All Definitions Flashcards
70°C 2 mins
The temperature and time required to kill harmful bacteria in food.
Acid
A substance with a sour taste, found in foods like citrus fruits and vinegar
Additives
Chemicals added to food to improve color, flavor, or shelf life.
Adolescents
Teenagers going through growth and development (ages 11-18).
Aeration
The process of adding air to a mixture to make it lighter (e.g., whisking eggs).
Aerobic
A process that requires oxygen, such as aerobic respiration.
Aesthetic properties
How food looks, smells, and feels (appearance and texture).
AFD
Accelerated Freeze Drying, a method of preserving food.
Albumin
A protein found in egg whites that helps in aeration and coagulation.
Amino acids
The building blocks of protein needed for body growth and repair.
Anaemia
A condition caused by low iron levels, leading to tiredness and weakness
Anaerobic
A process that occurs without oxygen, such as anaerobic bacteria growth
Antioxidants
Substances that protect the body from harmful molecules called free radicals.
Aseptic
A sterile environment free from harmful bacteria and germs.
Blanch
Boiling food briefly and then cooling it quickly to preserve color and texture.
Blast chill
Rapidly cooling hot food to a safe temperature to prevent bacteria growth.
Blast freeze
Quickly freezing food at very low temperatures to maintain quality
BMI (body mass index)
A measurement of body fat based on height and weight.
BMR (Basal metabolic rate)
The number of calories the body needs at rest to function.
Box scheme
A system where people get fresh, locally-grown food delivered to their home.
Braising
Slow-cooking food in liquid after browning it (e.g., stews).
Bran
The outer layer of a grain, high in fiber and nutrients.
Bulbs
Vegetables that grow underground, like onions and garlic.
Bulk sweetners
Sugar substitutes used in large amounts (e.g., sorbitol, xylitol).
By- catch
Unwanted sea creatures caught while fishing for other species.
Calcium
A mineral needed for strong bones and teeth (found in dairy and leafy greens).
Calorie
A unit of energy found in food that fuels the body.
Canning
Preserving food by sealing it in airtight containers and heating it to kill bacteria.
CAP (Common Agricultural Policy)
EU policy that supports farmers and food production.
Caramelisation
The process of sugars browning when heated, creating a sweet flavor.
Carbohydrates
A macronutrient that provides energy, found in foods like bread, pasta, and rice.
Carbon footprint
The total amount of greenhouse gases produced by human activities, such as food production and transport.
Carbon off-set
Actions taken to reduce or balance out carbon emissions, such as planting trees.
Carotene
A pigment in orange and yellow vegetables (like carrots) that converts to vitamin A.
Casein
A protein found in milk and dairy products.
Cellulose
A type of fiber found in plant cell walls that helps digestion.
Channel Islands Milk
Rich, creamy milk from Jersey and Guernsey cows.
Choux
A type of light pastry used for making profiteroles and éclairs.
Citrus fruits
Fruits high in vitamin C, such as oranges, lemons, and limes
Coagulation
The process of proteins thickening when heated or mixed with acid (e.g., cooking eggs).
Coeliac disease
A condition where gluten damages the small intestine, requiring a gluten-free diet.
Complementary Proteins
Two or more plant-based proteins that together provide all essential amino acids (e.g., beans and rice).
Complex Carbohydrate
Carbohydrates made of long chains of sugar molecules, providing slow-release energy (e.g., whole grains, potatoes).
Convection
Heat transfer through liquid or air movement, like in boiling water or an oven.
Creaming
Beating butter and sugar together to create a light, fluffy mixture in baking.
Cross-Contamination
The spread of bacteria from raw to cooked food, often through hands or surfaces.
Crustaceans
A type of seafood with shells, such as prawns, crabs, and
Cryogenic Freezing
Rapid freezing of food using very low temperatures, often with liquid nitrogen.
Curds
The solid part of milk that forms when making cheese or yogurt.
Curing
Preserving food (like meat or fish) by salting, smoking, or drying.
Danger Zone
The temperature range (5°C–63°C) where bacteria multiply quickly in food.
Dehydrating
Removing moisture from food to preserve it.
Denaturation
The change in structure of proteins when exposed to heat, acid, or mechanical action (e.g., cooking eggs)
Dextrinisation
The process where starch turns brown when heated, such as in toast.
What is Diabetes?
A condition where the body cannot control blood sugar levels properly.
Define Dietary Fibre.
A type of carbohydrate that aids digestion and prevents constipation.
What is Direct Contamination?
When harmful bacteria spread directly from one food to another.
What are Disaccharides?
A type of sugar made of two simple sugar molecules (e.g., sucrose, lactose).
What is a Dispensable Amino Acid?
An amino acid that the body can make itself, so it does not need to come from food.
What is Diverticular Disease?
A condition where small pouches form in the intestine, often caused by a low-fibre diet.
What is Diverticulitis?
Inflammation of the pouches in the intestine, causing pain and digestive issues.
What does Dormant mean?
Inactive but able to become active under the right conditions.
What is Double Cream?
A thick dairy cream with a high-fat content (around 48%).
Define Dovetailing.
Planning and managing time efficiently to complete multiple tasks at once in cooking.
What is Dredging?
Coating food lightly with flour or sugar before cooking.
What does DRV stand for?
Dietary Reference Value.
What is Dry Frying?
Cooking food in its own fat without adding oil.
What is Durum Wheat?
A hard type of wheat used to make pasta.
What is an E Number?
A code for food additives approved by the EU.
What does EAR stand for?
Estimated Average Requirement.
What is the Eatwell Guide?
A UK guide showing the proportions of different food groups for a healthy diet.
Define Eco Footprint.
The environmental impact of producing and consuming food.
What is Elastin?
A protein in meat that makes connective tissue flexible.
What is Emulsification?
The process of mixing two liquids that do not normally mix.
What is an Emulsifier?
An ingredient that helps mix oil and water.
Define Emulsion.
A mixture of two liquids that don’t usually blend.
What is the Endosperm?
The starchy inner part of a grain that provides energy.
What is Energy Balance?
The relationship between the energy consumed from food and the energy used by the body.
What does Enrobe mean?
To cover food with another ingredient.
What are Enzymes?
Proteins that speed up chemical reactions in food and the body.
What is Enzymic Browning?
The process where fruits turn brown when exposed to air due to enzyme activity.
What are Essential Amino Acids?
Amino acids that the body cannot make and must get from food.
What are Essential Fatty Acids?
Fats the body needs for health but cannot produce.
What does Evaluating mean?
Assessing or judging food based on taste, texture, appearance, and nutritional value.
What is Extraction Rate?
The percentage of a grain used in flour production.
What are Extrinsic Sugars?
Sugars added to food, such as table sugar in sweets.
What does Extruded mean?
A food manufacturing process where ingredients are forced through a machine to shape them.
What are Factory Farms?
Large-scale farms that raise animals in controlled conditions.
What does Fairtrade mean?
A system ensuring farmers in developing countries receive fair prices for their products.
What is Farmed Fish?
Fish raised in controlled environments instead of caught in the wild.
What are Fat-Soluble Vitamins?
Vitamins that dissolve in fat and are stored in the body.
What are Fats?
A macronutrient that provides energy and helps absorb vitamins.
Define Fermentation.
The process where bacteria or yeast break down sugars to produce substances.
What does Fermented mean?
Food that has been preserved using bacteria or yeast.
What is Fibre?
A type of carbohydrate that helps digestion and prevents constipation.
What is Filo Pastry?
A very thin, flaky pastry used in dishes like baklava and spring rolls.
What does FIFO stand for?
First In First Out.
What is Fish Farming?
The practice of raising fish in controlled environments like tanks or ponds.
What is Flaky Pastry?
A light, crisp pastry that layers when baked.
What are Flowers (Vegetable)?
The edible flower parts of plants, such as broccoli or cauliflower.
What is Fluidised Bed Freezing?
A freezing process where food is suspended in air and rapidly frozen.
What is Foam Formation?
The process where air is incorporated into a mixture to create a foam.
What is Folate?
A type of B vitamin important for cell growth and development, especially during pregnancy.
What is Folic Acid?
A synthetic form of folate used in supplements and fortified foods.
What is a Food Allergy?
A severe immune response to certain foods, like nuts or shellfish.
What is Food Combining?
A dietary approach where different foods are eaten together to aid digestion.
What is Food Complementation?
Combining two incomplete protein sources to make a complete protein.
What is Food Intolerance?
A reaction to food that causes discomfort but is not life-threatening.
What are Food Miles?
The distance food travels from production to consumption.
What is Food Poisoning?
Illness caused by consuming contaminated food or drink.
What are Food Poisoning Bacteria?
Harmful bacteria like Salmonella or E. coli that cause food poisoning.
What are Food Scares?
Public concern or panic over food safety or contamination.
What is Food Security?
The availability of sufficient, safe, and nutritious food for all people.
What is Food Spoilage?
The process where food becomes unsafe or unpleasant to eat due to bacteria, mold, or age.
What are Food Spoilage Bacteria?
Bacteria that cause food to spoil, like Pseudomonas.
What is Fortification?
The process of adding nutrients to food that were not originally present.
What does Fortified mean?
Foods that have added nutrients.
What are Free Sugars?
Sugars added to food or drinks, not naturally occurring in whole foods.
What is Freezer Burn?
Damage to frozen food caused by air exposure.
What is the recommended Freezer Temperature?
-18°C or lower.
What is the recommended Fridge Temperature?
0°C to 5°C.
What is Fructose?
A natural sugar found in fruits and honey.
What is Fruit?
The sweet, edible part of a plant that contains seeds.
What is Frying?
Cooking food by submerging it in hot oil.
What are Functional Foods?
Foods that provide health benefits beyond basic nutrition.
What is Game?
Wild animals hunted for food.
What is a Garnish?
An edible decoration added to a dish for flavor or appearance.
What is Gelatinisation?
The process where starch absorbs water and thickens when heated.
What is a Germ in the context of grains?
The part of a grain that can sprout into a new plant, rich in nutrients.
What is a Glaze?
A shiny coating on food, often made with sugar or egg wash.
What is Global Warming?
The long-term rise in Earth’s average temperature due to human activities.
What is Globalisation?
The process of increased interconnectedness, often resulting in the spread of food and culture.
What is Gluten?
A protein found in wheat, barley, and rye.
What is Gluten Formation?
The process where gluten develops when flour is mixed with water and kneaded.
What does GM stand for?
Genetically Modified.
What is grilling?
A method of cooking where food is placed on a rack under direct heat.
What is Haem Iron?
The type of iron found in animal products that is easily absorbed by the body.
What is Halal Meat?
Meat that comes from animals slaughtered according to Islamic law.
What are Hard Fruits?
Fruits that are firm and need time to ripen.
What is Harpooning?
A traditional fishing method using a spear-like tool to catch large fish
What does harvested mean?
The process of gathering crops or catching fish when they are ready
What are HBV (High Biological Value) proteins?
Proteins that contain all essential amino acids, found in animal products like meat, fish, and eggs
Define hermetic.
Airtight, preventing air, moisture, or contaminants from entering
What is High Blood Pressure?
A condition where the force of blood against the artery walls is too high, increasing the risk of heart disease
What are High-Risk Foods?
Foods that spoil easily and support bacterial growth, such as meat, dairy, and cooked rice
What does high-yield refer to?
Producing a large amount of food or crops
How does Hinduism influence dietary choices?
Many Hindus follow a vegetarian diet
What is homogenisation?
A process that evenly distributes fat in milk to prevent separation
What is honey?
A natural sweetener made by bees from flower nectar
What is hydration?
Maintaining the body’s water balance by drinking enough fluids
What is hydrogenation?
The process of adding hydrogen to liquid oils to make them solid, creating trans fats
Fill in the blank: Hydrophobic substances ______ water.
repel
Fill in the blank: Hydrophilic substances ______ water.
attract
What are IAA (Indispensable Amino Acids)?
Another name for essential amino acids that the body cannot make and must get from food
What does imported mean in the context of food?
Foods brought into a country from another country
What is indirect contamination?
When bacteria or harmful substances spread to food via surfaces, utensils, or hands
What is an infused sauce?
A sauce that has absorbed the flavors of herbs, spices, or other ingredients
What is insoluble fibre?
A type of fibre that does not dissolve in water and helps with digestion (e.g., whole grains, nuts)
What are intense sweeteners?
Sugar substitutes that are much sweeter than sugar, like aspartame or saccharin
What is intensive farming?
A farming method that produces large amounts of food using chemicals and machinery
What are intrinsic sugars?
Natural sugars found inside whole fruits and vegetables
What are invisible fats?
Fats hidden in food that are not immediately obvious, such as in cheese or nuts
What is iron?
A mineral essential for making red blood cells and preventing anaemia
How does Islam influence dietary laws?
Includes halal food guidelines
What dietary laws are associated with Judaism?
Includes kosher food guidelines
What does kCal stand for?
Kilocalories, a unit of energy in food
What does kJ stand for?
Kilojoules, a unit of energy in food; 1 kcal = 4.2 kJ
What does kosher mean?
Food prepared according to Jewish dietary laws
What does lactating refer to?
Producing milk after childbirth to feed a baby
What is a lacto vegetarian?
A vegetarian who eats dairy products but not eggs or meat
What is a lacto-ovo vegetarian?
A vegetarian who eats both dairy products and eggs but not meat
What is lactose?
A natural sugar found in milk and dairy products
What is lactose intolerance?
A condition where people cannot digest lactose properly, causing stomach discomfort
What does LBV (Low Biological Value) refer to?
Proteins that lack one or more essential amino acids, found in plant-based foods
What are leaves (vegetable)?
Edible plant leaves, such as spinach, lettuce, and cabbage
What is lecithin?
A natural emulsifier found in egg yolks and soy, used to blend oil and water in food
What is a limiting amino acid?
The essential amino acid found in the lowest amount in a food, limiting protein synthesis
What is lipid?
Another term for fats and oils
What does locally produced mean?
Food grown or made near where it is sold and consumed
What does low fat refer to?
Foods that contain a reduced amount of fat compared to regular versions
What are low-risk foods?
Foods that are unlikely to support bacterial growth, such as dry foods, bread, and raw vegetables
What does low salt mean?
Foods that contain a reduced amount of salt to support heart health
What does low sugar refer to?
Foods with less sugar to reduce calorie intake and improve health
What are macronutrients?
The nutrients needed in large amounts: carbohydrates, proteins, and fats
What is the Maillard Reaction?
The chemical reaction between proteins and sugars that causes food to brown and develop flavor when cooked (e.g., toast or grilled meat)
