Unit 2 Nutritional, Physical, Chemical And Sensory Properties Of Food Flashcards Preview

HE Food And Nutrition > Unit 2 Nutritional, Physical, Chemical And Sensory Properties Of Food > Flashcards

Flashcards in Unit 2 Nutritional, Physical, Chemical And Sensory Properties Of Food Deck (21)
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0

What is oxidation?

Exposure to air causing loss of vitamins C in fruits and vegetables

1

What is rancidity?

Unpleasant flavours which develop in fats when they are exposed to oxygen

2

What are enzymes?

Molecules in food which cause ripening or change the structure

3

What are the guidelines for preventing nutrient loss?

Buy veg and fruit frequently - use as soon as possible for max vitamin C
Buy local produce - traveled less
Store veg in fridge
Prepare just before cooking
Quick cooking methods conserve nutrients

4

What is denaturation?

Change in chemical structure of proteins during heating

5

What is coagulation?

Setting of proteins during heating

6

What is Gelatinisation?

Thickening of starch when moist heat is applied

7

What is dextrinisation?

Browning of starch when dry heat is applied

8

What is caramelisation?

Browning of sugar when dry heat is applied

9

What speeds up coagulation?

Acid

10

Acids and alkalis can be used as ............ With starches

Raising agents

11

What are the sensory properties of food?

Appearance
Smell
Taste
Texture

12

What is at extractive?

Savoury flavours that develop in meat as it cooks

13

What are the rules for carrying out Tate test?

At least 4 people
Provide water
Identical plates
Results table

14

What are food additives?

Natural or chemical substance added to food to improve quality

15

What are additives used for?

To improve shelf life
To improve the flavour, texture, appearance, colour and smell
To improve the consistency of food
To increase nutritional value

16

What are registered additives that can be used in the EU called?

E numbers

17

What are permitted additives?

Tested by the food standards agency before being approved for use by food manufacturers

18

What are novel foods?

Foods which are manufactured from ingredients not normally used for foods

19

What are the advantages of additives?

Wide variety
Keeps for food longer
Prevent mould growth
To colour foods
Increase nutritional value

20

What are the disadvantages of additives?

Hyperactivity