Food Technology

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Dextrinisation
The browning of starch, at high, dry temperatures as the starch turns to sugar and caramelises
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Synerisis
Proteins are over cooked. They carry on coagulating and squeeze out fat and water. The liquid has separated
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Shortening
When fat coats the flour, preventing the gluten from stretching and forms a light crum
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Caramelisation
When a sugar is heated to a high temperature and it turns brown
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Fortification
The addition of nutrients to food
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Essential Amino Acids
The amino acids that have to be obtained by proteins in the diet
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High Biological Value
Essential amino acids are found in protein from animal tissue and from soya beans and quinoa
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Low Biological Value
Proteins from plant sources - they lack one or more of the essential amino acids
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Saturated fats
Raise the cholesterol level
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Hydrogenated fats
Hydrogen is bubbled through some oils to improve flavour and shelf life
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Lactase
The digestive enzyme which breaks down the lactose (natural sugars)
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Anaphylaxis
A severe allergic reaction
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Organic foods
Produced without the use of chemical pesticides.
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Genetically modified Foods
Have had their DNA altered to give specific modification
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Non-enzyme browning
the result of Mailiard reaction and Caramelisation of carrot
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Enrobe
Give it a protective coating like flour or breadcrums
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Suspension
Forms when solid particles are added to liquid but don't dissolve
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Gel
Is a solid, jelly-like substance
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Smart Starches
(Modifies Starches) Manufacturers use a large number of starches which have been altered to change their working properties
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Acetic Acid
Vinegar
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Natural raising agents
Air/Steam/CO2
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Biological Raising Agents
Yeast (warmth, liquid, food and time)
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Chemical Raising Agents
Self Raising flour, Bicarbonate of soda, Baking powder
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Gelatinisation
Starch particles don't dissolve in liquid -> form a suspension, stiring keeps the particles suspended if not they form lumps, When the liquid reaches 60^0C the starch grains begin to absorb liquid + swell. At 80^0C the particles break open + thicken
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Oxidation
Enzyme browning
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Pasteurisation
Liquid is heated and held at a high temperature for a short time
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Other cards in this set

Card 2

Front

Proteins are over cooked. They carry on coagulating and squeeze out fat and water. The liquid has separated

Back

Synerisis

Card 3

Front

When fat coats the flour, preventing the gluten from stretching and forms a light crum

Back

Preview of the back of card 3

Card 4

Front

When a sugar is heated to a high temperature and it turns brown

Back

Preview of the back of card 4

Card 5

Front

The addition of nutrients to food

Back

Preview of the back of card 5
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