Food Prep/GCSE/Ormerod/Food Provenance/Meats/Fats
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| Intensive farming (crops) | Farming that aims to produce as much as possible.
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| Trans-fats | Unsaturated fatty acids formed by partial hydrogenation of vegetable oil.
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| Factory farming (live stock) | A farm in which animals are bred and fattened using modern industrial methods.
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| Hydrogenation | The process of changing a liquid fat or oil into a solid one at room temperature by the addition of hydrogen.
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| Cholesterol | A fatty substance known as a lipid which is found in the blood and in food.
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| Free range | A method of farming, where for at least part of the day, animals can roam freely.
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| Farm assured | A British organisation that promotes and regulates food.
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| Environmental impact | The impact of human activities on the natural environment.
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| Sustainability | Describes human activity that is not harmful to the environment and does not deplete natural resources, thereby supporting long-term ecological balance.
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| Traceability | The ability to track any food through all stages of production, processing and distribution.
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| Food chain | A series of processes by which food is grown, produced and eventually consumed.
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| Monounsaturated fat | Containing only one double bond per molecule.
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| Polyunsaturated fat | Containing more than one double bond per molecule.
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| Omega – 3 & Omega - 6 | Types of polyunsaturated fatty acid the body cannot make itself.
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| Connective tissue | Tissue which binds together, connects or surrounds body parts.
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| Collagen | The most abundant protein in the meat and the substance that hold the whole body together.
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