NEA 1

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Aeration
Adding of air during the combining of different ingredients.
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Shortening
Flour is coated with fat to prevent gluten formation.
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Essential Amino acids
Nine amino acids that cannot be made by our bodies, we must eat the proteins that contain them.
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High biological value - HBV
Foods containing all the essential amino acids.
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Low biological value - LBV
Foods containing some of the essential amino acids
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Complementary proteins
LBV proteins are eaten in one meal together to provide the essential amino acids.
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Dietary reference value - DRV
Amount of a nutrient a person needs.
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Lipids
General term for fats.
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Hydrogenation
Process of turning oils into solid fats by adding hydrogen.
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saturated fats
Fats with two or more hydrogen atoms for each carbon atom, mainly solid at room temperature and mainly animal fats.
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Unsaturated fats
Fats which are usually liquid or soft at room temperature, have one or more double bonds.
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Monosaccharides
Simple sugars, small molecules that are easily digested. Include Glucose, fructose and galactose.
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Diaccharrides
Double molecules of glucose joined together. Longer to digest. Include Sucrose, lactose adn maltose.
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Polysaccharides
Complex carbohydrates, long chain of sugar molecules, long time to digest. Include starch, fibre (NSP), pectin, dextrose and glycogen.
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Amino Acids
Small units that join together to make large molecules of protein.
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Protein Denaturation
Protein strands unravel, change structure to form different shade of colour.
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Starch Degradation
Breaking up of starch molecules during cooking, releases sugars and sweetness, breaks down bonds to make the starchy food softer.
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Maillard Reaction
Chemical reaction between proteins and carbohydrates, change the flavour of the food.
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Caramelisation
Sugars melt at high heat to change colour to a shade of brown. release sweetness.
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Starch Gelatinisation
Starch molecules swell up during boiling and absorb water to thicken a sauce. Eventually burst, creating s gel in the sauce.
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Coagulation
Protein sets as it cooks to form a solid structure.
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Emulsification
Property of fat that allows it to be mixed with a liquid after the addition of an emulsifier, e.g egg yolk
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Hydrophibic
Product, fat, will not mix with water.
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Plasticity
Property of fat which allows different fats to melt at different temperatures.
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Oxidation
Reaction of oxygen with the food product. Results in a colour change.
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Other cards in this set

Card 2

Front

Shortening

Back

Flour is coated with fat to prevent gluten formation.

Card 3

Front

Essential Amino acids

Back

Preview of the front of card 3

Card 4

Front

High biological value - HBV

Back

Preview of the front of card 4

Card 5

Front

Low biological value - LBV

Back

Preview of the front of card 5
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