2406180
Descripción
Fichas por Dani Whitrick, actualizado hace más de 1 año
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Creado por Dani Whitrick
hace más de 9 años
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| Pregunta | Respuesta |
| Coagulate | To change into a MORE SOLID state E.g. eggs when they become white and solid once heated |
| Danger Zone | This is the range in temperatures (5°C - 63°C) in which BACTERIA MULTIPLY VERY QUICKLY |
| Emulsion | A mixture of OILY and WATERY LIQUIDS E.g. salad cream, mayonnaise, salad dressing |
| Caramelisation | This is when sugar 'cooks' and changes to a BROWN LIQUID when heated |
| Contaminate | To make something dirty and UNHYGIENIC E.g. a fly could contaminate soup |
| High-Risk Food | A food in which BACTERIA can MULTIPLY QUICKLY |
| Gluten | This is the PROTEIN found in FLOUR that makes dough STRETCHY |
| CAM | Computer Aided Manufacture Efficiently controls and monitors PRODUCTION using computers |
| CAD | Computer Aided Design Helps to CREATE, MODIFY & COMMUNICATE information efficiently |
| Batch Production | This involves producing a CERTAIN NUMBER OF A PRODUCT in ONE GO |
| Food Miles | The DISTANCE A PRODUCT TRAVELS from where it is produced to where it is sold |
| Fermentation | This is the process of YEAST BREAKING DOWN into SUGARS to RELEASE CO₂ and ALCOHOL |
| Enrobing | This is COATING a food product in something E.g. a thin layer of chocolate |
| Aerate | To ADD AIR into a mixture to help MAKE IT LIGHTER E.g. in cakes |
| Additive | This is something that is ADDED to a food product to IMPROVE ITS PROPERTIES |
| Standard Components | These are PRE-PREPARED INGREDIENTS which are used in the PRODUCTION OF FOOD PRODUCTS Examples: ⦾ ready-made pizza bases ⦾ frozen pastry ⦾ stock cubes ⦾ ready-made cake mixes ⦾ ready-made icing |
| Glazing | Adding a COATING to a product to give it a shiny, glossy appearance |
| Hydrogeneration | A process which makes oils MORE SOLID at room temperature E.g. to make margarine |
| GM Food (Genetically Modified) | A food which has had its GENES altered to give it USEFUL CHARACTERISTICS E.g. a longer shelf life |
| Organic Crops | These are crops which have been grown WITHOUT ARTIFICIAL FERTILISERS OR PESTICIDES |
| Gelatinisation | This is when starch particles SWELL and BURST, THICKENING a liquid |
| Organic Meat | This is meat which is produced to very HIGH WELFARE STANDARDS and WITHOUT the use of ARTIFICIAL GROWTH HORMONES |
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