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key words Flashcards

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1
Q

5 a day

A

the amount of fruit or veg you are recommended to eat in a day to keep healthy

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2
Q

additive

A

something that is added to a food to improve its properties

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3
Q

aeration

A

when air is added to a mixture to make it lighter

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4
Q

allergy

A

an immune response to a substance

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5
Q

alternative protein

A

a form of protein other than from meat

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6
Q

ambient food

A

a food you can safely store at room temp

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7
Q

amino acid

A

building blocks that make up proteins

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8
Q

anaemia

A

a condition where have a reduced number of red blood cells eg. tiredness

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9
Q

basal metabolic rate (BMR)

A

the minimum amount of energy needed to keep you alive each day

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10
Q

best before date

A

the date of when a food is expected to deteriorate in quality

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11
Q

biological value

A

a measure of the amount of essential amino acids a protein base food contains

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12
Q

calorie

A

a measure of the amount of energy in a food

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13
Q

carbon footprint

A

a measure of the impact something has on the environment based on the amount of green house gases produced

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14
Q

cardiovascular disease

A

any disease related to heart or blood vessels

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15
Q

cholesterol

A

a fatty substance

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16
Q

coeliac disease

A

where the digestive system is sensitive to gluten

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17
Q

cross contamination

A

transferring harmful bacteria from one thing to another

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18
Q

cuisine

A

a style of cooking representing of a certain country or religion

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19
Q

danger zone

A

5”C to 63”C where bacteria can multiple fast

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20
Q

denaturation

A

when the proteins break down and the proteins unravel

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21
Q

dextrinisation

A

when starch is broken down into sugar which changes the food colour to brown

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22
Q

diabetes

A

a disorder where blood glucose levels stay too high because the pancreas can’t produce enough insulin

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23
Q

dietary reference values

A

estimate the amount of nutrients people need in there diets

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24
Q

eat well guide

A

a pie chart that shows how much or little of that food group you should contain

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25
Q

emulsifier

A

something that’s added to food to hold together ingredients that don’t usually stay mixed (oil and water)

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26
Q

emulsion

A

a mixture of oily and watery liquids

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27
Q

enzymes

A

a biological catalyst that speeds up chemical reactions

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28
Q

factory farmed

A

intensive farming where reared animals have little space to move

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29
Q

fat soluble vitamins

A

vitamins A,D,E,K

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30
Q

fertiliser

A

chemicals that make soil fertile buy supplying it w nutrients

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31
Q

food miles

A

the distance a food product travels from where it’s produced to where it is sold

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32
Q

food poverty

A

where a person is unable to afford or access nutritious food

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33
Q

food security

A

having access at all times to enough safe, nutritious foods for a healthy life

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34
Q

fortification

A

where extra nutrients are added to a food

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35
Q

free range

A

a farm technique where reared animals have the ability to move freely and live naturally

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36
Q

garnish

A

a small addition to a dish

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37
Q

gelatinisation

A

when starch particles swell and burst to thicken a liquid

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38
Q

gelation

A

the process where foods are set by chilling or freezing

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39
Q

genetically modified foods (GM)

A

a food that had altered genes to give useful characteristics

40
Q

gluten

A

a protein found in flours

41
Q

fair trade foundation

A

a charity that partners w food suppliers to try improve working conditions and income

42
Q

halal

A

slaughtered or prepared using a method that follows islamic dietary rules

43
Q

heat transference

A

when heat energy moves from one place to another

44
Q

high risk food

A

a “ready to eat food” that if not stored correctly could grow harmful microorganisms

45
Q

infused oil

A

an oil that has absorbed the flavour of herbs left to soak in it

46
Q

intensive farming

A

a farming method that produces a large amount at the same time

47
Q

intolerance

A

an inability to eat a type of food without a negative effect on the body

48
Q

kosher

A

prepared food that follows the jewish dietary laws

49
Q

lacto vegetarian

A

someone who doesn’t eat any meat or fish but consumes other animal products

50
Q

lacto ovo vegetarian

A

someone who doesn’t eat meat fish and eggs but eats other animal products

51
Q

lactose intolerant

A

when the body can’t digest lactose

52
Q

macronutrient

A

a nutrient needed by our body in large amounts (fat, protein, carbs)

53
Q

marinade

A

soaking something ina mixture

54
Q

microorganism

A

a tiny living thing that includes bacteria, mould or yeast

55
Q

mineral

A

a chemical element that our body needs in small amounts

56
Q

mould

A

a microorganism that can spoil bread, cheese and fruit

57
Q

nutritional analysis

A

working out the nutritional context of a food or recipe

58
Q

obesity

A

a condition where the body has accumulated too much fat

59
Q

omega 3 and omega 6

A

essential fatty acids that our bodies cannot make (need to be eaten)

60
Q

organic farming

A

a more natural method of farming

61
Q

osteoporosis

A

a bone disease where bones weaken and become brittle

62
Q

pasteurisation

A

a process of heat treating food to destroy pathogenic bacteria

63
Q

pathogenic

A

able to produce disease

64
Q

pesticide

A

a substance used to kill pests such as insects, weeds and fungi

65
Q

physical activity level (PAL)

A

a measure of how active you are

66
Q

plasticity

A

a property of fats that allow us to spread and manipulate them

67
Q

poaching

A

cooking food in a pan of liquid below boiling point

68
Q

preservative

A

something that’s added to a food to slow down the growth of bacteria and other microorganisms so that food lasts longer

69
Q

primary food processing

A

changing raw foods to make them ready to eat or cook or prepare them as ingredients for other food products

70
Q

protein complementation

A

combining low biological value proteins to give enough of all the essentials amino acids we need

71
Q

raising agent

A

something that releases bubbles of gas that expand when heated

72
Q

ramadan

A

a month in the year where muslims don’t eat in day light

73
Q

ready meal

A

a precooked meal that’s frozen or chilled

74
Q

reduction

A

a process that thickens and makes flavours of liquids more intense by evaporating water

75
Q

reference intake

A

amount of energy and nutrients and average adult requires per day

76
Q

rickets

A

a condition in children where the bones are week and soft from lack of vitamin D and calcium

77
Q

saturated fats

A

a group of fats from animal sources and solid at room temp

78
Q

seasonal foods

A

foods only available at certain times of the year

79
Q

secondary food processing

A

changing primary processed foods into another food product

80
Q

shelf life

A

the length of time a food can last without loosing quality

81
Q

shortening

A

adding fat to flour giving it a crumble texture

82
Q

stabiliser

A

something that’s added to food to stop mixtures separating

83
Q

sterilisation

A

a heat treatment where milk is passed through a steam chamber to kill bacteria present (110”C for 10-30 mins)

84
Q

sustainable

A

a sustainable process or material used that won’t cause damage to the environment

85
Q

temperature control

A

controlling the temp of gods during preparation, cooking and storage to slow the growth of microorganisms

86
Q

temperature probe

A

measures the internal temp of a food to see if it’s cooked

87
Q

trace element

A

a mineral, needed by the body but in a even smaller amount

88
Q

ultra heat treatment (UHT)

A

heat treatment where milk is heated to 135”C for 1-4 sec and packaged into sterile containers

89
Q

unsaturated fats

A

fats that come mainly from vegetable sources and liquid at room temp

90
Q

“use by” date

A

a date marked on packaging of food that is most likely to be unsafe to eat (high risk foods)

91
Q

vegan

A

someone who doesn’t eat any food products from animals

92
Q

vegetarian

A

someone who doesn’t eat any meat

93
Q

vitamins

A

organic compounds that are needed by the body in small quantities to keep us healthy and alive

94
Q

supplements

A

“medication” you take when you lack a vitamin or mineral to get it in your diet

95
Q

water soluble vitamins

A

vitamins that aren’t stored in the body and should be taken in daily (vitamins B,C)

96
Q

yeast

A

a microorganisms that can spoil food but can also be used as a raising agent in bread making

food n nut (4 decks)

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