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Food Technology

Key words :)

CAD Computer Aided Design
CAM Computer Aided Management
Glass Packaging Strong Transparent, can be recycled, can be different shapes or colours, cheap but heavy
Aluminium Packaging Strong and waterproof but expensive
Plastic Packaging Rigid or flexible, cheap and light weight
Best Before Date The last date by which a products flavour or quality is best, the optimal time of its shelf life for quality
Use By Date The date the manufacturers recommend to use the product for “peak quality” in the food
Lactose Intolerant People who can't digest lactose (a sugar found in dairy products such as milk)
Soya An alternative for someone who is lactose intolerant
Calcium A mineral needed for strong bones and teeth and healthy nerves and muscles (e.g. milk, cheese, yoghurt)
Iron Red blood cells need it to carry oxygen around the body (e.g. red meat, green vegetables)
Sodium (salt) Controls water balance and nerve and muscle activity, (e.g. meat, fish, manufactured salt)
Saturated fat Mostly come from animal sources, can increase cholesterol and lead to heart problems
Unsaturated fat Usually come from vegetable sources, can lower cholesterol
Fats Gives the body fat-soluble vitamins A, D, E and K and help to form cell walls throughout the body. Needed for energy as well as insulation and vitamins. Can be solids or liquids, the body's main source of energy
Calorie Controlled People who are overweight need to eat a calorie controlled diet. Fat and sugar provide a lot of calories without filling you up
Calories The energy that is measured in food is given this name
Obesity Someone has put on weight to the point that they seriously endanger their health
Gluten The protein found in a number of grains including wheat, barley and rye
Coeliac Disease People can't eat the protein 'gluten' as it stops then from absorbing other nutrients. They can't eat normal bread or pasta. Can get starch and fibre from other foods such as rice, potatoes or gluten free alternatives
Sugars Sweet and dissolve. Provides instant energy. E.g. glucose, fructose and double sugars such as lactose and sucrose. Can cause tooth decay and is stored in the body as fat
Starch Complex sugars and have to be digested into simpler sugars before the energy can be released. Energy is released slowly
Fibre AKA NSP. Breaks down waste more efficiently and helps slow down the absorption of carbohydrates making us feel fuller for longer
Vegetarians Don't eat meat or fish, they need to get protein from other sources such as beans, lentils, eggs and quorn
Vegans Do not eat any animal product, e.g. milk or cheese as well as actual meats and fish.
Protein Needed for growth and repair. Helps build and repair muscles, organs and tissues. Helps children grow and are made from amino acids
Vitamins Are natural substances found in foods that do different jobs in the body, each has a letter to identify it
Vitamin A Helps the eyes see in dim light and helps bone growth and healthy skin and tissue. Sources include, liver, eggs and butter
Vitamin B Transfer and release energy and helps the formation of red blood cells. Sources include, cereals, meat, fish, eggs and dairy products
Vitamin C Helps provide healthy skin and absorption of iron. Helps the body heal faster and prevents infection
Vitamin D Growth and maintenance of strong bones and helps absorption of calcium. Sources include sunlight, fish and eggs.
Flour Forms the structure and is the bulk ingredient in biscuits. Self raising contains baking powder which helps browning and raising
Binding Helps ingredients stick together and bind the pieces (e.g. burgers, pastry and pasta)
Aerating Adds lightness by adding air, carbon dioxide or steam (e.g. whisking eggs, adding milk to batter)
Bulking Adds bulk to make up the main part of the recipe (e.g. flour in bread, oats in muesli)
Emulsifying Ingredients hold oily mixtures together (e.g. oil and vinegar in mayonnaise)
Glazing Adds colour and shine (e.g. eggs or milk)
Preserving Helps the food keep for longer (e.g. salt, sugar, vinegar)
Setting Foods like jelly and custard are set (e.g. gelatine sets jellies, corn flour sets sauces)
Shortening Fats and oils shorten flour mixtures (e.g. pastry made crisp and crumbly in texture)
Sweetening Sugar and dried fruits sweeten (e.g. sugar, fruits, honey)
Thickening Soups and stews need thickening (e.g. flour, starchy vegetables)
Standard Components Saves time and money in large scale production. Manufacturers buy in ready made products (e.g. pastry, fruit fillings, chopped vegetables)
Danger Zone 5-63 degrees Celsius
Bacteria Microscopic organisms found everywhere, should be kept at low temperatures, grow in warm conditions (20-50 degrees Celsius) pathogens cause illnesses
HACCP Hazard Analysis and critical control point- lay down foundations for safe food products. Identifies hazards and risks
Fair trade Supports workers in third world countries and their rights. Gives better deals to workers, food that is not produced in this country
Assured Food Standards The animals were treated fairly in the production of the food, product is safe, red tractor symbol guarantees the quality. Pesticides are used responsibly and waste is reduced. Care about the environment, union jack shows its from Britain
V Symbol Vegetarian symbol, mainly found on soya and vegetables, meat free, people who are against eating animals, or people with religious or dietary needs
Organic Means that no pesticides, insecticides or other chemicals were used in the production of that product
Modified Starch Starches that have been changed by genetic or chemical modification so they fit a certain purpose or for a vide variety of purposes (e.g. a ready made lasagne and tomato ketchup contain modified starch)
Created by: Abby Binns
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