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