Keywords

Question 1

Nutrient

Answer 1

The part of a food that performs a particular function in the body.

Question 2

Macro-Nutrient

Answer 2

Proteins, fats and carbohydrates providing the bulk of our diet.

Question 3

Micro-Nutrient

Answer 3

Vitamins and nutrients that are needed in small quantities for health.

Question 4

Obesity

Answer 4

Excessive fatness, measured as a ratio of weight to height.

Question 5

Amino-Acid

Answer 5

The smallest unit of a protein.

Question 6

Lipid

Answer 6

Another name for fats and oils.

Question 7

Carbohydrate

Answer 7

The major source of energy in the body.

Question 8

Calcium

Answer 8

A mineral that is essential for strong teeth and bones.

Question 9

Dehydration

Answer 9

A medical condition resulted from insufficient water in the diet.

Question 10

Iron

Answer 10

A mineral present in the blood and stored in the liver.

Question 11

Eatwell Plate

Answer 11

A healthy eating model to encourage people to eat the correct proportions of food.

Question 12

Balanced diet

Answer 12

A diet that provides adequate amounts of nutrients and energy.

Question 13

Diabetes

Answer 13

A metabolic disorder caused by the poor absorption of glucose.

Question 14

Fortified

Answer 14

When a nutrient is added to a product to improve its nutritional value.

Question 15

Modified starches

Answer 15

Starches that have been modified to perform additional functions.

Question 16

Gelatinisation

Answer 16

This is what happens to starch and water when cooked together.

Question 17

Dextrinisation

Answer 17

When dry heat is applied to flour and it browns as the starch is changed into a sugar.

Question 18

Suspension

Answer 18

A solid held in a liquid.

Question 19

Gels

Answer 19

A small amount of solid held in a large amount of liquid that then sets, e.g. Jam.

Question 20

Aeration

Answer 20

The process of trapping air into a mixture.

Question 21

Emulsion

Answer 21

A mixture of two liquids.

Question 22

Standard components

Answer 22

Pre-prepared ingredients that are used in the production of another product.

Question 23

Consistent

Answer 23

The same quality each time a product is made.

Question 24

Oxidisation

Answer 24

Occurs when fruit or vegetables are cut and the cells are exposed to the air.

Question 25

Fairtrade

Answer 25

Guarantees that disadvantaged producers get a fair deal.

Question 26

Organic

Answer 26

Grown or reared without the use of artificial aids/fertilisers/pesticides/antibiotics.

Question 27

Carbon footprint

Answer 27

The amount of carbon emissions produced in the growing, processing, pesticides and distribution of our food.

Question 28

Gentically modified (GM)

Answer 28

Describes crops in which the genetic structure of the cells has been changed

Question 29

Consumer

Answer 29

A person who buys or uses products and services.

Question 30

Annotated

Answer 30

With explanatory notes added to it, for example, a sketch.

Question 31

Date marking

Answer 31

Used on manufactured food to ensure that it is safe to eat.

Question 32

Recyclable

Answer 32

Made from materials that can be used again, such as glass, paper, card, etc.

Question 33

Biodegradable

Answer 33

With time, the material, such as paper, will break down.

Question 34

Additives

Answer 34

Substances added to food in small amounts to improve colour, flavour, texture or to make food stay safe for longer.

Question 35

Preservatives

Answer 35

Substances that extend the shelf-life of a product.

Question 36

Enzymes

Answer 36

Proteins that speed up chemical reactions.

Question 37

Bacteria

Answer 37

Single celled organisms present in the air, soil on animals and humans.

Question 38

Shelf-life

Answer 38

How long a food product can be kept safely and remain a high quality.

Question 39

pH

Answer 39

A measure of alkalinity and acidity.

Question 40

Ambient temperature

Answer 40

Normal room temperature (20-25C)

Question 41

Danger Zone

Answer 41

The temperature range (5-63C) in which bacteria grow rapidly.

Question 42

Pasteurisation

Answer 42

A process of heating products like milk to destroy harmful bacteria.

Question 43

Blast freezing

Answer 43

A quick freezing method where less damage is caused compared to slow freezing.

Question 44

Irradiation

Answer 44

A process involving passing strictly controlled x-rays to form a radioactive or electron mean through food.

Question 45

Salmonella

Answer 45

A type of food poisoning bacteria.

Question 46

Listeria

Answer 46

A type of food poisoning bacteria.

Question 47

Clostridum

Answer 47

A type of food poisoning bacteria.

Question 48

Hazard

Answer 48

Anything likely to cause harm to the consumer.

Question 49

CAD

Answer 49

Computer Aided Design

Question 50

CAM

Answer 50

Computer Aided Manufacter

Question 51

Job/One-off

Answer 51

The production of a single product.

Question 52

Batch

Answer 52

Production of a specific number of a group of similar products at the same time.

Question 53

Mass

Answer 53

Producing products in a large quantity.

Question 54

Continous

Answer 54

Computer-controlled system, producing products 24 hours a day, 7 days a week, 52 weeks a year.

Question 55

Quality Control

Answer 55

A way of checking the quality of a product during or at the end of the production system.

Question 56

What's the difference between best before and use by dates?

Answer 56

Best before: The product is at it's best before this date but is still edible. Use by: The food will perish at (approximately) this date.