Key Words Flashcards
1
Q
Additives
A
Something that is added to food products to improve its properties
2
Q
Adolescents
A
Teenagers
3
Q
Aeration
A
When air is added to a mixture to help make it light as it expands
4
Q
Aerobic
A
With oxygen
5
Q
Aesthetic properties
A
Properties that make a product attractive
6
Q
AFD
A
Accelerated freeze drying
7
Q
Albumin
A
The protein that stretches and traps air during aeration
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
9
Q
Allergy
A
An immune system response to a certain substance
10
Q
Amino acids
A
Building blocks of proteins
11
Q
Anaemia
A
Iron deficiency (reduced amount of red blood cells)
12
Q
Anaerobic
A
Without oxygen
13
Q
Anaphylactic reaction
A
An extreme reaction to a substance , that needs immediate medical treatment.
14
Q
Antioxidants
A
Substance that protect us from free radicals
15
Q
Artificial additives
A
Additives made in labs
16
Q
Aseptic (packaging)
A
Sterilised foods without using preservative or chilling
(E.g juice carton)
17
Q
Bacteria
A
Smallest single celled microorganisms
18
Q
Baking
A
the action of cooking food by dry heat without direct exposure to a flame, typically in an oven
19
Q
Balanced diet
A
A diet that provides adequate amounts of nutrients and energy
20
Q
Barley
A
A type of cereal
21
Q
Berry fruit
A
Raspberry
Strawberry
Blackberry
22
Q
Best-before date
A
A date marked on the packaging that says when food deteriorates
23
Q
Binding sauce
A
A sauce thick enough to bind dry ingredients together
24
Q
Biodegradable
A
Capable of being decomposed
25
Blanch
Cooking vegetables in boiling water/ steam for a short time. Then placing them in an ice bath
26
Blast chill
(+ explain how)
Preservation method that
requires reducing the temperature of food below 3oC within 90 mins
27
Blast freeze
A quick freezing method:
Food is frozen at -35oc
Cold air circulated around the food
Food is then stored at -20 oc
28
Blended sauce
Sauce made with cornflour or arrowroot to thicken in
29
BMI
Body mass index
30
BMR
Basal metabolic rate
31
Boiling
Heating at 100oc
32
Braising
Slow cooking food in a covered pot (also containing liquid, herbs, veg)
33
Bran
Bran is the outer coating or shell on grain that is removed while processing white flour. Bran consists of the
34
bridge hold
Making a bridge between your thumb and first finger to hold food while safely cutting
35
Buddhism
A religion: where most people are vegetarian
36
Bulbs (vegetables)
Onion
Garlic
37
Bulk sweeteners
Have a similar sweetness to sugar
38
By catch
Species unintentionally caught which are oftern returned to the sea
39
Calcium
A mineral needed for healthy teeth and bones
40
Calorie
A measured amount of energy in food
41
Canning
Form of sterilisation:
Used for soups, vegetables, fruit, meat and fish
42
CAP
Controlled atmospheric packaging
43
Caramelisation
The browning of sugar (and change in flavour) when heated
44
Carbohydrates
The major source of energy in the body
45
Carbon footprint
A measure of the impact something has on the environment
46
Carbon offset
Planting trees to absorb carbon dioxide
47
Cardio vascular disease
A build up of fat deposits in the blood vessels leading to strokes and CHD
48
Carotene
Vitamin A in fruit and vegetables
49
Casein
Protein found in milk
50
Casserole
A dish prepared in a casserole dish and baked in the oven
51
Channel island milk
Creamier milk
52
Chemical raising agent
Example; baking powder, bicarbonate of soda
53
Chilling
Low temperature preservation method:
Below 5oc to slow bacteria growth and reproduction
54
Choux
A light, airy pastry used to make eclairs
55
Citrus fruit
Lemon,orange and lime
56
Claw grip
Using fingertips to hold the food
57
Clotted cream
Thick cream from British cuisine
58
Coagulation
When denatured proteins join together, changing appearance and texutre
59
Coating sauce
A sauce that covers that back of your spoon without being runny or sticky
60
Coeliac disease
Where the digestive system is sensitive to gluten and cannot digest it
61
Collagen
Protein found in meat
62
Colloidal structure
Where two ingredients (minimum) are mixed together
63
Colouring
Food additive which changes the colour of food
(Eg. red velvet cake)
64
Complementary proteins
Mixing two LBV proteins to supply with all the essential amino acids
65
Complex carbohydrates
Made up of long chains of sugar molecules
66
Conduction
The transfer of heat energy through skids by the vibration of particles
67
Connective tissue
Surrounds of the muscle fibres
68
How can you Conserve nutritive value
-reduce water used
- reduce length of cooking time
X reduce surface area exposed
69
Contamination
When food is affected with a microorganism
70
Convection
The transfer of heat energy through gases or liquids by circulating currents
71
Cook chill
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)
72
Coronary heart disease (CHD)
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.
73
Creaming
Where fat and sugar are beaten together using a wooden spoon or whisk to add air to the mixture
(Used for cakes, biscuits)
74
Cross-contamination
Transferring potentially harmful bacteria from one food to another
75
Crustaceans
Shelled sea food
Like crabs, lobsters, prawns
76
Cryogenic freezing
Preservation method:
Food is immersed or sprayed its liquid nitrogen to lower the temperature
77
Cuisine
A style of cooking representative of a certain country or religion
78
Culture
The ideas, customs and behaviours of people in a society
79
Curds
White solids from milk that are used to form cheese
80
Churning
Skating/ agitating milk in order to produce butter
81
Danger zone
The range of temps (50oc - 63oc) in which bacteria multiply rapidly
82
Deep frying
Cooking method:
Food is sufficiently covered in oil/ fat
83
Dehydration
A condition resulting from the lack of water in the diet
84
Denaturation
When chemical bonds holding proteins together break down
85
Dental caries
Tooth decay from microorganisms producing acid from breakdown of sugsr
86
Deteriorates
When food starts to decay and lose freshness
87
Dextrinisation
When starch molecules break down into dextrins after being exposed to dry heat
88
Diabetes
A disorder where blood glucose levels stay too high because the pancreas either can’t produce enough insulin or the body resists it
89
Dietary fibre
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
90
Direct contamination
Blood and juices transferring bacteria onto other foods
91
Disaccharides
Two sugar molecules joined together
92
Dispensable amino acids
Amino acids that can be made by the body
93
Diverticular disease
A disease caused by lack of fibre in the diet
94
Diverticulitis
A condition which affects the large intestine
95
Dormant
(Asleep) unable to reproduce
96
Double cream
A versatile cream used for pouring and whipping
97
Dovetailing
Incorporating left over ingredients into a recipe
98
Dredging
A fishing method of metal cages towed along the sea floor
99
DRV
Dietary Reference Value
100
Dry Frying
Cooking food in a pan without added fat or oil
101
Durum wheat
variety of wheat that's typically ground into semolina and used to make pasta.
102
E number
Number given to an additive to indicate that it has been approved for use in the EU
103
EAR
Estimated average requirement
104
Eat well guide
A healthy eating model, to encourage people to eat the correct proportions of food to achieve a balanced diet
105
Eco footprint
A measurement of our actions on the environment
106
Elastin
Protein found in meat
107
Emulsion
A mixture of oily and watery liquids (e.g mayonnaise)
108
Enzymes
Biological catalysts that speed up chemical reactions
109
Enzymic browning
The browning due to cut cells being exposed to oxygen (releasing polpheniloxidase)
110
Essential amino acids
The amino acids that cannot be created by the body but are important for the body function
111
Evaluating
Summarising information, drawing conclusion and making judgements
112
Extraction rate
How much of the whole grain is used in flour
113
Extrinsic sugars
Sugars not bound into cellular structure (lactose)
114
Factory farms
Produces by an intensive farming techniques (where animals have little room)
115
Fair trade
A system that guarantees that disadvantaged farmers get a fair deal
116
Farmed fish
Fishes raised in controlled water sources
117
Fat soluble vitamins
A, D, E, K
118
Fats
A macronutrient that provides the essential fatty acids and fat soluble vitamins.
(Can be saturated or unsaturated)
119
Fermentation
The process when given warmth, moisture, food and time yeast produces carbon dioxide and alcohol
120
Fermented
121
Fibre
Non starchy polysaccharides that helps aid digestion and prevent constipation
122
Filo pastry
An extremely thin sheet of flaky pastry used to make sweet and savoury dishes
123
FIFO
First in, first out
124
Fish farming
Where fish are intensively reared (large number in small space) in controlled conditions
125
Flaky pastry
Layered pastry similar to puff but it contains less fat and fewer layers
126
Flowers (vegetables)
Cauliflower
Broccoli
127
Fluidised bed freezing
Preservation method
Placed on conveyor belts and moved through freezing zones.
(Used for peas, corn, berries)
128
Foam formation
When small bubbles of gas are trapped in a solid or liquid
129
Folate (folic acid)
Vitamin B9
130
Food allergy
The body having an allergic reaction to a food or an Ingres diet in a food
131
Food combining
Mixing different low biological value proteins to supple all the essential amino acids
132
Food intolerances
Where you become ill after eating a certain food
133
Food miles
The distance a food product travels from where it’s grown to where it’s sold
134
Food poisoning
Illness caused by consuming contaminated/ food with bacteria
135
Food poisoning bacteria
Pathogenic bacteria (campylobacter, bacillus cereus, lystera, E. coli)
136
Food scares
A produce get withdrawn because of a problem (usually social media)
137
Food security
Having access at all times to enough safe, nutritional food for an active and healthy life
138
Food spoilage
Damage to food caused by the natural decay of food or by contamination by micro-organisms
139
Food spoilage bacteria
Bacteria that causes food to go bad but do not usually cause food poisoning
140
Fortification
When extra nutrients are added to a food (eg breakfast ceral)
141
Fortified
When a nutrient is added to a produce to improve its nutritional value
142
Free sugars
Sugars that are to stored in cells
(Added to foods by manufacturers or found naturally in honey, syrups and fruit juices)
143
Freezer burn
144
Fridge temperature
Between
145
Fructose
Simple fruit sugar
146
Fruit (examples including savoury)
Apple
Tomato
Pepper
Cucumber
147
Frying
148
Functional foods
Foods that have extra health benifits
149
Game
150
Garnish
A small addition to a dish that adds colour or flavour
151
Gelatinisation
When starch particles swell and bust, thickening liquids
152
Germ (not germs)
153
Glaze
a glossy, translucent coating applied to the outer surface of a dish
154
Global warming
155
Globalisation
Process of the world becoming interconnected allowing for different products
156
Gluten
A protein found in flour that makes dough elastic
157
Gluten formation
When the proteins glutenin and gliadin are mixed with water
158
GM (genetically modified)
Foods that have been genetically modified to give a useful characteristic
159
Grill
160
Haem iron
Iron from animal sources
161
Halal meat
Slaughtered or prepared following Islamic dietary laws
162
Hard fruit
Apples
Bananas
Plums
163
Harpooning
A fishing method of a long metal pole luged at fish
164
Harvested
165
HBV
High biological value
166
Hermetic
Airtight
167
High risk foods
Foods which are the ideal medium for the growth of bacteria or micro-organisms
(High protein foods, chicken, shellfish)
168
High yield
169
Hinduism
A religious diet where people don’t eat meats from coes
170
Homogenisation
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
Honey
172
Hydration
Maintenance of body fluid balance
173
Hydrogenation
Process of Turing cheaper oils into solid fats
174
Hydrophobic
175
Hydrophilic
176
Imported
Food that is grown in a different country and brought to the UK
177
Indirect contamination
Where bacteria is transferred during handling or packaging
178
Insoluble fibre
Fibre that cannot be absorbed by the body so bulks and softens faeces as it absorbs water
179
Intense sweeteners
Sugar substitute that is sweeter than sugar
Examples are saccharin and aspartame
180
Intensive farming
Farming method that produces high yield in limited space
181
Intrinsic sugars
Sugar incorporated within cellular structures (fruit and veg)
182
Invisible fats
Fats formed into a product (milk,cheese,nuts)
183
Iron
A mineral present in the blood and stored in the liver; prolonged lack of iron leads to anaemia
184
Islam (Muslims)
A religion where people don’t eat any pork (only halal meat)
185
Judaism
A religion where they eat kosher food (pork, meat and dairy are not eaten in the same meal)
186
Lactating
Producing milk for a newborn
187
Lacto vegetarian
Someone who doesn’t eat meat, fish, egg but eats milk and dairy
188
Lacto-ovo vegetarian
Someone who doesn’t eat any meat or fish but eats milk, eggs, other products
189
Lactose
Natural milk sugar
190
Lactose intolerance
A digestive problem where the body can’t digest lactose
191
LBV
Low biological value
192
Leaves (vegetables)
Cabbage
Lettuce
193
Lecithin
A natural emulsifier found in egg yolks and soya beans
194
Limiting amino acid
These are the essential amino acids not produced by the body
195
Lipid
Fats and oils
196
Locally produced
Grown or reared close to where it is purchased
197
Low fat
3 grams or less per 100g
198
Low risk foods
Foods which have a long shelf life, such as dried foods
199
Low salt
3 grams or less per 100g (or 0.1g sodium)
200
low sugar
5 grams sugar or less per 100g
201
Macronutrients
Nutrients we need in large amounts (carbs, protein, fats)
202
Maillard reaction
When sugar iced with protein in baked goods cause browning
203
Maize
A type of cereal (corn)
204
Malnourished
An unbalanced diet when health suffers
205
MAP
Modified atmospheric packaging
206
Marinate
To soak something in a mixture of things to add flavour
207
Meat
208
micro organism
Tiny living things such as bacteria, yeasts and moulds which cause food spoilage; can only be seen through a microscope
209
Micronutrients
Nutrients we need in small amounts (vits and minerals)
210
microwaving
211
Milling
The process of making flour from grains of wheat
212
minerals
Chemical elements that our bodies need in small amount
213
Molluscs
Shellfish (clams, scallops, oyster)
214
Monosaccharides
The simplest form of carbohydrates (1 molecule)
215
Monounsaturated fats
Fats that contain a pair of carbon atoms with only one hydrogen atom
216
Mould
A microorganism that can spoil food such as bread, cheese and fruit
217
Mouthfeel
218
Multicultural
Several cultures of ethnic groups within society
219
Mycoprotein
Is produced from microorganisms
220
Myoglobin
The coloured pigment that fives red meat its red colour
221
Natural additives
222
Natural identical additives
223
Negative energy balance
An energy balance where more physical activity than food consumed therefore weight is lost
224
1
225
Non free sugars
Sugars found naturally in cells of fruits and veg
226
Non haem iron
Iron found in plant sources
227
NSP
Non-starch polysaccharides (fibre)
228
Nutritional value
Nutrients contained in product
229
oats
230
Obese
A condition where the body accumulates a BMI of over 30
231
offal
The internal organs on a butchered animal
232
Oils
233
Oily fish
SMASH
S-salmon
M-mackerel
A-anchovies
S-sardines
H-herring
234
Organic
Grown or reared without using artificial chemicals (hormones, fertilisers, pesticides, antibiotics) and fed using organic food
235
Organic milk
Milk obtained from cows that are reared following organic practices
236
Organoleptic properties
Describes the sensory qualities (texture, flavour, aroma, appearance) of a food product
237
Osteomalacia
Soft, weak bones in adults
238
Osteoporosis
Fragile, brittle, porous bones in adults and elders
239
Ovo vegetarian
Someone who doesn’t eat meat, fish, milk, but does eat eggs
240
Oxidation
Oxygen creates chemical change that eventually causes deterioration
241
Palatable
Pleasant to taste
242
Pasteurisation
A process of heat treating food to destroy pathogenic bacteria (milk- 72oC for 15 secs)
243
Pasteurised milk
Milk heated to 72 oC for 15 seconds to kill bacteria
244
Pathogenic bacteria
Able to produce disease
245
(Peak bone mass)
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
Perish
Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated or frozen
247
Perishable
248
PH
A measure of alkalinity or acidity
249
Phytochemical
chemicals found in plants that protect plants against free radicals
When eaten they perform the same task
250
Piping
251
Plant sterols/stanols
Substances that help reduce cholesterol levels
(Naturally found in fruit and veg) (added to flora pro-active)
252
Plasticity
A property of fats that allow us to spread them
253
Poaching
Cooking food in a pan of liquid below boiling points
254
Pole and line
Fishing method using pole and line
255
Pollution
Contamination of soil, water or atmosphere by harmful substances
256
Polysaccharides
Hundreds of monosaccharides joined together
257
polyunsaturated fats
Contains two or more carbon double bonds with more hydrogen
258
Positive energy balance
An energy balance where more food is consumed than activity performed therefore leading to weight gain
259
poultry
Poultry are domesticated birds kept by humans
260
Pouring sauce
At boiling point should just thinly coat the back of a spoon to pour freely
(E.g custard)
261
Prebiotic food
Food that contains a carbohydrate that cannot be digested by the body but that feeds bacteria in the digestive system improving gut health
262
Preservative
Something added to food to slow down growth of microorganisms
263
Primary food
any article of food, being a produce of agriculture or horticulture in its natural form
264
Primary processing
Changing a basic food to preserve it or prepare it for sale/cooking
265
Probiotic food
Food containing naturally occurring ‘friendly bacteria’ to maintain a healthy digestive system and strengthen immune system
266
Processed
any food that has been altered in some way during preparation
267
Profiling test
Sensory evaluation test to identify specific characteristics of a products
268
Proportions
Relative quantities or ingredients in a recipe, expressed in numbers
269
Protein denaturation
When a protein changes shape
Due to high temps, acid/alkaline conditions
270
Prove
When the yeast fills the dough with carbon dioxide gas (produced from fermentation) causing it to rise and aerate
271
Purse-seining
Fishing method of drawing a large net around a school of fish
272
Radiation
The transfer of energy through waves of radiation (no direct contact)
273
Raising agent
Something that released bubbles of gas expand when heated (causing rising)
274
Rancid
having a strong and unpleasant smell or taste from no longer being fresh
275
Ranking test
Test evaluating samples on an attribute and placing them in ranking order
276
Rastafarian
Religion where people only eat natural, clean foods
277
Rating test
278
Reduction sauce
Liquid is simmered over heat to evaporate water to thicken
(Concentrates flavour too)
279
Retinol
Vitamin A
280
RI
Reference intake
281
rickets
Condition in children where bones are soft and weak
282
Ripened cheese
These cheeses are then ripened (aged) by bacteria or mold.
(E.g Cheddar, Swiss, Colby, brick and Parmesan).
283
RNI
Reference Nutrient intakes
284
roasting
285
Roots (vegetables)
Carrots
Swede
Beetroot
286
Rough puff
287
Roux sauce
Sauce base made of plain flour and melted butter
288
Rubbing in
When fat rubbed into flour (to coat it and prevent gluten developing) until it resembles breadcrumbs; it is used in pastry, cake, buscuits
289
Rye
290
Satiety
Feeling of fullness
291
Saturated fats
Group of fats that comes mainly from animal sources are solids or semi-solids at room temperature
292
Sea-ranching
293
sea-rearing
294
Seasonal
295
Seasonality
296
Secondary processing
Changing primary processed foods into another product (e.g. flour-bread)
297
Seeds (vegetables)
Beans
Corn
Lentils
298
Self raising flour
299
Semi skimmed milk
300
Senses
301
sensory analysis
Test to identify the sensory characteristics of products
302
Sensory propertiest
303
Shallow frying
304
Shelf life
Length of time food can last without spoiling or losing quality
305
Short crust
Crumbly extruded pastry for pie crusts
306
Shortening
The effect of adding fat to a floury mixture also 100% fat content food
307
Sikhism
Religion where people have similar eating patterns to Hindus
308
Simmering
309
Single cream
310
Skimmed milk
311
Smoking (preservation method)
312
soluble fibre
Type of fibre that slows down digestion and absorption of carbohydrates and helps control bloods sugar levels
313
sous vide
314
Spices
315
Stabilisers
Help to prevent mixtures separating
316
Staple food
Foods that form the basis of traditional dishes (for example; wheat, barley, rice, maize, rice)
317
Star profile
A way of displaying a ranking test results
318
Starter culture
319
Steaming
320
Stems (vegetables)
Celery
321
Sterilisation
A heat treatment where raw milk is passed through steam chambers to kill bacteria (110oc for 10-30 mins)
322
Sterilised
323
Stewing
324
Stir frying
325
Strong flour
326
Sucrose
A Simple sugar
327
Sugar beet
328
Sugar cane
329
Sustainability
reducing the impact of a product on the environment
330
Sustainable
The resource will not run out
331
Sustainable resources
The resource will not run out
332
Sweeteners
333
Syneresis
Usually refers to eggs; if overcooked, the protein shrinks as they coagulate and separate from the watery liquid
334
Tampering
335
Taste receptors
336
Tenderise
Changing the structure of meat by adding a marinade
337
Thickeners
Modified starches are often used as thickeners in food products
338
Tofu
Plant protein made from ground soya beans
339
Total carbohydrate
340
Total fat
341
Toxins
342
Trace elements
Mineral but one that is needed in even smaller amounts
343
Traceability
Ability to track the product back through all stages of production
344
Trans fatty acids
345
Traps and pots
Fishing method of wire and wooden cages on the sea floor
346
Trawling
Fishing method of a net pulled along the bottom of the sea
347
Triangle test
Used to tell the difference between two products
348
Tuber
Potato
Ginger
349
Type 1 diabetes
350
Type 2 diabetes
351
UHT (ultra heat treated)
High temps for short time sterilisation
352
Umami
Savoury taste
353
Unsaturated fats
Fats that have two or more carbon double bonds (solids at 20 oC)
354
Use-by-dates
Date mark on the packaging that is a safety warning when food is likely to be unsafe to eat
355
Vegan
Someone who doesn’t eat any products from an animal
356
Visible fats
Fats you can see (e.g butter, fat on meat)
357
water intoxication
Having too much water in your diet
358
Water soluble vitamins
Vitamins B and C
359
Weevils/psocids
360
Wheat
361
Whey
362
Whisked
When sugar and eggs are whisked together, adding air to the mixture; used when making a whisked sponge
363
White fish
364
Whole milk
365
Wholegrain
366
Yeast
A microorganism that can spoil food bu also a natural raising agent
367
Yoghurt
Dairy product made from fermented milk
