Flashcards
Food Technology - KEY TERMS
Cards in this deck (22)
- 1CoagulateTo change into a MORE SOLID state
E.g. eggs when they become white and solid once heated - 2Danger ZoneThis is the range in temperatures (5°C - 63°C) in which BACTERIA MULTIPLY VERY QUICKLY
- 3EmulsionA mixture of OILY and WATERY LIQUIDS
E.g. salad cream, mayonnaise, salad dressing - 4CaramelisationThis is when sugar 'cooks' and changes to a BROWN LIQUID when heated
- 5ContaminateTo make something dirty and UNHYGIENIC
E.g. a fly could contaminate soup - 6High-Risk FoodA food in which BACTERIA can MULTIPLY QUICKLY
- 7GlutenThis is the PROTEIN found in FLOUR that makes dough STRETCHY
- 8CAMComputer Aided Manufacture
Efficiently controls and monitors PRODUCTION using computers - 9CADComputer Aided Design
Helps to CREATE, MODIFY & COMMUNICATE information efficiently - 10Batch ProductionThis involves producing a CERTAIN NUMBER OF A PRODUCT in ONE GO
- 11Food MilesThe DISTANCE A PRODUCT TRAVELS from where it is produced to where it is sold
- 12FermentationThis is the process of YEAST BREAKING DOWN into SUGARS to RELEASE CO₂ and ALCOHOL
- 13EnrobingThis is COATING a food product in something
E.g. a thin layer of chocolate - 14AerateTo ADD AIR into a mixture to help MAKE IT LIGHTER
E.g. in cakes - 15AdditiveThis is something that is ADDED to a food product to IMPROVE ITS PROPERTIES
- 16Standard ComponentsThese are PRE-PREPARED INGREDIENTS which are used in the PRODUCTION OF FOOD PRODUCTS
Examples:
⦾ ready-made pizza bases
⦾ frozen pastry
⦾ stock cubes
⦾ ready-made cake mixes
⦾ ready-made icing - 17GlazingAdding a COATING to a product to give it a shiny, glossy appearance
- 18HydrogenerationA process which makes oils MORE SOLID at room temperature
E.g. to make margarine - 19GM Food (Genetically Modified)A food which has had its GENES altered to give it USEFUL CHARACTERISTICS
E.g. a longer shelf life - 20Organic CropsThese are crops which have been grown WITHOUT ARTIFICIAL FERTILISERS OR PESTICIDES
- 21GelatinisationThis is when starch particles SWELL and BURST, THICKENING a liquid
- 22Organic MeatThis is meat which is produced to very HIGH WELFARE STANDARDS and WITHOUT the use of ARTIFICIAL GROWTH HORMONES
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- Key terms for GCSE Food Technology
- Created by
- Dani Whitrick
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