All Food Technology Key Terms

All key terms for Food Technolgy

  • Created by: Yi
  • Created on: 16-12-17 14:25
something that's added to food product to improve its properties
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when air is added to a mixture to help it lighter
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Alternative protein
a form of protein other than protein from meat suitable for vegetarians e.g tofu
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Ambient food
a food that can be safely stored at room temperature
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Amino acids
building blocks of the body that make up proteins
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condition where you have a reduced number of red blood cells e.g from iron deficiency
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Basal Metabolic Rate (BMR)
minimum amount of energy needed to keep you alive each day
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putting the fat that has melted out of the food back on top of the food while it's cooking
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Biological value
measure of the amount of essential amino acids a protein-based food contains
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cooking process that involves plunging a food e.g. fruit or veg, into boiling water before cooling them in cold water
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slow-cooking food in a covered pot that also contains liquid, herbs and veg
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measure of the amount of energy in food
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browning of sugar and the change in its flavour when it's heated above a certain temperature
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Carbon Footprint
measure of the impact something has on the environment, based on harmful greenhouse gases produced
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Cardiovascular disease
any disease related to the heart or blood vessels
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a fatty substance that is essential for cell membranes. Too much cholesterol can increase risk of cardiovascular disease
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when denatured proteins join together, changing the texture and appearance of food
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Coeliac disease
where the digestive system is sensitive to gluten and can't digest it
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the transfer of heat energy through solids by the vibration of particles
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the transfer of heat energy through gases and liquids by circulating currents
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transferring potentially harmful bacteria (or other microorganisms) from one thing to another
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style of cooking representative of a certain country or region
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Danger zone
the range of temperatures (5-63 degrees Celsius) in which bacteria multiply quickly
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when the chemical bonds holding proteins together break down, causing the protein to unravel
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when starch molecules break down into dextrins after being exposed to dry heat
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a disorder where blood glucose levels stay too high because the the pancreas cannot produce enough insulin or the body resists it
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Dietary Reference Values
estimates of the amounts of nutrients people need in their diet
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Dry Frying
cooking food in a pan without added fat or oil
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something that's added to food to hold together ingredients that don't usually stay mixed e.g. oil and water
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a mixture of oily and watery liquids like mayonnaise
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biological catalysts that speed up chemical reactions
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produced by an intensive farming technique where reared animals have little room to move
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Fat-soluble vitamins
vitamins (e.g A and D) found in fatty foods, that the body can store in fat tissue for future use
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organic matter or chemicals that make soil fertile by supplying it with nutrients
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Flavour enhancers
additives that boost the existing flavour of a food e.g. monosodium glutamate (MSG)
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Food miles
the distance a food product travels from where it's produced or grown to where it's sold
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Food poverty
where a person is unable to afford or access sufficient nutritious food
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When extra nutrients are added to a food
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produced by a farming technique where reared animals have more space to move and live naturally
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a small addition to a dish that adds extra colour or flavour
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when starch particles swell and burst, thickening a liquid
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the process where foods are set by chilling or freezing e.g. custard
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a protein found in wheat flours, that makes dough elastic/stretchy
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Glycaemic index
a number used to indicate the effect a food has on blood sugar levels
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Genetically modified (GM) food
food that's had its genes altered to give it useful characteristics
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slaughtered or prepared using a method that follows Islamic dietary laws
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Heat transference
when heat energy moves from one place to another - by convection, conduction, radiation
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High risk food
a ready-to-eat food that, if not stored correctly, could grow harmful microorganisms
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Infused Oil
an oil that has absorbed the flavour of herbs left to soak in it
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Intensive farming
a farming method that produces high yields
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an inability to eat a type of food without negative effects on the body
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Julienne strips
small, thin strips of vegetables
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a thin sauce made from the juices from cooked meat
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prepared food that follows the requirements of Jewish dietary laws
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Lacto vegetarian
someone who doesn't eat any meat, fish or eggs, but consumes milk and other dairy products
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Lacto-ovo vegetarian
someone who doesn't eat any meat or fish, but consumes milk, eggs and other animal products
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a natural emulsifier found in egg yolks and soya beans
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a nutrient needed by our bodies in large amounts e.g. fat, protein, carbohydrates
58 of 97
to soak something in a mixture of things such as oil, wine, vinegar and herbs before cooking to provide it with more flavour
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Nutritional analysis
working out the nutritional content of a food or recipe
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a condition where the body has accumulated too much fat
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Omega-3 and Omega-6
groups of essential fatty acids that our bodies cannot make (they have to be eaten in our diet)
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Organic farming
a more natural method of farming
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a bone disease where bones weaken and become brittle
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a process of heat treating food to destroy pathogenic bacteria
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able to produce disease
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a substance used to kill pests e.g. insects, weeds and fungi
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Physical activity level (PAL)
a measure of how active you are
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a property of fats that allows us to spread and manipulate them
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cooking food in a pan of liquid below boiling point
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something that's added to food to slow down the growth of bacteria and other microorganisms so that food lasts longer
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Primary food processing
changing raw foods to make them ready to eat or cook, or prepare them as ingredients for other food products
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Protein complementation
combining low biological value proteins to give enough of all the essential amino acids we need
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the transfer of heat energy through waves of radiation
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Raising agent
something that releases bubbles of gas that expand when heated, used to make cake and dough rise
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a month in the Muslim year in which most Muslims are expected to fast from sunrise to sunset
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a process that thickens and makes flavours of liquids more intense by evaporating water
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Reference Intake
guidelines for the amount of energy and nutrients an average adult requires a day
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a condition in children where bones are soft and weak
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a sauce base made from plain flour and melted butter
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Saturated fats
a group of fats that come mainly from animal sources and are solid or semi-solid at room temperatures
81 of 97
Seasonal foods
foods only available at certain times of the year
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Secondary food processing
changing primary processed foods into other food products e.g. flour into bread
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Shelf life
the length of time a food can last without spoiling or losing its quality
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the effect of adding fat to a floury mixture giving it a crumbly texture
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something that's added to food to stop mixed ingredients from separating
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a sustainable process or material is one that can be used without causing permanent damage to the environment or using up finite resources
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Temperature control
controlling the temperature of food during preparation, cooking and storage, to slow the growth of microorganisms or kill them off
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Temperature probe
a device used to measure the internal temperature of a food and check it is cooked all the way through
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Trace element
a mineral, but one that is needed by the body in even smaller amounts
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Ultra heat treatment (UHT)
a heat treatment where milk is heated around 135 degrees Celsius for 1-4 seconds and packed into sterile containers
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Unsaturated fats
a group of fats that come mainly from vegetable sources and are usually liquid at room temperature
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someone who doesn't eat any products derived from animals
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someone who chooses to not eat any meat
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organic compounds that are needed by the body in small quantities to keep us alive and healthy
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Water-soluble vitamins
vitamins that aren't stored in the body and should be taken in daily (vitamins B and C)
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a microorganism that can spoil food e.g. berries and also used as a raising agent in bread making
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Card 2


when air is added to a mixture to help it lighter



Card 3


a form of protein other than protein from meat suitable for vegetarians e.g tofu


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Card 4


a food that can be safely stored at room temperature


Preview of the back of card 4

Card 5


building blocks of the body that make up proteins


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