GCSE Food Technology key terms

Additive

Aeration

Aesthetic

Ambient temperature

Anaerobic

Antioxidant

Antibacteria

Aseptic packaging

Biodegradable

Blast chilling

Calcium

Caramelisation

Clostridium

Coagulation

Coeliac disease

Cook-Chill

Colloidal structure

Colloids

Critical Control Point (CCP)

Cryogenic freezing

Danger zone

Deteriorate

Dextrinisation

Dietary Fibre

Diverticular Disease

E numbers

Emulsifier

Emulsifying agent

Enrobing

Enzymic browning

Fermentation

Fibre

Foams

Gelatinisation

Halal

Hermetically

Irradiation

Kosher

Lecithin

Micronutrient

Modified starches

Non starch polysaccharide

Organoleptic

Pasteurisation

Preservative

Quality Assurance

Raising agent

Shortening

Suspensions

Syneresis

Tolerance levels

Viscosity