Food words 21 - 30

The range of temp 5oC to 63oC in whihc bacteria mulitplies very quickly

A short statement explaining why there is a need for a new product

The general characterisitcs a product should have e.g. appealling to children. A list of design criteria is sometimes called a design specification

When the quality of food decreases or it goes off

Taking a product apart

Inactive,  a bit like a deep sleep - bacteria become dormant in frozen food

A number given to an additive when it passes EU safety tests. The additive can then be used in food throughout the EU.

Goverment healthy eating guidelines in the form of a pie chart which shows how much or little of each food group you should eat.

Something that keeps an oily and watery mixutre stable - stops it seperating into two layers

A mixture of oliy and watery liquids e.g. salad dressing