Food Tech

• Coagulation - When denatured protein molecules unfold and bind to other denatured protein molecules to make bigger groups, whilst trapping air and water.
• Dextrinisation - The reaction of dry heat on the surface of food which changes starch to dextrin
• Emulsification - When one liquid is dispersed into another immiscible liquid in drops
• Gelatinisation - When starches are heated by liquid, the soften, absorb liquid and swell, causing the starch to break open releasing amylase, therefore thickening the liquid.
• Aeration - Adding air to a mixture to rise it
• Plasticity - the ability to be spread or shaped
• Shortening - a fat which is added to food to give a crumbly crisp texture
• Organic farming - producing food using natural substances such as manure instead of chemicals
• PAL - Physical Activity Level

  • Refers to how much energy a person uses on physical activity in their daily routine
• DRV - Dietary Reference Values

  • A set of guidelines developed to estimate the amount of nutrients and energy required by different groups of people to maintain health
• BMR - Basal Metabolic Rate
• RNI - Reference Nutrient Intake
• Fiber

  • Oats, Legumes, Banana, Pasta

  Why eat?

  • To avoid digestive issues eg. diarrhoea, constipation, cancer of colon ...
• Genetic Modification

  Pros:

  • Higher yields
  • Higher incomes
  • Fewer pesticides
  • Improved flavour

  Cons:

  • Unethical
  • Don't know the long term issues
• Major Allergens

  • Milk
  • Fish
  • Eggs
  • Crustaceans
  • Molluscs
  • Peanuts
  • Nuts
  • Soy
  • Sesame seeds
  • Celery
  • Fruit
  • Mustard
  • Gluten
• Why cook food?

  • better flavour
  • better colour
  • safe to eat
  • better texture
  • preserves food
• Radiation is the transfer of heat energy using infrared waves, that heat up when they come into contact with something
• Oxidation - when a food comes into contact with Oxygen
• Germination - when a food comes into contact with a spore, and begins to mould
• Fermentation - When food is broken down anaerobically
• Caramelisation - The introduction of heat to sugar, forming a caramelly substance
• Religious food

  Islam

  • pork
  • alcohol

  Hinduism

  • beef

  Buddhism

  • usually vegetarian
  • avoid alcohol

  Sikhism

  • beef, pork, fish
  • alcohol
• A discrimination test is when a group of people are tested to see if they can differentiate similar products