additives
natural or synthetic chemical substances added to food during manufacture or processing to improve the quality, flavour, colour, texture, or stability of the product
aeration
incorporating air into a mixture
agitate
to stir, shake, or disturb a liquid
al dente
'firm to the bite', a description of the texture of correctly cooked pasta
allergies
an immune system reaction that occurs soon after eating a certain food and can cause severe symptoms
ambient
foods that can be stored at room temperature (19-21 Celsius) in a sealed container; all foods found on supermarket shelves are ambient foods
amino acids
the building blocks of proteins
anaemia
diet related health condition caused by lack of iron in the body, where the body lacks enough healthy red blood cells or haemoglobin
animal welfare
a duty of care on people to ensure that animals are treated as well as possible
antioxidant
a molecule that is able to stop the oxidisation process in other molecules and therefore can be useful in stopping foods from deteriorating; they can prevent or slow down damage to the body which can otherwise lead to other diseases such as heart disease; and they can improve our immune system
antioxidant vitamins
Vitamins A, D, and E; found in fruit and vegetables
au gratin
a dish sprinkled with breadcrumbs or cheese and breadcrumbs then browned under the grill
bacteria
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 (wine)
baking
convection & conduction, cooking food in a hot oven
balanced diet
a diet which provides all the necessary nutrients in the correct amount/proportions to meet the body's needs
Basal Metabolic Rate (MBR)
the amount of energy (in kilo joules, kJ) the body needs to stay alive
baste
when fats or juices are poured over something (usually meat) while cooking in order to keep it moist, e.g. roasting meats
batter
a mixture of flour, milk or water, and usually an egg
best before date
date on food products after which a non-high risk food will be safe to eat, but not be at its best
bind
to bring the ingredients in a mixture together using an ingredient, e.g. an egg
biological catalyst
substance which speeds up a chemical reaction without getting used up in the process
biological raising agent
using yeast to produce carbon dioxide gas as a raising agent
biological value
the number pf amino acids that a protein food contains
B group of vitamins
vitamin B1 (Thiamin); enables energy to be released from carbohydrates in the body, found in a variety of foods, e.g. meat, dairy, fruit, wholemeal products, etc. Deficiency of this is called Beri Beri
Blanching
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
bone health
health of the skeleton
braising
conduction & convection; sealing meat/vegetables in hot fat, then cooking slowly in a covered dish with some cooking liquid
bridge hold
use thumb and forefinger and grip either side of the ingredient, use knife under the bridge to cut
Buddhism
an Eastern religion; its followers consider living beings to be sacred so many Buddhists are vegetarian or vegan
calcium
main mineral in the body, teeth, and bones; it needs vitamin D to help absorption
caramelisation
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
carbohydrates
macronutrients required by all animals; made in plants by the process pf photosynthesis
carbon footprint
used to measure the amount of carbon dioxide and other greenhouse gases that are released throughout the whole process of producing and consuming food
Cardiovascular disease (CHD)
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
casserole
food that is completely covered in liquid and the cooked in the oven
caught ingredients
animals, birds, fish, and shellfish hunted and caught in the wild for eating
chemical raising agent
uses baking powder or bicarbonate of soda t produce carbon dioxide gas
cholesterol
carried in the blood attached to proteins called lipoproteins. There are two main forms: LDL (low density lipoprotein) and HDL (high density lipoprotein)
choux pastry
a light, crisp, hollow pastry used to make profiteroles, eclairs, and gougeres.
claw grip
tips of fingers and thumb tucked under to hold the ingredient before chopping
climate change
a large scale, long term shift in the planet's weather patterns or average temperatures, which can lead to unusual weather conditions
coagulation
the setting or joining together of lots of denatured protein molecules during heating or a change in pH; an irreversible change to the appearance to the appearance and texture of protein foods
coat
to add another ingredient to create an attractive finish, or to create a protective layer on food when cooking
coeliac
cannot absorb the protein gluten; can result in Coeliac disease: a chronic intestinal disorder caused by sensitivity to the protein gliadin contained in the gluten of cereals.
colourings
added to intensify the colour of food to attract customers; can be natural or artificial
conduction
transfer of heat through a solid object into food
consistency
thickness or viscosity
convection
transfer of heat through a liquid or air circulation into food
conventional farming
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
cook's knife
a large general purpose knife with a deep blade, used for cutting, chopping, slicing, and dicing
cuisine
a traditional style of cooking and eating that has developed in a country or region of the world
danger zone
range of temperatures between 5 Celsius and 63 Celsius at which bacteria rapidly begin to multiply
date marks
how long a food product will last
deficiencies
a state of lacking or incompleteness. For example, deficiencies in the consumption of certain vitamins can cause health issues
deglazing
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
denaturation
chemical bonds in the protein food have broken, causing the protein molecule to unfold and change shape
deseed
to remove the seeds before using
de-skin
the remove the skin by either putting the fruit or vegetable into boiling water or, for pepper, placing on direct heat
dextrinisation
breaking up of the starch molecules into smaller groups of glucose molecules when exposed to dry heat, e.g. toast
dietary fibre
complex carbohydrate/non-starch polysaccharide, e.g. whole grain cereals and cereal products
dietary guidlines
advice on diet, use of the 'eat well guide'
Dietary Reference Values (DRVs)
An estimate of the nutritional requirements of a healthy population
disaccharide
a carbohydrate made from two sugar molecules
discrimination tests
test used to find out whether or not people can tell the difference between similar samples of food
dovetail
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 a soup, the sponge mix for the cake could be made while the vegetables for the soup are sauteing.
dry-frying
heating food on a low heat without any fat or oil; conduction
eating patterns
the way a person or group eats, considered in terms of what types of food are eaten, in what quantities, and when.
'eat well guide'
informs individuals of the variety of food groups required for a healthy balanced diet
efficacy
power or capacity to produce a desired effect; effectiveness
enzymic action
causes fruit to ripen, change colour, texture, flavour, and aroma; maturing of fruits and vegetables
enzymic browning
the discolouration of a fruit or vegetable due to the reaction/chemical process where oxygen and enzymes in the plant cells of the food react and cause the surface to become brown. This process cannot be reversed
emulsification
refers to the tiny drops of one liquid spread evenly through a second liquid. An emulsifier (such as egg yolk) is used tostabilise and insoluble mixture
environmental issues
the impact of human activities on the natural environment
enzymes
biological/natural substance (catalysts) which speed up biochemical reactions without being used up themselves
estimate average requirement (EAR)
a useful indication of how much energy the average person needs
excess protein
too much protein
factors which influence food choice
food choice according to lifestyle, attitudes, activities, likes, dislikes, beliefs, cultures
fairtrade
a partnership between producers and consumers; selling on these terms provides farmers with a better deal and more income. This allows them the opportunity to improve their lives and plan for their future
fats
macronutrient which supplies the body with energy
fat soluble vitamins
vitamins (A, D, E, and K groups) that dissolve in fat
filleting knife
a thin, flexible, narrow blade knife used to fillet fish
fish fillet
a cut of fish that is free from bones
flavourings
used to improve or modify the natural flavours and odours in food
fluoride
strengthens the bones and teeth, helps prevent tooth decay
foam formation
when gases (mainly air) are trapped inside a liquid (e.g. meringue, whisked sponge, etc.)
folic acid
works with vitamin B12 to make red blood cells. Found in leafy green vegetables, whole grains, and some fruit
food intolerance
a long-term condition, which after some time may cause the consumer to feel unwell and have a range of symptoms
food marketing
advertising and promoting a food product to encourage its purchase
food poisoning
illness cause by pathogenic bacteria/toxins (e.g. salmonella)
food processor
a piece of equipment with various attachments that can prepare a variety of foods, such as slicing and grating vegetables
food provenance
the place where food originates (where it is grown, raised, or reared)
food security
ability of people to buy sufficient safe, nutritious, and affordable foods
fortification
adding vitamins and mineral to foods during its manufacture
free range
a method of farming husbandry where the animal, for at least part of the day, can roam freely outdoors
free sugars
all monosaccharides and disaccharides added to food by the manufacturer, cook, or consumer, plus sugars naturally present in honey, syrups, and fruit juices
fruit sugars
carbohydrate, which is the natural sugar in fruit - mostly in the form of fructose or glucose
garnishes
decorations on savoury food
gelatinisation
when starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken
genetically modified (GM)
a scientific technique that enables a particular characteristic from one plant or animal to be inserted into the genes of another
gliadin and glutenin
the core proteins of the gluten part of wheat seeds