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163 Cards in this Set
- Front
- Back
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Additive |
a natural or synthetic substance which is added to food for a specific purpose |
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Aeration |
When air is trapped in a mixture |
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Aesthetic |
Attractive |
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Ambient Temperature |
normal room temperature (20-25C) |
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Anaerobic |
not needing oxygen |
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Analysis of brief/task |
breaking down the design brief/task to identify key points |
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Annotation |
Adding explanatory notes |
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Antioxidant |
A substance that stops fat in food going rancid |
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Antibacterial |
A substance that will destroy bacteria |
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Appliance |
A piece of electrical equipment |
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Aseptic packaging |
preserves food without preservatives or chilling |
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Assembling |
putting component parts together |
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Attributes |
particular characteristics of a food |
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Bacteria |
Single-celled organisms that are present in air, soil, animals and the human body |
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Balanced diet |
A diet which provides adequate amounts of nutrients and energy |
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Biodegradable |
Broken down totally by bacteria |
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Bland |
lack of flavour/taste |
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Blast Chilling |
Quick freezing- small ice crystals form and there is less damage to the food compared to in slow freezing |
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Calcium |
A mineral element that is essential for for strong bones and teeth |
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Calorie |
A unit of energy which is used to give (measure) the energy yield of food and the energy expenditure by the body. |
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Caramelisation |
Process of changing the colour of sugar from white to brown when heated |
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Carbohydrate |
the major source of energy for the body |
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CAM |
computer aided manufacture: the use of a computers to control all the processes involved in the manufacture of a product |
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Clostridium |
A form of bacterial food poisoning |
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Coagulation |
The change in the structure of protein brought about by heat, mechanical action or acids. |
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Coeliac disease |
Caused by a intolerance of the protein gluten present in the cereals wheat, barley and rye |
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Cook-chill |
a method of food preparation in which the food is cooked then rapidly chiled and stored below 5C thus increasing the keeping quality of the product for a short time. |
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Collodial structure |
When two substances are mixed together |
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Colloids |
formed when when substance is dispersed through another |
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Communication |
pass on information, ideas and thoughts |
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Consistency |
Ensures products are the same |
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Consistent |
The same quality each time a product is made |
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Consumer |
A person who buys or uses products and service |
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Contaminate |
To spoil or dirty something |
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CCP |
Critical contol point: when a food safety hazard can be prevented/reduced to an acceptable level |
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Cross contamination |
the transfer of food spoilage/poisoning from one to another |
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Cryogenic freezing |
food is immersed or sprayed with liquid nitrogen |
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Danger zone |
the temperature between 5-63C in which bacteria grow |
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Date marking |
of manufactured foods. Either best before or use by |
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Best before |
The date up to until the food will remain in peak condition. |
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Use by |
Up to which the food can be kept if stored appropriately |
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What type of foods have a use by date? |
perishable goods |
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Descending |
From largest to smallest |
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Descriptors |
A word describing a sensory characteristic e.g spicy |
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Design Task |
A statement which provides the situation for your designing and making |
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Design criteria |
A list of general points from which a range of different ideas can be made |
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Deteriorate |
Starting to decay and lose freshness |
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Development |
Make changes to a food product that will effect its characteristics |
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Dextrinisation |
When starch converts to sugar |
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Diabetes |
A metabolic disorder caused by the poor absorption of glucose, thus can be due to the failure to produce insulin (in insulin dependent diabetes) or the poor response of tissues to the insulin (in non insulin dependent diabetes) |
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When do the types of diabetes develop? |
Type 1 diabetes millitius develops in childhood. The onset of type 2 is in middle age |
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Dietary Fibre |
Material, mostly from plants, which is not digested by humans but which absorbs water and binds other residues in the intestine thus aiding the excretion of waste material from the body |
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Dietary guidelines |
Advice from the government on recommended food intake in order to acheive dietary goals |
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DRV |
Dietary refernce values: scientifically calculated estimates of the amounts of nutrients needed for good health |
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Difference test |
A method of finding out if there are any differences between prodcuct samples |
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Diverticular disease |
A disease caused by a lack of fibre in the diet |
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E numbers |
The classification system of permitted additives produced by the European Union |
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Eatwell plate |
A healhty eating model, to encourage people to eat the correct proportions of food to acheiver a balanced diet |
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Emulsifier |
A substance that stops oil and water from separating |
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Emulsifying agent |
A substance that will allow two immiscible liquids (substnces that do not mix) to be held together |
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Emulision |
A mixture of two liquids is called an emulsion |
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Enrobing |
coating and surrounding a product with another ingredient |
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Enzymic browning |
Reaction between a food product and oxygen resulting in a brown colour, like sliced potatoes or apples when left in the air |
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EARs |
Estimated Average Requirements: The average need for a nutreint. Values calculated for energy requirements of groups of people. They represent the need of most people in a particular group and decisions |
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Evaluation |
summarise information and make conclusions, judgements |
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Fair testing |
to compare like with like using only one variable |
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Fermentation |
When yeast produced CO2 |
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Fibre |
Indigestable parts of food, usually cellulose, which remains in the intestines after digestion |
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Finishing |
Completing the presentation of a food product to a high standard |
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Flavour enhancers |
tasteless substances used to enhance the taste of savoury foods |
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Foams |
A mixture of gas and liquid is called a foam, e.g. air whisked into egg white creates a foam |
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Food additive |
A substance added to a food product to improve its quality |
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Food spoilage |
caused by the natural decay of food or by contamination by micro organisms |
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Gelatinisation |
Heated starch granules absorb liquid and swell, then burst to thicken liquid |
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Gels |
A small amount of solid mixed in a large amount of liquid that then sets |
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Gluten |
Protein found in flour |
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GDA |
Guideline daily amounts: guide to the amounts of calories, sugar, fat, saturated fat and salt that a healthy person should try not to exceed so as to have a healthy balanced diet |
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Halal |
food which is selected and prepared according to Islamic dietary law |
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Hermetically |
airtight |
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Higher level making skills |
food preparation and cooking skills wich require care, precision and understanding and which can be carried out to a high standard |
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High-risk food |
Food which is an ideal medium for the growth of bacteria or micro organisms |
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Hygienically |
To prepare food in a clean environment to stop food spoilage or poisoning occuring |
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Impermeable |
Things can't pass through |
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Irradiation |
A process used to reduce spoilage in some foods |
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Iron |
A mineral present in the blood and stored in the liver. Prolonged lack of iron leads to anaemia |
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Joule |
A unit of energy. Used to show the energy content of foods |
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Kosher |
Food which is selected and prepared in accordance to Jewish dietary laws |
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Landfill sites |
Large holes in the ground where bags of household waste are buried |
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Lard |
Saturated animal fat produced from pigs |
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Lecithin |
Present in egg yolk and soya and used as an emulsifier in manufactured foods |
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Listeria monocytogenes |
common food-poisoning bacteria |
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Making skills |
practical skills which show your ability to make food products |
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Market research |
The study of consumer' needs, preferences and lifestyles |
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Micro organisms |
Tiny living things such as bacteria, yeasts and moulds which can cause food spoilage. Can only be seen through a microscope |
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Micronutrient |
Vitamins and minerals which are needed in small quantities for health |
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Minerals |
substances used by the body to control processes; they form an essential part of bodily fluids |
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Modifications |
Simple changes that have little effect on the structure and composition |
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MAP |
Modified atmospheric packaging: used to extend shelf life of food. The packs are gas flashed to reduce the amount of oxygen and replace it with carbon dioxide or nitrogen |
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Modified starches |
starches that have been altered to perform additional functions |
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Monitoring |
Keeping constant watch |
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Net weight |
Not including packaging |
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NSP |
Non starch polysaccharide: the part of food that isnt digested by the body |
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Nutrient |
The part of food that performs a particular function in the body |
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Nutritional analysis |
Using resources to find out the nutritional content of a product |
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Nutritional content |
The type and quantity of nutrients which the product supplies |
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Nutritional labelling |
The information relating to nutrients and energy in the food which is stated on packaging |
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Obesity |
excessive fatness. Measured as a ratio of weight to height |
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Organic food |
plants grown without the use of synthetic pesticides, fungicides or organic fertilizers. They must have been prepared without preservaties |
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Organoleptic |
Sensory qualities (texture, flavour, aroma, appearance) of a food product. |
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Osmosis |
Liquid passing throuh the membrane to the stronger solution e.g. strawberries and sugar |
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Pasta |
The collective name given to a number of wheat flour products which are cooked by boiling. They are made from dough containing durum wheat |
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Pasteurisation |
The process of prolonging the keeping quality of products such as milk by heating to destroy the harmful bacteria |
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Pastry |
Dough made from flour, fat and water |
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Pathogenic |
causing disease |
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Pathogens |
Bacteria which cause disease |
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pH |
A measure of acidity or alkalinity |
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Preservative |
A substance that extends the shelf life of food |
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Preservation |
The protection of perishable foods from deterioration by removing the conditions necessary for the growth of micro organisms |
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Preservatives |
Substances added to some processed foods to prevent spoilage |
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Prior knowledge |
knowledge you already have which does not require research |
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Product analysis |
Examining a food product to find out the ingredients, packaging characteristics and properties |
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Product Specification |
A list of features/characteristics/properties which a food product must meet |
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Profiling test |
sensory evaluation test to identify individual specific characteristics of a product |
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Proportion |
The relative quantities of ingredients in a recipe, expessed in numbers |
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Protein |
The nutrient required for growth and repair |
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Prototypes |
The first version of a product that is being developed |
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Pulses |
peas, beans and lentils. They provide a good source of protein and B vitamins |
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Quality Assurance |
A guarantee by retailers and manufacturers that products are safe and of a good quality |
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Quality Control |
Steps taken to check a product at various stages of making to ensure a consistent and high quality outcome is acheived |
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Questionnaire |
Questions asked to a range of people. Results can be used to inform ideas |
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Raising agent |
increases the volume of doughs, batters and mixtures by promoting gas release (Aeration) |
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Ranking test |
A method of putting in order the intensity of particular characteristics of a product |
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Rating test |
A method of rating a particular attribute or preference for a product on a word or numbered scale based on personal opinion |
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Recycled |
To make into something else |
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RNI |
Refernce nutrient intake: the amount of a nutrient that is enough for most people in a group |
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Salmonella |
A type of bacterial food poisoning |
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Sample |
Small amount of the product |
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Scalling up |
multiplying up proportionally. Increasing a recipe for bulk production, keeping ratio and proportions the same |
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Sensory analysis |
Identifying the sensory characteristics of products, i.e. taste, texture, appearance, mouthfeel colour |
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Sensory evaluation |
using the range of senses to assess a food product- appearance, smell, taste |
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Sensory qualities |
The look, smell, taste, feel and sound of food products |
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Shelf life |
The length of time a food product can be kept and be safe to eat |
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Shortening |
When fat coats the flour particles preventing the absorption of water resulting in a crumbly mixture e.g. shortcrust pastry |
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Solution |
When a solid dissolves in a liquid e.g. salt in water |
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Specification |
Details which describe the desired characteristics of a product |
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Stabilizers |
Substances which absorb water and are often used as thickening agents; many can produce gels and also act as emulsifiers |
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Standard component |
pre-prepared ingredient that is used in the production of another product |
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Staple food |
A food that forms the basis of a traditional diet- wheat, barley, rye, maize or rice, or starchy root vegetables such as potatoes |
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Sterilisation |
A method of increasing the keeping quality of products by destroying all microorganisms by heating to a high temperature |
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Suspensions |
A solid held in a liquid |
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Sustainability |
To continue to support |
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Symptoms |
A sign of something |
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Syneresis |
Usually refers to eggs; if overcooked, the proteins shrink as they coagulate and seperate from the watery liquid |
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Tampering |
To intefer with |
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Target Group |
The specific group of people which you are aiming the product |
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Test kitchen |
The place where a food technologist experiments and develops new products |
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Textured vegetable protein |
Protein produced from soya beans. Its either extruded or formed into chunks. Used as an alternative protein and as a meat extender |
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Tolerance levels |
The amount of difference allowed when making |
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UHT |
Ultra heat treatment: The high temperature and short time sterilization of milk known as long life milk |
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Vacuum packaging |
A method of preserving food by removing air |
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Vegans |
People who eat no products of family origin |
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Vegetarians |
Those who for a variety of reasons, chose not to eat meat |
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Viscosity |
The thickness of a liquid or a mixture e.g. a sauce |
