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Food and Nutrition > Glossary > Flashcards

Glossary Flashcards

1
Q

Saturated fats

A

Contain saturated fatty acids that are usually from animal sources that can be harmful to your health

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2
Q

High-risk foods

A

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

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3
Q

Biological value

A

A measure of the amount of essential amino acids a protein based food contains

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4
Q

Dry frying

A

pan cooking food without any oil or water - sometimes dry roasting

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5
Q

Proving

A

The last rising of the read dough in its final shape before its baked. This is when the yeast reacts before it is killed by the heat.

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6
Q

Osteoporosis

A

A bone disease where bones weaken and become brittle. Triggered by lack of Vitamin D and Calcium (can occur during menopause)

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7
Q

Carbon footprint

A

A measure of the impact something has on the environment, based on the harmful greenhouse gases produced

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8
Q

Ramadan

A

A month in the Muslim year in which most Muslims are expected to fast from dawn until dusk

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9
Q

Coagulation

A

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

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10
Q

LACTO-vegetarian

A

Someone who doesn’t eat any meat, fish or eggs but DOES consume dairy

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11
Q

Preservative

A

Something that is added to food to slow down the growth of bacteria and other microorganisms so that food lasts longer

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12
Q

Calorie

A

A measure of the amount of energy in food

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13
Q

Riboflavin

A

Vitamin B2

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14
Q

Cuisine

A

A style of cooking representative of a certain country or region

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15
Q

Water soluble vitamins

A

Vitamins that are not stored by the body and are required daily as they are used by the water in our bodies and excreted

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16
Q

Sustainable environment

A

An environment where the demands placed upon the environment can be met without reducing its ability to allow all people to live well, now and in the future

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17
Q

Emulsion

A

A mixture of oily and watery liquids e.g. mayonnaise

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18
Q

Ambient food

A

A food that can be safely stored at room temperature

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19
Q

Food miles

A

The distance a food product travels from where it is produced or grown to where its sold

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20
Q

Protein completentation

A

Combining two LBV proteins foods to give enough all the essential amino acids needed - i.e hummus and pitta bread, baked beans and wholemeal bread

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21
Q

Marinate

A

To soak something in a mixture of things such as oil, wine, vinegar and herbs before cooking to give it more flavour

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22
Q

Glycaemic Index

A

(GI) A number used to indicate the effect a food has on blood sugar levels - often related to diabetic topics

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23
Q

Dietary reference values

A

Estimate of the amount of nutrients people of age groups or health need in their diet

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24
Q

Reduction

A

The process of simmering a liquid over heat until it thickens. It is also the name of the concentrated liquid that forms during this process

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25
Q

Gelatinisation

A

When starch particles swell and burst, releasing amylase to thicken a liquid - i.e soups

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26
Q

Radiation

A

When heat rays directly heat and cook food without contact.

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27
Q

Alternative protein

A

A form of protein other than protein from meat which is suitable for vegetarians e.g tofu or beans

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28
Q

Fat- soluble vitamins

A

Vitamins A,D,E and K found in fatty foods that the body can store in fat tissue for future use

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29
Q

Spina Bifida

A

Caused by not enough folic acid in the diet during pregnancy. A defect in the backbone that can occur in the unborn baby

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30
Q

Genetically modified food (GM)

A

Food that has had its genes altered to give it useful characteristics (e.g. GM tomatoes that have a longer shelf life)

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31
Q

Micro-filtration

A

A process where milk passes through a fine membrane to separate the milk from souring bacteria

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32
Q

Danger zone

A

The range of temperature (5C-63C) in which bacteria multiply very quickly. food left in this state too long are unsafe - particularly high risk foods

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33
Q

Use-by date

A

A date mark on the packaging on food that is a safety warning when the food is likely to become unsafe to eat

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34
Q

Cross- contamination

A

transferring potentially harmful bacteria (or other microorganisms) from one thing to another e.g from raw food to ready to eat foods via work surfaces, equipment or hands.

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35
Q

Raising agent

A

An ingredient or process that incorporate a gas into a mixture to lighten it and make them rise. This is done mechanically, chemically or biologically.

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36
Q

Proteolytic enzymes

A

Enzymes that break down the muscle fibres in meat making it much more tender

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37
Q

Yeast

A

A tiny single celled fungus (microorganism) used in bread making and produces carbon dioxide during fermentation

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38
Q

Obesity

A

A condition where the body has accumulated too much fat

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39
Q

Sterilisation

A

A heat treatment where raw milk is passed through a steam chamber at 110C for 10-30 minutes killing off all present bacteria

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40
Q

Blended sauce

A

A sauce made from a liquid and a paste of cornflour and water/ milk

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41
Q

Secondary food processing

A

Changing primary processed foods into other food products (e.g. flour into bread)

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42
Q

P.A.L

A

Physical activity level. A measure of how active you are or how much exercise you get

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43
Q

Starchy carbohydrates

A

Carbohydrates such as pasta, rice , bread, potatoes

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44
Q

Braising

A

Slow-cooking food in a covered pot that also contains liquid, herb and vegetables

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45
Q

Convection

A

The transfer of heat energy through gases or liquids by circulating currents

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46
Q

Gluten

A

A protein found in wheat flours that makes dough’s elastic and stretchy

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47
Q

Antioxidants

A

A substance that protects our bodies from free radicals (chemicals that cause cancer). (Vitamins A,C and E)

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48
Q

Fortification

A

When extra nutrients are added to a food e.g in breakfast cereals

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49
Q

Water intoxication

A

Over-consumption of water

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50
Q

Allergy

A

An immune system reaction/ response to a certain substance (an allergen) e.g in fish, nuts, eggs

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51
Q

Rickets

A

A condition found in children where a lack of Vitamin D and Calcium in the diet causes the bones to soften

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52
Q

Nutritional analysis

A

Working out the nutritional content of a food or recipe

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53
Q

Pesticide

A

A substance used to kill pests such as insects, weeds and fungi. This can be added during GM.

54
Q

Food poverty

A

Where a person is unable to afford or access sufficient, nutritious food

55
Q

Vitamins

A

Organic compounds that are needed by the body in small quantities to keep us alive and healthy

56
Q

BMR

A

Basal metabolic rate The minimum amount of energy needed to keep you alive each day

57
Q

Halal

A

Slaughtered or prepared meat using a method that follows Islamic dietary laws

58
Q

Scurvy

A

Disease caused by lack of Vitamin C

59
Q

Emulsifier

A

Something that’s added to food to hold together the ingredients that wouldn’t usually stay together i.e oil and water

60
Q

Primary food processing

A

Refers to the process of changing raw food materials or into food that can be eaten immediately or processed further into other food products

61
Q

Heat transference

A

When heat energy moves from one place to another by convection, conduction or radiation

62
Q

Enzymes

A

Biological catalysts that speed up chemical reactions

63
Q

Unsaturated fats

A

Group of fats that come mainly from vegetable sources and are usually liquid at room temperature I.e olive oil

64
Q

Fertilisers

A

Organic matter or chemicals that make soil fertile by supplying with it with nutrients

65
Q

Intensive farming

A

A farming method that produces highs yields. Production is often large scale

66
Q

Vegans

A

Eat no animal products - only plant foods

67
Q

Garnish

A

A small addition to a dish that adds extra colour or flavour i.e coriander to curry

68
Q

Umami

A

Provides food with a meaty or savoury flavour

69
Q

Blanching

A

A cooking process that involves plunging a food into boiling water before cooling them in ice cold water ( often used before freezing)

70
Q

Soluble fibre

A

A dietary fibre that helps reduce cholesterol

71
Q

Organic farming

A

A more natural method of farming (e.g. growing crops) without artificial pesticides and fertilisers

72
Q

Plasticity

A

Property of fat. Allows us to spread/ manipulate them when heated

73
Q

Bacteria

A

Single celled microorganisms often found in food. There are three types - Pathogenic, food- decay and helpful bacteria

74
Q

Eatwell guide

A

Government healthy eating guidelines in the form of a pie chart showing how much or little of each food group your diet should contain

75
Q

Rationed

A

Refers to the controlled distribution of scarce resources (food)

76
Q

Poaching

A

Cooking food in a pan of liquid below boiling point e.g. poaching an egg

77
Q

Thiamin

A

Vitamin B1

78
Q

Cardiovascular disease

A

Any disease related to the heart or blood vessels e.g. coronary heart disease (caused by a build up of fatty deposits in arteries) and strokes

79
Q

Julienne strips

A

Small, thin strips of vegetables

80
Q

Macro-nutrient

A

A nutrient needed by our body in LARGE quantities (i.e fats, carbohydrates and proteins)

81
Q

‘Best before’ date

A

A date mark on the packaging of lower-risk food (e.g fried pasta) that tells you when the food is expected to deteriorate in quality

82
Q

Triglyceride

A

Chemical name for a fat molecule

83
Q

Shortening

A

-A fat coats the starch/ flour particles preventing absorption of water, resulting in a crumbling mixture. -The name of a fat with 100% fat content i.e lard

84
Q

Mould

A

A microorganism that can spoil food such as bread, fruit and cheese

85
Q

Aeration

A

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

86
Q

Amylose

A

causes sauces to thicken, turn cloudy, when cooked and get even thicker as they cool. used in the process of gelatinisation

87
Q

Stabiliser

A

Something that is added to food to stop mixed ingredients from separating

88
Q

UHT

A

Ultra heat treatment/ ultra high temperature processing. Where milk is heated to around 135C for 1-4 seconds and packed into sterile containers

89
Q

Amylopectin

A

Produce a clear gel when it thickens and has the asme thickness hot or cold

90
Q

Mineral

A

A chemical element that our bodies need in small amounts (i.e Calcium, iron, Magnesium, potassium etc)

91
Q

Pathogenic

A

Able to produce disease e.g. some bacteria are pathogenic

92
Q

Gelation

A

The process in which foods (e.g. Custard) by reducing temperature from a heated state

93
Q

Factory-farmed

A

Produced by an intensive farming technique where reared animals have little room to move (battery)

94
Q

Addictive

A

Something (a chemical) that’s added to a food product to improve its properties

95
Q

Diabetes

A

A disorder where blood glucose levels stay too high because the pancreas either cant produce enough insulin or the body resists it.

96
Q

Omega 3 and Omega 6

A

Groups of essential fatty acids that our bodies cannot be made by the body, therefore must be included in our diet

97
Q

Kosher

A

Prepared food that follows the requirements of Jewish dietary laws

98
Q

Conduction

A

The transfer of heat energy through solid by the vibration of particles

99
Q

Anaemia

A

A condition where you have a reduced number of red blood cells from lack of iron.

100
Q

Lecithin

A

A natural emulsifier found in egg yolks and soya beans

101
Q

Shelf - life

A

The length of time a food can last without spoiling or losing its quality

102
Q

Climate change

A

A gradual change in climate patterns e.g due to global warming

103
Q

Roux

A

A sauce base made from plain flour, milk and butter

104
Q

Denaturation

A

When the chemical bonds holding proteins together break down, causing the protein to unravel.

105
Q

Amino acids

A

‘Building blocks’ of the body that make up proteins. Our bodies can make non-essential amino acids, but we have to get essential amino acids from foods

106
Q

Caramelisation

A

The browning of sugar and the change in its flavour when its heated above a certain temperature

107
Q

Protein alternatives

A

Products that have been developed for use in food preparation as an alternative to animal protein i.e tofu

108
Q

Food security

A

Having access at all times to enough safe, nutritious food for an active and healthy life

109
Q

Lacto-OVO vegetarian

A

Someone who doesn’t eat any meat or fish but does consume milk,eggs and other animal (ovo-ovaries - eggs)

110
Q

Lactose intolerence

A

A digestive problem where the body can’t digest lactose ( milk sugars)

111
Q

Syneresis

A

Usually refers to eggs. If over-cooked, the protein shrink as they coagulate and separate from the watery liquid

112
Q

Free- range

A

Produced by a farming technique where reared animals have more space to move and live naturally

113
Q

Infused oil

A

An oil that has absorbed the flavour of herbs left to soak in it

114
Q

Jus

A

A thin sauce made from juices from cooked meat

115
Q

Pasteurisation

A

A process of heat treating food to destroy pathogenic bacteria. E.g. milk is pasteurised by heating above 72C for 15 seconds.

116
Q

Coeliac disease

A

Where the digestive system is sensitive to gluten and can’t digest it

117
Q

Micro-nutrient

A

A nutrient needed by our bodies in relatively small amounts (i.e minerals and vitamins)

118
Q

Stroke

A

When the blood supply to the brain is cut off

119
Q

Basting

A

Putting the fat that has melted out of the food back on top of the food while cooking

120
Q

Salmonella

A

A type of food-poisoning bacteria sometimes found on eggs and raw chicken

121
Q

Retinol

A

Vitamin A from animal sources

122
Q

Microorganism

A

A tiny living thing that includes bacteria, moulds and yeasts

123
Q

Fairtrade Foundation

A

A charity that partners with food suppliers to try and improve their working conditions and income.

124
Q

Cholesterol

A

A fatty substance that is essential for cell membranes. Too much cholesterol in the body can increase the risk of cardiovascular disease

125
Q

Flavour enhancers

A

Additives e.g. monosodium glutamate (MSG) that boost the existing flavour of a food

126
Q

Al dente

A

‘Firm to the bite’, a description of the texture of correctly cooked pasta

127
Q

Dextrinisation

A

When starch molecules break down into dextrins after being exposed to dry heat

128
Q

Aerobic

A

Oxygenated

129
Q

Intolerance

A

An inability to eat a type of food without negative effects on the body

130
Q

Viscosity

A

Thickness of a liquid

Food and Nutrition (2 decks)

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