Fichas
key terms
Fichas del conjunto (50)
- 1AdditivesSubstances added to food in small amounts to perform a function such as to preserve, colour or add flavour to a product
- 2AestheticsThe appreciation of good taste or good design. The product appeals to your senses.
- 3Ambient TemperatureNormal room temperature. 20-25c
- 4AntibacterialWorking against or prohibiting the growth of bacteria
- 5BacteriaSmall microscopic organisms found all about us. They multiply by splitting every 20minutes(binary fission)
- 6Batch ProductionProducing a small quantity of identical products eg 50
- 7Blast ChillTo cool food quickly by blasting it with cold air
- 8Blast FreezingQuickly freezing that makes small ice crystals which do less damage to the food than slow freezing
- 9BrandA particular make of product usually well known name eg Heinz beans
- 10C.A.DComputer Aided Design eg package designing
- 11C.A.MComputer Aided Manufacture eg control baking temperatures
- 12ComponentA ready prepared part of something eg ready made pizza base
- 13ConsumerA person who buys or uses products and services
- 14Continuous Flow ProductionContinuous processing 24/7. Expensive to set up, cheap to run. Fewer people employed; usually computer controlled
- 15Cook-ChillFood that has been cooked, fast chilled and then stored at low temperatures
- 16Cook-FreezeFood that has been cooked, fast chilled and then stored below freezing point
- 17Cross ContaminationThe transfer of harmful bacteria from one are to another eg raw meat and veg
- 18Danger ZoneThe temperature range in which bacteria thrive(4-60c)
- 19DietThe food and drink we consume
- 20Dietary Reference ValuesDRVS show the amount of food energy or other nutrients needed by people of different ages
- 21Due DiligenceIn food preparation this means that the company has set up systems to help avoid contamination of food products
- 22E NumbersThe number given to an additive to show that is has been approved by the European Union
- 23Environmental Health OfficerThe enforcement officer at local government level who covers public health such as the hygiene of food premises and food safety
- 24Flow DiagramStep by step chart or plan of a system or production process
- 25H.A.C.C.PHazard Analysis and Critical Control Point
- 26HazardAnything that cause harm to the consumer
- 27High Risk AreaThe section in the food preparation area where food is most likely to be contaminated by bacteria
- 28High Risk FoodsThose most likely to encourage bacterial growth eg cooked meat cooked poultry fish dairy foods
- 29Image/Mood BoardA display of pictures and drawings to give ideas about a target group or range of products
- 30Just In TimeSome factories and fast food outlets order stock just in time to manufacture the product. They do not have room to store it days/ weeks in adance
- 31Key Words/ Design CriteriaImportant words that may relate to the design brief
- 32LogoThe symbol of a company used on their products
- 33Low Risk AreaSection in the food preparation area where food is less likely to be contaminated by bacteria
- 34M.A.PModified Atmosphere Packaging. Removing the air and flushing the packet with a gas
- 35Marketable ProductOne that appeals to people and will sell when it reaches the shops; to succeed, all products must be marketable
- 36ModellingTo experiment with an idea without actually cooking it. You can model the nutritional value of a food product by using FOODPC6
- 37One-Off ProductOne product is made, usually to order. It is unique and can be expensive
- 38Organoleptic TestingA posh term for sensory analysis. Using your sensory organs to test a product.
- 39PortionA portion for one is the amount of food that's satisfies the need for one person
- 40Product SpecificationThe exact details needed to make the product
- 41PrototypeA sample product to be used for trialling and market research
- 42Quality AssuranceA system that is set up before a product is made and which lays down procedures for making a safe quality product
- 43Quality ControlThe steps in the process of making a product to make sure that it meets the standards; faulty products are removed
- 44Repetitive Flow ProductionAssembly line production of a product, often using a conveyor belt. Used for producing large numbers
- 45Standard ComponentA component pre-prepared that can be used when producing a new product eg a standard component may be shop brought mayonnaise tomato sauces for past and pizza bases
- 46Sensory DescriptorsWords that describe taste smell texture and flavour
- 47Shelf LifeHow long a product can be kept making sure it is safe to eat and good quality
- 48Target MarketThe person or group that the product is aimed at eg teenagers elderly
- 49Tolerance LevelThe amount and flexibility allowed when make a product- in terms of weight, colour, size- so that it meets quality standards
- 50TraceabilityTracing a fault back to the point at which it occurred in order to remedy the fault and avoid it happening again
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- gcse food Fichas sobre key terms , creado por e.walsh0136 el 26/03/2015.
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- e.walsh0136
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