Glossary Flashcards
1
Q
Saturated fats
A
Contain saturated fatty acids that are usually from animal sources that can be harmful to your health
2
Q
High-risk foods
A
A ready to eat food that, if not stored correctly, could grow harmful microorganisms
3
Q
Biological value
A
A measure of the amount of essential amino acids a protein based food contains
4
Q
Dry frying
A
pan cooking food without any oil or water - sometimes dry roasting
5
Q
Proving
A
The last rising of the read dough in its final shape before its baked. This is when the yeast reacts before it is killed by the heat.
6
Q
Osteoporosis
A
A bone disease where bones weaken and become brittle. Triggered by lack of Vitamin D and Calcium (can occur during menopause)
7
Q
Carbon footprint
A
A measure of the impact something has on the environment, based on the harmful greenhouse gases produced
8
Q
Ramadan
A
A month in the Muslim year in which most Muslims are expected to fast from dawn until dusk
9
Q
Coagulation
A
When denatured proteins join together, changing the appearance and texture of food e.g when an egg white turns solid
10
Q
LACTO-vegetarian
A
Someone who doesn’t eat any meat, fish or eggs but DOES consume dairy
11
Q
Preservative
A
Something that is added to food to slow down the growth of bacteria and other microorganisms so that food lasts longer
12
Q
Calorie
A
A measure of the amount of energy in food
13
Q
Riboflavin
A
Vitamin B2
14
Q
Cuisine
A
A style of cooking representative of a certain country or region
15
Q
Water soluble vitamins
A
Vitamins that are not stored by the body and are required daily as they are used by the water in our bodies and excreted
16
Q
Sustainable environment
A
An environment where the demands placed upon the environment can be met without reducing its ability to allow all people to live well, now and in the future
17
Q
Emulsion
A
A mixture of oily and watery liquids e.g. mayonnaise
18
Q
Ambient food
A
A food that can be safely stored at room temperature
19
Q
Food miles
A
The distance a food product travels from where it is produced or grown to where its sold
20
Q
Protein completentation
A
Combining two LBV proteins foods to give enough all the essential amino acids needed - i.e hummus and pitta bread, baked beans and wholemeal bread
21
Q
Marinate
A
To soak something in a mixture of things such as oil, wine, vinegar and herbs before cooking to give it more flavour
22
Q
Glycaemic Index
A
(GI) A number used to indicate the effect a food has on blood sugar levels - often related to diabetic topics
23
Q
Dietary reference values
A
Estimate of the amount of nutrients people of age groups or health need in their diet
24
Q
Reduction
A
The process of simmering a liquid over heat until it thickens. It is also the name of the concentrated liquid that forms during this process
25
Gelatinisation
When starch particles swell and burst, releasing amylase to thicken a liquid - i.e soups
26
Radiation
When heat rays directly heat and cook food without contact.
27
Alternative protein
A form of protein other than protein from meat which is suitable for vegetarians e.g tofu or beans
28
Fat- soluble vitamins
Vitamins A,D,E and K found in fatty foods that the body can store in fat tissue for future use
29
Spina Bifida
Caused by not enough folic acid in the diet during pregnancy. A defect in the backbone that can occur in the unborn baby
30
Genetically modified food (GM)
Food that has had its genes altered to give it useful characteristics (e.g. GM tomatoes that have a longer shelf life)
31
Micro-filtration
A process where milk passes through a fine membrane to separate the milk from souring bacteria
32
Danger zone
The range of temperature (5C-63C) in which bacteria multiply very quickly. food left in this state too long are unsafe - particularly high risk foods
33
Use-by date
A date mark on the packaging on food that is a safety warning when the food is likely to become unsafe to eat
34
Cross- contamination
transferring potentially harmful bacteria (or other microorganisms) from one thing to another e.g from raw food to ready to eat foods via work surfaces, equipment or hands.
35
Raising agent
An ingredient or process that incorporate a gas into a mixture to lighten it and make them rise. This is done mechanically, chemically or biologically.
36
Proteolytic enzymes
Enzymes that break down the muscle fibres in meat making it much more tender
37
Yeast
A tiny single celled fungus (microorganism) used in bread making and produces carbon dioxide during fermentation
38
Obesity
A condition where the body has accumulated too much fat
39
Sterilisation
A heat treatment where raw milk is passed through a steam chamber at 110C for 10-30 minutes killing off all present bacteria
40
Blended sauce
A sauce made from a liquid and a paste of cornflour and water/ milk
41
Secondary food processing
Changing primary processed foods into other food products (e.g. flour into bread)
42
P.A.L
Physical activity level. A measure of how active you are or how much exercise you get
43
Starchy carbohydrates
Carbohydrates such as pasta, rice , bread, potatoes
44
Braising
Slow-cooking food in a covered pot that also contains liquid, herb and vegetables
45
Convection
The transfer of heat energy through gases or liquids by circulating currents
46
Gluten
A protein found in wheat flours that makes dough's elastic and stretchy
47
Antioxidants
A substance that protects our bodies from free radicals (chemicals that cause cancer). (Vitamins A,C and E)
48
Fortification
When extra nutrients are added to a food e.g in breakfast cereals
49
Water intoxication
Over-consumption of water
50
Allergy
An immune system reaction/ response to a certain substance (an allergen) e.g in fish, nuts, eggs
51
Rickets
A condition found in children where a lack of Vitamin D and Calcium in the diet causes the bones to soften
52
Nutritional analysis
Working out the nutritional content of a food or recipe
53
Pesticide
A substance used to kill pests such as insects, weeds and fungi. This can be added during GM.
54
Food poverty
Where a person is unable to afford or access sufficient, nutritious food
55
Vitamins
Organic compounds that are needed by the body in small quantities to keep us alive and healthy
56
BMR
Basal metabolic rate The minimum amount of energy needed to keep you alive each day
57
Halal
Slaughtered or prepared meat using a method that follows Islamic dietary laws
58
Scurvy
Disease caused by lack of Vitamin C
59
Emulsifier
Something that's added to food to hold together the ingredients that wouldn't usually stay together i.e oil and water
60
Primary food processing
Refers to the process of changing raw food materials or into food that can be eaten immediately or processed further into other food products
61
Heat transference
When heat energy moves from one place to another by convection, conduction or radiation
62
Enzymes
Biological catalysts that speed up chemical reactions
63
Unsaturated fats
Group of fats that come mainly from vegetable sources and are usually liquid at room temperature I.e olive oil
64
Fertilisers
Organic matter or chemicals that make soil fertile by supplying with it with nutrients
65
Intensive farming
A farming method that produces highs yields. Production is often large scale
66
Vegans
Eat no animal products - only plant foods
67
Garnish
A small addition to a dish that adds extra colour or flavour i.e coriander to curry
68
Umami
Provides food with a meaty or savoury flavour
69
Blanching
A cooking process that involves plunging a food into boiling water before cooling them in ice cold water ( often used before freezing)
70
Soluble fibre
A dietary fibre that helps reduce cholesterol
71
Organic farming
A more natural method of farming (e.g. growing crops) without artificial pesticides and fertilisers
72
Plasticity
Property of fat. Allows us to spread/ manipulate them when heated
73
Bacteria
Single celled microorganisms often found in food. There are three types - Pathogenic, food- decay and helpful bacteria
74
Eatwell guide
Government healthy eating guidelines in the form of a pie chart showing how much or little of each food group your diet should contain
75
Rationed
Refers to the controlled distribution of scarce resources (food)
76
Poaching
Cooking food in a pan of liquid below boiling point e.g. poaching an egg
77
Thiamin
Vitamin B1
78
Cardiovascular disease
Any disease related to the heart or blood vessels e.g. coronary heart disease (caused by a build up of fatty deposits in arteries) and strokes
79
Julienne strips
Small, thin strips of vegetables
80
Macro-nutrient
A nutrient needed by our body in LARGE quantities (i.e fats, carbohydrates and proteins)
81
‘Best before’ date
A date mark on the packaging of lower-risk food (e.g fried pasta) that tells you when the food is expected to deteriorate in quality
82
Triglyceride
Chemical name for a fat molecule
83
Shortening
-A fat coats the starch/ flour particles preventing absorption of water, resulting in a crumbling mixture. -The name of a fat with 100% fat content i.e lard
84
Mould
A microorganism that can spoil food such as bread, fruit and cheese
85
Aeration
When air is added to a mixture to help make it lighter e.g making cakes
86
Amylose
causes sauces to thicken, turn cloudy, when cooked and get even thicker as they cool. used in the process of gelatinisation
87
Stabiliser
Something that is added to food to stop mixed ingredients from separating
88
UHT
Ultra heat treatment/ ultra high temperature processing. Where milk is heated to around 135C for 1-4 seconds and packed into sterile containers
89
Amylopectin
Produce a clear gel when it thickens and has the asme thickness hot or cold
90
Mineral
A chemical element that our bodies need in small amounts (i.e Calcium, iron, Magnesium, potassium etc)
91
Pathogenic
Able to produce disease e.g. some bacteria are pathogenic
92
Gelation
The process in which foods (e.g. Custard) by reducing temperature from a heated state
93
Factory-farmed
Produced by an intensive farming technique where reared animals have little room to move (battery)
94
Addictive
Something (a chemical) that’s added to a food product to improve its properties
95
Diabetes
A disorder where blood glucose levels stay too high because the pancreas either cant produce enough insulin or the body resists it.
96
Omega 3 and Omega 6
Groups of essential fatty acids that our bodies cannot be made by the body, therefore must be included in our diet
97
Kosher
Prepared food that follows the requirements of Jewish dietary laws
98
Conduction
The transfer of heat energy through solid by the vibration of particles
99
Anaemia
A condition where you have a reduced number of red blood cells from lack of iron.
100
Lecithin
A natural emulsifier found in egg yolks and soya beans
101
Shelf - life
The length of time a food can last without spoiling or losing its quality
102
Climate change
A gradual change in climate patterns e.g due to global warming
103
Roux
A sauce base made from plain flour, milk and butter
104
Denaturation
When the chemical bonds holding proteins together break down, causing the protein to unravel.
105
Amino acids
‘Building blocks’ of the body that make up proteins. Our bodies can make non-essential amino acids, but we have to get essential amino acids from foods
106
Caramelisation
The browning of sugar and the change in its flavour when its heated above a certain temperature
107
Protein alternatives
Products that have been developed for use in food preparation as an alternative to animal protein i.e tofu
108
Food security
Having access at all times to enough safe, nutritious food for an active and healthy life
109
Lacto-OVO vegetarian
Someone who doesn't eat any meat or fish but does consume milk,eggs and other animal (ovo-ovaries - eggs)
110
Lactose intolerence
A digestive problem where the body can't digest lactose ( milk sugars)
111
Syneresis
Usually refers to eggs. If over-cooked, the protein shrink as they coagulate and separate from the watery liquid
112
Free- range
Produced by a farming technique where reared animals have more space to move and live naturally
113
Infused oil
An oil that has absorbed the flavour of herbs left to soak in it
114
Jus
A thin sauce made from juices from cooked meat
115
Pasteurisation
A process of heat treating food to destroy pathogenic bacteria. E.g. milk is pasteurised by heating above 72C for 15 seconds.
116
Coeliac disease
Where the digestive system is sensitive to gluten and can’t digest it
117
Micro-nutrient
A nutrient needed by our bodies in relatively small amounts (i.e minerals and vitamins)
118
Stroke
When the blood supply to the brain is cut off
119
Basting
Putting the fat that has melted out of the food back on top of the food while cooking
120
Salmonella
A type of food-poisoning bacteria sometimes found on eggs and raw chicken
121
Retinol
Vitamin A from animal sources
122
Microorganism
A tiny living thing that includes bacteria, moulds and yeasts
123
Fairtrade Foundation
A charity that partners with food suppliers to try and improve their working conditions and income.
124
Cholesterol
A fatty substance that is essential for cell membranes. Too much cholesterol in the body can increase the risk of cardiovascular disease
125
Flavour enhancers
Additives e.g. monosodium glutamate (MSG) that boost the existing flavour of a food
126
Al dente
'Firm to the bite', a description of the texture of correctly cooked pasta
127
Dextrinisation
When starch molecules break down into dextrins after being exposed to dry heat
128
Aerobic
Oxygenated
129
Intolerance
An inability to eat a type of food without negative effects on the body
130
Viscosity
Thickness of a liquid
