Food science keywords

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Additive
Something added to foods to improve its properties
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Basting
Putting fat that's melted out of food back on top of it while cooking
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Blanching
Plunging food in boiling water and then cold water
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Blended sauces
A sauce made from a liquid and a paste made from water/milk and cornflour
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Braising
Slow cooking food, in a covered pot which also contains liquid, herbs and vegetables
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Caremalisation
The browning of sugar when it is heated at a certain temperature
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Coagulation
Denatured proteins join together when heat is applied
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Conduction
Transfer of heat through solids by the vibration of particles
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Convection
The transfer of heats through gases or liquids by circulating currents
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Denaturation
The chemical bonds holding protein together is broken, making the proteins change shape and unravel
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Dextrinisation
Starch molecules break down into dextrins after dried heat is applied
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Dry frying
Cooking foods in a pan without any fat or oil
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Emulsifier
Something added to a fat and liquid to hold them together
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Emulsion
A mixture of oily and watery liquids eg. mayonnaise
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Emzymes
Biological catalysts that speed up chemical reactions
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Garnish
A small addition to a dish that adds colour and flavour
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Geletinisation
When starch particles swell and burst, to thicken a liquid
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Gelation
When foods are set by chilling or freezing
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Gluten
The protein found in wheat based flours that makes dough stretchy
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Heat transference
When heat energy is moved from one place to another, through, convection, conduction or radiation
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Lecithin
A natural emulsifier found in egg yolks and soya beans
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Marinate
To soak something in a mixture before cooking
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Microfiltration
When milk passes through a fine membrane, to separate the milk from souring bacteria
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Plasticity
A property of fat that allows it to be spread and manipulated
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Poaching
Cooking food in a pan of liquid below boiling point
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Preservative
Something added to food to slow down the growth of bacteria and other microorganisms
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Radiation
The transfer of heat though waves of radiation
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Raising agent
Something that releases bubbles of gas that expand when heated
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Reduction
A process that thickens and makes flavours of liquids more intense by evaporating water
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Roux
A sauce base made from plain flour and melted butter
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Shortening
Rubbing in fat to a floury mixture to give it a crumbly texture when cooked
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Stabaliser
Something that's added to food to stop mixed ingredients from seperating
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Other cards in this set

Card 2

Front

Putting fat that's melted out of food back on top of it while cooking

Back

Basting

Card 3

Front

Plunging food in boiling water and then cold water

Back

Preview of the back of card 3

Card 4

Front

A sauce made from a liquid and a paste made from water/milk and cornflour

Back

Preview of the back of card 4

Card 5

Front

Slow cooking food, in a covered pot which also contains liquid, herbs and vegetables

Back

Preview of the back of card 5
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