NEA 1 0.0 / 5 ? Design & Technology: Food TechnologyNEA 1GCSEWJEC Created by: Elvie.WeaverCreated on: 01-09-19 12:43 Aeration Adding of air during the combining of different ingredients. 1 of 25 Shortening Flour is coated with fat to prevent gluten formation. 2 of 25 Essential Amino acids Nine amino acids that cannot be made by our bodies, we must eat the proteins that contain them. 3 of 25 High biological value - HBV Foods containing all the essential amino acids. 4 of 25 Low biological value - LBV Foods containing some of the essential amino acids 5 of 25 Complementary proteins LBV proteins are eaten in one meal together to provide the essential amino acids. 6 of 25 Dietary reference value - DRV Amount of a nutrient a person needs. 7 of 25 Lipids General term for fats. 8 of 25 Hydrogenation Process of turning oils into solid fats by adding hydrogen. 9 of 25 saturated fats Fats with two or more hydrogen atoms for each carbon atom, mainly solid at room temperature and mainly animal fats. 10 of 25 Unsaturated fats Fats which are usually liquid or soft at room temperature, have one or more double bonds. 11 of 25 Monosaccharides Simple sugars, small molecules that are easily digested. Include Glucose, fructose and galactose. 12 of 25 Diaccharrides Double molecules of glucose joined together. Longer to digest. Include Sucrose, lactose adn maltose. 13 of 25 Polysaccharides Complex carbohydrates, long chain of sugar molecules, long time to digest. Include starch, fibre (NSP), pectin, dextrose and glycogen. 14 of 25 Amino Acids Small units that join together to make large molecules of protein. 15 of 25 Protein Denaturation Protein strands unravel, change structure to form different shade of colour. 16 of 25 Starch Degradation Breaking up of starch molecules during cooking, releases sugars and sweetness, breaks down bonds to make the starchy food softer. 17 of 25 Maillard Reaction Chemical reaction between proteins and carbohydrates, change the flavour of the food. 18 of 25 Caramelisation Sugars melt at high heat to change colour to a shade of brown. release sweetness. 19 of 25 Starch Gelatinisation Starch molecules swell up during boiling and absorb water to thicken a sauce. Eventually burst, creating s gel in the sauce. 20 of 25 Coagulation Protein sets as it cooks to form a solid structure. 21 of 25 Emulsification Property of fat that allows it to be mixed with a liquid after the addition of an emulsifier, e.g egg yolk 22 of 25 Hydrophibic Product, fat, will not mix with water. 23 of 25 Plasticity Property of fat which allows different fats to melt at different temperatures. 24 of 25 Oxidation Reaction of oxygen with the food product. Results in a colour change. 25 of 25
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