Karteikarten
GCSE Food Technology key terms
Karten in diesem Stapel (52)
- 1Additivea natural or synthetic substance which is added to food for a specific purpose
- 2Aerationwhen air is trapped in a mixture
- 3Aestheticattractive
- 4Ambient temperaturenormal room temperature (20-25ºC)
- 5Anaerobicnot needing oxygen
- 6Antioxidanta substance that stops fat in food going rancid
- 7Antibacteriasubstance that will usually destroy bacteria
- 8Aseptic packagingpreserves foods without using preservatives or chilling
- 9Biodegradablebroken down totally by bacteria
- 10Blast chillingquick freezing – small ice crystals form and there is less damage to the food
than in slow freezing - 11Calciuma mineral element which is essential for strong bones and teeth
- 12Caramelisationprocess of changing the colour of sugar from white to brown when heated
- 13Clostridiuma form of bacterial food poisoning
- 14Coagulationthe change in the structure of protein brought about by heat, mechanical action or acids
- 15Coeliac diseasecaused by an intolerance of the protein gluten present in the cereals
wheat, barley and rye - 16Cook-Chilla method of food preparation in which the food is cooked then rapidly chilled
and stored below 5ºc thus increasing the keeping quality of the product for a short time - 17Colloidal structurewhen two substances are mixed together
- 18Colloidsformed when one substance is dispersed through another
- 19Critical Control Point (CCP)when a food safety hazard can be prevented/reduced to an
acceptable level - 20Cryogenic freezingfood is immersed or sprayed with liquid nitrogen
- 21Danger zonethe temperature range (5 to 63ºC) in which bacteria grow
- 22Deterioratestarting to decay and losing freshness
- 23Dextrinisationwhen starch converts into a sugar
- 24Dietary Fibrematerial, mostly from plants, which is not digested by humans but which absorbs water and binds other residues in the intestine thus aiding the excretion of waste material from the body
- 25Diverticular Diseasea disease caused by a lack of fibre in the diet
- 26E numbersthe classification system of permitted additives produced by the European Union
- 27Emulsifiera substance that stops oil and water from separating
- 28Emulsifying agenta substance that will allow two immiscible liquids (substances that do not mix) to be held together, e.g. lecithin in egg yolk
- 29Enrobingcoating and surrounding a product with another ingredient
- 30Enzymic browningreaction between a food product and oxygen resulting in a brown colour,
e.g. sliced potato has brown patches when sliced and left in the air - 31Fermentationwhen yeast produces carbon dioxide
- 32Fibreindigestible parts of food – usually cellulose, which remains in the intestine after digestion
- 33Foamsa mixture of gas and liquid is called a foam, e.g. air whisked into egg white creates a foam
- 34Gelatinisationheated starch granules absorb liquid and swell, and burst to thicken liquid
- 35Halalfood which is selected and prepared according to Islamic dietary law
- 36Hermeticallyairtight
- 37Irradiationa process used to reduce spoilage in some foods
- 38Kosherfood which is selected and prepared in accordance with Jewish dietary law
- 39Lecithinpresent in egg yolk and soya and used as an emulsifier in manufactured foods
- 40Micronutrientvitamins and minerals which are needed in small quantities for health
- 41Modified starchesstarches that have been altered to perform additional functions
- 42Non starch polysaccharidethe part of food that is not digested by the body (fibre)
- 43Organolepticsensory qualities (texture, flavour, aroma, appearance) of a food product.
- 44Pasteurisationthe process of prolonging the keeping quality of products such as milk by
heating to destroy harmful bacteria - 45Preservativea substance that extends the shelf life of a food
- 46Quality Assurancea guarantee by retailers and manufacturers that products are safe and
of a good quality - 47Raising agentincreases the volume of doughs, batters and mixtures by promoting gas release (aeration)
- 48Shorteningwhen fat coats the flour particles preventing absorption of water resulting in a crumbly mixture
- 49Suspensionsa solid held in a liquid
- 50Syneresisusually refers to eggs; if overcooked, the proteins shrink as they coagulate and
separate from the watery liquid - 51Tolerance levelsthe amount of difference allowed when making
- 52Viscositythe thickness of a liquid or a mixture, such as a sauce
Informationen
- Beschreibung
- Key words for GCSE food tech exam. From aqa website: http://filestore.aqa.org.uk/subjects/AQA-4545-W-TRB-OGGT.PDF
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