Key Words Flashcards
Additives
Natural or synthetic chemical substances added to food during manufacture or processing to improve the quality, flavour, colour, texture or stability of the product
Aeration
Incorporating air into a mixture
Agitate
To stir, shake or disturb a liquid
Al dente
‘Firm to the bite’, w description of the texture of correctly cooked pasta
Allergies
An immune system reaction that occurs soon after eating a certain food and can cause severe symptoms
Ambient
Foods that can be stored at room temperature (19-21 Celsius) in a sealed container; all foods found on supermarket shelves are ambient foods
Amino acids
The building blocks of proteins
Anaemia
Diet related health condition caused by lack of iron in the body, where the body lacks enough healthy red blood cells or haemoglobin
Animal welfare
A duty of care on people to ensure that animals are treated as well as possible
Antioxidant
A molecule that is able to stop the oxidisation process in other molecules and therefore can be useful in stopping foods from deteriorating; they can prevent or slow down damage to the body which can otherwise lead to other diseases such as heart disease; and they can improve our immune system
Antioxidant vitamins
Vitamins A,C and E; found in fruit and vegetables
Au gratin
A dish sprinkled with breadcrumbs or cheese and breadcrumbs then browned under the grill
Bacteria
Pathogenic microscopic living organisms, usually single-celled, that can be found everywhere; they can be dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (wine)
Baking
Convection & conduction, cooking food in a hot oven
Balanced diet
A diet which provides all the necessary nutrients in the correct amount/proportions to meet the body’s needs
