Food tech

HideShow resource information
What does impermeable mean?
Can't be contaminated
1 of 32
What does biodegradable mean?
It decomposes itself
2 of 32
What is vacuum packaging?
All the air is sucked out to make sure bacteria can't grow
3 of 32
What does MAP stand for?
Modified Atmosphere Packaging
4 of 32
What does MAP mean?
Taking the air out and replacing it with another gas.
5 of 32
What can MAP be used for?
For meats
6 of 32
What are types of emulsions?
oil/water mixed together e.g mayonaise
7 of 32
What is foam in the collodial structure?
Bubbles of gas trapped in a liquid e.g meringue&whipped cream
8 of 32
What are gels in the collodial structure?
Liquid in a solid network e.g jam & jelly
9 of 32
What are suspensions in the collodial structure?
solid in a liquid e.g white sauce & custard
10 of 32
How are colloids formed?
when one substance is dispersed through another
11 of 32
What is an emulsifying agent?
a substance that will allow two liquids that do not normally mix, to stay together e.g lecithin in egg yolk
12 of 32
What is syneresis?
loss of liquid from a gel if left to stand.
13 of 32
What are emulsions?
When oil and water are forcibly mixed together.
14 of 32
What is caramelisation?
Changing the colour of sugar from white to brown when heated
15 of 32
What is curdling?
Fat separates from sugar and eggs making the mixture become lumpy
16 of 32
What is viscosity?
Thickness of a mixture
17 of 32
What is a standard component?
A ready made item used to make a product
18 of 32
What are staple foods?
they form the basis of a traditional diet
19 of 32
What is gluten?
The protein found in flour
20 of 32
Name the main function that protein has in the body
Growth and Repair
21 of 32
What is the recommended temperature for reheating cooked foods?
22 of 32
What is the recommended temperature for storing chilled foods?
-10 - -5
23 of 32
Name an item of equipment used to check the temperature of foods when reheating
A food probe
24 of 32
Name 3 symptoms of food poisoning
25 of 32
Is bicarbonate of soda an acid or alkali?
26 of 32
Is lemon juice an acid or alkali?
27 of 32
Is vinegar an acid or alkali?
28 of 32
What does UHT stand for?
Ultra Heat Treated
29 of 32
State 3 functions of calcium
Helps form teeth and bones to keep them strong,helps blood to clot and helps muscles and nerves work properly
30 of 32
What does AFD stand for?
accelerated freeze drying
31 of 32
State 3 types of preservatives
Vinegar, alchohol and spices
32 of 32

Other cards in this set

Card 2


What does biodegradable mean?


It decomposes itself

Card 3


What is vacuum packaging?


Preview of the front of card 3

Card 4


What does MAP stand for?


Preview of the front of card 4

Card 5


What does MAP mean?


Preview of the front of card 5
View more cards


No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all Food packaging and labelling resources »