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F And N > Key Words > Flashcards

Key Words Flashcards

1
Q

Additives

A

Something that is added to food products to improve its properties

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2
Q

Adolescents

A

Teenagers

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3
Q

Aeration

A

When air is added to a mixture to help make it light as it expands

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4
Q

Aerobic

A

With oxygen

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5
Q

Aesthetic properties

A

Properties that make a product attractive

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6
Q

AFD

A

Accelerated freeze drying

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7
Q

Albumin

A

The protein that stretches and traps air during aeration

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8
Q

All in one sauce

A

uses the same ingredients and proportions as the roux method but all ingredients and cold liquid are mixed together in a pan then brought to a boil

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9
Q

Allergy

A

An immune system response to a certain substance

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10
Q

Amino acids

A

Building blocks of proteins

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11
Q

Anaemia

A

Iron deficiency (reduced amount of red blood cells)

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12
Q

Anaerobic

A

Without oxygen

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13
Q

Anaphylactic reaction

A

An extreme reaction to a substance , that needs immediate medical treatment.

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14
Q

Antioxidants

A

Substance that protect us from free radicals

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15
Q

Artificial additives

A

Additives made in labs

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16
Q

Aseptic (packaging)

A

Sterilised foods without using preservative or chilling
(E.g juice carton)

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17
Q

Bacteria

A

Smallest single celled microorganisms

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18
Q

Baking

A

the action of cooking food by dry heat without direct exposure to a flame, typically in an oven

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19
Q

Balanced diet

A

A diet that provides adequate amounts of nutrients and energy

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20
Q

Barley

A

A type of cereal

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21
Q

Berry fruit

A

Raspberry
Strawberry
Blackberry

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22
Q

Best-before date

A

A date marked on the packaging that says when food deteriorates

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23
Q

Binding sauce

A

A sauce thick enough to bind dry ingredients together

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24
Q

Biodegradable

A

Capable of being decomposed

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25
Q

Blanch

A

Cooking vegetables in boiling water/ steam for a short time. Then placing them in an ice bath

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26
Q

Blast chill
(+ explain how)

A

Preservation method that
requires reducing the temperature of food below 3oC within 90 mins

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27
Q

Blast freeze

A

A quick freezing method:
Food is frozen at -35oc
Cold air circulated around the food
Food is then stored at -20 oc

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28
Q

Blended sauce

A

Sauce made with cornflour or arrowroot to thicken in

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29
Q

BMI

A

Body mass index

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30
Q

BMR

A

Basal metabolic rate

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31
Q

Boiling

A

Heating at 100oc

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32
Q

Braising

A

Slow cooking food in a covered pot (also containing liquid, herbs, veg)

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33
Q

Bran

A

Bran is the outer coating or shell on grain that is removed while processing white flour. Bran consists of the

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34
Q

bridge hold

A

Making a bridge between your thumb and first finger to hold food while safely cutting

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35
Q

Buddhism

A

A religion: where most people are vegetarian

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36
Q

Bulbs (vegetables)

A

Onion
Garlic

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37
Q

Bulk sweeteners

A

Have a similar sweetness to sugar

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38
Q

By catch

A

Species unintentionally caught which are oftern returned to the sea

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39
Q

Calcium

A

A mineral needed for healthy teeth and bones

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40
Q

Calorie

A

A measured amount of energy in food

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41
Q

Canning

A

Form of sterilisation:
Used for soups, vegetables, fruit, meat and fish

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42
Q

CAP

A

Controlled atmospheric packaging

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43
Q

Caramelisation

A

The browning of sugar (and change in flavour) when heated

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44
Q

Carbohydrates

A

The major source of energy in the body

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45
Q

Carbon footprint

A

A measure of the impact something has on the environment

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46
Q

Carbon offset

A

Planting trees to absorb carbon dioxide

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47
Q

Cardio vascular disease

A

A build up of fat deposits in the blood vessels leading to strokes and CHD

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48
Q

Carotene

A

Vitamin A in fruit and vegetables

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49
Q

Casein

A

Protein found in milk

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50
Q

Casserole

A

A dish prepared in a casserole dish and baked in the oven

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51
Q

Channel island milk

A

Creamier milk

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52
Q

Chemical raising agent

A

Example; baking powder, bicarbonate of soda

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53
Q

Chilling

A

Low temperature preservation method:
Below 5oc to slow bacteria growth and reproduction

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54
Q

Choux

A

A light, airy pastry used to make eclairs

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55
Q

Citrus fruit

A

Lemon,orange and lime

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56
Q

Claw grip

A

Using fingertips to hold the food

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57
Q

Clotted cream

A

Thick cream from British cuisine

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58
Q

Coagulation

A

When denatured proteins join together, changing appearance and texutre

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59
Q

Coating sauce

A

A sauce that covers that back of your spoon without being runny or sticky

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60
Q

Coeliac disease

A

Where the digestive system is sensitive to gluten and cannot digest it

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61
Q

Collagen

A

Protein found in meat

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62
Q

Colloidal structure

A

Where two ingredients (minimum) are mixed together

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63
Q

Colouring

A

Food additive which changes the colour of food
(Eg. red velvet cake)

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64
Q

Complementary proteins

A

Mixing two LBV proteins to supply with all the essential amino acids

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65
Q

Complex carbohydrates

A

Made up of long chains of sugar molecules

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66
Q

Conduction

A

The transfer of heat energy through skids by the vibration of particles

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67
Q

Connective tissue

A

Surrounds of the muscle fibres

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68
Q

How can you Conserve nutritive value

A

-reduce water used
- reduce length of cooking time
X reduce surface area exposed

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69
Q

Contamination

A

When food is affected with a microorganism

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70
Q

Convection

A

The transfer of heat energy through gases or liquids by circulating currents

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71
Q

Cook chill

A

Preservation method;
Food is cooked, portioned, chilled within 30 mins to 3oC, once chilled store in a fridge and reheated when needed (lasts 1 week)

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72
Q

Coronary heart disease (CHD)

A

Heart disease where fatty deposits build up in the coronary arteries leading to lack of blood to heart muscles possibly leading to heart attacks and death.

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73
Q

Creaming

A

Where fat and sugar are beaten together using a wooden spoon or whisk to add air to the mixture
(Used for cakes, biscuits)

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74
Q

Cross-contamination

A

Transferring potentially harmful bacteria from one food to another

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75
Q

Crustaceans

A

Shelled sea food
Like crabs, lobsters, prawns

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76
Q

Cryogenic freezing

A

Preservation method:
Food is immersed or sprayed its liquid nitrogen to lower the temperature

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77
Q

Cuisine

A

A style of cooking representative of a certain country or religion

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78
Q

Culture

A

The ideas, customs and behaviours of people in a society

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79
Q

Curds

A

White solids from milk that are used to form cheese

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80
Q

Churning

A

Skating/ agitating milk in order to produce butter

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81
Q

Danger zone

A

The range of temps (50oc - 63oc) in which bacteria multiply rapidly

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82
Q

Deep frying

A

Cooking method:
Food is sufficiently covered in oil/ fat

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83
Q

Dehydration

A

A condition resulting from the lack of water in the diet

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84
Q

Denaturation

A

When chemical bonds holding proteins together break down

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85
Q

Dental caries

A

Tooth decay from microorganisms producing acid from breakdown of sugsr

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86
Q

Deteriorates

A

When food starts to decay and lose freshness

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87
Q

Dextrinisation

A

When starch molecules break down into dextrins after being exposed to dry heat

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88
Q

Diabetes

A

A disorder where blood glucose levels stay too high because the pancreas either can’t produce enough insulin or the body resists it

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89
Q

Dietary fibre

A

Type of fibre not digested by humans but which absorbs water and binds other residues in the intestines, thus aiding excretion if waste material from the body

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90
Q

Direct contamination

A

Blood and juices transferring bacteria onto other foods

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91
Q

Disaccharides

A

Two sugar molecules joined together

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92
Q

Dispensable amino acids

A

Amino acids that can be made by the body

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93
Q

Diverticular disease

A

A disease caused by lack of fibre in the diet

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94
Q

Diverticulitis

A

A condition which affects the large intestine

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95
Q

Dormant

A

(Asleep) unable to reproduce

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96
Q

Double cream

A

A versatile cream used for pouring and whipping

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97
Q

Dovetailing

A

Incorporating left over ingredients into a recipe

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98
Q

Dredging

A

A fishing method of metal cages towed along the sea floor

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99
Q

DRV

A

Dietary Reference Value

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100
Q

Dry Frying

A

Cooking food in a pan without added fat or oil

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101
Q

Durum wheat

A

variety of wheat that’s typically ground into semolina and used to make pasta.

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102
Q

E number

A

Number given to an additive to indicate that it has been approved for use in the EU

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103
Q

EAR

A

Estimated average requirement

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104
Q

Eat well guide

A

A healthy eating model, to encourage people to eat the correct proportions of food to achieve a balanced diet

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105
Q

Eco footprint

A

A measurement of our actions on the environment

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106
Q

Elastin

A

Protein found in meat

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107
Q

Emulsion

A

A mixture of oily and watery liquids (e.g mayonnaise)

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108
Q

Enzymes

A

Biological catalysts that speed up chemical reactions

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109
Q

Enzymic browning

A

The browning due to cut cells being exposed to oxygen (releasing polpheniloxidase)

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110
Q

Essential amino acids

A

The amino acids that cannot be created by the body but are important for the body function

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111
Q

Evaluating

A

Summarising information, drawing conclusion and making judgements

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112
Q

Extraction rate

A

How much of the whole grain is used in flour

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113
Q

Extrinsic sugars

A

Sugars not bound into cellular structure (lactose)

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114
Q

Factory farms

A

Produces by an intensive farming techniques (where animals have little room)

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115
Q

Fair trade

A

A system that guarantees that disadvantaged farmers get a fair deal

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116
Q

Farmed fish

A

Fishes raised in controlled water sources

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117
Q

Fat soluble vitamins

A

A, D, E, K

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118
Q

Fats

A

A macronutrient that provides the essential fatty acids and fat soluble vitamins.
(Can be saturated or unsaturated)

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119
Q

Fermentation

A

The process when given warmth, moisture, food and time yeast produces carbon dioxide and alcohol

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120
Q

Fermented

A
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121
Q

Fibre

A

Non starchy polysaccharides that helps aid digestion and prevent constipation

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122
Q

Filo pastry

A

An extremely thin sheet of flaky pastry used to make sweet and savoury dishes

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123
Q

FIFO

A

First in, first out

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124
Q

Fish farming

A

Where fish are intensively reared (large number in small space) in controlled conditions

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125
Q

Flaky pastry

A

Layered pastry similar to puff but it contains less fat and fewer layers

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126
Q

Flowers (vegetables)

A

Cauliflower
Broccoli

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127
Q

Fluidised bed freezing

A

Preservation method
Placed on conveyor belts and moved through freezing zones.
(Used for peas, corn, berries)

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128
Q

Foam formation

A

When small bubbles of gas are trapped in a solid or liquid

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129
Q

Folate (folic acid)

A

Vitamin B9

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130
Q

Food allergy

A

The body having an allergic reaction to a food or an Ingres diet in a food

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131
Q

Food combining

A

Mixing different low biological value proteins to supple all the essential amino acids

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132
Q

Food intolerances

A

Where you become ill after eating a certain food

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133
Q

Food miles

A

The distance a food product travels from where it’s grown to where it’s sold

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134
Q

Food poisoning

A

Illness caused by consuming contaminated/ food with bacteria

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135
Q

Food poisoning bacteria

A

Pathogenic bacteria (campylobacter, bacillus cereus, lystera, E. coli)

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136
Q

Food scares

A

A produce get withdrawn because of a problem (usually social media)

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137
Q

Food security

A

Having access at all times to enough safe, nutritional food for an active and healthy life

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138
Q

Food spoilage

A

Damage to food caused by the natural decay of food or by contamination by micro-organisms

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139
Q

Food spoilage bacteria

A

Bacteria that causes food to go bad but do not usually cause food poisoning

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140
Q

Fortification

A

When extra nutrients are added to a food (eg breakfast ceral)

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141
Q

Fortified

A

When a nutrient is added to a produce to improve its nutritional value

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142
Q

Free sugars

A

Sugars that are to stored in cells
(Added to foods by manufacturers or found naturally in honey, syrups and fruit juices)

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143
Q

Freezer burn

A
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144
Q

Fridge temperature

A

Between

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145
Q

Fructose

A

Simple fruit sugar

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146
Q

Fruit (examples including savoury)

A

Apple

Tomato
Pepper
Cucumber

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147
Q

Frying

A
148
Q

Functional foods

A

Foods that have extra health benifits

149
Q

Game

A
150
Q

Garnish

A

A small addition to a dish that adds colour or flavour

151
Q

Gelatinisation

A

When starch particles swell and bust, thickening liquids

152
Q

Germ (not germs)

A
153
Q

Glaze

A

a glossy, translucent coating applied to the outer surface of a dish

154
Q

Global warming

A
155
Q

Globalisation

A

Process of the world becoming interconnected allowing for different products

156
Q

Gluten

A

A protein found in flour that makes dough elastic

157
Q

Gluten formation

A

When the proteins glutenin and gliadin are mixed with water

158
Q

GM (genetically modified)

A

Foods that have been genetically modified to give a useful characteristic

159
Q

Grill

A
160
Q

Haem iron

A

Iron from animal sources

161
Q

Halal meat

A

Slaughtered or prepared following Islamic dietary laws

162
Q

Hard fruit

A

Apples
Bananas
Plums

163
Q

Harpooning

A

A fishing method of a long metal pole luged at fish

164
Q

Harvested

A
165
Q

HBV

A

High biological value

166
Q

Hermetic

A

Airtight

167
Q

High risk foods

A

Foods which are the ideal medium for the growth of bacteria or micro-organisms
(High protein foods, chicken, shellfish)

168
Q

High yield

A
169
Q

Hinduism

A

A religious diet where people don’t eat meats from coes

170
Q

Homogenisation

A

The process involving forcing milk at high pressure through small holes; this breaks up the fat globules to spread them evenly throughout the milk

171
Q

Honey

A
172
Q

Hydration

A

Maintenance of body fluid balance

173
Q

Hydrogenation

A

Process of Turing cheaper oils into solid fats

174
Q

Hydrophobic

A
175
Q

Hydrophilic

A
176
Q

Imported

A

Food that is grown in a different country and brought to the UK

177
Q

Indirect contamination

A

Where bacteria is transferred during handling or packaging

178
Q

Insoluble fibre

A

Fibre that cannot be absorbed by the body so bulks and softens faeces as it absorbs water

179
Q

Intense sweeteners

A

Sugar substitute that is sweeter than sugar
Examples are saccharin and aspartame

180
Q

Intensive farming

A

Farming method that produces high yield in limited space

181
Q

Intrinsic sugars

A

Sugar incorporated within cellular structures (fruit and veg)

182
Q

Invisible fats

A

Fats formed into a product (milk,cheese,nuts)

183
Q

Iron

A

A mineral present in the blood and stored in the liver; prolonged lack of iron leads to anaemia

184
Q

Islam (Muslims)

A

A religion where people don’t eat any pork (only halal meat)

185
Q

Judaism

A

A religion where they eat kosher food (pork, meat and dairy are not eaten in the same meal)

186
Q

Lactating

A

Producing milk for a newborn

187
Q

Lacto vegetarian

A

Someone who doesn’t eat meat, fish, egg but eats milk and dairy

188
Q

Lacto-ovo vegetarian

A

Someone who doesn’t eat any meat or fish but eats milk, eggs, other products

189
Q

Lactose

A

Natural milk sugar

190
Q

Lactose intolerance

A

A digestive problem where the body can’t digest lactose

191
Q

LBV

A

Low biological value

192
Q

Leaves (vegetables)

A

Cabbage
Lettuce

193
Q

Lecithin

A

A natural emulsifier found in egg yolks and soya beans

194
Q

Limiting amino acid

A

These are the essential amino acids not produced by the body

195
Q

Lipid

A

Fats and oils

196
Q

Locally produced

A

Grown or reared close to where it is purchased

197
Q

Low fat

A

3 grams or less per 100g

198
Q

Low risk foods

A

Foods which have a long shelf life, such as dried foods

199
Q

Low salt

A

3 grams or less per 100g (or 0.1g sodium)

200
Q

low sugar

A

5 grams sugar or less per 100g

201
Q

Macronutrients

A

Nutrients we need in large amounts (carbs, protein, fats)

202
Q

Maillard reaction

A

When sugar iced with protein in baked goods cause browning

203
Q

Maize

A

A type of cereal (corn)

204
Q

Malnourished

A

An unbalanced diet when health suffers

205
Q

MAP

A

Modified atmospheric packaging

206
Q

Marinate

A

To soak something in a mixture of things to add flavour

207
Q

Meat

A
208
Q

micro organism

A

Tiny living things such as bacteria, yeasts and moulds which cause food spoilage; can only be seen through a microscope

209
Q

Micronutrients

A

Nutrients we need in small amounts (vits and minerals)

210
Q

microwaving

A
211
Q

Milling

A

The process of making flour from grains of wheat

212
Q

minerals

A

Chemical elements that our bodies need in small amount

213
Q

Molluscs

A

Shellfish (clams, scallops, oyster)

214
Q

Monosaccharides

A

The simplest form of carbohydrates (1 molecule)

215
Q

Monounsaturated fats

A

Fats that contain a pair of carbon atoms with only one hydrogen atom

216
Q

Mould

A

A microorganism that can spoil food such as bread, cheese and fruit

217
Q

Mouthfeel

A
218
Q

Multicultural

A

Several cultures of ethnic groups within society

219
Q

Mycoprotein

A

Is produced from microorganisms

220
Q

Myoglobin

A

The coloured pigment that fives red meat its red colour

221
Q

Natural additives

A
222
Q

Natural identical additives

A
223
Q

Negative energy balance

A

An energy balance where more physical activity than food consumed therefore weight is lost

224
Q

1

A
225
Q

Non free sugars

A

Sugars found naturally in cells of fruits and veg

226
Q

Non haem iron

A

Iron found in plant sources

227
Q

NSP

A

Non-starch polysaccharides (fibre)

228
Q

Nutritional value

A

Nutrients contained in product

229
Q

oats

A
230
Q

Obese

A

A condition where the body accumulates a BMI of over 30

231
Q

offal

A

The internal organs on a butchered animal

232
Q

Oils

A
233
Q

Oily fish

A

SMASH
S-salmon
M-mackerel
A-anchovies
S-sardines
H-herring

234
Q

Organic

A

Grown or reared without using artificial chemicals (hormones, fertilisers, pesticides, antibiotics) and fed using organic food

235
Q

Organic milk

A

Milk obtained from cows that are reared following organic practices

236
Q

Organoleptic properties

A

Describes the sensory qualities (texture, flavour, aroma, appearance) of a food product

237
Q

Osteomalacia

A

Soft, weak bones in adults

238
Q

Osteoporosis

A

Fragile, brittle, porous bones in adults and elders

239
Q

Ovo vegetarian

A

Someone who doesn’t eat meat, fish, milk, but does eat eggs

240
Q

Oxidation

A

Oxygen creates chemical change that eventually causes deterioration

241
Q

Palatable

A

Pleasant to taste

242
Q

Pasteurisation

A

A process of heat treating food to destroy pathogenic bacteria (milk- 72oC for 15 secs)

243
Q

Pasteurised milk

A

Milk heated to 72 oC for 15 seconds to kill bacteria

244
Q

Pathogenic bacteria

A

Able to produce disease

245
Q

(Peak bone mass)

A

the maximum amount of bone a person has during their life. It typically occurs in the early 20s in females and late 20s in males

246
Q

Perish

A

Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated or frozen

247
Q

Perishable

A
248
Q

PH

A

A measure of alkalinity or acidity

249
Q

Phytochemical

A

chemicals found in plants that protect plants against free radicals
When eaten they perform the same task

250
Q

Piping

A
251
Q

Plant sterols/stanols

A

Substances that help reduce cholesterol levels
(Naturally found in fruit and veg) (added to flora pro-active)

252
Q

Plasticity

A

A property of fats that allow us to spread them

253
Q

Poaching

A

Cooking food in a pan of liquid below boiling points

254
Q

Pole and line

A

Fishing method using pole and line

255
Q

Pollution

A

Contamination of soil, water or atmosphere by harmful substances

256
Q

Polysaccharides

A

Hundreds of monosaccharides joined together

257
Q

polyunsaturated fats

A

Contains two or more carbon double bonds with more hydrogen

258
Q

Positive energy balance

A

An energy balance where more food is consumed than activity performed therefore leading to weight gain

259
Q

poultry

A

Poultry are domesticated birds kept by humans

260
Q

Pouring sauce

A

At boiling point should just thinly coat the back of a spoon to pour freely
(E.g custard)

261
Q

Prebiotic food

A

Food that contains a carbohydrate that cannot be digested by the body but that feeds bacteria in the digestive system improving gut health

262
Q

Preservative

A

Something added to food to slow down growth of microorganisms

263
Q

Primary food

A

any article of food, being a produce of agriculture or horticulture in its natural form

264
Q

Primary processing

A

Changing a basic food to preserve it or prepare it for sale/cooking

265
Q

Probiotic food

A

Food containing naturally occurring ‘friendly bacteria’ to maintain a healthy digestive system and strengthen immune system

266
Q

Processed

A

any food that has been altered in some way during preparation

267
Q

Profiling test

A

Sensory evaluation test to identify specific characteristics of a products

268
Q

Proportions

A

Relative quantities or ingredients in a recipe, expressed in numbers

269
Q

Protein denaturation

A

When a protein changes shape
Due to high temps, acid/alkaline conditions

270
Q

Prove

A

When the yeast fills the dough with carbon dioxide gas (produced from fermentation) causing it to rise and aerate

271
Q

Purse-seining

A

Fishing method of drawing a large net around a school of fish

272
Q

Radiation

A

The transfer of energy through waves of radiation (no direct contact)

273
Q

Raising agent

A

Something that released bubbles of gas expand when heated (causing rising)

274
Q

Rancid

A

having a strong and unpleasant smell or taste from no longer being fresh

275
Q

Ranking test

A

Test evaluating samples on an attribute and placing them in ranking order

276
Q

Rastafarian

A

Religion where people only eat natural, clean foods

277
Q

Rating test

A
278
Q

Reduction sauce

A

Liquid is simmered over heat to evaporate water to thicken
(Concentrates flavour too)

279
Q

Retinol

A

Vitamin A

280
Q

RI

A

Reference intake

281
Q

rickets

A

Condition in children where bones are soft and weak

282
Q

Ripened cheese

A

These cheeses are then ripened (aged) by bacteria or mold.

(E.g Cheddar, Swiss, Colby, brick and Parmesan).

283
Q

RNI

A

Reference Nutrient intakes

284
Q

roasting

A
285
Q

Roots (vegetables)

A

Carrots
Swede
Beetroot

286
Q

Rough puff

A
287
Q

Roux sauce

A

Sauce base made of plain flour and melted butter

288
Q

Rubbing in

A

When fat rubbed into flour (to coat it and prevent gluten developing) until it resembles breadcrumbs; it is used in pastry, cake, buscuits

289
Q

Rye

A
290
Q

Satiety

A

Feeling of fullness

291
Q

Saturated fats

A

Group of fats that comes mainly from animal sources are solids or semi-solids at room temperature

292
Q

Sea-ranching

A
293
Q

sea-rearing

A
294
Q

Seasonal

A
295
Q

Seasonality

A
296
Q

Secondary processing

A

Changing primary processed foods into another product (e.g. flour-bread)

297
Q

Seeds (vegetables)

A

Beans
Corn
Lentils

298
Q

Self raising flour

A
299
Q

Semi skimmed milk

A
300
Q

Senses

A
301
Q

sensory analysis

A

Test to identify the sensory characteristics of products

302
Q

Sensory propertiest

A
303
Q

Shallow frying

A
304
Q

Shelf life

A

Length of time food can last without spoiling or losing quality

305
Q

Short crust

A

Crumbly extruded pastry for pie crusts

306
Q

Shortening

A

The effect of adding fat to a floury mixture also 100% fat content food

307
Q

Sikhism

A

Religion where people have similar eating patterns to Hindus

308
Q

Simmering

A
309
Q

Single cream

A
310
Q

Skimmed milk

A
311
Q

Smoking (preservation method)

A
312
Q

soluble fibre

A

Type of fibre that slows down digestion and absorption of carbohydrates and helps control bloods sugar levels

313
Q

sous vide

A
314
Q

Spices

A
315
Q

Stabilisers

A

Help to prevent mixtures separating

316
Q

Staple food

A

Foods that form the basis of traditional dishes (for example; wheat, barley, rice, maize, rice)

317
Q

Star profile

A

A way of displaying a ranking test results

318
Q

Starter culture

A
319
Q

Steaming

A
320
Q

Stems (vegetables)

A

Celery

321
Q

Sterilisation

A

A heat treatment where raw milk is passed through steam chambers to kill bacteria (110oc for 10-30 mins)

322
Q

Sterilised

A
323
Q

Stewing

A
324
Q

Stir frying

A
325
Q

Strong flour

A
326
Q

Sucrose

A

A Simple sugar

327
Q

Sugar beet

A
328
Q

Sugar cane

A
329
Q

Sustainability

A

reducing the impact of a product on the environment

330
Q

Sustainable

A

The resource will not run out

331
Q

Sustainable resources

A

The resource will not run out

332
Q

Sweeteners

A
333
Q

Syneresis

A

Usually refers to eggs; if overcooked, the protein shrinks as they coagulate and separate from the watery liquid

334
Q

Tampering

A
335
Q

Taste receptors

A
336
Q

Tenderise

A

Changing the structure of meat by adding a marinade

337
Q

Thickeners

A

Modified starches are often used as thickeners in food products

338
Q

Tofu

A

Plant protein made from ground soya beans

339
Q

Total carbohydrate

A
340
Q

Total fat

A
341
Q

Toxins

A
342
Q

Trace elements

A

Mineral but one that is needed in even smaller amounts

343
Q

Traceability

A

Ability to track the product back through all stages of production

344
Q

Trans fatty acids

A
345
Q

Traps and pots

A

Fishing method of wire and wooden cages on the sea floor

346
Q

Trawling

A

Fishing method of a net pulled along the bottom of the sea

347
Q

Triangle test

A

Used to tell the difference between two products

348
Q

Tuber

A

Potato
Ginger

349
Q

Type 1 diabetes

A
350
Q

Type 2 diabetes

A
351
Q

UHT (ultra heat treated)

A

High temps for short time sterilisation

352
Q

Umami

A

Savoury taste

353
Q

Unsaturated fats

A

Fats that have two or more carbon double bonds (solids at 20 oC)

354
Q

Use-by-dates

A

Date mark on the packaging that is a safety warning when food is likely to be unsafe to eat

355
Q

Vegan

A

Someone who doesn’t eat any products from an animal

356
Q

Visible fats

A

Fats you can see (e.g butter, fat on meat)

357
Q

water intoxication

A

Having too much water in your diet

358
Q

Water soluble vitamins

A

Vitamins B and C

359
Q

Weevils/psocids

A
360
Q

Wheat

A
361
Q

Whey

A
362
Q

Whisked

A

When sugar and eggs are whisked together, adding air to the mixture; used when making a whisked sponge

363
Q

White fish

A
364
Q

Whole milk

A
365
Q

Wholegrain

A
366
Q

Yeast

A

A microorganism that can spoil food bu also a natural raising agent

367
Q

Yoghurt

A

Dairy product made from fermented milk

F And N (8 decks)

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