key words Flashcards
5 a day
the amount of fruit or veg you are recommended to eat in a day to keep healthy
additive
something that is added to a food to improve its properties
aeration
when air is added to a mixture to make it lighter
allergy
an immune response to a substance
alternative protein
a form of protein other than from meat
ambient food
a food you can safely store at room temp
amino acid
building blocks that make up proteins
anaemia
a condition where have a reduced number of red blood cells eg. tiredness
basal metabolic rate (BMR)
the minimum amount of energy needed to keep you alive each day
best before date
the date of when a food is expected to deteriorate in quality
biological value
a measure of the amount of essential amino acids a protein base food contains
calorie
a measure of the amount of energy in a food
carbon footprint
a measure of the impact something has on the environment based on the amount of green house gases produced
cardiovascular disease
any disease related to heart or blood vessels
cholesterol
a fatty substance
coeliac disease
where the digestive system is sensitive to gluten
cross contamination
transferring harmful bacteria from one thing to another
cuisine
a style of cooking representing of a certain country or religion
danger zone
5”C to 63”C where bacteria can multiple fast
denaturation
when the proteins break down and the proteins unravel
dextrinisation
when starch is broken down into sugar which changes the food colour to brown
diabetes
a disorder where blood glucose levels stay too high because the pancreas can’t produce enough insulin
dietary reference values
estimate the amount of nutrients people need in there diets
eat well guide
a pie chart that shows how much or little of that food group you should contain
emulsifier
something that’s added to food to hold together ingredients that don’t usually stay mixed (oil and water)
emulsion
a mixture of oily and watery liquids
enzymes
a biological catalyst that speeds up chemical reactions
factory farmed
intensive farming where reared animals have little space to move
fat soluble vitamins
vitamins A,D,E,K
fertiliser
chemicals that make soil fertile buy supplying it w nutrients
food miles
the distance a food product travels from where it’s produced to where it is sold
food poverty
where a person is unable to afford or access nutritious food
food security
having access at all times to enough safe, nutritious foods for a healthy life
fortification
where extra nutrients are added to a food
free range
a farm technique where reared animals have the ability to move freely and live naturally
garnish
a small addition to a dish
gelatinisation
when starch particles swell and burst to thicken a liquid
gelation
the process where foods are set by chilling or freezing
genetically modified foods (GM)
a food that had altered genes to give useful characteristics
gluten
a protein found in flours
fair trade foundation
a charity that partners w food suppliers to try improve working conditions and income
halal
slaughtered or prepared using a method that follows islamic dietary rules
heat transference
when heat energy moves from one place to another
high risk food
a “ready to eat food” that if not stored correctly could grow harmful microorganisms
infused oil
an oil that has absorbed the flavour of herbs left to soak in it
intensive farming
a farming method that produces a large amount at the same time
intolerance
an inability to eat a type of food without a negative effect on the body
kosher
prepared food that follows the jewish dietary laws
lacto vegetarian
someone who doesn’t eat any meat or fish but consumes other animal products
lacto ovo vegetarian
someone who doesn’t eat meat fish and eggs but eats other animal products
lactose intolerant
when the body can’t digest lactose
macronutrient
a nutrient needed by our body in large amounts (fat, protein, carbs)
marinade
soaking something ina mixture
microorganism
a tiny living thing that includes bacteria, mould or yeast
mineral
a chemical element that our body needs in small amounts
mould
a microorganism that can spoil bread, cheese and fruit
nutritional analysis
working out the nutritional context of a food or recipe
obesity
a condition where the body has accumulated too much fat
omega 3 and omega 6
essential fatty acids that our bodies cannot make (need to be eaten)
organic farming
a more natural method of farming
osteoporosis
a bone disease where bones weaken and become brittle
pasteurisation
a process of heat treating food to destroy pathogenic bacteria
pathogenic
able to produce disease
pesticide
a substance used to kill pests such as insects, weeds and fungi
physical activity level (PAL)
a measure of how active you are
plasticity
a property of fats that allow us to spread and manipulate them
poaching
cooking food in a pan of liquid below boiling point
preservative
something that’s added to a food to slow down the growth of bacteria and other microorganisms so that food lasts longer
primary food processing
changing raw foods to make them ready to eat or cook or prepare them as ingredients for other food products
protein complementation
combining low biological value proteins to give enough of all the essentials amino acids we need
raising agent
something that releases bubbles of gas that expand when heated
ramadan
a month in the year where muslims don’t eat in day light
ready meal
a precooked meal that’s frozen or chilled
reduction
a process that thickens and makes flavours of liquids more intense by evaporating water
reference intake
amount of energy and nutrients and average adult requires per day
rickets
a condition in children where the bones are week and soft from lack of vitamin D and calcium
saturated fats
a group of fats from animal sources and solid at room temp
seasonal foods
foods only available at certain times of the year
secondary food processing
changing primary processed foods into another food product
shelf life
the length of time a food can last without loosing quality
shortening
adding fat to flour giving it a crumble texture
stabiliser
something that’s added to food to stop mixtures separating
sterilisation
a heat treatment where milk is passed through a steam chamber to kill bacteria present (110”C for 10-30 mins)
sustainable
a sustainable process or material used that won’t cause damage to the environment
temperature control
controlling the temp of gods during preparation, cooking and storage to slow the growth of microorganisms
temperature probe
measures the internal temp of a food to see if it’s cooked
trace element
a mineral, needed by the body but in a even smaller amount
ultra heat treatment (UHT)
heat treatment where milk is heated to 135”C for 1-4 sec and packaged into sterile containers
unsaturated fats
fats that come mainly from vegetable sources and liquid at room temp
“use by” date
a date marked on packaging of food that is most likely to be unsafe to eat (high risk foods)
vegan
someone who doesn’t eat any food products from animals
vegetarian
someone who doesn’t eat any meat
vitamins
organic compounds that are needed by the body in small quantities to keep us healthy and alive
supplements
“medication” you take when you lack a vitamin or mineral to get it in your diet
water soluble vitamins
vitamins that aren’t stored in the body and should be taken in daily (vitamins B,C)
yeast
a microorganisms that can spoil food but can also be used as a raising agent in bread making
