CORNEL NOTES

EARL JAMES BERNASOL

Carbohydrates Chains of repeating molecules of glucose and other sugars.
Proteins Chains of different amino acids.
Fats Made up of lipids.
Denaturing Changing the shape of the protein also changes its properties.
Dehydrated To preserve pasta, the water content is removed by leaving it in a hot environment it
becomes dehydrated.
Rehydrated When it is cooked in boiling water, the starch granules absorb water and the pasta
becomes soft and edible it is now rehydrated.
Flavoring Improve taste.
Coloring Improves visual appearance.
Antioxidant Stops food reacting with oxygen.
Emulsifier Stops oil and water separating.
Stabilizer Maintains texture of food.
Preservative Keeps food edible for longer.
Immiscible Oils and water are insoluble in each other and do not naturally mix.
Emulsion Adding oil to water in a particular way forms an emulsion.
MSG Monosodium glutamate.
E-Numbers Monosodium glutamate.
European Community E stands for European Community.
Natural From nature.
Natural Identical Chemically the same as products from nature but made in laboratory.
Artificial Man-made and not found in nature.
Chromatography Is a separation technique that can be used to identify the different components of a
substance.
Plant Oils Are types of fat and canprovide the body with energy.
Virgin The plant material is crushed to make a paste the paste is then pressed to remove
water and other impurities.
Refined Distillation and chemical processes can also be used to make plant.
Saturated Fats Contains no carbon - carbon double bonds.
Unsaturated Fats Contain atleast one carbon-carbon double bonds.
Hydrogenated Not all the carbon to carbon double bonds are broken. This means that margarines is
still contain unsaturated fats.
Nickel Is used as a catalyst for this reaction.
Essential Fatty Acids Essential fatty acids can be found in plant oils. They are needed in the body but it
cannot produce them.
Omega-3 Omega-3 can found in walnuts.
Omega-6 Omega 6 can found in soya oil.
Hydrogenation Process used to make margarine.
Monounsaturated One carbon to carbon double bond.
Polyunsaturated Two or more carbon to carbon double bond.
Trans Fat Type of fat formed during hydrogenation.
Leaveners Are used to make bread and rice cakes.
Baking Powder Contains sodium hydrogen carbonate.
Thermal Decomposition Other hydrogen carbonate and carbonates react to heat in this way.
Yeast Is a type of fungus used to make bread rice.
Wine and Cider Are made from fruits.
Beer and Spirits Are made from cereals.