Statistics for GCSE Food Tech - Key Terms By Definition

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Hint	Answer	% Correct
‘Firm to the bite’, a description of the texture of correctly cooked pasta.	Al Dente	100%
Natural or synthetic chemical substances added to food during manufacture or processing to improve the quality, flavour, colour, texture or stability of the product.	Additives	86%
Diet related health condition caused by the lack of iron in the body, where the body lacks enough healthy red blood cells or haemoglobin.	Anemia	86%
The building blocks of proteins.	Amino Acids	71%
Main mineral in the body, teeth and bones. It needs vitamin D to help absorption.	Calcium	71%
A natural sugar found in milk and dairy products.	Lactose	71%
A diet which provides all the necessary nutrients in the correct amount/proportions to meet the body's needs.	Balanced Diet	57%
When fats or juices are poured over something (usually meat) while cooking in order to keep it moist, eg roasting meats.	Basting	57%
A method of cooking where food is cooked very quickly in boiling water for a short period of time. It stops enzyme actions which can cause loss of flavour, colour and texture. Conduction-convection.	Blanching	57%
Macronutrients required by all animals; made in plants by the process of photosynthesis.	Carbohydrates	57%
Used to measure the amount of CO2 and other greenhouse gases that are released throughout the whole process of producing and consuming food.	Carbon Footprint	57%
A light, crisp, hollow pastry used to make profiteroles, eclairs and gougères.	Choux Pastry	57%
A large-scale, long-term shift in the planet's weather patterns or average temperatures, which can lead to unusual weather conditions.	Climate Change	57%
Transfer of heat through a solid object into food.	Conduction	57%
Transfer of heat through a liquid or air circulation into food.	Convection	57%
To remove seeds before using.	De-seed	57%
Needed to make haemoglobin in the red blood cells, requires Vitamin C for absorption.	Iron	57%
A macronutrient that is essential to building muscle mass.	Protein	57%
Incorporating air into a mixture.	Aeration	43%
An immune system reaction that occurs soon after eating a certain food and can cause severe symptoms.	Allergies	43%
A duty of care on people to ensure that animals are as well treated as possible.	Animal Welfare	43%
A molecule that is able to stop the oxidisation process in other molecules and therefore can be useful in stopping foods from deteriorating. ___ can prevent or slow down damage to the body which otherwise can lead to diseases such as heart disease. ___ also improve our immune system.	Antioxidants	43%
Pathogenic microscopic living organisms, usually single-celled, that can be found everywhere. They can be dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (for wine).	Bacteria	43%
Convection-conduction, cooking foods in a hot oven.	Baking	43%
A mixture of flour, milk or water, and usually an egg.	Batter	43%
Date on food products after which a non-high risk food will be safe to eat, but not be at its best.	Best Before	43%
To bring the ingredients in a mixture together using an ingredient, eg egg.	Binding	43%
Substance which speeds up a chemical reaction.	Biological Catalyst	43%
Using yeast to produce CO2 gas.	Biological Raising Agent	43%
An Eastern religion. Its followers consider living beings to be sacred. Many are vegetarian or vegan.	Buddhists	43%
enables energy to be released from carbohydrates in the body, found in a variety of foods, eg meat, dairy, fruit, wholemeal products. Deficiency of this is called Beri-Beri.	B Vitamins	43%
Breaking up of sucrose molecules (sugar) when they are heated. This changes the colour, flavour and texture of the sugar as it turns brown into caramel.	Caramelisation	43%
A narrowing of the arteries that supply your heart with oxygen-rich blood, due to the build-up of fatty deposits within the artery walls.	Cardiovascular Disease	43%
The setting or joining together of lots of denatured protein molecules during heating or change in PH. An irreversible change to the appearance and texture of protein foods.	Coagulation	43%
Added to intensify the colour of food to attract consumers. Can be natural or artificial.	Colourings	43%
Thickness or viscosity.	Consistency	43%
A large general purpose knife with a deep blade, used for cutting, chopping, slicing and dicing.	Cook’s knife	43%
Range of temperatures between 5°C to 63°C at which bacteria begin to multiply rapidly	Danger zone	43%
Complex carbohydrate/non-starch polysaccharide, eg whole grain cereals and cereal products.	Dietary fibre	43%
A carbohydrate made from two sugar molecules.	Disaccharide	43%
Heating food on a low heat without any fat or oil. Conduction.	Dry-frying	43%
Biological/natural substances (catalysts) which speed up biochemical reactions without being used up themselves.	Enzymes	43%
Macronutrient which supplies the body with energy. (Not Carbohydrates)	Fats	43%
Cutting vegetables into matchstick strips.	Julienne	43%
To manipulate dough by pushing it across a work surface and pulling it back. This is essential to develop the gluten.	Knead	43%
Foods that can be stored, at room temperature (ordinary room temperature 19°C to 21°C), in a sealed container. All foods found on supermarket shelves are ___ foods.	Ambient	29%
The number of energy kilojoules the body needs to stay alive.	Basal Metabolic Rate	29%
The number of amino acids that a protein food contains.	Biological Value	29%
Health of the skeleton.	Bone Health	29%
Conduction-convection, sealing meat/vegetables in hot fat, then cooking slowly in a covered dish with some cooking liquid.	Braising	29%
Use thumb and forefinger and grip either side of the ingredient, use knife under the bridge to cut.	Bridge Hold	29%
Uses baking powder or bicarbonate of soda to produce CO2 gas.	Chemical Raising Agent	29%
Tips of fingers and thumb tucked under to hold the ingredient before chopping.	Claw Grip	29%
A traditional style of cooking and eating that has developed in a country or region of the world.	Cuisine	29%
A state of lacking or incompleteness. For example, ___ in the consumption of certain vitamins can cause health issues.	Deficiencies	29%
To loosen the browned juices on the bottom of the pan by adding a liquid to the hot pan and stirring while the liquid is boiling.	Deglazing	29%
To remove the skin by either putting the fruit or vegetable into boiling water or, for peppers, placing on direct heat.	De-skin	29%
Power or capacity to produce a desired effect; effectiveness.	Efficacy	29%
Refers to the tiny drops of one liquid spread evenly through a second liquid. An emulsifier (such as egg yolk) is used to stabilise an insoluble mixture.	Emulsification	29%
A partnership between producers and consumers; selling on Fairtrade terms provides farmers with a better deal and more income. This allows them the opportunity to improve their lives and plan for their future.	Fairtrade	29%
The A, D E, and K groups of Vitamins	Fat soluble vitamin	29%
A thin, flexible, narrow blade knife used to fillet fish.	Filleting knife	29%
A method of farming husbandry where the animals, for at least part of the day, can roam freely outdoors.	Free range	29%
Substances pick up oxygen from the air; they then oxidise to undergo a chemical reaction, resulting in food losing freshness and colour.	Oxidation	29%
A polysaccharide, a complex carbohydrate.	Starch	29%
People who do not eat flesh or any animal products. They can eat plant protein soya, TVP, tofu.	Vegan	29%
Enables energy to be released from carbohydrate, fat and protein in the body found in many foods, such as milk, eggs, rice. Deficiency is rare.	Vitamin B2	29%
Vitamins A, D and E, found in fruits and vegetables.	Water Soluble Vitamins	29%
Soluble vitamins (the B group and vitamin C) in water of energy in the body. Found in wheat flour, eggs, milk some meats. Deficiency is called pellagra.	Water soluble vitamins	29%
To stir, shake or disturb a liquid.	Agitate	14%
A dish sprinkled with breadcrumbs or cheese and breadcrumbs and browned under the grill.	Au Gratin	14%
A dish consisting of a food that is completely covered in liquid and then cooked in the oven.	Casserole	14%
Carried in the blood attached to proteins called lipoproteins. There are two main forms: LDL (low density lipoprotein) and HDL (high density lipoprotein).	Cholesterol	14%
To add another ingredient to create an attractive finish, or to create a protective layer on food when cooking.	Coat	14%
Cannot absorb the protein gluten. Can result in ___ disease: a chronic intestinal disorder caused by sensitivity to the protein gliadin contained in the gluten of cereals.	Coealiac	14%
A term used to designate farming techniques that are traditionally, and often controversially, orientated towards using technology, pesticides, chemicals and other synthetic tools in the cultivation of crops.	Conventional farming	14%
Chemical bonds in the protein food have broken, causing the protein molecule to unfold and change shape.	Denaturation	14%
Breaking up of the starch molecules into smaller groups of glucose molecules when exposed to dry heat, eg toast.	Dextrinisation	14%
Advice on diet, use of the 'eat well guide'.	Dietary guidelines	14%
When making two or more dishes by splitting the tasks within the recipes to make the best use of your time. For example, if making a cake and soup, the sponge mix for the cake could be made while the vegetables for the soup are sautéing.	Dovetail	14%
Informs individuals of the variety of food groups required for a healthy balanced diet.	Eatwell Guide	14%
The discolouration of a fruit or vegetable due to the reaction/chemical process where oxygen and enzymes in the plant cells of the food to react and cause the surface to become brown. This process cannot be reversed.	Enzymic browning	14%
Strengthens the bones and teeth, helps prevent tooth decay.	Fluoride	14%
Works with Vitamin B12 to make red blood cells. Found in leafy green vegetables, whole grains and some fruit.	Folic acid	14%
Illness caused by pathogenic bacteria/toxins, for example e-coli: salmonella, listeria, staphylococcus aureus.	Food poisoning	14%
A piece of equipment with various attachments that can prepare a variety of foods, such as slicing and grating vegetables.	Food processor	14%
Ability of people to buy sufficient safe, nutritious and affordable foods.	Food security	14%
Carbohydrate, which is the natural sugar in fruit –mostly in the form of fructose, or glucose.	Fruit sugars	14%
When starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken.	Gelatinisation	14%
The heating up of the earth creating a greenhouse effect.	Global warming	14%
The process of the two wheat proteins meeting, in presence of water.	Gluten formation	14%
Food which does not contain gluten (crucial for those with Coeliac disease).	Gluten free	14%
Radiation cooking foods under intense heat.	Grilling	14%
Protein foods that contain all the essential amino acids.	High Biological Value	14%
Foods that are high in moisture and nutrients, especially protein (perishable foods: meat, shellfish, cooked rice, eggs, milk, cream). They support the growth of pathogenic microorganisms, such as bacteria.	High risk foods	14%
An Eastern religion. Many Hindus are vegetarian and many practice fasting. In ___, the cow is sacred and is not eaten.	Hinduism	14%
To flavour liquid with aromatic ingredients by slowly heating to a boiling point and then allowing it to cool.	Infuse	14%
Liquids with seasoning, spices, herbs or wine added.	Infused liquids	14%
Farming that aims to produce as much as possible, usually with the use of chemicals.	Intensive farming	14%
Semitic religion. Muslim dietary laws require that poultry/meat is slaughtered in a special ritual called Zibah. Certain foods are forbidden.	Islam	14%
Semitic religion which has a number of food laws called the Kashrut. Kashrut food is called Kosher foods.	Judaism	14%
To make up a dish with differing ingredients one on top of another.	Layer	14%
To combine two or more ingredients together to become one.	Mix	14%
A food made from the fungi family which contains all the essential amino acids needed by the body. Suitable for lacto-ovo vegetarians.	Mycoprotein	14%
Diet-related disease where the body contains too much stored fat.	Obesity	14%
The process of heating a food to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage or undesired fermentation.	Pasteurisation	14%
A heating process that does not require physical contact between the heat source and the food being cooked. Instead, energy is transferred by waves of heat or light striking the food. Two kinds of radiation heat are used in the kitchen: infra-red and microwave.	Radiation	14%
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.	Reduction	14%
Deficiency of calcium in the bones, reducing peak bone mass.	Rickets	14%
Convection-conduction, cooking foods in oil or fat in a hot oven.	Roasting	14%
This type of fat is mostly from animal sources; they are normally solid fats. All of the carbon atoms in the fatty acid molecules are linked by single bonds.	Saturated fats	14%
To peel and pull apart, for example an orange.	Segment	14%
Smell, appearance and texture, mouth feel influence what we select to eat.	Sensory	14%
A quick method of cooking where a small amount of fat is used to cook food in a frying pan.	Shallow frying	14%
The ability for fat to shorten the length of the gluten molecules in pastry or shortbread, for example butter, lard or other fat that remains solid at room.	Shortening	14%
Water that is heated to just below boiling point.	Simmering	14%
A long metal or wooden pin used to secure food on during cooking; to skewer is to hold together pieces of food using a metal or a wooden pin.	Skewer	14%
To cut (usually with a pair of scissors) with a small, quick stroke.	Snip	14%
Controls the amount of water in the body.	Sodium	14%
An Asian bean plant.	Soya bean	14%
A method of cooking where food is cooked in the steam coming from boiling water. Conduction-convection.	Steaming	14%
A quick method of cooking where small pieces of food are fast-fried in a small amount of oil in a wok.	Stir-frying	14%
A glazed earthenware pot with a distinctive lid. It is also used to describe the food cooked in it.	Tagine	14%
Special cells on the tongue that pick up flavours.	Taste receptors	14%
A high protein food made by coagulating soya milk and pressing the resulting curds into soft white blocks.	Tofu	14%
A person with type 2 diabetes has insulin resistance, meaning their pancreas doesn't produce enough insulin or the body doesn't react properly to insulin.	Type 2 diabetes	14%
Fats that contain a high ratio of fatty acid molecules with at least one double bond. Unsaturated fats are normally liquid oil.	Unsaturated fats	14%
Date by which high risk perishable foods should be eaten. They may not look different but are unsafe.	Use by date	14%
A lacto-vegetarian diet includes dairy products and plants, and a lacto-ovo vegetarian diet includes eggs, dairy products and nuts.	Vegetarian	14%
Works with folic acid, found in meat, fish fortified cereals.	Vitamin B12	14%
Enables release of Vitamin C (ascorbic acid) needed for absorption of iron, to maintain body cells. Found in citrus fruits, green vegetables.	Vitamin B3	14%
Animals, birds, fish and shellfish hunted and caught in the wild for eating.	Caught Ingredients	0%
How long a food product will last.	Date marks	0%
An estimate of the nutritional requirements of a healthy population.	Dietary Reference Values	0%
Test used to find out whether or not people can tell the difference between similar samples of food.	Discrimination tests	0%
The way a person or group eats, considered in terms of what types of food are eaten, in what quantities, and when.	Eating patterns	0%
The impact of human activities on the natural environment.	Environmental issues	0%
Causes fruit to ripen, change colour, texture, flavour and aroma; maturing of fruits and vegetables.	Enzymic action	0%
A useful indication of how much energy the average person needs	Estimate Average Requirement	0%
A diet which contains too much protein.	Excess protein	0%
Food choice according to lifestyle, attitudes, activities, likes, dislikes, beliefs, cultures.	Factors which influence food choice	0%
A cut of fish that is free from bones.	Fish fillet	0%
Improve or modify the natural flavours and odours in food.	Flavourings	0%
The process of trapping a gas inside a liquid, for example meringue, whisked sponge.	Foam Formation	0%
A long-term condition, which after some time may cause the consumer to feel unwell and have a range of symptoms.	Food intolerance	0%
Advertising and promoting a food product to encourage its purchase.	Food marketing	0%
The place where food originates (where is it grown, raised or reared).	Food provenance	0%
Adding vitamins and minerals to foods during its manufacture.	Fortification	0%
All monosaccharides and disaccharides added to foods by the manufacturer, cook, or consumer, plus sugars naturally present in honey, syrups, and fruit juices.	Free sugars	0%
Decorations on savoury food.	Garnishes	0%
A scientific technique that enables a particular characteristic from one plant or animal to be inserted into the genes of another.	Genetically Modified	0%
One of the core proteins of the gluten part of wheat seeds.	Gliadin	0%
The other one ^	Glutenin	0%
Put in order particular characteristics of a food product.	Grading tests	0%
Plants grown for food.	Grown ingredients	0%
People give their opinion of one or more food products by filling out a table that uses a preference scale.	Hedonic rating test	0%
Helps to produce hormone thyroxin, needed for stable metabolic rate.	Iodine	0%
To knead out the carbon dioxide in risen dough to remove large air pockets to ensure an even texture.	Knock back	0%
A condition which means you cannot digest disaccharide sugar lactose.	Lactose intolerant	0%
Phase of development of people through their lives (young children, teenagers, adults, elderly).	Life stages	0%
Buying of food from local producers to avoid the environmental impact of food miles.	Locally produced	0%
Protein foods that are missing one or more essential amino acids.	Low Biological Value (LBV)	0%
A type of food (eg fat, protein, carbohydrate) required in large amounts in the diet.	Macronutrient	0%
Must be done, or is demanded, by law on a food label.	Mandatory information	0%
To soak foods such as fish, meat, poultry and vegetables in a liquid to help develop the flavour, tenderise and in some instances colour the food before it is cooked. The liquid can be acidic or a salty solution. Protein is denatured by marinating.	Marinade	0%
To reduce to a soft mass by using a masher.	Mash	0%
Whisking, beating, sieving, creaming, rubbing in or folding to trap air into the mixture.	Mechanical raising agent	0%
All bacteria in milk are removed, by forcing it through filtration membranes, then pasteurised and homogenised.	Micro filtered	0%
Nutrients required in small quantities to facilitate a range of physiological functions.	Micronutrients	0%
Tiny forms of life, usually single cell microscopic organisms such as bacteria, moulds and fungi.	Microorganisms	0%
A single molecule of glucose linked to a single molecule of galactose to form a carbohydrate, known as lactose.	Milk sugars (lactose)	0%
Breaking cereal grains (seeds) down and separating the layers, turning grain into flour.	Milling	0%
Chemical substances found in a wide variety of foods.	Minerals	0%
Preparation before starting to cook.	Mise en place	0%
A simple carbohydrate. Mono means one, saccharide means sugar.	Monosaccharide	0%
Fats that contain one double bond in the molecule.	Monounsaturated fats	0%
Relate to what people believe are right or wrong, may be concerned how food is produced.	Moral and ethical beliefs	0%
A type of microorganism fungus that grows and multiplies in filaments creating a fuzzy appearance on food. It is a soft, green or grey growth that develops on old food. Can produce toxins (poisons) which may cause food poisoning. May give some cheeses their characteristic colours and flavours.	Mould	0%
Two types of pathogenic microorganisms are involved, bacteria and moulds.	Mould in cheese	0%
The properties found in food and drinks that give nourishment – vital for growth and the maintenance of life. The main nutrients needed by the human body are carbohydrates, proteins, fats, vitamins and minerals.	Nutrients	0%
Nutritional information for different foods, creating a nutritional profile of the specific nutrients in the food.	Nutritional analysis	0%
Food choices determined by life stage.	Nutritional guidelines	0%
Informs consumers about the nutritional profile of the product, the types and amounts of different nutrients a food contains.	Nutritional labelling	0%
Information about the energy (measured in kilocalories/kilojoules), the macronutrients (carbohydrates, protein, fats), micronutrients (vitamins and minerals) and how they impact on the body.	Nutritional value	0%
Keeping drops of oil or fat suspended in a liquid to prevent them from joining together, for example butter.	Oil in water emulsion	0%
The receptors found in the back of the nose that are responsible for our sense of smell/aromas.	Olfactory systems	0%
Food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity.	Organic	0%
Farming that produces food using natural methods without the use of chemicals, fertilisers and pesticides.	Organic farming	0%
Characteristics of food that affect our organs or senses.	Organoleptic qualities	0%
Reduction in mineral content of the bones, this occurs gradually, usually in the elderly.	Osteoporosis	0%
Reward provided by foods or fluids that are agreeable with regard to the satisfaction of nutritional, water, or energy needs.	Palatability	0%
A small multi-purpose knife mainly used for slicing and dicing.	Paring knife/vegetable knife	0%
Following certain routines to ensure a person does not contaminate food with bacteria from their body.	Personal hygiene	0%
Helps calcium to mineralise the teeth and bones.	Phosphorous	0%
Energy balance (% of energy from nutrients), the amount of energy the body uses for movement and physical activity daily.	Physical Activity Level (PAL)	0%
The ability of fat to soften over a range of temperatures to hold its shape, or be shaped and spread.	Plasticity	0%
A method of cooking where food is cooked in a liquid that is just below boiling point. Conduction-convection.	Poaching	0%
A complex carbohydrate: many sugar molecules joined together, they do not taste sweet.	Polysaccharide	0%
Fats that contain several double or even triple bonds in the molecule.	Polyunsaturated fats	0%
People given two similar samples of food and they have to say which one they prefer.	preference	0%
Distinctive way food is presented in different cuisines.	Presentation style	0%
Used to prevent food from spoilage by microorganisms; increases the shelf life of commodities.	Preservatives	0%
The conversion of raw materials into food commodities, for example milling of wheat grain into flour.	Primary processing	0%
People asked to rate the intensity of a food product from 1–5 against a set of sensory descriptors.	Profiling	0%
Manufactured protein food products consumed in place of meat or fish.	Protein alternatives	0%
Eating a combination of low biological value foods together to provide all the essential amino acids that the body requires.	Protein complementation	0%
The place of origin of something.	Provenance	0%
The last rising of the bread dough in its final shape before it is baked.	Proving	0%
An ingredient or process that introduces a gas into a mixture so that it rises when cooked.	Raising agents	0%
People asked to rank order samples of food according to a criteria.	Ranking	0%
Follow the rules of I-tal. Food must be natural, clean and contain fruits, vegetables and herbs.	Rastafarianism	0%
People asked to rate a food sample for a specific characteristic.	Rating	0%
Animals, birds and fish specially bred in captivity to be eaten.	Reared ingredients	0%
An estimate of the amount of proteins, vitamins and minerals that should meet the needs of most of the group to which they apply.	Reference Nutrient Intake (RNIs)	0%
The way of life, general customs and beliefs of a particular group of people at a particular time. Relating to the core of their traditions. Dietary laws, rules and advice which dictate the type of foods to be eaten.	Religion and cultures	0%
Demonstrates how science of the ingredients are at work in producing, processing, preparing, preserving, and metabolising foods.	Scientific principles	0%
Foods that are at the stage of their natural life cycle when they are ready for harvest or to be caught.	Seasonal foods	0%
Primary processed foods into other food products, for example flour into biscuits.	Secondary processing	0%
A way of measuring the sensory qualities of food and is used by chefs, food manufacturers and retailers to analyse a food product.	Sensory testing methods	0%
To slice into long, thin strips.	Shred	0%
Eastern religion in which many are vegetarian and do not drink alcohol, tea or coffee.	Sikhism	0%
Help stop substances separating again after they have been mixed stabilise an emulsion.	Stabilisers	0%
Heated in sealed bottles to 110°C for 30 seconds.	Sterilised	0%
Human activity that is not harmful to the environment and does not deplete natural resources, thereby supporting long-term ecological balance. For example, sustainable fishing.	Sustainability	0%
A process of testing foods. The process must be fair and realistic controlled conditions.	Tasting panel	0%
Range of temperature for the storage of food correctly.	Temperature control	0%
Give an accurate reading of the core temperature (centre) of the food. Food probes must be used correctly.	Temperature probes	0%
Vegetable protein, especially from soya beans, that is used as a substitute for meat, or is added to it.	Textured Vegetable Protein (TVP)	0%
The distance foods travel, measured in air miles.	Transportation	0%
People given three samples of a food product to try. Two samples are identical, the third something is different; they need to discriminate between the samples.	Triangle test	0%
Heated very quickly in a heat exchanger to 72°C for 15 seconds cooked rapidly to below 10°c (normally 4°C).	Ultra Heat Treatment (UHT)	0%
Using liquid to transfer heat via convection.	Water based	0%
Where liquid is suspended in oil or fat and prevents them from separating out, for example mayonnaise.	Water in oil emulsion	0%
Fillings that are wrapped in soft flat breads such as tortillas or pittas.	Wraps	0%
A microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and CO2 gas. Also ferments in the correct conditions to make bread rise.	Yeasts	0%