Food Tech Key Words

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Gelatinisation
When heated, starch granules absorb liquid and swell then burst to thicken a liquid
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Suspension
A solid held in liquid
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Gel
A small amount of a solid mixed in a large amount of liquid that then sets
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Modified Starch
Starches that have been altered to perform additional functions
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Caramelisation
The process of changing the colour of sugar from white to brown when heated
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Amino Acids
The small units that form the chains in protein
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Aeration
When air is trapped in a mixture
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Coagulation
When eggs are heated they change colour and become firm/set
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Emulsion
A mixture of two liquids
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Shortening
When fat coats the flour particles preventing absorption of water resulting in a crumbly texture
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Gluten
Protein found in flour
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Enrobing
Coating and surrounding a product with another ingredient
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Finishing
Completing the presentation of a food product to a high standard
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Eatwell Plate
A healthy eating model, to encourage people to eat the correct proportion of food to achieve a balanced diet
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Nutrient
The part of a food that performs a particular function in the body
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Non starch Polysaccharide / dietary fibre
The part of food that is not digested by the body
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Dietary Reference Values (DVRs)
Scientifically calculated estimates of the amounts of nutrients needed by different groups of people
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Reference Nutrient Intake (RNI)
The amount of a nutrient that is enough for most people in a user group
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Estimated Average Requirement (EAR)
The average need for a nutrient
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Guideline Daily Amounts (GDAs)
Guide to the amounts of calories, sugar, fat, saturated fat and salt you should try not to exceed to have a healthy balanced diet
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Raising Agent
Increases the volume of doughs, batters and mixtures by promoting gas release (aeration)
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Colloidal Structure
When two substances are mixed together
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Colloids
Formed when one substance is dispersed through another
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Solution
When a solid dissolves in a liquid e.g salt in water
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Syneresis
Loss of a liquid from a gel on standing e.g custard
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Emulsifying agent
A substance that will allow two immiscible liquids (substances that do not mix) to be held together e.g lecithin in egg yolk)
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Proportion
The relative quantities of ingredients in a recipe, expressed in numbers e.g ratio of fat to flour in the rubbing-in method 1:2
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Dextrinisation
When starch converts into a sugar
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Curdling (in cake making)
Fat separates from the sugar and egg when egg is added
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Couli
Fruit that has been pureed, sieved and then thickened
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Bland
Lack of flavour/taste
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Viscosity
The thickness of a mixture e.g sauce
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Critical Control Point (CCP)
When food safety hazard can be prevented or reduced to an acceptable level
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Staple food
A food that forms the basis of a traditional diet- wheat, barley, rye, maize, rice or starchy root vegetables such as potatoes
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Fermentation
When yeast produces carbon dioxide
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Curdling
When a mixture separates and becomes lumpy
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Enzymic browning
Reaction between food product and oxygen resulting in a brown colour e.g sliced apple left in air
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Standard Component
A pre-prepared item used in food production
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Consistent
The same quality each time the product is made
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Specification
A document that contains all the details of a final product
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Hygienically
To prepare food in a clean way to stop food spoilage or poisoning occuring
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Cross contamintation
The transfer of food spoilage/poisoning from one food to another
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Prototype
The first version of a product that is being developed
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Vibrate
To move up and down very quickly
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Appliance
A piece of electrical equipment
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Microorganism
Tiny living thing that can only be seen through a microscope
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Contaminate
To spoil or dirty something
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Pathogenic
Causing disease
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Symptom
A sign of something
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Preserve
To keep food fit to eat
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Colloidal structure
When two substances are mixed together
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Cryogenic freezing
Food is immersed or sprayed with liquid Nitrogen
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Shelf life
The length of time a food product can be kept and be safe to eat
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Antibacterial
Substances used to kill bacteria
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Food additive
A substance added to a food product to improve its quality
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Sensory qualities
The look, smell, taste, feel/texture and sound of food products
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E numbers
The classification system used for food additives
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Preservative
A substance that extends the shelf life of a food
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Emulsifier
A substance that stops oil and water from serperating
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Anti-oxidant
A substance that stops fat in food going rancid
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Scaling up
Multiplying up proportionaly
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Commercially viable
Make a profit when it is sold
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Monitoring
Keep constant watch
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Standardise
Make everything the same
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Aesthetic
Attractive
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Assembling
Putting component parts together
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Tolerance
The amount of difference allowed when making
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Visual
Looking at something
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Sensory evaluation
Using the range of sense to assess a food product e.g appearance, smell, taste
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Tampering
To interfere with
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Mislead
Not telling the truth
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Descending
From the largest to the smallest
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Net weight
Product weight not including the packaging
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Deteriorate
Starting to decay and lose freshness
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Impermeable
Not allowing fluid to pass through
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Biodegradable
Broken down totally by bacteria
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Anaerobic
Not needing oxygen
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Hermetically
Airtight
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Recycled
To make into something else
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Landfill sites
Large holes in the ground where bags of household waste are buried
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Genes
The basic unit of heredity (the passing of traits from parents) used to pass on characteristics
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Sustainability
To continue to support, the capacity to endure
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Other cards in this set

Card 2

Front

A solid held in liquid

Back

Suspension

Card 3

Front

A small amount of a solid mixed in a large amount of liquid that then sets

Back

Preview of the back of card 3

Card 4

Front

Starches that have been altered to perform additional functions

Back

Preview of the back of card 4

Card 5

Front

The process of changing the colour of sugar from white to brown when heated

Back

Preview of the back of card 5
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