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