Food Keywords

Question 1

Additives

Answer 1

Substance added to something to preserve it.

Question 2

Aeration

Answer 2

Allowing air to combine with the ingredients to make them lighter and create more volume. For example, sifting flour to remove lumps

Question 3

Agitate

Answer 3

Stir briskly.

Question 4

Al dente

Answer 4

To describe pasta or rice which is cooked to be firm.

Question 5

Allergies

Answer 5

Immune system reactions which occur after eating a certain food. For example, digestive problems or swollen airways.

Question 6

Ambient

Answer 6

Food which can be safely stored at room temp in a sealed container.

Question 7

Amino acids

Answer 7

Building blocks of proteins which are compounds that play critical roles in your body.

Question 8

Anaemia

Answer 8

Iron deficiency. Blood does not produce enough red blood cells.

Question 9

Animal welfare.

Answer 9

The quality of an animals life.

Question 10

Antioxidant

Answer 10

A substance which reduces damage due to oxygen

Question 11

Antioxidant vitamins

Answer 11

Vitamin C, E and beta carotene.

Question 12

Au gratin

Answer 12

Food topped with a browned crust often using breadcrumbs, grated cheese, egg and/or butter.

Question 13

Baking

Answer 13

Cook food using dry heat usually in an oven

Question 14

Balanced diet

Answer 14

Diet containing a variety of different foods providing enough nutrients.

Question 15

Basal Metabolic Rate (BMR)

Answer 15

Amount of energy needed for your body.

Question 16

Basted

Answer 16

Pour fat or juices over meat during cooking to keep it moist.

Question 17

Batter

Answer 17

A thin dough mixture of flour and other dry and liquid ingredients.

Question 18

Best before date

Answer 18

The date which the quality of food is better before that date. Not harmful, just looses flavour and texture.

Question 19

Bind

Answer 19

Use fats, eggs, flour to combine/ bind ingredients.

Question 20

Biological catalysts

Answer 20

Enzymes which speed up reactions.

Question 21

Biological raising agent

Answer 21

Yeast

Question 22

Biological value

Answer 22

Nutritional effectiveness of protein in a food- measure of protein absorbed.

Question 23

Bridge Hold

Answer 23

A knife technique with fingers on one side and thumb on other creating a bridge and the knife goes beneath the ‘bridge’.

Question 24

Carbohydrates

Answer 24

Give body lots of energy.

Question 25

Coeliac

Answer 25

Gluten intolerant l.

Question 26

Danger Zone

Answer 26

Zone where bacteria multiples the most, doubles every twenty mins between the temperatures 5*C and 63*C.

Question 27

Claw Grip

Answer 27

Knife technique where the fingers are in a fish with the thumb behind.

Question 28

Bacteria

Answer 28

Micro-organism that causes disease.

Question 29

Braising

Answer 29

To cook food in water such as meat for a long period of time to create a tender piece of meat.

Question 30

Animal welfare

Answer 30

The way animals are treated

Question 31

Balanced diet

Answer 31

Meals on the eat well plate

Question 32

Blanching

Answer 32

Kill of bacteria quickly in boiling water ready for freezing/canning