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DT Food > Key Words > Flashcards

Key Words Flashcards

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Gourmet Food flashcards
0
Q

Accelerated Freeze Drying (AFD)

A

Where food is frozen and dried under vacuum.

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1
Q

5 a Day Campaign

A

A government campaign encouraging us to eat five portions of fruit and vegetables a day.

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2
Q

Advertising

A

Informing people about products, services or events, and persuading people to buy things.

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3
Q

Ambient temperature

A

Room temperature

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4
Q

Anaphylactic shock

A

A potentially fatal condition caused by allergy to certain foods.

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5
Q

Anorexia nervosa

A

An eating disorder where people restrict the amount of food they eat.

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6
Q

Antioxidants

A

Chemicals found in vitamins A, C and E that help protect the body from disease.

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7
Q

AOAC fibre

A

Fibre as defined by the American Association of Analytical Chemists, including a lignin and resistant starch.

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8
Q

Bacteria

A

Single-celled organisms that are useful, but can be harmful.

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9
Q

Basal metabolic rate (BMR)

A

The energy used when the body is at rest.

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10
Q

Best before date

A

Code used in foods with short to medium shelf life.

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11
Q

Binge drinking

A

When people drink excessive amounts of alcohol in a short time.

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12
Q

Biodegradable packaging

A

Packaging that can be broken down by other living organisms.

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13
Q

Biodigester

A

A machine that changes food waste into electricity and bio fertiliser.

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14
Q

Biofuels

A

Fuels made from food crops.

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15
Q

Bioyogurt

A

Yogurt with added bacteria to aid digestion.

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16
Q

Body Mass Index (BMI)

A

A method for estimating body fat.

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17
Q

Browning

A

When starch is heated to a high temperature.

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18
Q

Bulking agents

A

Ingredients that are cheap and add volume to food products.

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19
Q

Coeliac disease

A

Gluten intolerance - foods with gluten cannot be eaten.

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20
Q

Combination or composite foods

A

Foods that contain foods from several groups on the eatwell plate.

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21
Q

Complex carbohydrates

A

Polysaccharides that are made up of glucose units, including starch.

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22
Q

Conduction

A

When heat us conducted from molecule to molecule in solids or liquids.

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23
Q

Consumers

A

People who use things.

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24
Q

Convection

A

When heat travels round liquids and air by convection currents.

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25
Q

Convenience food

A

Food that is ready-prepared to make it easy to cook and eat.

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26
Q

Cook-chill food

A

Food that is cooked then chilled to very low temperatures.

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27
Q

Coronary heart disease

A

A disease linked to high fat intake.

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28
Q

Cross-contamination

A

When bacteria cross from one food to another.

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29
Q

Cryogenic freezing or immersion freezing

A

When food is immersed or sprayed with liquid nitrogen.

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30
Q

Danger zone

A

The temperature range 5-63 degrees Celsius, when food can be spoiled or become dangerous to eat.

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31
Q

Deficiency of a mineral

A

When the mineral is in poor supply in the diet.

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32
Q

Dehydration

A

When the body is short of water.

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33
Q

Dental caries

A

Tooth decay

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34
Q

Dietary reference values (DRVs)

A

A series of estimates of the amount of energy and nutrients needed by different groups of healthy people in the UK population.

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35
Q

Estimated Average Requirements (EARs)

A

Estimated average requirements for energy.

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36
Q

Eatwell plate

A

A plate diagram showing the proportions of different food groups that we should eat to maintain a healthy and well-balanced diet.

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37
Q

Emulsify

A

Help fat and oil disperse in very fine droplets.

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38
Q

Energy balance

A

When energy in from food is the same as energy out from activities - it is the right amount of energy for our body needs.

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39
Q

Englyst method

A

A method of fibre analysis used for NSP measurement.

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40
Q

E-number

A

A number showing that the additive has been accepted as safe by the countries of the EU.

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41
Q

Enzymes

A

Proteins that speed up chemical reactions but are not used up in the process.

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42
Q

Essential amino acids

A

Amino acids that have to be eaten, as the body cannot make them.

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43
Q

Ethical

A

To do with morals, whether something is right or wrong.

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44
Q

Expenditure and Food Survey

A

The government survey that finds out what foods we are eating and trends in our eating habits.

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45
Q

Fair trade

A

Trade that aims to give producers a fair price for what they grow or make, and to help them improve their working conditions.

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46
Q

Farmers’ market

A

A local market that sells locally produced food.

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47
Q

Food allergy

A

A type of intolerance that involves the immune system.

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48
Q

Food fortification

A

Adding nutrients to food products.

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49
Q

Food intolerance

A

When the body reacts to a certain food or food ingredient.

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50
Q

Food miles

A

The distance from source to plate.

51
Q

Food probe

A

A cookery instrument used to measure the temperature inside food.

52
Q

Food Standards Agency

A

A UK government body that deals with food issues.

53
Q

Freedom Food and Red Tractor

A

Marks that show animals are reared with care.

54
Q

Functional foods

A

Foods that claim to have health-promoting properties.

55
Q

Gadgets

A

Pieces of equipment that may or may not be useful in food preparation.

56
Q

Gelatinisation

A

When starch breaks down when heated with water to thicken mixtures.

57
Q

Genetically Modified food

A

Food grown from or using plants that have been genetically changed in some way.

58
Q

Gluten

A

The protein formed when wheat flour is mixed with liquid.

59
Q

Glycaemic index

A

The measure of the effects of carbohydrates on blood glucose levels.

60
Q

Glycogen

A

The form in which carbohydrate is stored in the liver.

61
Q

Halal

A

Food that is prepared according to Islamic principles.

62
Q

Healthy balanced diet

A

A diet containing a variety of types of food in the right proportions to promote good health.

63
Q

Hidden fat

A

Fat that you cannot see in a food product.

64
Q

High-risk foods

A

Foods that can only be stored for a short time before they become unsafe to eat.

65
Q

Homogenisation

A

Breaking down the fat globules in milk.

66
Q

Irradiated food

A

Food bombarded with ionising rays.

67
Q

Kilojoules/kilocalories

A

Measures of the energy value of a food product.

68
Q

Kosher

A

Food that meets Jewish dietary laws and must follow special rules.

69
Q

Labour-saving machinery

A

Machinery designed to save time and effort.

70
Q

Lactation

A

Producing milk after pregnancy.

71
Q

Lacto ovo vegetarians

A

Vegetarians who do not eat meat, but eat eggs and dairy products.

72
Q

Lacto vegetarians

A

Vegetarians who do not eat meat or eggs, but eat dairy products.

73
Q

Legume

A

An upright or climbing bean or pea plant.

74
Q

Listeria and salmonella

A

Food poisoning bacteria.

75
Q

Lower Reference Nutrient Intake (LRNI)

A

For people with lower nutrient needs.

76
Q

Macronutrients

A

Foods such as protein, fat and carbohydrate, which are needed in larger amounts.

77
Q

Marketing

A

The process of finding out if there is a demand for a product and ways to sell it.

78
Q

Metabolism

A

A set of reactions needed to keep to body functioning.

79
Q

Micronutrients

A

Vitamins and minerals that are needed in smaller amounts.

80
Q

Microwaves

A

Waves that vibrate the fat and water molecules producing heat.

81
Q

Möbius loop

A

A loop with a single twist in it, used as a recycling symbol.

82
Q

Modified atmosphere packaging (MAP)

A

Packaging where the oxygen in packs is replaced to prolong shelf life.

83
Q

Modified starch

A

Non-food starch that has been changed so that it can be used by the food industry in processing.

84
Q

Monosaccharide

A

The simplest form of carbohydrate molecules.

85
Q

Moulds

A

A form of fungi.

86
Q

Nanotechnology

A

The process of manipulating molecules on a micro scale.

87
Q

Neural tube defects

A

Problems in unborn babies that can lead to spina bifida.

88
Q

Non-milk extrinsic sugars (NMES)

A

Sugars found in table sugar, sweets, sugary drinks and cakes.

89
Q

Non-starch polysaccharide (NSP)

A

Contains soluble and insoluble fibre.

90
Q

Novel foods

A

Foods invented for us to eat, rather than grown or farmed naturally.

91
Q

Nutritional standards

A

Standards that set limits for nutritional goals.

92
Q

Nutritionally dense foods

A

Foods that are a good source of several nutrients.

93
Q

Obese

A

When someone is obese, it means they have put on so much weight, it is dangerous for their health.

94
Q

Ofcom, ASA

A

The bodies that oversee the codes of practice for the advertising industry.

95
Q

Omega 3 fatty acids

A

Fatty acids found in oily fish that are important for a healthy heart.

96
Q

Osteoporosis

A

A disease where the bones become fragile and can break.

97
Q

Pasteurised milk

A

Milk that has been heated to kill harmful micro organisms.

98
Q

Pathogenic bacteria

A

Those that cause illness.

99
Q

Pester power

A

A term used by advertisers and marketing teams referring to children’s ability to nag their parents into buying things they may not otherwise buy.

100
Q

pH scale

A

A scale for measuring acids and alkalis.

101
Q

Poly lactic acid

A

A chemical used for biodegradable packaging.

102
Q

Portions

A

The sizes and weights of foods we eat.

103
Q

Preservation

A

Stopping food going bad.

104
Q

Pulses

A

Include beans and lentils, and are the seeds of plants called legumes.

105
Q

Quorn

A

A mycoprotein that comes in many shapes and sizes.

106
Q

Radiation

A

When heat travels in waves or rays.

107
Q

Raising agents

A

Added to make mixtures rise.

108
Q

Reference Nutrient Intakes (RNIs)

A

An estimate of the amount that should meet the needs of most people.

109
Q

Saturated fats

A

Fats that come from animal sources and can be bad for our health; they are linked to heart disease.

110
Q

Shelf life

A

The length of time food will keep.

111
Q

Shopping online

A

Placing an order on the internet.

112
Q

Shortening

A

Fats used to make baked products crumbly.

113
Q

Soya protein

A

Protein from soya beans made into TVP and soya mince.

114
Q

Staple foods

A

Foods that make up the main part of a traditional diet and are usually starch.

115
Q

Star ratings

A

The symbols found on frozen food compartments.

116
Q

Starch

A

A polysaccharide, and a carbohydrate.

117
Q

Sugar

A

A preservative, sweetener and bulking agent, and a carbohydrate.

118
Q

Supplements

A

Extra nutrients that can be eaten for health reasons.

119
Q

Sustainable

A

Being able to keep something going for some time.

120
Q

Traffic light system

A

Shows how healthy a product is.

121
Q

Trans fats

A

Similar to saturated fats in their effect on health.

122
Q

Unsaturated fats

A

Fats thought to be beneficial for our health.

123
Q

Use by date

A

Code used on foods with a short shelf life.

124
Q

Vegans

A

Vegetarians who do not eat any food from animals.

125
Q

Weaning

A

When babies change over from milk to solid food.

126
Q

Yeast

A

A microorganism that changes food; fungi that ferment.

DT Food (1 decks)

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