Food tech

• Amino Acid


  Simpler units of protein, made up of long chains.
• Antioxidants


  Prevent rancidity developing in fats by either absorbing oxygen.
• Beri-beri


  A muscle wasting disease due to lack of vitamin B1 (thiamin) in the diet.
• Cholesterol


  A fatty substance known as a lipid which is found in blood and in food.
• Disaccharide


  A carbohydrate made from 2 sugar molecules ('di' means two)
• Free radicals


  Chemicals that can cause us harm. Antioxidants will protect the body from these harmful free radicals.
• Haemoglobin


  the part of the blood that contains iron, carries oxygen through the body, and gives blood its red colour.
• Hydrogenation


  The process of changing a liquid or fat to a solid one at room temperature by the addition of hydrogen.
• Monosaccharide


  A simple carbohydrate ('mono' means one)
• Pellagra


  Deficiency disease caused by the lack of Vitamin B3 (niacin). Causes skin, nerve and mental problems.
• Rickets


  The disease caused by the lack of vitamin D. The bones become soft and weak.
• Starch


  A polysaccharide made from chains of glucose. The two types are amylose and amylopectin.
• Textured vegetable protein (TVP)

  Usually refers to soya protein which is produced from the soya bean and is defatted. The TVP is either extruded or spun into meat-like cubes.
• Allergen


  A substance that can cause an allergic reaction.
• Agitate


  To stir, shake or disturb a liquid.
• Aeration


  Incorporating air into a mixture.
• Anaerobic


  Being able to exist without oxygen.
• Anaemia


  A condition where the body lacks enough healthy red blood cells or haemoglobin.
• Balanced Diet


  A diet which provides all the necessary nutrients in the correct amount to meet the body's need.
• Basted


  when fats or juices are poured over something (usually meat) while cooking in order to keep it moist and to add flavour.
• Biodegradable


  Decomposed by bacteria or other living organisms
• Blanched


  Cooked to enable the skin to be removed.
• Blood sugar


  How much glucose is in the blood
• Bran


  The fragments of grain husk that are separated from flour after milling.
• Caramelisation


  A change in the food's molecular structure due to the removal of water resulting in a nutty flavour and brown colour.
• Carbon footprint


  A carbon footprint measures the total carbon dioxide emissions caused directly and indirectly by a person, organisation, event or product.
• Carotenoids


  Pigment or colour found in plants.
• Cellulose


  An insoluble substance which is the main constituent of plant cell walls.
• Coagulate


  To become solid or to set.
• Coagulation


  An irreversible change to proteins from a liquid or semi liquid state to a solid state.
• Conduction


  Heat is transferred between 2 surfaces by direct contact, and molecules in each surface pass heat to each other.
• Consistency


  Thickness or viscosity
• Control Recipe


  A standard recipe and method with which you compare your other results
• Convection


  Heat is transferred by the circulation of either a heated liquid or gas.
• Coronary Heart Disease (CHD)

  A narrowing of the arteries that supply your heart with oxygen-rich blood, due to the build up of fatty material within their walls.
• Creaming


  When sugar is combined with solid fat , typically butter.
• Cross-contamination


  The transfer of bacteria from one food to another, from humans, animals, other food or equipment.
• Cuisine


  A style of cooking
• Culture


  A way of life, the general customs and beliefs of a particular group of people at a particular time.
• Dairy intolerance


  Usually a condition caused by the body being unable to process lactose, a natural sugar found in milk and dairy.