Glossary Flashcards
Saturated fats
Contain saturated fatty acids that are usually from animal sources that can be harmful to your health
High-risk foods
A ready to eat food that, if not stored correctly, could grow harmful microorganisms
Biological value
A measure of the amount of essential amino acids a protein based food contains
Dry frying
pan cooking food without any oil or water - sometimes dry roasting
Proving
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.
Osteoporosis
A bone disease where bones weaken and become brittle. Triggered by lack of Vitamin D and Calcium (can occur during menopause)
Carbon footprint
A measure of the impact something has on the environment, based on the harmful greenhouse gases produced
Ramadan
A month in the Muslim year in which most Muslims are expected to fast from dawn until dusk
Coagulation
When denatured proteins join together, changing the appearance and texture of food e.g when an egg white turns solid
LACTO-vegetarian
Someone who doesn’t eat any meat, fish or eggs but DOES consume dairy
Preservative
Something that is added to food to slow down the growth of bacteria and other microorganisms so that food lasts longer
Calorie
A measure of the amount of energy in food
Riboflavin
Vitamin B2
Cuisine
A style of cooking representative of a certain country or region
Water soluble vitamins
Vitamins that are not stored by the body and are required daily as they are used by the water in our bodies and excreted
Sustainable environment
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
Emulsion
A mixture of oily and watery liquids e.g. mayonnaise
Ambient food
A food that can be safely stored at room temperature
Food miles
The distance a food product travels from where it is produced or grown to where its sold
Protein completentation
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
Marinate
To soak something in a mixture of things such as oil, wine, vinegar and herbs before cooking to give it more flavour
Glycaemic Index
(GI) A number used to indicate the effect a food has on blood sugar levels - often related to diabetic topics
Dietary reference values
Estimate of the amount of nutrients people of age groups or health need in their diet
Reduction
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
Gelatinisation
When starch particles swell and burst, releasing amylase to thicken a liquid - i.e soups
Radiation
When heat rays directly heat and cook food without contact.
Alternative protein
A form of protein other than protein from meat which is suitable for vegetarians e.g tofu or beans
Fat- soluble vitamins
Vitamins A,D,E and K found in fatty foods that the body can store in fat tissue for future use
Spina Bifida
Caused by not enough folic acid in the diet during pregnancy. A defect in the backbone that can occur in the unborn baby
Genetically modified food (GM)
Food that has had its genes altered to give it useful characteristics (e.g. GM tomatoes that have a longer shelf life)
Micro-filtration
A process where milk passes through a fine membrane to separate the milk from souring bacteria
Danger zone
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
Use-by date
A date mark on the packaging on food that is a safety warning when the food is likely to become unsafe to eat
Cross- contamination
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.
Raising agent
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.
Proteolytic enzymes
Enzymes that break down the muscle fibres in meat making it much more tender
Yeast
A tiny single celled fungus (microorganism) used in bread making and produces carbon dioxide during fermentation
Obesity
A condition where the body has accumulated too much fat
Sterilisation
A heat treatment where raw milk is passed through a steam chamber at 110C for 10-30 minutes killing off all present bacteria
Blended sauce
A sauce made from a liquid and a paste of cornflour and water/ milk
Secondary food processing
Changing primary processed foods into other food products (e.g. flour into bread)
P.A.L
Physical activity level. A measure of how active you are or how much exercise you get
Starchy carbohydrates
Carbohydrates such as pasta, rice , bread, potatoes
Braising
Slow-cooking food in a covered pot that also contains liquid, herb and vegetables
Convection
The transfer of heat energy through gases or liquids by circulating currents
Gluten
A protein found in wheat flours that makes dough’s elastic and stretchy
Antioxidants
A substance that protects our bodies from free radicals (chemicals that cause cancer). (Vitamins A,C and E)
Fortification
When extra nutrients are added to a food e.g in breakfast cereals
Water intoxication
Over-consumption of water
Allergy
An immune system reaction/ response to a certain substance (an allergen) e.g in fish, nuts, eggs
Rickets
A condition found in children where a lack of Vitamin D and Calcium in the diet causes the bones to soften
Nutritional analysis
Working out the nutritional content of a food or recipe
Pesticide
A substance used to kill pests such as insects, weeds and fungi. This can be added during GM.
Food poverty
Where a person is unable to afford or access sufficient, nutritious food
Vitamins
Organic compounds that are needed by the body in small quantities to keep us alive and healthy
BMR
Basal metabolic rate The minimum amount of energy needed to keep you alive each day
Halal
Slaughtered or prepared meat using a method that follows Islamic dietary laws
Scurvy
Disease caused by lack of Vitamin C
Emulsifier
Something that’s added to food to hold together the ingredients that wouldn’t usually stay together i.e oil and water
Primary food processing
Refers to the process of changing raw food materials or into food that can be eaten immediately or processed further into other food products
Heat transference
When heat energy moves from one place to another by convection, conduction or radiation
Enzymes
Biological catalysts that speed up chemical reactions
Unsaturated fats
Group of fats that come mainly from vegetable sources and are usually liquid at room temperature I.e olive oil
Fertilisers
Organic matter or chemicals that make soil fertile by supplying with it with nutrients
Intensive farming
A farming method that produces highs yields. Production is often large scale
Vegans
Eat no animal products - only plant foods
Garnish
A small addition to a dish that adds extra colour or flavour i.e coriander to curry
Umami
Provides food with a meaty or savoury flavour
Blanching
A cooking process that involves plunging a food into boiling water before cooling them in ice cold water ( often used before freezing)
Soluble fibre
A dietary fibre that helps reduce cholesterol
Organic farming
A more natural method of farming (e.g. growing crops) without artificial pesticides and fertilisers
Plasticity
Property of fat. Allows us to spread/ manipulate them when heated
Bacteria
Single celled microorganisms often found in food. There are three types - Pathogenic, food- decay and helpful bacteria
Eatwell guide
Government healthy eating guidelines in the form of a pie chart showing how much or little of each food group your diet should contain
Rationed
Refers to the controlled distribution of scarce resources (food)
Poaching
Cooking food in a pan of liquid below boiling point e.g. poaching an egg
Thiamin
Vitamin B1
Cardiovascular disease
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
Julienne strips
Small, thin strips of vegetables
Macro-nutrient
A nutrient needed by our body in LARGE quantities (i.e fats, carbohydrates and proteins)
‘Best before’ date
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
Triglyceride
Chemical name for a fat molecule
Shortening
-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
Mould
A microorganism that can spoil food such as bread, fruit and cheese
Aeration
When air is added to a mixture to help make it lighter e.g making cakes
Amylose
causes sauces to thicken, turn cloudy, when cooked and get even thicker as they cool. used in the process of gelatinisation
Stabiliser
Something that is added to food to stop mixed ingredients from separating
UHT
Ultra heat treatment/ ultra high temperature processing. Where milk is heated to around 135C for 1-4 seconds and packed into sterile containers
Amylopectin
Produce a clear gel when it thickens and has the asme thickness hot or cold
Mineral
A chemical element that our bodies need in small amounts (i.e Calcium, iron, Magnesium, potassium etc)
Pathogenic
Able to produce disease e.g. some bacteria are pathogenic
Gelation
The process in which foods (e.g. Custard) by reducing temperature from a heated state
Factory-farmed
Produced by an intensive farming technique where reared animals have little room to move (battery)
Addictive
Something (a chemical) that’s added to a food product to improve its properties
Diabetes
A disorder where blood glucose levels stay too high because the pancreas either cant produce enough insulin or the body resists it.
Omega 3 and Omega 6
Groups of essential fatty acids that our bodies cannot be made by the body, therefore must be included in our diet
Kosher
Prepared food that follows the requirements of Jewish dietary laws
Conduction
The transfer of heat energy through solid by the vibration of particles
Anaemia
A condition where you have a reduced number of red blood cells from lack of iron.
Lecithin
A natural emulsifier found in egg yolks and soya beans
Shelf - life
The length of time a food can last without spoiling or losing its quality
Climate change
A gradual change in climate patterns e.g due to global warming
Roux
A sauce base made from plain flour, milk and butter
Denaturation
When the chemical bonds holding proteins together break down, causing the protein to unravel.
Amino acids
‘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
Caramelisation
The browning of sugar and the change in its flavour when its heated above a certain temperature
Protein alternatives
Products that have been developed for use in food preparation as an alternative to animal protein i.e tofu
Food security
Having access at all times to enough safe, nutritious food for an active and healthy life
Lacto-OVO vegetarian
Someone who doesn’t eat any meat or fish but does consume milk,eggs and other animal (ovo-ovaries - eggs)
Lactose intolerence
A digestive problem where the body can’t digest lactose ( milk sugars)
Syneresis
Usually refers to eggs. If over-cooked, the protein shrink as they coagulate and separate from the watery liquid
Free- range
Produced by a farming technique where reared animals have more space to move and live naturally
Infused oil
An oil that has absorbed the flavour of herbs left to soak in it
Jus
A thin sauce made from juices from cooked meat
Pasteurisation
A process of heat treating food to destroy pathogenic bacteria. E.g. milk is pasteurised by heating above 72C for 15 seconds.
Coeliac disease
Where the digestive system is sensitive to gluten and can’t digest it
Micro-nutrient
A nutrient needed by our bodies in relatively small amounts (i.e minerals and vitamins)
Stroke
When the blood supply to the brain is cut off
Basting
Putting the fat that has melted out of the food back on top of the food while cooking
Salmonella
A type of food-poisoning bacteria sometimes found on eggs and raw chicken
Retinol
Vitamin A from animal sources
Microorganism
A tiny living thing that includes bacteria, moulds and yeasts
Fairtrade Foundation
A charity that partners with food suppliers to try and improve their working conditions and income.
Cholesterol
A fatty substance that is essential for cell membranes. Too much cholesterol in the body can increase the risk of cardiovascular disease
Flavour enhancers
Additives e.g. monosodium glutamate (MSG) that boost the existing flavour of a food
Al dente
‘Firm to the bite’, a description of the texture of correctly cooked pasta
Dextrinisation
When starch molecules break down into dextrins after being exposed to dry heat
Aerobic
Oxygenated
Intolerance
An inability to eat a type of food without negative effects on the body
Viscosity
Thickness of a liquid
