandaise sauce it creates a different appearance, flavour and texture. If too much heat is applied to the egg yolk the appearance of the yolk become much more transparent and it becomes thicker almost like the start of scrambled eggs. The flavour changes to the yolk as it has more of a creamy as to much heat is being applied to it.

The texture changes in the yolk when to much heat is applied as it has more of a lumpy and elastic feel. The mouthfeel of the texture also changes as it become chewier and firmer.

Identify three examples of food products that are stable emulsions • Butter • Milk • Mayonnaise Explain in your own words how emulsifying agents work Emulsifying agents work when both substances are soluble in fat ad water and enable the fat to be dispersed in water. These agents have both a hydrophilic and a lipophilic part in their chemical structure.

Foods that are soluble include butter, margarine, salad dressings, mayonnaise and ice cream.

Explain the functional property that is demonstrated by the toasting of the muffin The functional property that happens when the muffin is toasted is the mallard reaction. The mallard reaction is when the denatured proteins recombine with sugars under the presence of dry heat. It results in the development of a brown colour and also changes the flavour.