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 “The Aussie Burger” - Denaturation (egg) and Protein browning (meat pattie)IngredientsServes 1? beetroot, peeled? tablespoon balsamic vinegar1 tablespoon extra virgin olive oil? teaspoon of chives, thinly sliced? cup mayonnaise ? teaspoon caster sugar100g beef mince? teaspoons chilli sauce1 seeded bun, halved1 slice cheddar cheese5g baby rocket leaves1 bacon rasherSalt and Pepper to season1 egg, friedMethodCoarsely grate beetroot into bowl. Stir in vinegar, ? teaspoon of oil, chives and sugar. Season with salt and pepper.In a small bowl, mix mayonnaise and chilli sauce. Season with salt and pepperMold mince into one meat pattie portion. Season with salt and pepper. Turn on stove. Place a small frypan on top and add ? teaspoon of oil. Crack egg into pan. Cook until top of the white is set and yolk is still runny. Remove egg onto plate and dab with kitchen paper to remove excess oil. Turn on stove. Place a frypan on top and add the rest of the oil. Add pattie. Cook until lightly charred underneath. Flip and add cheddar cheese on top. Cook until lightly charred and cheese melts. Set aside on a plate to rest. Dab with kitchen roll to soak up excess oil.Place bacon rasher in heated frypan and cook bacon. Dab with kitchen roll to soak up excess oil.Grill buns until lightly toasted.Spread chilli mayonnaise over bun bases. Add bacon, rocket, meat patty, beetroot relish and egg. Fold over the top half of the bun. Season with salt and pepper4495800171450Photo1209675219075Equipment and Utensils Box Grater2 Large bowlsTongsChef knifeMetal spoonSmall bowlToasterParing knifeStoveSmall frypanPlateLarge frypanSpatulaSpoonSafe Work PracticesHygienic PracticesFrypan handle - Make sure handle of frypan is not sticking out from stove top so someone can knock frypan off stove and burn themselves. Frypan handle should be pointing in toward the stove top.Hot oil - If the oil in the frypan is too hot and spitting everywhere, reduce the temperature of the stove top or use an oven mitt when holding the handle to prevent burning of hand.Hand washing - Wash hands with hot soapy water, before handling food, during preparation, after handling rubbish, coughing or sneezing or after going to the toilet. This will prevent the spread of bacteria that may cause food poisoning.Chopping boards - Use a red chopping board to prepare the raw meat for the burger pattie and a white chopping board to prepare the beetroot relish ingredients, chopping the chives, etc. This will prevent cross contamination of bacteria between the raw meat ingredients and vegetables which can lead to food poisoningSensory Characteristics of MealAppearance - The burger features a beetroot relish, pan fried meat pattie and melted cheese, chilli mayo, rocket, fried bacon and a fried egg on a seeded burger bun. The wide variety of foods allows for a wide variety of colours to exist. The colours include bright purple from the beetroot, that also has chopped chives through it and oil to create a shiny accompaniment; green rocket, yellow cheese that has been melted on the burger pattie and from the fried egg (coagulation); orange/red from the chilli mayonnaise and grilled burger bun (caramelisation); brown from the pan fried burger pattie (protein browning). As the colours are vibrant and plentiful, this suggests freshness and that the food item is high quality. Bright colours also enhance the enjoyment of the food item. All features of the burger are in proportion and there is a small variety of sizes, which also enhances the appearance. The ingredients are stacked on top of each other, with the rocket and relish on the bottom and the egg and burger pattie on the top.Aroma - The burger features a pleasant charcoal smell, which stimulates the appetite. The cooking of the bacon also produces a pleasant aroma. The slightly acidic smell from the beetroot relish, which features the balsamic vinegar creates a balance between the ingredients.Taste - The burger contains a balance of flavours. There is an earthy taste within the beetroot relish, due to the use of fresh beetroot, which balances out with the sweet and sourness of the chilli mayo. The beetroot relish also features balsamic vinegar, which has a tart, salty taste, and also has a small amount of caster sugar, which helps to reduce the overpowering taste of balsamic vinegar. All the features of this burger are balanced out by the other ingredients. The pan fried burger has a meaty taste that is crispy on the edges and soft in the middle. The rocket has a slight peppery taste that contrasts with the saltiness of the relish and the egg.Texture - There are many textures in this recipe. The burger bun features a grainy, crisp mouthfeel. The beetroot relish is crunchy, which works well with the melted cheese and bouncy pattie. Chilli chunks in the chilli mayo create an interesting mouthfeel with the rocket. The meat pattie is moist and charcoal-like, with crispy edges, which contrasts with the cheese, which is soft due to its melted state. The fried egg and bacon are also crispy due to the pan frying. This crispness contrasts with the soft palate of the bun and the runny egg centre. Evaluate why we rely on the functional properties of protein and carbohydrates in food preparationThe function and health of our bodies is affected by nutrients provided in food. These nutrients in our food contain functional properties, which change chemically or physically when subjected to factors like heat, oxygen or agitation. The term ‘functional properties’ refers to the ability of food to undergo change through processes such as aeration and gelation. Protein and carbohydrates are two nutrients found in food which contain functional properties within their preparation. For denaturation, coagulation, aeration, gelation and protein browning, to occur, protein is necessary. Carbohydrates are required to successfully produce food through the processes of gelatinisation, dextrinisation, caramelisation and crystallisation.Many foods contain protein. Proteins form part of the structure of cells, as well as providing nutrition to the body when consumed. Denaturation is a change in the structure of the protein, caused by heat or acidity (level of pH) which results in loss of solubility and coagulation. Types of foods associated with denatured proteins includes eggs, fresh meat, fish, poultry and milk. From these, practical applications can consist of chicken schnitzel, poached eggs and skin on milk. Factors affecting denaturation involves high temperature, acidity and agitation. High temperatures create a cooked appearance as seen when comparing a raw egg to a fried egg. Excessive heating can cause a loss of ‘juices’, which forms a dry and tough food. Lemon juice or vinegar, when added to a food, can form an acidic taste when the food is undergoing denaturation. Agitation to a food can cause the food to tenderise. For example, when meat is undergoing denaturation, a chef may pound the meat to tenderise it so it cooks evenly and is easier to consume. If a piece of rump steak has thicker areas that are not pounded, the thicker areas may remain uncooked and will be unpalatable. When storing a denatured food item, it is required to keep the food under refrigeration to maintain its freshness. Denatured food that is left in dry storage can quickly become contaminated and unfit to consume. Desirable characteristics of denatured food includes firmness and an even texture as seen with fried, scrambled or poached eggs. Consuming raw eggs is not desirable due to the risk of salmonella.Coagulation is when protein molecules are denatured or structurally changed when heated to 50-70°C. Foods associated with coagulation are foods such as eggs, fresh meat, fish, milk and poultry. Practical applications of these foods include fried, poached or scrambled eggs, frying meat and heating milk. Factors that cause coagulation of protein includes heat, acid, agitation and enzymes. Once the food reaches a temperature above 70°C, the protein shrinks and becomes tough. Acid causes the protein to denature, for example, the creation of sour cream. Agitation of protein can create a change. For example, when beating egg whites the food forms to a foam. Excessive whipping of egg whites can create over-coagulation which is the weakening of the foam and eventually breakage and weeping occurs. Enzymes can also cause coagulation. Renin is an enzyme that coagulates milk and it is found in the stomach of animals. When making cheese, renin is added to warm milk, causing coagulation and turning the product into curds and whey. Once coagulation has occurred, it is recommended to keep the product under refrigeration to maintain the freshness of the gel and firmness. Desirable characteristics of coagulated food products includes firmness and even texture. Coagulation makes eating fish more palatable. Raw fish flesh is opaque and can be tough to eat. Heating the flesh makes it palatable and the flesh breaks away easily making it more digestible.Aeration is known as the process of adding air to a substance to give the food product lightness. Foods associated with aeration include egg whites and gluten in flour. Practical applications of these foods include sponge cakes, souffle, omelette and meringue. Factors affecting aeration include acidity, temperature, and the addition of other ingredients. Acids slow the formation of the substance. Room temperature when aerating can give the final product better volume. The addition of oil stops the foam from forming. Salt added to aeration affects the flavour of the product. Water increases the volume of the foam when added and sugar creates a shine and stability to the end product. Aerated products should be stored in cool and dry conditions and may be stored in refrigeration. Aerated foods desirable characteristics include a lightness, well-risen product and even texture. Protein foods such as eggs are aerated to create an interesting texture that is desirable to consume. Without aeration of egg whites for meringues, they will be flat and dull in appearance. If eggs are not aerated properly, souffles will not rise and will remain flat cakes.Gelation is the process of gel formation (a semi-rigid or elastic product). Associated foods of gelation include meat, poultry and dairy. Practical applications of these foods include custards, cheese, jellies and jams. Factors affecting gelation include agitation, temperature and acid. Excessive agitation may intervene with the gel formation. This may affect the production of cheeses which will not set properly. High temperatures over a long time can create a tough product such as the cooking of meat. The cooler the temperature the more rigid the gel becomes. Acid can prevent the formation of the gel. The gelated product should be stored in refrigeration to help with the setting and maintain freshness. A gelated end product should have an even texture, be smooth and consistent throughout the product. Jams and jellies rely on this function for setting. If products do not reach the correct temperature (hot or cold), the jelly may not set or the custard may remain runny.Protein browning is the formation of a brown colour when protein foods are heated or exposed to air. It can be oxidative browning or maillard reaction. Oxidative browning is the exposure to air and the maillard reaction is when dry heat is applied to a protein food. Protein browning foods include protein foods, for example meat. Practical applications of protein browning include BBQ or stir-fried meat. Factors affecting protein browning include temperature and oxygen. Temperature affects protein browning. High temperatures create an undesirable colour of the food and dryness. After extended storage of foods in the freezer, oxidative browning occurs. Protein browned food products must be stored under refrigeration. Protein browned foods are desired to be brown in colour when cooked. The process of protein browning is important in protein foods as brown meat is more desirable to consume than pink, raw meat. It is also easier to digest.All plant foods and some animals foods contain carbohydrates. Carbohydrates are formed from the process of photosynthesis. Carbohydrates are classed as sugars, fibres or starches based on the length of their molecules. Gelatinisation is the process of starch granules absorbing water and swelling in the presence of heat, to thicken a product. Foods associated with gelatinisation includes cereals like corn flour. Practical applications of gelatinisation include custard, white sauce, gravy and softened cereals, for example, rice and pasta. Acidity, temperature, agitation and adding other ingredients all affect gelatinisation. Acid breaks down the starch molecules and affects the thickness of the final product. In cold water, starch granules do not dissolve. To soften starch granules, there has to be heat. After boiling point, thickening does not occur. For a smooth, gelatinised sauce, stirring is required. Starch granules are subjected to bursting if not agitated, resulting in the formation of lumps, which is not desirable in custards and bechamel sauce for lasagna. Gelatinised products should be stored in refrigeration. Gelatinised products are desired to be smooth and have an even texture. This makes them easier to consume and removes the starchy, floury taste that exists if the food is not heated.Dextrinisation is the process in which starch breaks down into a simpler form called dextrins due to dry heat. Cereals are foods associated with dextrinisation and practical applications can include brown gravy, toasted cereals, brown crust on vegetables and bread and toast. Temperature can affect dextrinisation with too low heat resulting in non-browned foods. Dextrinisation is accelerated by heat. Too much heat can result in a burnt food item. Dextrinised products should be stored in oxygen reduced environment like an airtight container. A desirable dextrinized food item should be crisp, with an even brown colour and a baked aroma. Whilst vegetables and cereals are edible raw, dextrinisation makes them easier and more palatable to consume.Caramelisation is the browning of food which include a high sugar content, when subjected to heat. Sugars are associated with caramelisation and practical applications include biscuits such monte carlos; confectionery, such as toffee; desserts such as creme caramel and creme brulee; cakes and breads. Temperature affects the end result of a caramelised food item. The degree of caramelisation can be assessed visually. The longer it is heated, the browner it becomes. High temperatures break down the sugar, causing it to appear black and the flavour is less appetising. Little heat can produce a pale colour of the sugar and the food may not be palatable. Caramelised products should be stored in dry and cool conditions. Desirable characteristics of a caramelised product involves a golden brown colour and a desirable flavour. Crystallisation occurs when a very concentrated sugar solution cools and solid crystals form. Sugar is associated with crystallisation and practical applications include toffees, fudge, caramel, marshmallow and honeycomb. Factors affecting crystallisation include temperature, agitation and acid. The higher the temperature, the faster sugar is dissolved and the solidity of the product increases. The agitation act of stirring too soon can produce a grainy product as the agitation of the heated product causes crystallisation too early. Acid in crystallisation can cause a runny product as the acid prevents the property of crystallisation. Crystallised food items should be stored in an oxygen free environment, like an airtight container, as well as cool and dry conditions. Crystallised products should be fine and even. Consuming crystallised products that feature large crystals have a coarse, grainy texture that has an undesirable mouthfeel.When preparing food items for human consumption, the properties of protein and carbohydrate based foods are highly important. A satisfactory end product containing protein or carbohydrates would be impossible without either denaturation, coagulation, aeration, gelation, protein browning, gelatinisation, dextrinisation, caramelisation or crystallisation as these processes change the structure of the food items and make them more palatable for human consumption. Without these properties, food is unable to meet the desired end result and textures and be safe to consume. For example, cakes are not a desirable food item without caramelisation as they appear raw, runny and not set. Therefore, in order for a satisfactorily prepared item, properties of protein and carbohydrates are essential. The functional properties of food affect the appearance, quality and behaviour of food products, and by considering the addition of ingredients, change of temperature and different preparation methods, food meets its role in the body. ................
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