GCSE Food Technology - Key Terms!

A mixture of two substances, one of which is divided finely throughout the other

Turn to caramel - when a brown liquid which sugar becomes at the point where all the water has been driven off and the sugar starts to burn

Simply combining air into a mixture.

A substance which helps two liquids stay mixed together. For example, oil and water.

When something thickens from a liquid to a solid. For example, eggs appear transparent and runny but when they're heated they become firm and white.

A method used to help foods last longer. For example canning, freezing, chilling. Fats, sugars and oils can also be used.

The process of making meat tender (soft) so it is easy enough to eat.

The process in which you bind substances together to make a mixture thicker. Often with the use of eggs and heat.

A natural or synthetic substance added to a food product for a specific purpose. For example, to improve the taste, appearance or texture of the food.

A diet which included adequate amounts of the right nutrients and energy

Quick freezing  - small ice crystals form on the food, it causes less damage to it than slow freezing. 

Computer Aided Manufacture - The use of computers to control all the processes done in the manufacture of a food product.

A method of food preparation in which the food is cooked and then rapidly chilled and stored below 5 degrees celcius and therefore increasing the shelf life and quality of the food for a longer period of time.

Critical Control Point - when a food safety hazard can be prevented/reduced to an acceptable level.

The temperature range (5-63) in which bacteria are most likely to grow.

A healthy eating diagram which aims to encourage people to eat correct proportions of food in order to achieve or maintain a balanced diet.

A substance which stops two liquids from separating

A mixture of two liquids

Coating and surronding a product with another ingredient

Heated starch granules which absorb liquid and swell, and burst in order to thicken a liquid.

A substance added to foods which will extend the shelf life of a product.

Steps taken at various stages in food production to ensure that an high quality and consistent outcome is achieved.