Key Words

Dextrinisation
When statch converts into a sugar.
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Coagulation
When eggs are heated they change colour and become firm-set.
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Polysaccharide
Dietary fibre.
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Viscosity
The thickness of a mixture, such as a sauce.
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Syneresis
Loss of a liquid from a gel on standing (e.g. custard.)
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Target Group
The specific group of people at which you are aiming your product.
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Emulsifier
A substance that stops oil and water from seperating.
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Colloid
Formed when one substance is dispersed through another.
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Deteriorate
Starting to decay and lose freshness.
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Anti-bacterial
Bacteria-hating substance that will usually kill bacteria.
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Attribute
A particular characteristic of a food.
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Non Starch Polysaccharide
The part of the food that is not digested by the body.
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RNI
The amount of a nutrient that is enough for most people in a group.
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Shortening
When fat coats the flour particles preventing absorption of water resulting in a crumbly texture.
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Standard Component
Pre-prepared ingredient that is used in the production of another product.
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Suspension
A solid held in a liquid.
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Quality Control
Steps taken to check a product at various stages of making to ensure a consistent and high quality outcome is achieved.
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Modified Starches
Starches that have been altered to perform additional functions.
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MAP Packaging
Used to extend the shelf life of a food. Commonly used with pre-prepared salads.
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Hermetically
Air-tight.
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Other cards in this set

Card 2

Front

When eggs are heated they change colour and become firm-set.

Back

Coagulation

Card 3

Front

Dietary fibre.

Back

Preview of the back of card 3

Card 4

Front

The thickness of a mixture, such as a sauce.

Back

Preview of the back of card 4

Card 5

Front

Loss of a liquid from a gel on standing (e.g. custard.)

Back

Preview of the back of card 5
View more cards

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