AQA, A2 Food Technology key terms

Some key terms broken down so they are easy to remember.

HideShow resource information
  • Created by: Megan
  • Created on: 07-06-12 10:52
Spoilage of fats and oils (Oxidative and Hyrolytic)
Rancidity
1 of 6
When one substance disperses through another.
Colloid System
2 of 6
A 'Gel' is what?
solid with liquid dispearsed
3 of 6
Syneresis is what?
water from a stratch gel (retrogradation of gel)
4 of 6
When liquids are passed through a fine , for example to mix fat into milk
Homogenisation
5 of 6
When two substances dont mix together an emulsifier is added to?
break the surface tension and stay together
6 of 6

Other cards in this set

Card 2

Front

When one substance disperses through another.

Back

Colloid System

Card 3

Front

A 'Gel' is what?

Back

Preview of the front of card 3

Card 4

Front

Syneresis is what?

Back

Preview of the front of card 4

Card 5

Front

When liquids are passed through a fine , for example to mix fat into milk

Back

Preview of the front of card 5
View more cards

Comments

No comments have yet been made

Similar Design & Technology resources:

See all Design & Technology resources »