definitions

Question 1

Additives

Answer 1

Substances (natural or synthetic) intentionally added to foods to improve the colour, flavour, shelf life, nutritive value or physical condition of the food.

Question 2

Aeration/foam formation

Answer 2

Air is introduced by beating or whisking eggs and sugar. The protein traps air and produces foam. Beating slightly coagulates the protein. Cooking further coagulates the protein. This technique is used in meringues, soufflés, etc.

Question 3

Albumin

Answer 3

Egg white is known as albumin.

Question 4

Anaemia

Answer 4

Caused by insufficient iron in the diet or an inability to absorb iron, which leads to a shortage of haemoglobin in the red blood cells.

Question 5

Antibiotics

Answer 5

Animals and poultry are treated with antibiotics to cure disease or prevent infection.

Question 6

Antibodies

Answer 6

Get rid of substances that may harm or infect the body

Question 7

Antioxidants

Answer 7

Substances that protect the body from damage caused by free radicals, which are by-products of metabolism. Antioxidants help to prevent conditions such as coronary heart disease and certain types of cancer. They are added to foods to prevent oxidative rancidity. They work by combining with the oxygen, making it unavailable to
the carbon atoms. Examples are Vitamins A, C and E. Artificial examples are BHA and
BHT.

Question 8

Balanced diet

Answer 8

A diet that contains all nutrients in the correct proportion for the needs of the individual.

Question 9

Barbecuing

Answer 9

Cooking food by radiant heat on a grill over burning charcoal. (radiation /dry)

Question 10

Basal Metabolic Rate

Answer 10

The minimum amount of energy needed when the body rests to maintain body temperature and keep the body alive, the heart beating and the lungs breathing.

Question 11

Biodegradable

Answer 11

Packaging that can decompose naturally in the environment, e.g. paper. (sustainable)

Question 12

Biological Value of Protein

Answer 12

Measure of the quality of a protein, It is expressed as a percentage determined by the use the body can make of the protein in the food. It is based on the number of essential amino acids present in a protein.

Question 13

Blanching

Answer 13

Immersing a food, such as fruit or veg, into boiling water for a short period of time, then plunging it into cold water for the same amount of time. The boiling water inactivates the enzymes and the cold water prevents the food from cooking !further!
Usually carried out prior to freezing. Controls enzymic spoilage due to boiling temps (100 degrees)

Question 14

Braising

Answer 14

Cooking meat in a small amount of stock. Meat is placed on a base of diced sautéed vegetables, called a mirepoix. Braising combines stewing and steaming and is carried ver en a covered saucepan on the hob. Moist method. Cooking through conduction and convection.

Question 15

Caramelisation

Answer 15

When sugar is heated (106 degrees to 177) on its own, it melts and then caramelises - in other words, it changes to a brown syrup (caramel). If caramel is overheated, it will carbonise or burn.