Food Science Vocabulary Quiz Week 11

When the surface of food becomes darker and browner in colour as a result of cooking

• Browning

• Melting

• Canning

• Maillard reactions

A food additive that increases the weight and/or volume of food without altering its nutritional value

• Clouding agent

• Cholesterol

• Bulking agent

• Chalazae

A carboxylic acid which can be found in, for example, milk and parmesan cheese

• Crystallisation

• Butyric acid

• Colloid

• Lycopene

A type of lipid, found in most body tissues; an essential part of cell membranes, vital for healthy body function. Made by the body and also found in dietary sources

• Preservative

• Collagen

• Casein micelle

• Cholesterol

One of the main types of macronutrient; made up of chains of amino acids

• Lipid

• Acid

• Protein

• polysaccharide

Lycopene

• Red carotenoid pigment found in tomatoes and berries

• The process of adding nutrients to food

• A method of preserving meat (e.g pork) and fish (e.g salmon), usually using salt or compounds such as nitrites

• A process where molecules come together in a highly ordered arrangement forming a solid with a high melting point

A type of freezing done by immersing food in or spraying with liquid nitrogen

A process where molecules come together in a highly ordered arrangement forming a solid with a high melting point

The temperature range of 5-63°C in which harmful microorganisms can grow and which must be avoided as much as possible during food-storage

A method of preserving meat (e.g pork) and fish (e.g salmon), usually using salt or compounds such as nitrites