basic glossary of 2014 onward specification 0.0 / 5 ? Design & Technology: Food Technologyglossary of terms AQAGCSEAQA Created by: EllenamurphCreated on: 26-05-17 14:43 additive a natural or synthetic substance which is added to food for a specific purpose 1 of 15 aeration when air is trapped in a mixture 2 of 15 aesthetic attractive 3 of 15 ambient temperature normal room temperature (20-25°C) 4 of 15 anaerobic not needing oxygen 5 of 15 analysis of brief/task breaking down the design brief/task to identify key points 6 of 15 antioxidant a substance that stops fat in food going rancid 7 of 15 bacteria single celled organism present in air , soil , animals and the human body 8 of 15 balanced diet a diet which provides adequate amounts of nutrients and energy 9 of 15 bland lack of flavor/taste 10 of 15 blast chilling quick freezing- small ice crystals form and there is less damage to the food 11 of 15 calcium a mineral element which is essential to strong bones and teeth 12 of 15 caramelisation a unit of energy which is used to give the energy yield of foods and the energy expenditure of the body 13 of 15 carbohydrate the major source of energy for the body 14 of 15 CAM computer aided manufacture; the use of a computer to control all the processes involved in the manufacture of a product 15 of 15
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