Food Tech

natural or synthetic chemical substances added to food during manufacture or processing to improve the quality, flavour, colour, texture, or stability of the product

incorporating air into a mixture

to stir, shake, or disturb a liquid

'firm to the bite', a description of the texture of correctly cooked pasta

an immune system reaction that occurs soon after eating a certain food and can cause severe symptoms

foods that can be stored at room temperature (19-21 Celsius) in a sealed container; all foods found on supermarket shelves are ambient foods

the building blocks of proteins

diet related health condition caused by lack of iron in the body, where the body lacks enough healthy red blood cells or haemoglobin

a duty of care on people to ensure that animals are treated as well as possible

a molecule that is able to stop the oxidisation process in other molecules and therefore can be useful in stopping foods from deteriorating; they can prevent or slow down damage to the body which can otherwise lead to other diseases such as heart disease; and they can improve our immune system

Vitamins A, D, and E; found in fruit and vegetables

a dish sprinkled with breadcrumbs or cheese and breadcrumbs then browned under the grill

pathogenic microscopic living organisms , usually single-celled, that can be found everywhere; they can be dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (wine)

convection & conduction, cooking food in a hot oven

a diet which provides all the necessary nutrients in the correct amount/proportions to meet the body's needs

the amount of energy (in kilo joules, kJ) the body needs to stay alive

when fats or juices are poured over something (usually meat) while cooking in order to keep it moist, e.g. roasting meats

a mixture of flour, milk or water, and usually an egg

date on food products after which a non-high risk food will be safe to eat, but not be at its best

to bring the ingredients in a mixture together using an ingredient, e.g. an egg

substance which speeds up a chemical reaction without getting used up in the process

using yeast to produce carbon dioxide gas as a raising agent

the number pf amino acids that a protein food contains

vitamin B1 (Thiamin); enables energy to be released from carbohydrates in the body, found in a variety of foods, e.g. meat, dairy, fruit, wholemeal products, etc. Deficiency of this is called Beri Beri

a method of cooking where food is cooked very quickly in boiling water for a short period of time. It stops enzyme actions which can cause loss of flavour, colour, and texture. conduction & convection

health of the skeleton

conduction & convection; sealing meat/vegetables in hot fat, then cooking slowly in a covered dish with some cooking liquid

use thumb and forefinger and grip either side of the ingredient, use knife under the bridge to cut

an Eastern religion; its followers consider living beings to be sacred so many Buddhists are vegetarian or vegan

main mineral in the body, teeth, and bones; it needs vitamin D to help absorption

breaking up of sucrose molecules (sugar) when they are heated. This changes the colour flavour, and texture of the sugar as it turns brown into caramel

macronutrients required by all animals; made in plants by the process pf photosynthesis

used to measure the amount of carbon dioxide and other greenhouse gases that are released throughout the whole process of producing and consuming food

a narrowing of the arteries that supply your heart with oxygen-rich blood, due to the build up of fatty deposits within the artery walls

food that is completely covered in liquid and the cooked in the oven

animals, birds, fish, and shellfish hunted and caught in the wild for eating

uses baking powder or bicarbonate of soda t produce carbon dioxide gas

carried in the blood attached to proteins called lipoproteins. There are two main forms: LDL (low density lipoprotein) and HDL (high density lipoprotein)

a light, crisp, hollow pastry used to make profiteroles, eclairs, and gougeres.

tips of fingers and thumb tucked under to hold the ingredient before chopping

a large scale, long term shift in the planet's weather patterns or average temperatures, which can lead to unusual weather conditions

the setting or joining together of lots of denatured protein molecules during heating or a change in pH; an irreversible change to the appearance to the appearance and texture of protein foods

to add another ingredient to create an attractive finish, or to create a protective layer on food when cooking

cannot absorb the protein gluten; can result in Coeliac disease: a chronic intestinal disorder caused by sensitivity to the protein gliadin contained in the gluten of cereals.

added to intensify the colour of food to attract customers; can be natural or artificial

transfer of heat through a solid object into food

thickness or viscosity

transfer of heat through a liquid or air circulation into food

a term used to designate farming techniques that are traditionally, and often controversially, orientated towards using technology, pesticides, chemicals, and other synthetic tools in the cultivation of crops

a large general purpose knife with a deep blade, used for cutting, chopping, slicing, and dicing

a traditional style of cooking and eating that has developed in a country or region of the world

range of temperatures between 5 Celsius and 63 Celsius at which bacteria rapidly begin to multiply

how long a food product will last

a state of lacking or incompleteness. For example, deficiencies in the consumption of certain vitamins can cause health issues

to loosen the browned juices on the bottom of the pan by adding a liquid to the hot pan and stirring while the liquid is boiling

chemical bonds in the protein food have broken, causing the protein molecule to unfold and change shape

to remove the seeds before using

the remove the skin by either putting the fruit or vegetable into boiling water or, for pepper, placing on direct heat

breaking up of the starch molecules into smaller groups of glucose molecules when exposed to dry heat, e.g. toast

complex carbohydrate/non-starch polysaccharide, e.g. whole grain cereals and cereal products

advice on diet, use of the 'eat well guide'

An estimate of the nutritional requirements of a healthy population

a carbohydrate made from two sugar molecules

test used to find out whether or not people can tell the difference between similar samples of food

when making two or more dishes by splitting the tasks within the recipes to make the best use of your time. For example, if making a cake and a soup, the sponge mix for the cake could be made while the vegetables for the soup are sauteing.

heating food on a low heat without any fat or oil; conduction

the way a person or group eats, considered in terms of what types of food are eaten, in what quantities, and when.

informs individuals of the variety of food groups required for a healthy balanced diet

power or capacity to produce a desired effect; effectiveness

causes fruit to ripen, change colour, texture, flavour, and aroma; maturing of fruits and vegetables

the discolouration of a fruit or vegetable due to the reaction/chemical process where oxygen and enzymes in the plant cells of the food react and cause the surface to become brown. This process cannot be reversed

refers to the tiny drops of one liquid spread evenly through a second liquid. An emulsifier (such as egg yolk) is used tostabilise and insoluble mixture

the impact of human activities on the natural environment

biological/natural substance (catalysts) which speed up biochemical reactions without being used up themselves

a useful indication of how much energy the average person needs

too much protein

food choice according to lifestyle, attitudes, activities, likes, dislikes, beliefs, cultures

a partnership between producers and consumers; selling on these terms provides farmers with a better deal and more income. This allows them the opportunity to improve their lives and plan for their future

macronutrient which supplies the body with energy

vitamins (A, D, E, and K groups) that dissolve in fat

a thin, flexible, narrow blade knife used to fillet fish

a cut of fish that is free from bones

used to improve or modify the natural flavours and odours in food

strengthens the bones and teeth, helps prevent tooth decay

when gases (mainly air) are trapped inside a liquid (e.g. meringue, whisked sponge, etc.)

works with vitamin B12 to make red blood cells. Found in leafy green vegetables, whole grains, and some fruit

a long-term condition, which after some time may cause the consumer to feel unwell and have a range of symptoms

advertising and promoting a food product to encourage its purchase

illness cause by pathogenic bacteria/toxins (e.g. salmonella)

a piece of equipment with various attachments that can prepare a variety of foods, such as slicing and grating vegetables

the place where food originates (where it is grown, raised, or reared)

ability of people to buy sufficient safe, nutritious, and affordable foods

adding vitamins and mineral to foods during its manufacture

a method of farming husbandry where the animal, for at least part of the day, can roam freely outdoors

all monosaccharides and disaccharides added to food by the manufacturer, cook, or consumer, plus sugars naturally present in honey, syrups, and fruit juices

carbohydrate, which is the natural sugar in fruit - mostly in the form of fructose or glucose

decorations on savoury food

when starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken

a scientific technique that enables a particular characteristic from one plant or animal to be inserted into the genes of another

the core proteins of the gluten part of wheat seeds