Key Terms Ch3

Question 1

Food processing

Answer 1

Is any technique or method that changes raw plant or animal material into safe, edible and more palatable food.

Question 2

Functional properties of food

Answer 2

Describes the physical and chemical properties of ingredients that impact on food preparation and processing.

Question 3

Gluten

Answer 3

Is the protein component of many cereals; high amounts are found in wheat flour

Question 4

Key foods

Answer 4

Are cereals, fruits and vegetables, nuts and legumes, meats and seafood, dairy foods and eggs.

Question 5

Primary processing

Answer 5

Involves a range of processes to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products. The physical form of the food changes very little.

Question 6

Physical properties

Answer 6

Are a particular trait such as size, viscosity or shape.

Question 7

Secondary processing

Answer 7

Refers to methods of turning primary-processed food into other food products, either on their own or mixed with other ingredients. The physical form of the original food can change quite significantly as a result of secondary processing.

Question 8

Supply chain

Answer 8

Is the network of primary producers, manufacturers, wholesalers, distributors, and retailers, who turn raw ingredients into food products and deliver them to consumers.

Question 9

Cereals

Answer 9

Are plant foods that originate from any grass that produces an edible seed