Transfer of heat through a solid object into food. ColouringsĪdded to intensify the colour of food to attract consumers. Can result in Coeliac disease: a chronic intestinal disorder caused by sensitivity to the protein gliadin contained in the gluten of cereals. To add another ingredient to create an attractive finish, or to create a protective layer on food when cooking. An irreversible change to the appearance and texture of protein foods. The setting or joining together of lots of denatured protein molecules during heating or change in PH.
Climate changeĪ large-scale, long-term shift in the planet's weather patterns or average temperatures, which can lead to unusual weather conditions.
Tips of fingers and thumb tucked under to hold the ingredient before chopping. Choux pastryĪ light, crisp, hollow pastry used to make profiteroles, eclairs and gougères. There are two main forms: LDL (low density lipoprotein) and HDL (high density lipoprotein). CholesterolĬarried in the blood attached to proteins called lipoproteins. Uses baking powder or bicarbonate of soda to produce CO 2 gas. Caught ingredientsĪnimals, birds, fish and shellfish hunted and caught in the wild for eating. Casseroleįood that is completely covered in liquid and then cooked in the oven. Cardiovascular disease (CHD)Ī narrowing of the arteries that supply your heart with oxygen-rich blood, due to the build-up of fatty deposits within the artery walls. Macronutrients required by all animals made in plants by the process of photosynthesis. This changes the colour, flavour and texture of the sugar as it turns brown into caramel. Caramelisationīreaking up of sucrose molecules (sugar) when they are heated. Main mineral in the body, teeth and bones. Its followers consider living beings to be sacred. Use thumb and forefinger and grip either side of the ingredient, use knife under the bridge to cut. Bone healthĬonduction-convection, sealing meat/vegetables in hot fat, then cooking slowly in a covered dish with some cooking liquid. It stops enzyme actions which can cause loss of flavour, colour and texture. BlanchingĪ method of cooking where food is cooked very quickly in boiling water for a short period of time. Vitamin B1 (Thiamin): enables energy to be released from carbohydrates in the body, found in a variety of foods, eg meat, dairy, fruit, wholemeal products. The number of amino acids that a protein food contains. Substance which speeds up a chemical reaction. To bring the ingredients in a mixture together using an ingredient, eg egg. Best before dateĭate on food products after which a non-high risk food will be safe to eat, but not be at its best. BatterĪ mixture of flour, milk or water, and usually an egg. When fats or juices are poured over something (usually meat) while cooking in order to keep it moist, eg roasting meats. The number of energy kilojoules the body needs to stay alive. Balanced dietĪ diet which provides all the necessary nutrients in the correct amount/proportions to meet the body's needs. BakingĬonvection-conduction, cooking foods in a hot oven. They can be dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (for wine). Pathogenic microscopic living organisms, usually single-celled, that can be found everywhere. Au gratinĪ dish sprinkled with breadcrumbs or cheese and breadcrumbs and browned under the grill. Vitamins A, D and E, found in fruits and vegetables. Antioxidants also improve our immune system. Antioxidants can prevent or slow down damage to the body which otherwise can lead to diseases such as heart disease. AntioxidantĪ molecule that is able to stop the oxidisation process in other molecules and therefore can be useful in stopping foods from deteriorating. Animal welfareĪ duty of care on people to ensure that animals are as well treated as possible. Amino acidsĭiet related health condition caused by the lack of iron in the body, where the body lacks enough healthy red blood cells or haemoglobin. All foods found on supermarket shelves are ambient foods. Ambientįoods that can be stored, at room temperature (ordinary room temperature 19☌ to 21☌), in a sealed container. AllergiesĪn immune system reaction that occurs soon after eating a certain food and can cause severe symptoms. ‘Firm to the bite’, a description of the texture of correctly cooked pasta.
Natural or synthetic chemical substances added to food during manufacture or processing to improve the quality, flavour, colour, texture or stability of the product. In our GCSE Food Preparation and Nutrition specification. The following subject specific vocabulary provides definitions of key terms used
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