• Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key

image

Play button

image

Play button

image

Progress

1/11

Click to flip

11 Cards in this Set

  • Front
  • Back
Binding
A binder is an ingredient used to bind together two or more other materials in mixtures.
Bulking
Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value.
Antioxidants
Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health.
Food coloring
Colorings are added to food to replace colors lost during preparation, or to make food look more attractive.
Emulsifiers
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk.
Flavours
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.
Flavor enhancers
Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
Glazing agents
Glazing agents provide a shiny appearance or protective coating to foods.
Preservatives
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
Sweeteners
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.
Thickeners
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.