2824081
Description
Flashcards by Holly Bamford, updated more than 1 year ago
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Created by Holly Bamford
over 10 years ago
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| Question | Answer |
| Additive | a natural or synthetic substance which is added to food for a specific purpose |
| Aeration | when air is trapped in a mixture |
| Aesthetic | attractive |
| Ambient temperature | normal room temperature (20-25ºC) |
| Anaerobic | not needing oxygen |
| Antioxidant | a substance that stops fat in food going rancid |
| Antibacteria | substance that will usually destroy bacteria |
| Aseptic packaging | preserves foods without using preservatives or chilling |
| Biodegradable | broken down totally by bacteria |
| Blast chilling | quick freezing – small ice crystals form and there is less damage to the food than in slow freezing |
| Calcium | a mineral element which is essential for strong bones and teeth |
| Caramelisation | process of changing the colour of sugar from white to brown when heated |
| Clostridium | a form of bacterial food poisoning |
| Coagulation | the change in the structure of protein brought about by heat, mechanical action or acids |
| Coeliac disease | caused by an intolerance of the protein gluten present in the cereals wheat, barley and rye |
| Cook-Chill | a method of food preparation in which the food is cooked then rapidly chilled and stored below 5ºc thus increasing the keeping quality of the product for a short time |
| Colloidal structure | when two substances are mixed together |
| Colloids | formed when one substance is dispersed through another |
| Critical Control Point (CCP) | when a food safety hazard can be prevented/reduced to an acceptable level |
| Cryogenic freezing | food is immersed or sprayed with liquid nitrogen |
| Danger zone | the temperature range (5 to 63ºC) in which bacteria grow |
| Deteriorate | starting to decay and losing freshness |
| Dextrinisation | when starch converts into a sugar |
| Dietary Fibre | material, mostly from plants, which is not digested by humans but which absorbs water and binds other residues in the intestine thus aiding the excretion of waste material from the body |
| Diverticular Disease | a disease caused by a lack of fibre in the diet |
| E numbers | the classification system of permitted additives produced by the European Union |
| Emulsifier | a substance that stops oil and water from separating |
| Emulsifying agent | a substance that will allow two immiscible liquids (substances that do not mix) to be held together, e.g. lecithin in egg yolk |
| Enrobing | coating and surrounding a product with another ingredient |
| Enzymic browning | reaction between a food product and oxygen resulting in a brown colour, e.g. sliced potato has brown patches when sliced and left in the air |
| Fermentation | when yeast produces carbon dioxide |
| Fibre | indigestible parts of food – usually cellulose, which remains in the intestine after digestion |
| Foams | a mixture of gas and liquid is called a foam, e.g. air whisked into egg white creates a foam |
| Gelatinisation | heated starch granules absorb liquid and swell, and burst to thicken liquid |
| Halal | food which is selected and prepared according to Islamic dietary law |
| Hermetically | airtight |
| Irradiation | a process used to reduce spoilage in some foods |
| Kosher | food which is selected and prepared in accordance with Jewish dietary law |
| Lecithin | present in egg yolk and soya and used as an emulsifier in manufactured foods |
| Micronutrient | vitamins and minerals which are needed in small quantities for health |
| Modified starches | starches that have been altered to perform additional functions |
| Non starch polysaccharide | the part of food that is not digested by the body (fibre) |
| Organoleptic | sensory qualities (texture, flavour, aroma, appearance) of a food product. |
| Pasteurisation | the process of prolonging the keeping quality of products such as milk by heating to destroy harmful bacteria |
| Preservative | a substance that extends the shelf life of a food |
| Quality Assurance | a guarantee by retailers and manufacturers that products are safe and of a good quality |
| Raising agent | increases the volume of doughs, batters and mixtures by promoting gas release (aeration) |
| Shortening | when fat coats the flour particles preventing absorption of water resulting in a crumbly mixture |
| Suspensions | a solid held in a liquid |
| Syneresis | usually refers to eggs; if overcooked, the proteins shrink as they coagulate and separate from the watery liquid |
| Tolerance levels | the amount of difference allowed when making |
| Viscosity | the thickness of a liquid or a mixture, such as a sauce |
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