Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
22 Cards in this Set
- Front
- Back
What is a preservative? |
Additives to prevent bacteria growing |
|
What is colouring? |
Make food look more appetising and add colour to colourless foods or return colour if it's lost during processing |
|
What is a flavouring |
Improves taste or aroma of a product |
|
What is caramelisation? |
When sugar is heated and forms a sweet tasting brown liquid |
|
What is fermentation? |
When yeast breaks down sugars to release carbon dioxide and alcohol |
|
What is functional food? |
A food that has been artificially modified to provide a particular health benefit on top of its normal nutritional value |
|
What is gluten? |
A protein found in flour that makes dough stretchy |
|
What is hydrogenation? |
A process that makes oils more solid at room temp e.g to make margarine |
|
Define unsaturated fat |
A group of fats that come mainly from vegetable sources and are usually liquid at room temp |
|
What is viscous? |
A thick syrupy consistency |
|
What's a standard food component? |
A ready made food ingredients or food part like a ready made pizza base |
|
What is a solution? |
What you get when a solid dissolves into a liquid |
|
What is sensory analysis? |
Testing samples of food and rating how good they are in various ways like taste or texture. Done to find out what customers think of products |
|
What is syneresis? |
When protein coagulates and squeezes the fat and water out of a food |
|
What is suspension? |
What you get when a solid is held in a liquid but doesn't dissolve |
|
What is marinating? |
To soak something in a mixture of things like oil, wine, vinegar and herbs to give flavour |
|
What is lecithin? |
A natural emulsifier found in egg yolks |
|
What are nano particles? |
Tiny particles of a substance. Often have different properties from the normal substance |
|
What is gelatinisation? |
When starch particles swell and burst thickening a liquid |
|
What does CAD stand for |
Computer aided design |
|
What does CAM stand for |
Computer aided manufacture |
|
What does aeration do? |
Release bubbles of gas which expand when heated to make mixtures rise |