Karteikarten
Ohne Titel
Karten in diesem Stapel (39)
- 1AceticThe acid in vinegar.
- 2AdditiveSomething that's added to a food product to improve its properties.
- 3AerateTo add air to a mixture to help make it lighter, e.g. when making cakes.
- 4AestheticsHow a product looks.
- 5Amino AcidsProteins are made of amino acids.
- 6Ascorbic AcidAnother name for Vitimin C.
- 7Batch ProductionMaking a certain number of a product in one go.
- 8BindingHolding ingredients together so the product doesn't fall apart. E.g. eggs are used to bind ingredients in burgers.
- 9BiodegradableA biodegradable material is something that rots down naturally.
- 10CADComputer-aided design.
- 11CAMComputer-aided manufacture.
- 12CaramelisationWhen sugar is heated and forms a sweet-tasting, brownish liquid.
- 13Citric AcidThe acid in lemon juice.
- 14Closed QuestionA question with a limited number of possible answers, e.g. Do you like spicy food?
- 15CoagulateThe change into a more solid state. E.g. if you fry an egg it cogulates.
- 16ConsistentThe same every time.
- 17ContaminateTo make something dirty and unhygienic, e.g a fly could contaminate your soup.
- 18Continuous FlowContinuous flow production means making large numbers of a product non-stop.
- 19Control PointA stage in a process where you put in a control to stop a problem.
- 20Cross- ContaminationTransferring bacteria from raw food to other food via work surfaces, equipment or your hands.
- 21Danger ZoneThe range of temperature (5 to 63 ) in which bacteria multiply very quickly.
- 22Design BriefA short statement explaining why there's a need for a new product.
- 23Design CriteriaThe general characteristics a product should have, e.g. ' Appealing to Children.' A list of design criteria is sometimes called a design specification.
- 24DeteriorateWhen the quality of food decreases or it ' Goes off.'
- 25GelThe semi- solid structure you get when a small amount of a solid ingredient stes a lot of liquid, e.g. Jelly.
- 26GelatinisationWhen starch particles swell and burst, thickening a liquid.
- 27Gelling AgentSomething that causes a liquid to thicken and set as a gel.
- 28GenesThe 'Instructions' for how to develop contained in all the cells of a plant or animal. Genes control the charateristics of the plant or animal, e.g. how quickly friut ripens.
- 29Genetically Modified (GM) FoodFood that's had its genes altered to give it useful characteristics. E.g. GM tomatoes with a longer shelf life than normal.
- 30GalzingAdding a coating to give a product a shiny, glossy apperance.
- 31GlutenA protein found in flour that makes dough stretchy.
- 32Guideline Daily Amounts (GDAs)Information about how much energy or how much of certain nutrients an avergae adult needs each day.
- 33HazardAnything that's likely to cause harm.
- 34High- risk FoodA food in which bacteria can grow quickly.
- 35HydrogenationA process that make oils more solid at room temperature, e.g. to make margarine.
- 36LandfillA landfill site is a large rubbish dump that's eventually covered over with earth.
- 37LecithinA natural emulsifier,food in egg yolks.
- 38Manufacture's SpecificationPrecise instructions that tell the manufacturer exactly how to make a product.
- 39MarinateTo soak something in a mixture of things like oil, wine, vinegar and herbs, to give it more flavour.
Informationen
- Beschreibung
- Food Technology Karteikarten am Ohne Titel, erstellt von georgiabowey am 01/05/2014.
- Erstellt von
- georgiabowey
- Aufrufe
- 13
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