Food Science Vocabulary Quiz Week 9

The smell given off by food (eg baked bread) and drink which is detected by receptors in the nose

• Aroma

• Bitterness

• density

• volume

A type of unsaturated fat, found in margarine and spreads, not commonly occurring in nature

• Trans fat

• lipid

• Blanching

• Antioxidant

A healthcare professional, expert in human nutrition and diet

(a)  

A group of compounds insoluble in water; includes fats and oils with various functions e.g energy yielding and structural components

• Trans fat

• Lipid

• Starch

• Antioxidant

The system responsible for sense of taste and flavour; it includes the mouth, tongue and taste buds

• Prandial

• Gustatory system

• Amylopectin

• taste buds

A process where foods, such as vegetables, are boiled for a very short time, then plunged into cold water to stop the cooking process

• Blanching

• Carotenoid

• Isoelectric point

• Melting point

The temperature at which a compound transitions from a solid to a liquid

(a)  

A polysaccharide made up of many glucose molecules, joined via glycosidic bonds; contains amylose and amylopectin

• Starch

• Prandial

• Lipid

• Extrinsic sugar