Key Terms

Question 1

What is coagulation?

Answer 1

An irreversible change to proteins from a liquid or semi-liquid state to a solid state.

Question 2

Rubbing in

Answer 2

Using the tips of your fingers go rub in the ingredients together, not using the palm of your hands, to create bread crumbs.

Question 3

Baking blind

Answer 3

When you cook your pastry without any filling

Question 4

Provenance

Answer 4

Place of origin/when your food comes from

Question 5

Lactose

Answer 5

The sugar found in milk

Question 6

Lactose intolerant is when the lactose can-

Answer 6

Can make you very sick

Question 7

Pathogenic bacteria

Answer 7

A fatal bacteria that can kill you

Question 8

Baking blind

Answer 8

Is baking pastry without filling

Question 9

Shortness

Answer 9

A crumbly textured pastry

Question 10

Baking beans

Answer 10

Small ceramic beads that weigh down the pastry so that it doesn’t rise

Question 11

Farm to fork

Answer 11

When food is straight from the farm to your meals

Question 12

Perishable goods

Answer 12

Food you must keep in the fridge. High risk food .

Question 13

Ambient/room temperature foods

Answer 13

Food you can keep at room temperature

Question 14

Staple food

Answer 14

Cheap carbohydrates

Question 15

Fortification

Answer 15

The addition of nutrients

Question 16

Coeliac

Answer 16

Auto-immune response to gluten.