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GCSE Food > Key Word/Terms > Flashcards

Key Word/Terms Flashcards

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1
Q

Aeration

A

When air is trapped in a mixture

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2
Q

Amino acids

A

Small units that form the chains in protein

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3
Q

Antibacterial

A

Substance that will usually kill bacteria

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4
Q

Aseptic Packaging

A

Preserves foods without using preservatives or chilling

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5
Q

Caramelisation

A

Process of changing the color of sugar from white to brown when heated

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6
Q

Coagulation

A

When eggs are heated they change color and become firm-set

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7
Q

Colloidal Structure

A

When two substances are mixed together

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8
Q

Cross contamination

A

The transfer of food spoilage/poisoning from one food to another

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9
Q

Curdling

A

Fat separates from the sugar and eggs when the egg is added

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10
Q

Dextrinisation

A

When starch converts to a sugar

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11
Q

Emulsifier

A

A substance that stops oils and water from separating

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12
Q

Emulsion

A

A mixture of two liquids

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13
Q

Enzymic browning

A

Reaction between a food product and oxygen resulting in a brown colour eg. Sliced Apple

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14
Q

Foams

A

A mixture of a gas and a liquid

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15
Q

Food additive

A

A substance added to a food product to improve it’s quality

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16
Q

Gelatinisation

A

Heated starch granules absorb liquid and swell and burst to thicken liquid

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17
Q

Gluten

A

Protein found in flour

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18
Q

Hygiene

A

Clean, sanitary. Prevents food spoilage or poisoning occurring

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19
Q

Micro-organism

A

Tiny living thing that can only be seen through a microscope

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20
Q

Modified starches

A

Starches that have been altered to perform additional functions

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21
Q

Net weight

A

Weight of product without packaging

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22
Q

Non starch polysaccharide

A

The part of the food that is not digested by the body. Also known as fibre.

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23
Q

Nutrient

A

The part of food that performs a particular function in the body

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24
Q

Pathogenic

A

Causing disease

25
Q

Preservative

A

A substance that extends the shelf life of a food

26
Q

Prototype

A

The first version of a product that is being developed

27
Q

Quality control

A

Steps taken to check a product at various stages of making to ensure a consistent and high quality outcome is achieved

28
Q

Raising agent

A

Increases the volume of doughs, batters and mixtures by promoting gas release (aeration)

29
Q

Shortening

A

When fat coats the flour particles preventing absorption of water resulting in a crumbly texture

30
Q

Staple food

A

A food that forms the basis of a traditional diet - wheat, barley, rye, maize or rice, or starchy root vegetables such as potatoes

31
Q

Suspension

A

A solid held in a liquid

32
Q

Sustainability

A

To continue to support

33
Q

Viscosity

A

The thickness of a mixture eg. Sauce

34
Q

Mineral

A

Inorganic substance which are needed to enable important bodily functions to take place

35
Q

8 guidelines for a healthy diet

A
  1. Base your meals on starchy foods
  2. Eats lots more fruits and vegetables
  3. Eat more fish
  4. Cut down on saturated fat and sugar
  5. Try eat less salt - no more than 6g a day
  6. Get active and try to be a healthy weight
  7. Drink plenty of water
  8. Don’t skip breakfast
36
Q

Proportion % of fruit and vegetables on the eatwell plate

A

33%

37
Q

Proportion % of bread, rice, potatoes and other starchy foods on the eatwell plate

A

33%

38
Q

Proportion % of milk and other dairy products on the eatwell plate

A

15%

39
Q

Proportion % of meat, fish, eggs, beans and other non-dairy sources of protein on the eatwell plate

A

12%

40
Q

Proportion % of foods and drinks high in fat or sugar on the eatwell plate

A

7%

41
Q

Calorie controlled diet

A

Eat more starchy foods and cut down on fat and high sugar foods

42
Q

Vegetarians

A

Do not eat meat or fish

43
Q

Lacto vegetarian

A

Do not eat meat, fish, poultry, eggs

44
Q

Lacto ovo vegetarian

A

Do not eat meat, fish, poultry

45
Q

Vegan

A

Do not eat any animal products, eg. Milk

46
Q

Dietary reference values (DRV’s)

A

Nutritional guidelines for the majority of the population

47
Q

Standard component

A

Pre-prepared item/ingredient that is used in the production of another product

48
Q

7 finishing techniques

(P,D,G,C,I,P

A 
Piping
Dusting
Glazing
Garnish
Chocolate 
Icing
Pastry
49
Q

Three most common raising agents

A

Air, steam, carbon dioxide

50
Q

Biological raising agent

A

Added which produces CO2 gas

51
Q

Mechanical raising agent

A

Manually adding air into food products using different techniques

52
Q

Chemical raising agent

A

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

53
Q

7 finishing techniques

(P,D,G,C,I,P

A 
Piping
Dusting
Glazing
Garnish
Chocolate 
Icing
Pastry
54
Q

Three most common raising agents

A

Air, steam, carbon dioxide

55
Q

Biological raising agent

A

Added which produces CO2 gas

56
Q

Mechanical raising agent

A

Manually adding air into food products using different techniques

57
Q

Chemical raising agent

A

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

58
Q

4 additives

A

Preservatives
Colour
Flavourings
Emulsifiers & stabilisers

GCSE Food (11 decks)

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