Key Word/Terms

Question 1

Aeration

Answer 1

When air is trapped in a mixture

Question 2

Amino acids

Answer 2

Small units that form the chains in protein

Question 3

Antibacterial

Answer 3

Substance that will usually kill bacteria

Question 4

Aseptic Packaging

Answer 4

Preserves foods without using preservatives or chilling

Question 5

Caramelisation

Answer 5

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

Question 6

Coagulation

Answer 6

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

Question 7

Colloidal Structure

Answer 7

When two substances are mixed together

Question 8

Cross contamination

Answer 8

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

Question 9

Curdling

Answer 9

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

Question 10

Dextrinisation

Answer 10

When starch converts to a sugar

Question 11

Emulsifier

Answer 11

A substance that stops oils and water from separating

Question 12

Emulsion

Answer 12

A mixture of two liquids

Question 13

Enzymic browning

Answer 13

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

Question 14

Foams

Answer 14

A mixture of a gas and a liquid

Question 15

Food additive

Answer 15

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

Question 16

Gelatinisation

Answer 16

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

Question 17

Gluten

Answer 17

Protein found in flour

Question 18

Hygiene

Answer 18

Clean, sanitary. Prevents food spoilage or poisoning occurring

Question 19

Micro-organism

Answer 19

Tiny living thing that can only be seen through a microscope

Question 20

Modified starches

Answer 20

Starches that have been altered to perform additional functions

Question 21

Net weight

Answer 21

Weight of product without packaging

Question 22

Non starch polysaccharide

Answer 22

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

Question 23

Nutrient

Answer 23

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

Question 24

Pathogenic

Answer 24

Causing disease

Question 25

Preservative

Answer 25

A substance that extends the shelf life of a food

Question 26

Prototype

Answer 26

The first version of a product that is being developed

Question 27

Quality control

Answer 27

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

Question 28

Raising agent

Answer 28

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

Question 29

Shortening

Answer 29

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

Question 30

Staple food

Answer 30

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

Question 31

Suspension

Answer 31

A solid held in a liquid

Question 32

Sustainability

Answer 32

To continue to support

Question 33

Viscosity

Answer 33

The thickness of a mixture eg. Sauce

Question 34

Mineral

Answer 34

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

Question 35

8 guidelines for a healthy diet

Answer 35

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

Question 36

Proportion % of fruit and vegetables on the eatwell plate

Answer 36

33%

Question 37

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

Answer 37

33%

Question 38

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

Answer 38

15%

Question 39

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

Answer 39

12%

Question 40

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

Answer 40

7%

Question 41

Calorie controlled diet

Answer 41

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

Question 42

Vegetarians

Answer 42

Do not eat meat or fish

Question 43

Lacto vegetarian

Answer 43

Do not eat meat, fish, poultry, eggs

Question 44

Lacto ovo vegetarian

Answer 44

Do not eat meat, fish, poultry

Question 45

Vegan

Answer 45

Do not eat any animal products, eg. Milk

Question 46

Dietary reference values (DRV's)

Answer 46

Nutritional guidelines for the majority of the population

Question 47

Standard component

Answer 47

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

Question 48

7 finishing techniques | (P,D,G,C,I,P

Answer 48

``` Piping Dusting Glazing Garnish Chocolate Icing Pastry ```

Question 49

Three most common raising agents

Answer 49

Air, steam, carbon dioxide

Question 50

Biological raising agent

Answer 50

Added which produces CO2 gas

Question 51

Mechanical raising agent

Answer 51

Manually adding air into food products using different techniques

Question 52

Chemical raising agent

Answer 52

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

Question 53

7 finishing techniques | (P,D,G,C,I,P

Answer 53

``` Piping Dusting Glazing Garnish Chocolate Icing Pastry ```

Question 54

Three most common raising agents

Answer 54

Air, steam, carbon dioxide

Question 55

Biological raising agent

Answer 55

Added which produces CO2 gas

Question 56

Mechanical raising agent

Answer 56

Manually adding air into food products using different techniques

Question 57

Chemical raising agent

Answer 57

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

Question 58

4 additives

Answer 58

Preservatives Colour Flavourings Emulsifiers & stabilisers