Pastry is a mixture consists of flour, fat ND water or milk, without high temperature bake, the pastry is weak and soft, also it can not eat. The pastry is edible that it must experience high temperature baking. During the baking, the starch produce a series of chemical change such denomination, desalination. If the baking flash, the pastry form, the pastry Is dry and hard. Cooking the filling also need high temperature. The functional property of filling’s protein is solicitation. The filling is made up of flour, lemon juice, sugar and water.
The filling need temperature to heat and cook in order to thicken and soften as gelatins mixture . When the temperature at 64-72 degrees, the outer shell of the filling’s starch granule softens, then it swell up with water. When the temperature reaches 86-90 degrees, the swollen starch granules burst and amylase and implementation they contain are released, capturing the liquid and causing it to thicken and form a gel. As a result of using high temperature heat , the filling looks smooth and shiny. Browning the meringue also need high temperature.
The functional properties use in the browning the meringue are disorientation and Mallard reaction. If meringue’s color achieve brown, the protein of meringue must be exposed to dry heat. Egg white, sifted flours. B. Egg white: The function property of denomination alter the egg white basic function . Agitation and aeration cause egg white denature . During beating the protein of egg white traps large air bubbles, with continued beating changes the large alarm cells Into small bubbles. The film of liquid protein around the alarm cells Into small bubbles.
The film of liquid protein around the air bubbles becomes thinner and the egg white starts to thicken. As the protein denature the foam begins to take shape and soft peaks form. Sifted flours: The function property of solicitation alter the sifted flours basic function. In this recipe sifted flours combine lemon rind ,lemon Juice sugar and water, then heating the mixture. After the mixture become gelatins mixture. Because When the temperature at 64-72 degrees, the outer shell of the filling’s starch granule softens, then It swell up with water.
When amylase and implementation they contain are released, capturing the liquid and causing it to thicken and form a gel. Oven and electric beater. B. Oven is the part of a cooker/stove shaped like a box with a door on the front, in which food is cooked or heated. Oven is widely use in baking cake, bread, pizza and other food. And the food is very tasty and smell very good. The safety of oven is very high, the situation of explode is very low unless the oven is damage and the unwise use. The user must be careful when you take the food from the oven, because after the baking , the oven temperature is very high and prevent suffering from hurt.
The hygienic practices of the oven is very clean. During the baking , the food is in closed oven that it can not be dirty unless the oven is dirty. Also high temperature heating can provide hygienic food. SQ. The ingredients of lemon effect food preparation has a Vitamin C. Vitamin C is a vitamin fond in fruits such as oranges and lemons, and in a green vegetable. The main function of Vitamin C is increasing body immunity and preventing disease happening. The lemon contains abundant Vitamin c , the scientific research statehood g lemon Juice contains vitamin C up to 50 MGM so that eating lemon can be satisfied the baby need of Vitamin C.
In this recipe, it uses lemon rind and fresh lemon Juice to cook. Part B Report. The delicacy is depend on perfect mixing of ingredients. The ingredients will be ore delicious through cooking and processing. In this recipe all the ingredients are important and they can not be missing , they play their function of bring their taste to the lemon meringue pie. The lemon filling is made up of plain flour , lemon Juice , lemon rind sugar water ,butter and beaten egg yolks. Flour is very important maternal uses in making bread, and cake in the same in this recipe flour perform its function to make the cake.
The recipe called lemon meringue pie, so the lemon is the main role. Lemon is nature fruit and has a strong sour flavor that the cake has a sour asset . And sugar can lighten the sour of lemon make the cake browning through and it can help the pie delay aging, . Add the water to combine the flour, lemon Juice and lemon rind to a a smooth paste. The butter play a function as add taste to the filling and make filling more thick and soft. The egg yolk play a role as making filling more thick and egg have high nutritional value. The meringue peak is made of egg white ,caster sugar.
The first step of making meringue is using an electric beater beating egg white and water. The aim of foam usually use in the cake. The second tepee is add castor sugar, beat well until sugar has dissolved. Castor sugar can help the foam being soft ,add sweet flavor to the meringue, the provide the brown outer color because of during the baking the sugar have serialization reaction that ingredients have a important role and function in this recipe. The technique of serialization is applied to recipe in the process of bake in moderate over 5-10 minutes or until lightly browned. Cool then refrigerate.
Serialization is the process that food contain both a protein and a sugar, its color turn into caramel through exposing to dry heat . Serialization is the chemical reaction in which incarcerations and disaccharide turn brown with application of heat. In the recipe, the lemon meringue pie use oven to baking and the oven provide dry heat that lemon meringue pie of pre-cook pastry case and peak of meringue turn into brown, in addition the the lemon meringue pie becomes crisp and has flavor change b. The technique of disorientation is applied to recipe in the process of bake in moderate over 5-10 minutes or until lightly browned.
Disorientation is the process in which starch breaks down into Dexedrine. In this recipe, disorientation occurs when memo meringue pie expose to dry heat by oven, it is resulting the lemon meringue pie become brown and sweet. C. The technique of denomination and coagulation is applied to recipe in the process of combine egg whites &water in bowl . Sing an electric beater,beat on high spend until soft peaks form. Denomination is a condition occurs when the bonds holding the helix shape are broken and the strands of the helix separate and unravel. And coagulation occurs when denatured protein separate from other nutrient and solidify.
Agitation is a factor that causes proteins to denture. In this recipe, using electric beater to beat egg white. In the addition the technique of denomination and coagulation is applied to recipe in the process of gradually add castor sugar, beat well until sugar has dissolved. Beating the castor sugar to make the sugar to dissolved. D. The technique of agglutinations is applied to recipe in the process of add water, gradually. Blend until smooth, stir over heat until mixture boils&thickens. The mixture must boil. Reduce heat. Stir a further 2 minutes. Solicitation is that starch can thicken mixture by absorbing liquid in the presence of heat.