basic glossary of 2014 onward specification

HideShow resource information
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

Other cards in this set

Card 2

Front

when air is trapped in a mixture

Back

aeration

Card 3

Front

attractive

Back

Preview of the back of card 3

Card 4

Front

normal room temperature (20-25°C)

Back

Preview of the back of card 4

Card 5

Front

not needing oxygen

Back

Preview of the back of card 5
View more cards

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all glossary of terms AQA resources »