Food Science Keywords

Question 1

Define : Amino Acids

Answer 1

building blocks of protein

Question 2

Define : Coagulation

Answer 2

• change of structure in protein
• causes protein to set a mixture fully or partially

Question 3

What foods / dish can Coagulation occur in?

Answer 3

custard, omelet, pudding

Question 4

Define : Aeration

Answer 4

• trapping air in mixture
• achieved by beating, mixing, whisking

Question 5

What foods / dish can Aeration occur in?

Answer 5

breads, cakes

Question 6

Define : Emulsification

Answer 6

• mixture of 2 immiscible liquids
  e.g., water and oil

Question 7

What foods / dish can Emulsification occur in?

Answer 7

salad dressing, mayonnaise

Question 8

Define : Immiscible

Answer 8

• liquids which will not form a mixture when mixed without seperating

Question 9

What foods / dish can Immiscible occur in?

Answer 9

corn syrup, vegetable oil

Question 10

Define : Coating

Answer 10

• applying a layer of liquid or solids onto the outside of a product
  e.g., breadcrumbs, batter

Question 11

What foods / dish can Coating occur in?

Answer 11

breaded chicken, battered fish

Question 12

Define : Binding

Answer 12

• adding liquid to a dry mix
• holds it together

Question 13

What foods / dish can Binding occur in?

Answer 13

raw meat burger mixture, pastry dough

Question 14

Define : Glazing

Answer 14

• coating a product to give a shiny, glossy outcome

Question 15

What foods / dish can Glazing occur in?

Answer 15

egg glaze on pastry, dip in icing or sugar syrup

Question 16

Define : Enriching

Answer 16

• nutrients have been put into a food product
  = more nutritious

Question 17

What foods / dish can Enriching occur in?

Answer 17

chocolate mousse

Question 18

Define : Homogenisation

Answer 18

• reducing a substance
• such as the fat globules in milk, to small particles and distributing it throughout a fluid

Question 19

What foods / dish can Homogenisation occur in?

Answer 19

juices, condensed milk, nectar