WorksheetsFood Science Vocabulary Quiz Week 11
Total questions: 10
Worksheet time: 6mins
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)
A process where molecules come together in a highly ordered arrangement forming a solid with a high melting point
(a)
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)
A method of preserving meat (e.g pork) and fish (e.g salmon), usually using salt or compounds such as nitrites
(a)
