food science key words

Question 1

heat transfer

Answer 1

heat energy moves from one place to another via c,c or r

Question 2

conduction

Answer 2

transfer of heat energy through solids by vibration of particles

Question 3

convection

Answer 3

transfer of heat energy through gases or liquids by circulating currents

Question 4

radiation

Answer 4

transfer of energy through waves of radiation (no direct contact)

Question 5

high-risk foods

Answer 5

ready-to-eat food, if not stored correctly could grow harmful microorganisms

Question 6

sensory qualities

Answer 6

texture, flavour, aroma and visual aspect of food

Question 7

palatability

Answer 7

the fact or quality of being acceptable or agreeable to the taste; tastiness

Question 8

chemical bonds

Answer 8

atoms combining to form chemical compounds and bring stability to the resulting product

Question 9

denaturation

Answer 9

chemical bonds holding proteins together breaks down, causing the protein to unravel

Question 10

gluten

Answer 10

protein found in wheat flours, that makes doughs elastic

Question 11

strong plain flour

Answer 11

Strong flour is made from hard wheat kernels. It’s high in protein and used for baked goods that require structure. It’s coarser and denser than other varieties of flour.

Question 12

coagulation

Answer 12

when denatured proteins join together, changing the appearance and texture of food, e.g. when egg turns solid

Question 13

plasticity

Answer 13

property of fats that allows us to spread and manipulate them

Question 14

triglycerides

Answer 14

type of fat, called lipid , that circulate in your blood. They are the most common type of fat in your body.

Question 15

creaming

Answer 15

the technique of softening solid fat into a smooth mass and then blending it with other ingredients.

Question 16

shortening

Answer 16

the effect of adding fat to a floury mixture, giving it a crumbly texture. also the name of a fat with 100% fat content

Question 17

aeration

Answer 17

when air is added to a mixture to help make it lighter, e.g. making cakes

Question 18

choux paistry

Answer 18

a cooked paste or light dough containing eggs, water or milk, butter, and flour that puffs up when baked into a nearly hollow shell. e.g. profiteroles

Question 19

puff paistry

Answer 19

a light and flaky pastry made from a laminated dough, or dough that is made by alternating layers of butter and dough.

Question 20

shortcrust paistry

Answer 20

French-style dough with a crumbly, biscuit-like texture. This style of dough is “short” because the amount of flour is usually double the amount of fat, 2:1

Question 21

lecithin

Answer 21

a natural emulsifier found in egg yolks and soya beans

Question 22

emulsification

Answer 22

something thats added to foods to hold together ingredients that dont usually stay mixed

Question 23

mechanical action

Answer 23

physical processes, like mixing, kneading, or beating, used to alter the texture or consistency of food.

Question 24

raising agent

Answer 24

something that releases bubbles of gas that expand when heated. raising agents are used to make cake and dough mixtures rise

Question 25

bicarbonate of soda

Answer 25

alkali which is used to raise soda breads and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake and carrot cake.

Question 26

baking powder

Answer 26

powder used as a leavening agent in making baked goods (such as quick breads) that typically consists of sodium bicarbonate, an acidic substance (such as cream of tartar), and starch or flour.

Question 27

yeast

Answer 27

a microorganism that can spoil food, slo used as a raising agent in bread making