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The browning of starch foods when dry heat is applied DEXTRINISATION The swelling and consequent thickening of starch granules when they are heated in water GELATINISATION The seed coat of a grain and the main source of fibre in cereals BRAN The result of cereals that have been processed to a powdered or ground form FLOUR The edible seeds or grains of cultivated grasses CEREALS The main protein in wheat. It is important for the production of the open texture and structure of bread GLUTEN The cereal which has the bran, endosperm and the germ intact. WHOLEGRAIN A microscopic single-celled organism that reproduces by budding, in the presence of CHO, moisture and warmth. YEAST The edible part of a plant that contains the seed. FRUIT The edible of a plant, classified according to the part which is eaten. VEGETABLE The process that occurs when the enzymes in cut or peeled fruits cause browning when exposed to the oxygen in the air. Enzymatic Browning The polysaccharide, with gum like properties found in the cell walls of fruit. It is released on cooking and reacts with sugar and acids to forma gel. PECTIN The process by which green plants use energy from sunlight to convert carbon dioxide and water into CHO Photosynthesis The removal of the carpels of citrus fruit, leaving them free from pith, seeds and membrane. SEGMENTING Pod bearing plants. They include peas, beans, chickpeas, lentils, broad beans, soy beans and peanuts. These are sometimes known as pulses. LEGUMES Single seeded dry fruits with a hard shell. This is the term used for any edible kernel in a hard shell. NUTS This occurs on cooling and standing when many gels lose liquid and shrink. This is known as weeping or … SYNERSIS The coloured rind or skin of citrus fruit which contains the aromatic oils of the fruit. ZEST The protein present in the curds of the milk. CASEIN This process breaks the globules of fat into minute particles so that the cream does not rise to the surface of the milk. Homogenisation Made from the curds of milk which are separated from the water and lactose or whey. CHEESE The CHO present in milk LACTOSE The most common method of pasteurising milk is to heat the milk to what temperature for 15 seconds and then to cool it rapidly to 4C. 72C This is a type of milk which has undergone temperature processing of heating the milk to approximately 135C for 2-3 seconds. Ultra High Temperature A structural protein in meat; it forms gelatine when heated in water. COLLAGEN When two liquids which do not naturally mix are combined together in solution. EMULSION Usually from animal origin and solid at room temperature. FATS The chemical process which converts unsaturated fats into saturated fats. HYDROGENATION Found in large proportions in olives, olive oil, canola oil, nuts and avocados. Monounsaturated Fats Fatty substances which are insoluble in water and are usually liquid at room temperature. OILS A by-product of milk production and is produced by separating the fat globules from whole milk. CREAM This process destroys pathogenic, or disease bacteria and also extends the shelf-life of milk, while having a limited affect on the flavour. PASTEURISATION This occurs when proteins are either heated or agitated and are changed from a liquid to a solid. COAGULATION To cook a pastry shell before the filling is added: usually a heavy, dry product such as beans or rice to weigh the case. BLIND BAKING The group name for fats and oils. LIPIDS Large amounts of these fatty acids are found in vegetable oils and margarines. Polyunsaturated Fats Found in fatty meats, some dairy products, and palm and coconut oil. SATURATED FATS The process which occurs when sugar solutions or the sugars in the fruits are strongly heated. These sugars are converted to a brown substance. CARAMELISATION Single celled micro organisms that can cause food poisoning by being consumed live in food or through the toxins they produce once ingested. BACTERIA A browning reaction which occurs when sugar and protein are present in the same food and heat is applied. Maillard Reaction Not true boiling as the temperature is around 85C and bubbles rise slowly up the sides of the pan. SIMMERING When heat is transferred from one molecule to another by collision or movement. CONDUCTION When the molecules in liquids or gases move from a warmer area to a cooler one. CONVECTION This involves the transfer of This means that food will remain harmful bacteria from fully marketable up to this date, uncooked or raw food to food but after this date, the food may which has already been cooked still be perfectly satisfactory. or prepared. BEST BEFORE CROSS CONTAMINATION The temperature range between 5C and 60C in which most bacteria will grow, provided they have enough food and moisture. DANGER ZONE Stands for Hazard Analysis Critical Control Points system, identifying any potential food hazards. HACCP I was introduced to ensure that food is prepared in premises which are clean and hygienic and that food sold is safe to eat. Victoria Food Act 1984 My purpose is to help proprietors of food retail premises and their employees who handle food comply with the Vic Food Act 1984. Food Premises Code The sensation registered by the taste buds of the tongue. TASTE The response to the tactile sense or the structural composition of food. TEXTURE This indicates that after this date the food will not posses the same characteristics of quality expected by consumers. USE BY I refer to the smell or bouquet of food. AROMA The characteristics of food as they are perceived by the senses of sight, taste, touch and hearing. Sensory Properties The feel or texture of food in the mouth. MOUTHFEEL To incorporate gas or air into a mixture. This may be accomplished by a number of ways. AERATE The protein strands attached to the egg yolk that hold it in the centre of the egg. CHALAZA The change in the nature of protein where the protein molecules are untwisted and the bonds between atoms are broken. It may occur due to heat, acid or alkali or by whipping. DENATURATION The edible flesh or muscle tissue of animals and birds, which is consumed as food composed of bundles of protein fibres surrounded by a wall of elastin. MEAT The length of time a food will maintain its best quality. SHELF LIFE To beat rapidly and incorporate air, thus increasing volume. WHIP To plunge food into boiling water and bring the water back to the boil. BLANCH A simple protein found in eggs and milk. Refers to the egg white. ALBUMIN I am the National Food Authority FSANZ A method of cooking under or over direct heat. BARBECUE To use milk, cream, or egg in a mixture to help hold the ingredients together. BIND A preservation technique whereby food is heated in a sealed container to destroy micro-organisms. CANNING Yellow, orange, and red pigments found in food. Responsible for the colour in carrots, corn and citrus fruits. CARETENOIDS To cut food into uniform sized, small cubes. DICE A flour mixture used as a base for breads or scones. DOUGH A complex CHO found in plant foods that cannot be digested by human enzymes, but it makes a valuable contribution to health. DIETARY FIBRE A general term for domesticated birds which are bred for the table or for eggs. POULTRY The starchy inner part of the cereal grain. ENDOSPERM A thick cold sauce made from an emulsion of egg yolks, oil, vinegar and lemon juice. MAYONNAISE To cook food in simmering liquid. POACH A yellow, coarse, granular flour made from corn. POLENTA The preservation of food through storage at temperatures between 2C and 7C. REFRIGERATION The embryo of the cereal grain. GERM Flour Dice Denaturation Oils Coagulation Cream Poultry Blanch Germ Victorian Food Act 1984 Fruit Hydrogenation Albumin Use By Yeast Whip Enzymatic Browning Barbecue Meat Segmenting Aroma Cross Contamination Aerate Endosperm Lipids Cheese Dextrinisation Simmering Chalaza FSANZ Casein Emulsion Texture Nuts Bran Collagen Polenta Convection Lactose Caretenoids Zest Blind Baking Best Before Fats Pectin Vegetable Shelf Life Mayonnaise Food Premises Code Taste Saturated Fats Gluten Bind Ultra High Temperature Canning Poach Caramelisation Bacteria Pasteurisation Cereals 72C Legumes Homogenisation Dietary Fibre Dough Mouthfeel Synersis Wholegrain HACCP Conduction Photosynthesis Danger Zone Refrigeration Sensory Properties Gelatinisation Monounsaturated Fats Maillard Reaction Use By Flour Poultry Polyunsaturated Fats Blanch Yeast Aroma Aroma Emulsion Dextrinisation Polenta Best Before Mayonnaise Bind Pasteurisation Mouthfeel Photosynthesis Casein Maillard Reaction Dice Germ Use By Cheese Texture Blind Baking Gluten Bacteria Dough Danger Zone Monounsaturated Fats Denaturation Victorian Food Act 1984 Fruit Enzymatic Browning Endosperm Saturated Fats Lipids Collagen Taste Homogenisation Sensory Properties HACCP Cream Barbecue Chalaza Nuts Pectin Canning Gelatinisation Coagulation Dietary Fibre Oils Hydrogenation Segmenting Cross Contamination Casein Bran Vegetable Shelf Life Cereals 72C Refrigeration Albumin Simmering Caretenoids Caramelisation Conduction Wholegrain Synersis Ultra High Temperatures Whip Meat Aerate FSANZ Convection Lactose Zest Fats Poach Poultry Pasteurisation Gluten Collagen Legumes Food Premises Code Taste Dietary Fibre Cereals Whip Poach Polyunsaturated Fats Mouthfeel Dough Oils HACCP Albumin Convection Blanch Bind Photosynthesis Texture Fruit Cream Coagulation Shelf Life Wholegrain Zest Yeast Mayonnaise Cheese Victorian Food Act 1984 Sensory Properties Gelatinisation Vegetable Conduction
