Food Tech - Chapter 3-7 Revision

Question 1

Legumes

Answer 1

Pod-bearing plants such as chickpeas or lentils.

Question 2

Nuts

Answer 2

The edible kernel of dried fruits from some trees and plants. They are enclosed in a hard shell.

Question 3

Pulses

Answer 3

The edible seeds from plants belonging to the legume family that are harvested solely for the dry grains found within their pods.

Question 4

Seeds

Answer 4

Nuts that grow like seeds inside a large woody pod or cone.

Question 5

Tree Nuts

Answer 5

Have a hard outer shell and a fleshy centre or endosperm.

Question 6

Protein

Answer 6

Made up of amino acids. Proteins are essential for many bodily functions in the body.

Question 7

Collagen

Answer 7

A structural protein in meat, it forms gelatine when heated in water.

Question 8

Denaturation

Answer 8

The permanent structural change in the protein molecules in food. This can occur through the application of heat, mechanical action or the addition of acid.

Question 9

Coagulation

Answer 9

A permanent change in protein from a liquid into a thick mass as the result of heat or the addition of acid. Eg Custard

Question 10

Ground nuts

Answer 10

The seed of a tropical legume that grows underground.

Question 11

Dextrinisation

Answer 11

The process that occurs when starch is exposed to dry heat, the starch is broken down into dextrin, resulting in a change in colour to golden brown.

Question 12

Caramelisation

Answer 12

The process that occurs when sugar solutions or the sugars in fruits are strongly heated. These sugars are converted to a brown substance and are said to have ‘caramelised’. Eg-Onions Browning from heated fry pan.

Question 13

Maillard Reaction

Answer 13

Occurs when sugars or starch, and a protein are present in food. The application of dry heat develops a golden brown colour on the surface of the food. Eg-Chicken Patties.

Question 14

Enzymatic Browning

Answer 14

The process that occurs when the enzymes in cut or peeled fruit cause browning when exposed to the oxygen in the air.

Question 15

Pectin

Answer 15

A polysaccharide, with gum-like properties, which is found in the cell walls of fruit. It is released on cooking and reacts with sugar and acids to form a gel in jams and jellies.

Question 16

Fruits

Answer 16

Is the edible part of a plant that contains a seed or the matured ovary of a flower.

Question 17

Fruit (Vegetables)

Answer 17

The ovary of the plant and contains the seed of the plant. Eg-Tomato.

Question 18

Bulbs

Answer 18

Includes onions, garlic, shallots and spring onions, and are members of the lily family.

Question 19

Fungi

Answer 19

Mushrooms and Truffles are the fruiting body of the plant. They are not able to produce there own food through photosynthesis, but live on decaying remains of other organisms.

Question 20

Flower Vegetables

Answer 20

Divided into two groups: the cabbage family and the daisy family. Eg-broccoli, cauliflower and artichokes.

Question 21

Leaf Vegetables

Answer 21

Members of the daisy family. Eg-cabbage, Asian greens, lettuce and spinach.

Question 22

Root Vegetables

Answer 22

The tap root of the plant. Eg-beetroot, carrots, radish and turnip.

Question 23

Seeds and Pods

Answer 23

Four main types: beans, green peas, snow peas and sweet corn.

Question 24

Shoots and Sprouts

Answer 24

Produced by legumes and seeds, and are the tips of the plant as it begins to grow.

Question 25

Stem Vegetables

Answer 25

Fibrous stem of the vegetable, which is eaten either raw or cooked. Eg-celery and asparagus.

Question 26

Tubers

Answer 26

Swollen tip of an underground stem. Eg-potato and sweet potato.

Question 27

Free Range

Answer 27

An animal kept in natural conditions.

Question 28

Factory Farming

Answer 28

A system of rearing livestock using highly intensive methods, by which poultry, pigs, or cattle are confined indoors under strictly controlled conditions.

Question 29

Dry Cookery Method

Answer 29

Where heat is transferred to the food without using any moisture. Used on steaks or sausages.

Question 30

Wet Cookery Method

Answer 30

Where moisture such as water, wine or steaming are used to cook food at lower temperatures. Used on cheaper cuts of meat such as lamb shanks or silverside cuts.