AQA, A2 Food Technology key terms
Some key terms broken down so they are easy to remember.
- Created by: Megan
- Created on: 07-06-12 10:52
Other questions in this quiz
2. When one substance disperses through another.
- Emulsification
- Maillard reaction
- Colloid System
- Hydrogenation
3. A 'Gel' is what?
- solid with foam dispearsed
- solid with liquid dispearsed
- liquid with solid dispearsed
4. Syneresis is what?
- breaking down of any food
- water from a stratch gel (retrogradation of gel)
- browning of meat
5. When liquids are passed through a fine , for example to mix fat into milk
- Homogenisation
- Emulsifier
- Colloid
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