Food Definitions

  • Created by: Amie
  • Created on: 24-03-15 14:44
Accelerated Freeze Drying (AFD)
Process where food is quickly frozen then placed in a vacuum under reduced pressure, ice vaporises turning it to steam & leaving food dry
1 of 51
Natural or synthetic substance added to food for a specific purpose
2 of 51
When air is incorporated & trapped in a mixture
3 of 51
Substance that stops fat in food going rancid
4 of 51
Cleaning technique using air blasts to remove lighter particles of food
5 of 51
Basic Metabolic Rate (BMR)
Number of calories used to stay alive each day
6 of 51
'Best Before' Date
Recommended date when to eat low-risk foods; after date, sensory characteristics of food will deteriorate
7 of 51
Short heat treatment using water or steam to inactivate enzymes & to shrink product
8 of 51
Sugar is heated & decomposes to produce range of brown products
9 of 51
Ripening rapidly & quick to deteriorate after harvesting
10 of 51
11 of 51
Soluble protein found around muscle bundles, forming layer of connective tissue
12 of 51
Composite Food
Food made of different component parts
13 of 51
Computer-Aided Design (CAD)
Creates, modifies & communicates design intentions
14 of 51
Computer-Aided Manufacture (CAM)
Monitoring & controlling of automatic production of food products based on set specifications & tolerances
15 of 51
Computer-Integrated Manufacture (CIM)
Computers linked in network automatically adjust machinery & flow of informatio at critical manufacturing points
16 of 51
Controlled Atmosphere Packaging (CAP)
Atmosphere inside is altered by decreasing oxygen & increasing carbon dioxide or nitrogen levels
17 of 51
Critical Control Point
When a control measure may need to be taken to prevent harm
18 of 51
Cryogenic Freezing
Using liquid gases at very low temperatures
19 of 51
Browning of food containing starch with dry heat
20 of 51
Mixing of water & oils to remain mixed together in an emulsion
21 of 51
Extrinsic Sugars
Visible, processed sugars used in food manufacture
22 of 51
Flotation Washing
Mechanical system used to push food through different compartments & forcing food under the water by slowly rotating paddles
23 of 51
Improves nutritional content of foods to ensure minimum dietary requirements are met
24 of 51
Thickening properties of starch, with moist heat, to create viscous product
25 of 51
High Biological Value (HBV)
Foods containing all the essential amino acids
26 of 51
Mixing process used with emulsification where particle size is reduced to aid dispersal & uniform mixing
27 of 51
Chemical reaction resulting from addition of hydrogen to unsaturated fat, changing it from liquid to semi-hard state (saturated fat)
28 of 51
Freezing using liquids
29 of 51
Intrinsic Sugars
Invisible sugars found naturally in cells of fruits & vegs
30 of 51
Lacto Vegetarian
Eats dairy products but not eggs
31 of 51
Lactose Intolerance
Body's inability to break down & use lactose (sugar found in dairy)
32 of 51
Substance found in egg yolk that can be used to stabilise 2 liquids to prevent separation
33 of 51
Low Biological Value (LBV)
Foods deficient in one or more of essential amino acids
34 of 51
Modified Atmosphere Packaging (MAP)
Uses a mixture of nitrogen, oxygen & carbon dioxide to prolong storage life of foods, creating unfavourable conditions for bacterial growth
35 of 51
Ripening slowly & often improving after harvesting
36 of 51
Ovo Vegetarian
Eats eggs but not dairy
37 of 51
Process where pathogenic microorganisms are destroyed
38 of 51
Perishable Foods
Spoil rapidly; usually have high water content & good nutritional content
39 of 51
Prevent spoilage of food by action of microorganisms to improve storage life of foods
40 of 51
Primary Foods
Used raw or processed only to make suitable for immediate consumption or further processing
41 of 51
Decomposing & going off
42 of 51
Secondary Foods
Combined or processed to make into new food products
43 of 51
Fat used to coat flour particles to create flaky, tender texture
44 of 51
Food 'going off' due to natural decay, microorganisms or enzyme action
45 of 51
Spray Drying
Fine spray of the product sprayed into chamber of hot air, allowing moisture to evaporate & fine particles of food to be collected in powder form
46 of 51
Staple Crop
Grown in large quantities to provide basic food energy to populations
47 of 51
Process where foods are heated for long period at high temperatures
48 of 51
Trans Fatty Acids
Produced when manufacturers add hydrogen to vegetable oils by hydrogenation
49 of 51
Ultra Heat Treatment (UHT)
Process treating foods using very high temperatures
50 of 51
Strict vegetarian; doesn't eat meat, dairy products, eggs or honey
51 of 51

Other cards in this set

Card 2


Natural or synthetic substance added to food for a specific purpose



Card 3


When air is incorporated & trapped in a mixture


Preview of the back of card 3

Card 4


Substance that stops fat in food going rancid


Preview of the back of card 4

Card 5


Cleaning technique using air blasts to remove lighter particles of food


Preview of the back of card 5
View more cards


No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all All Definitions resources »