est food tech

Question 1

sodium

Answer 1

Sodium is a mineral, and one of the chemical elements found in salt.

Question 2

Anaemia

Answer 2

Anaemia means that the level of red blood cells is lower than normal, which deprives the body of the right amount of oxygen.

Iron deficiency is the most common cause of anaemia.

Question 3

osteoporosis

Answer 3

is a medical condition in which the bones become brittle and fragile from loss of tissue, typically as a result of hormonal changes, or deficiency of calcium or vitamin D.

Question 4

micronutrient

Answer 4

Vitamins and minerals are the two types of micronutrients

It regulates the metabolism, heartbeat, and bone density.

Lack of micronutrients can lead to stunted growth in children and increased risk for various diseases in adulthood.

Question 5

macronutrient

Answer 5

Any of the nutritional components of the diet that are required in relatively large amounts: protein, carbohydrate, fat, and the macrominerals.

Question 6

dextrinisation

Answer 6

Dextrinisation is the process involving the browning of starch foods when subjected to dry heat.

Question 7

caramelisation

Answer 7

Caramelisation is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavour and brown colour

Question 8

crystallisation

Answer 8

Crystallisation can occur with the presence of a single unincorporated sugar crystal, and the resulting change in texture—from smooth and fine to lumpy and grainy

Question 9

emulsification

Answer 9

the term emulsion refers to combining fat and water.

Question 10

gelatinisation

Answer 10

the process where starch and water are subjected to heat causing the starch granules to swell

Question 11

oxidation

Answer 11

When chemicals in food are exposed to oxygen in the air, their chemical composition changes and they begin to break down.

Question 12

denaturation

Answer 12

When natural proteins are exposed to heat, salt, or acid, they denature—that is, their coils unwind

Question 13

coagulation

Answer 13

Coagulation is when something thickens from a liquid to a solid.

Question 14

rancidity

Answer 14

Rancidity is a term generally used to denote unpleasant odours and flavours in foods resulting from deterioration in the fat or oil portion of a food.

Question 15

leavening

Answer 15

Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.

Question 16

aeration

Answer 16

Aeration (also called aerification) is the process by which air is circulated through, mixed with or dissolved in a liquid or substance.

Question 17

yield

Answer 17

The term “yield,” when used in cooking, refers to the number of servings that are generated by a particular recipe.

Question 18

fat soluble

Answer 18

Vitamins A, D, E and K are the fat-soluble vitamins. They are absorbed in the small bowel using the same transport mechanisms as cholesterols and fats because they do not mix well with watery solutions such as cellular fluid and blood.

Question 19

water soluble

Answer 19

Water soluble vitamins can’t be stored in our bodies for long, and we wee them out, so we need to eat them almost every day.

The water-soluble vitamins are all of the B vitamins, vitamin C and vitamin H. Water-soluble vitamins are not stored in our bodies, so any excess amounts of these vitamins are usually removed from our bodies in our urine.

Question 20

malnutrition

Answer 20

Individuals are malnourished, or suffer from undernutrition if their diet does not provide them with adequate calories and protein for maintenance and growth, or they cannot fully utilise the food they eat due to illness