Key Word/Terms Flashcards
Aeration
When air is trapped in a mixture
Amino acids
Small units that form the chains in protein
Antibacterial
Substance that will usually kill bacteria
Aseptic Packaging
Preserves foods without using preservatives or chilling
Caramelisation
Process of changing the color of sugar from white to brown when heated
Coagulation
When eggs are heated they change color and become firm-set
Colloidal Structure
When two substances are mixed together
Cross contamination
The transfer of food spoilage/poisoning from one food to another
Curdling
Fat separates from the sugar and eggs when the egg is added
Dextrinisation
When starch converts to a sugar
Emulsifier
A substance that stops oils and water from separating
Emulsion
A mixture of two liquids
Enzymic browning
Reaction between a food product and oxygen resulting in a brown colour eg. Sliced Apple
Foams
A mixture of a gas and a liquid
Food additive
A substance added to a food product to improve it’s quality
Gelatinisation
Heated starch granules absorb liquid and swell and burst to thicken liquid
Gluten
Protein found in flour
Hygiene
Clean, sanitary. Prevents food spoilage or poisoning occurring
Micro-organism
Tiny living thing that can only be seen through a microscope
Modified starches
Starches that have been altered to perform additional functions
Net weight
Weight of product without packaging
Non starch polysaccharide
The part of the food that is not digested by the body. Also known as fibre.
Nutrient
The part of food that performs a particular function in the body
Pathogenic
Causing disease
Preservative
A substance that extends the shelf life of a food
Prototype
The first version of a product that is being developed
Quality control
Steps taken to check a product at various stages of making to ensure a consistent and high quality outcome is achieved
Raising agent
Increases the volume of doughs, batters and mixtures by promoting gas release (aeration)
Shortening
When fat coats the flour particles preventing absorption of water resulting in a crumbly texture
Staple food
A food that forms the basis of a traditional diet - wheat, barley, rye, maize or rice, or starchy root vegetables such as potatoes
Suspension
A solid held in a liquid
Sustainability
To continue to support
Viscosity
The thickness of a mixture eg. Sauce
Mineral
Inorganic substance which are needed to enable important bodily functions to take place
8 guidelines for a healthy diet
- Base your meals on starchy foods
- Eats lots more fruits and vegetables
- Eat more fish
- Cut down on saturated fat and sugar
- Try eat less salt - no more than 6g a day
- Get active and try to be a healthy weight
- Drink plenty of water
- Don’t skip breakfast
Proportion % of fruit and vegetables on the eatwell plate
33%
Proportion % of bread, rice, potatoes and other starchy foods on the eatwell plate
33%
Proportion % of milk and other dairy products on the eatwell plate
15%
Proportion % of meat, fish, eggs, beans and other non-dairy sources of protein on the eatwell plate
12%
Proportion % of foods and drinks high in fat or sugar on the eatwell plate
7%
Calorie controlled diet
Eat more starchy foods and cut down on fat and high sugar foods
Vegetarians
Do not eat meat or fish
Lacto vegetarian
Do not eat meat, fish, poultry, eggs
Lacto ovo vegetarian
Do not eat meat, fish, poultry
Vegan
Do not eat any animal products, eg. Milk
Dietary reference values (DRV’s)
Nutritional guidelines for the majority of the population
Standard component
Pre-prepared item/ingredient that is used in the production of another product
7 finishing techniques
(P,D,G,C,I,P
Piping Dusting Glazing Garnish Chocolate Icing Pastry
Three most common raising agents
Air, steam, carbon dioxide
Biological raising agent
Added which produces CO2 gas
Mechanical raising agent
Manually adding air into food products using different techniques
Chemical raising agent
Adding a chemical which caused a chemical reaction producing CO2 gas. In an oven the CO2 has expands and pushes up the mixture. Some of the gas escapes but some is trapped in the mixture as it cooks and sets
7 finishing techniques
(P,D,G,C,I,P
Piping Dusting Glazing Garnish Chocolate Icing Pastry
Three most common raising agents
Air, steam, carbon dioxide
Biological raising agent
Added which produces CO2 gas
Mechanical raising agent
Manually adding air into food products using different techniques
Chemical raising agent
Adding a chemical which caused a chemical reaction producing CO2 gas. In an oven the CO2 has expands and pushes up the mixture. Some of the gas escapes but some is trapped in the mixture as it cooks and sets
4 additives
Preservatives
Colour
Flavourings
Emulsifiers & stabilisers
