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Sin título
Fichas del conjunto (44)
- 1DisassemblyTaking a product apart
- 2DormantInactive-Bacteria can
become dormant in frozen foods - 3E NumberA number (E.g E150a) given to an additive when it passes EU safety tests
- 4Eatwell PlateGovernment healthy eating guidelines in the form of a pie chart
- 5EmulsifierSomething that keeps and oily and watery mixtures stable
- 6EmulsionA mixture of oily and watery liquids E.g Salad Dressings
- 7EnrichingAdding something like butter or cream to a product to make it thicker and tastier
- 8EnrobingCoating a food in something
- 9Enzymic browningThe reaction that happens when fruit is sliced open and left uncovered
- 10Essential Amino AcidsAmino Acids that the body can't make itself so you have to get it from your diet
- 11Ethical IssueA moral issue- when many people have views about whether something is morally right or wrong
- 12FeedbackSending back information
- 13FermentationWhen yeast breaks down sugars to release CO2 and alcohol
- 14Finishing TechniquesTechniques that are used to finish a product
E.g Icing - 15Five-A-DayRecommended daily amount off fruit and vegetables everybody should consume
- 16Food MilesThe distance a product travels to get to where it is sold
- 17Fossil FuelsBurning fossil fuel for transport releases CO2 into the atmosphere
- 18Functional foodA food that has been modified to provide health benefits
- 19Gantt ChartA time plan that shows how long different tasks take and the order they need to be done in
- 20NanotechnologyA new technology that involves Nanoparticles
- 21Non-starch polysaccharide (NSP)Often called dietary fibre. It's a type of Carbohydrate that is digested in the body
- 22NutrientProteins, Carbohydrates, Fats, Vitamins and Minerals
- 23Nutrients DeficiencyNot getting enough of a Nutrient
- 24Nutrient excessGetting too much of a nutrient
- 25One-off ProductionMaking a single product that is unique
- 26Open QuestionA question that has no set answers E.g why don't you like puddings?
- 27OrganicCrops grown without using artificial pesticides or fertilisers.
Meat that is produced to a very high standard - 28PalatabilityHow pleasant a food is
- 29PectinA natural gelling agent found in fruit
- 30PreservativeAdded to food to slow down bacteria growth
- 31PreserveTo make food last longer
- 32Product SpecificationA detailed description of how a product should look and taste
- 33PrototypeA full size, one- off model of a design
- 34Quality ControlChecking the product meets all the necessary standards
- 35Raising agentsSomething that releases bubbles of gas that expand when heated.
Used in cakes and bread - 36Recommended Daily Amounts (RDAs)How much of certain vitamins and minerals an average adult needs each day
- 37RecyclableA recyclable material
- 38—A symbol showing food can be traced to the farm it came from
- 39RenewableA resource that can be replaced by natural process
E.g Trees - 40NanoparticlesVery small particles of a substance
- 41Monosodium glutamate (MSG)A natural flavour enhancer which boosts existing flavour of a product
- 42Modified StarchesStarches that have been treated so they react in a certain way
- 43ModelA test version of a product
- 44Mass productionMaking large numbers of a product often on an assembly line
Información
- Descripción
- A-Level Food Tech Fichas sobre Sin título, creado por beccalouise14 el 01/05/2014.
- Creado por
- beccalouise14
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- Valoración