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Food Technology > Keywords > Flashcards

Keywords Flashcards

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Gourmet Food flashcards
1
Q

Nutrient

A

The part of a food that performs a particular function in the body.

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2
Q

Macro-Nutrient

A

Proteins, fats and carbohydrates providing the bulk of our diet.

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3
Q

Micro-Nutrient

A

Vitamins and nutrients that are needed in small quantities for health.

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4
Q

Obesity

A

Excessive fatness, measured as a ratio of weight to height.

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5
Q

Amino-Acid

A

The smallest unit of a protein.

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6
Q

Lipid

A

Another name for fats and oils.

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7
Q

Carbohydrate

A

The major source of energy in the body.

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8
Q

Calcium

A

A mineral that is essential for strong teeth and bones.

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9
Q

Dehydration

A

A medical condition resulted from insufficient water in the diet.

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10
Q

Iron

A

A mineral present in the blood and stored in the liver.

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11
Q

Eatwell Plate

A

A healthy eating model to encourage people to eat the correct proportions of food.

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12
Q

Balanced diet

A

A diet that provides adequate amounts of nutrients and energy.

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13
Q

Diabetes

A

A metabolic disorder caused by the poor absorption of glucose.

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14
Q

Fortified

A

When a nutrient is added to a product to improve its nutritional value.

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15
Q

Modified starches

A

Starches that have been modified to perform additional functions.

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16
Q

Gelatinisation

A

This is what happens to starch and water when cooked together.

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17
Q

Dextrinisation

A

When dry heat is applied to flour and it browns as the starch is changed into a sugar.

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18
Q

Suspension

A

A solid held in a liquid.

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19
Q

Gels

A

A small amount of solid held in a large amount of liquid that then sets, e.g. Jam.

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20
Q

Aeration

A

The process of trapping air into a mixture.

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21
Q

Emulsion

A

A mixture of two liquids.

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22
Q

Standard components

A

Pre-prepared ingredients that are used in the production of another product.

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23
Q

Consistent

A

The same quality each time a product is made.

24
Q

Oxidisation

A

Occurs when fruit or vegetables are cut and the cells are exposed to the air.

25
Q

Fairtrade

A

Guarantees that disadvantaged producers get a fair deal.

26
Q

Organic

A

Grown or reared without the use of artificial aids/fertilisers/pesticides/antibiotics.

27
Q

Carbon footprint

A

The amount of carbon emissions produced in the growing, processing, pesticides and distribution of our food.

28
Q

Gentically modified (GM)

A

Describes crops in which the genetic structure of the cells has been changed

29
Q

Consumer

A

A person who buys or uses products and services.

30
Q

Annotated

A

With explanatory notes added to it, for example, a sketch.

31
Q

Date marking

A

Used on manufactured food to ensure that it is safe to eat.

32
Q

Recyclable

A

Made from materials that can be used again, such as glass, paper, card, etc.

33
Q

Biodegradable

A

With time, the material, such as paper, will break down.

34
Q

Additives

A

Substances added to food in small amounts to improve colour, flavour, texture or to make food stay safe for longer.

35
Q

Preservatives

A

Substances that extend the shelf-life of a product.

36
Q

Enzymes

A

Proteins that speed up chemical reactions.

37
Q

Bacteria

A

Single celled organisms present in the air, soil on animals and humans.

38
Q

Shelf-life

A

How long a food product can be kept safely and remain a high quality.

39
Q

pH

A

A measure of alkalinity and acidity.

40
Q

Ambient temperature

A

Normal room temperature (20-25C)

41
Q

Danger Zone

A

The temperature range (5-63C) in which bacteria grow rapidly.

42
Q

Pasteurisation

A

A process of heating products like milk to destroy harmful bacteria.

43
Q

Blast freezing

A

A quick freezing method where less damage is caused compared to slow freezing.

44
Q

Irradiation

A

A process involving passing strictly controlled x-rays to form a radioactive or electron mean through food.

45
Q

Salmonella

A

A type of food poisoning bacteria.

46
Q

Listeria

A

A type of food poisoning bacteria.

47
Q

Clostridum

A

A type of food poisoning bacteria.

48
Q

Hazard

A

Anything likely to cause harm to the consumer.

49
Q

CAD

A

Computer Aided Design

50
Q

CAM

A

Computer Aided Manufacter

51
Q

Job/One-off

A

The production of a single product.

52
Q

Batch

A

Production of a specific number of a group of similar products at the same time.

53
Q

Mass

A

Producing products in a large quantity.

54
Q

Continous

A

Computer-controlled system, producing products 24 hours a day, 7 days a week, 52 weeks a year.

55
Q

Quality Control

A

A way of checking the quality of a product during or at the end of the production system.

56
Q

What’s the difference between best before and use by dates?

A

Best before: The product is at it’s best before this date but is still edible.

Use by: The food will perish at (approximately) this date.

Food Technology (1 decks)

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