Year 11 Food Technology Prelims Revision Flashcards

Vocabulary-style flashcards covering key concepts from Year 11 Food Technology prelims, including nutritional science, food safety, and cultural factors.

Embargo

The partial or complete prohibition of trade with a particular country or group of countries, which can affect the availability and price of food products.

Lifestyle

A social factor referring to the way a person lives, including daily routines, work commitments, and family life, which influences food selection.

Maillard Reaction

A chemical reaction where proteins (amino acids) react with reducing sugars in the presence of dry heat to produce a brown colour, rich flavour, and aroma.

Marketplace

A physical or online location where consumers and producers interact to buy and sell goods and services, influencing food variety and price.

Aeration

The functional property of incorporating air into a food mixture to increase its volume and create a light, fluffy texture, seen in whipped cream and meringues.

Sedentary lifestyle

A lifestyle involving very little physical activity and low energy expenditure, generally requiring fewer kilojoules (calories) than more active lifestyles.

Water-soluble vitamins

Vitamins that dissolve in water and move freely throughout the body; they include B-group vitamins and vitamin C and are not stored in large amounts.

Temperature danger zone

The temperature range between $5^{\circ}\text{C}$ and $60^{\circ}\text{C}$ where bacteria can multiply rapidly.

Infancy

The initial stage of childhood from birth until approximately 12 months, characterized by rapid growth and high energy and nutrient requirements.

Traditional roles of Aboriginal women and children

In a hunter-gatherer lifestyle, they were primarily responsible for gathering and collecting foods like fish, fruits, seeds, nuts, and edible plants.

Micronutrients

Vitamins and minerals required by the body in small amounts to support normal growth, immune function, and overall health.

Discrimination test

A type of sensory evaluation used to determine if consumers can identify a difference between two or more food samples based on sensory attributes.

Values

A psychological factor involving the principles or standards an individual considers important, such as choosing a vegetarian diet for animal welfare.

Disaccharide

A carbohydrate made up of two monosaccharide molecules joined together, such as lactose, sucrose, or maltose.

Lactose

A disaccharide also known as milk sugar, consisting of a glucose and a galactose molecule joined together.

Food allergy

An immune system response where the body mistakenly identifies a food protein as harmful, releasing histamines and potentially causing anaphylaxis.

Polyunsaturated fatty acids (PUFAs)

Healthy unsaturated fats essential for heart health and brain function, commonly found in nuts, seeds, and oily fish (e.g., omega-3 and omega-6).

Smart farming

Also known as precision agriculture, this uses advanced technology like remote sensors, satellite imagery, and GPS to improve food production efficiency.

Cross contamination

The transfer of harmful bacteria or microorganisms from one source (like raw meat) to another (like ready-to-eat foods) through shared equipment or surfaces.