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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Additive
Aeration
Aesthetic
Ambient temperature
Anaerobic
Antioxidant
Antibacteria
Aseptic packaging
Biodegradable
Blast chilling
Calcium
Caramelisation
Clostridium
Coagulation
Coeliac disease
Cook-Chill
Colloidal structure
Colloids
Critical Control Point (CCP)
Cryogenic freezing
Danger zone
Deteriorate
Dextrinisation
Dietary Fibre
Diverticular Disease
E numbers
Emulsifier
Emulsifying agent
Enrobing
Enzymic browning
Fermentation
Fibre
Foams
Gelatinisation
Halal
Hermetically
Irradiation
Kosher
Lecithin
Micronutrient
Modified starches
Non starch polysaccharide
Organoleptic
Pasteurisation
Preservative
Quality Assurance
Raising agent
Shortening
Suspensions
Syneresis
Tolerance levels
Viscosity
