Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

food n nut > key words > Flashcards

key words Flashcards

(96 cards)

Start Studying
1
Q

5 a day

A

the amount of fruit or veg you are recommended to eat in a day to keep healthy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

additive

A

something that is added to a food to improve its properties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

aeration

A

when air is added to a mixture to make it lighter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

allergy

A

an immune response to a substance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

alternative protein

A

a form of protein other than from meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

ambient food

A

a food you can safely store at room temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

amino acid

A

building blocks that make up proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

anaemia

A

a condition where have a reduced number of red blood cells eg. tiredness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

basal metabolic rate (BMR)

A

the minimum amount of energy needed to keep you alive each day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

best before date

A

the date of when a food is expected to deteriorate in quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

biological value

A

a measure of the amount of essential amino acids a protein base food contains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

calorie

A

a measure of the amount of energy in a food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

carbon footprint

A

a measure of the impact something has on the environment based on the amount of green house gases produced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

cardiovascular disease

A

any disease related to heart or blood vessels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

cholesterol

A

a fatty substance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

coeliac disease

A

where the digestive system is sensitive to gluten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

cross contamination

A

transferring harmful bacteria from one thing to another

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

cuisine

A

a style of cooking representing of a certain country or religion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

danger zone

A

5”C to 63”C where bacteria can multiple fast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

denaturation

A

when the proteins break down and the proteins unravel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

dextrinisation

A

when starch is broken down into sugar which changes the food colour to brown

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

diabetes

A

a disorder where blood glucose levels stay too high because the pancreas can’t produce enough insulin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

dietary reference values

A

estimate the amount of nutrients people need in there diets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

eat well guide

A

a pie chart that shows how much or little of that food group you should contain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
emulsifier
something that’s added to food to hold together ingredients that don’t usually stay mixed (oil and water)
26
emulsion
a mixture of oily and watery liquids
27
enzymes
a biological catalyst that speeds up chemical reactions
28
factory farmed
intensive farming where reared animals have little space to move
29
fat soluble vitamins
vitamins A,D,E,K
30
fertiliser
chemicals that make soil fertile buy supplying it w nutrients
31
food miles
the distance a food product travels from where it’s produced to where it is sold
32
food poverty
where a person is unable to afford or access nutritious food
33
food security
having access at all times to enough safe, nutritious foods for a healthy life
34
fortification
where extra nutrients are added to a food
35
free range
a farm technique where reared animals have the ability to move freely and live naturally
36
garnish
a small addition to a dish
37
gelatinisation
when starch particles swell and burst to thicken a liquid
38
gelation
the process where foods are set by chilling or freezing
39
genetically modified foods (GM)
a food that had altered genes to give useful characteristics
40
gluten
a protein found in flours
41
fair trade foundation
a charity that partners w food suppliers to try improve working conditions and income
42
halal
slaughtered or prepared using a method that follows islamic dietary rules
43
heat transference
when heat energy moves from one place to another
44
high risk food
a “ready to eat food” that if not stored correctly could grow harmful microorganisms
45
infused oil
an oil that has absorbed the flavour of herbs left to soak in it
46
intensive farming
a farming method that produces a large amount at the same time
47
intolerance
an inability to eat a type of food without a negative effect on the body
48
kosher
prepared food that follows the jewish dietary laws
49
lacto vegetarian
someone who doesn’t eat any meat or fish but consumes other animal products
50
lacto ovo vegetarian
someone who doesn’t eat meat fish and eggs but eats other animal products
51
lactose intolerant
when the body can’t digest lactose
52
macronutrient
a nutrient needed by our body in large amounts (fat, protein, carbs)
53
marinade
soaking something ina mixture
54
microorganism
a tiny living thing that includes bacteria, mould or yeast
55
mineral
a chemical element that our body needs in small amounts
56
mould
a microorganism that can spoil bread, cheese and fruit
57
nutritional analysis
working out the nutritional context of a food or recipe
58
obesity
a condition where the body has accumulated too much fat
59
omega 3 and omega 6
essential fatty acids that our bodies cannot make (need to be eaten)
60
organic farming
a more natural method of farming
61
osteoporosis
a bone disease where bones weaken and become brittle
62
pasteurisation
a process of heat treating food to destroy pathogenic bacteria
63
pathogenic
able to produce disease
64
pesticide
a substance used to kill pests such as insects, weeds and fungi
65
physical activity level (PAL)
a measure of how active you are
66
plasticity
a property of fats that allow us to spread and manipulate them
67
poaching
cooking food in a pan of liquid below boiling point
68
preservative
something that’s added to a food to slow down the growth of bacteria and other microorganisms so that food lasts longer
69
primary food processing
changing raw foods to make them ready to eat or cook or prepare them as ingredients for other food products
70
protein complementation
combining low biological value proteins to give enough of all the essentials amino acids we need
71
raising agent
something that releases bubbles of gas that expand when heated
72
ramadan
a month in the year where muslims don’t eat in day light
73
ready meal
a precooked meal that’s frozen or chilled
74
reduction
a process that thickens and makes flavours of liquids more intense by evaporating water
75
reference intake
amount of energy and nutrients and average adult requires per day
76
rickets
a condition in children where the bones are week and soft from lack of vitamin D and calcium
77
saturated fats
a group of fats from animal sources and solid at room temp
78
seasonal foods
foods only available at certain times of the year
79
secondary food processing
changing primary processed foods into another food product
80
shelf life
the length of time a food can last without loosing quality
81
shortening
adding fat to flour giving it a crumble texture
82
stabiliser
something that’s added to food to stop mixtures separating
83
sterilisation
a heat treatment where milk is passed through a steam chamber to kill bacteria present (110”C for 10-30 mins)
84
sustainable
a sustainable process or material used that won’t cause damage to the environment
85
temperature control
controlling the temp of gods during preparation, cooking and storage to slow the growth of microorganisms
86
temperature probe
measures the internal temp of a food to see if it’s cooked
87
trace element
a mineral, needed by the body but in a even smaller amount
88
ultra heat treatment (UHT)
heat treatment where milk is heated to 135”C for 1-4 sec and packaged into sterile containers
89
unsaturated fats
fats that come mainly from vegetable sources and liquid at room temp
90
“use by” date
a date marked on packaging of food that is most likely to be unsafe to eat (high risk foods)
91
vegan
someone who doesn’t eat any food products from animals
92
vegetarian
someone who doesn’t eat any meat
93
vitamins
organic compounds that are needed by the body in small quantities to keep us healthy and alive
94
supplements
“medication” you take when you lack a vitamin or mineral to get it in your diet
95
water soluble vitamins
vitamins that aren’t stored in the body and should be taken in daily (vitamins B,C)
96
yeast
a microorganisms that can spoil food but can also be used as a raising agent in bread making

food n nut (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions