definitions

Question 1

sugar

Answer 1

mono - glucose, fructose, galactose

disaccharides - sucrose, lactose, maltose

Question 2

polyols

Answer 2

alcohols containing 1 or more hydroyl group
degree of sweetness less than sucrose
isomalt, soribtol

Question 3

fibres

Answer 3

indigestable
soluble - gums and pectin
insoluble - cellulose

Question 4

nutrition

Answer 4

maintaining a nutritional status that enables us to grow well and enjoy good health

Question 5

BMR

Answer 5

basal metabolic rate

the rate in which someone uses energy at rest

Question 6

BMI

Answer 6

body mass index

weight/height caluculation to determine overweight

Question 7

GI

Answer 7

Glycaemic index

demonstrates the rise in the bloood glucose after carbohydrates have been eaten

Question 8

DRVs

Answer 8

represent nutritional requirements of different groups of people with reference to age and gender

Question 9

colloids

Answer 9

a stable system of 2 phases

one of whicih is dispersed in the other in the form of small particles

Question 10

Sol

Answer 10

bulk is liquid and dispersed is solid

before the formation of a gel

Question 11

gel

Answer 11

liquid entrapped in solid particles
custard
jelly

Question 12

emulsion

Answer 12

mixture of 2 immisicible liquids
mayo - vinegar in oil
butter- buttermilk entrapped

Question 13

foams

Answer 13

gas bubbles entrapped
liquid - beaten egg whites
solid meringue

Question 14

aerosol

Answer 14

gas with solid entrapped

smoke

Question 15

additives

Answer 15

substances that are not normally consumed as food itself but added to food for a technological purpose

Question 16

additives types

Answer 16

natural - beetroot extract
natural identical - sodium benxoate
sythetic - aspartame

Question 17

preservatives

Answer 17

prevent the growth of spoliage by interference with cell membranes, gentics and enzymatic activity

Question 18

antioxiddants

Answer 18

prevent oxidative reactions

Question 19

rancidity

Answer 19

chemico-physical chmage of fat leading to developmeny of off flavout, coulour or odour

Question 20

emulsifers

Answer 20

combine 2 immerscible liquids

Question 21

stabiliers

Answer 21

helps to preserve structure of food

locust bean gum

Question 22

sweeteners

Answer 22

to impart a sweet taste in foodstuffs
intense - used in small amounts as very sweet - aspartame
bulk - used in simiallr levels to sugar - sobitol

Question 23

gelling agents

Answer 23

turn liquid into a gel
gives texture to foods
pectin to make jam

Question 24

thickeners

Answer 24

increase viscousity of liquids

Question 25

shelf life

Answer 25

period of time which food:
remains safe
sensory, physicaland chemical properties

Question 26

hurdle tecnology

Answer 26

using more than 1 method of preservation to reduce the growth of microorganism

Question 27

maillaird reaction

Answer 27

chemical reaction between amino acids and reducing sugars which gives food its distinctive flavour

Question 28

enzymatic browing

Answer 28

reaction when food is exposed to oxygen

causes brown melodoins

Question 29

microorganism

Answer 29

bacteria, yeasts and fungi

Question 30

microbioligcal criteria

Answer 30

defines acceptability of a product depending on the mount of microorganisms present

Question 31

food safety criteria

Answer 31

assess the safety of a product or batch

failure – removal from market

Question 32

process hygience criteria

Answer 32

production processes are operating properly. Failure = processes must improved

Question 33

batch

Answer 33

a group or set of identifiable products obtained from a given process under practically identical circumstances
and produced in a given place within one defined production period

Question 34

sample

Answer 34

a set composed of one or several units or a portion of matter selected by different means in a population or
in an important quantity of matter, which is intended to provide information on a given characteristic of the studied
population or matter and to provide a basis for a decision concerning the population or matter in question or
concerning the process which has produced in