Food preparation and nutrition GCSE scientific terms
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1. Coagulation The setting or joining together of lots of denatured protein
molecules during heating or change in PH. An irreversible
change to the appearance and texture of protein foods.
2. dextrinisation Breaking up of the starch molecules into smaller groups of
glucose molecules when exposed to dry heat, eg toast.
3. Aeration Incorporating air into a mixture.
4. Caramelization The browning of sugars caused by heat.
5. Denaturation loss of normal shape of a protein due to heat or other factor
6. Emulsification Breakdown of large fat globules into smaller, digestible
particles.
7. Enzymic brown- reaction between a food product and oxygen resulting in
ing a brown colour, also known as mold or a bruise
8. Macro nutrients A type of food (eg fat, protein, carbohydrate) required in
large amounts in the diet.
9. Micro nutrients Nutrients required in small quantities to facilitate a range
of physiological functions.
10. Oxidation Substances pick up oxygen from the air; they then oxidise
to undergo a chemical reaction, resulting in food losing
freshness and colour.
11. Emulsion a colloidal dispersion of a liquid in a liquid
12. Plasticity the ability of fat to soften over a range of temperatures to
hold its shape, or be shaped and spread.
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Study online at https://quizlet.com/_7owlh9
1. Coagulation The setting or joining together of lots of denatured protein
molecules during heating or change in PH. An irreversible
change to the appearance and texture of protein foods.
2. dextrinisation Breaking up of the starch molecules into smaller groups of
glucose molecules when exposed to dry heat, eg toast.
3. Aeration Incorporating air into a mixture.
4. Caramelization The browning of sugars caused by heat.
5. Denaturation loss of normal shape of a protein due to heat or other factor
6. Emulsification Breakdown of large fat globules into smaller, digestible
particles.
7. Enzymic brown- reaction between a food product and oxygen resulting in
ing a brown colour, also known as mold or a bruise
8. Macro nutrients A type of food (eg fat, protein, carbohydrate) required in
large amounts in the diet.
9. Micro nutrients Nutrients required in small quantities to facilitate a range
of physiological functions.
10. Oxidation Substances pick up oxygen from the air; they then oxidise
to undergo a chemical reaction, resulting in food losing
freshness and colour.
11. Emulsion a colloidal dispersion of a liquid in a liquid
12. Plasticity the ability of fat to soften over a range of temperatures to
hold its shape, or be shaped and spread.
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