Key Words 0.0 / 5 ? Design & Technology: Food TechnologyGCSEAQA Created by: Francesca SmithCreated on: 14-05-13 17:23 Dextrinisation When statch converts into a sugar. 1 of 20 Coagulation When eggs are heated they change colour and become firm-set. 2 of 20 Polysaccharide Dietary fibre. 3 of 20 Viscosity The thickness of a mixture, such as a sauce. 4 of 20 Syneresis Loss of a liquid from a gel on standing (e.g. custard.) 5 of 20 Target Group The specific group of people at which you are aiming your product. 6 of 20 Emulsifier A substance that stops oil and water from seperating. 7 of 20 Colloid Formed when one substance is dispersed through another. 8 of 20 Deteriorate Starting to decay and lose freshness. 9 of 20 Anti-bacterial Bacteria-hating substance that will usually kill bacteria. 10 of 20 Attribute A particular characteristic of a food. 11 of 20 Non Starch Polysaccharide The part of the food that is not digested by the body. 12 of 20 RNI The amount of a nutrient that is enough for most people in a group. 13 of 20 Shortening When fat coats the flour particles preventing absorption of water resulting in a crumbly texture. 14 of 20 Standard Component Pre-prepared ingredient that is used in the production of another product. 15 of 20 Suspension A solid held in a liquid. 16 of 20 Quality Control Steps taken to check a product at various stages of making to ensure a consistent and high quality outcome is achieved. 17 of 20 Modified Starches Starches that have been altered to perform additional functions. 18 of 20 MAP Packaging Used to extend the shelf life of a food. Commonly used with pre-prepared salads. 19 of 20 Hermetically Air-tight. 20 of 20
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