Year 9 End of Term Review

4. Single-celled plant organisms that can produce slime on fruit juices and vinegar products, and can cause other foods to ferment and thus spoil.
5. A Packaging material which is easily shaped, cheap, lightweight and easily labelled
7. An essential nutrient important for the regulation of body temperature
9. A word used to describe a person allergic to gluten which is found in wheat
10. The most commonly used form of packaging in the world
11. Microscopic organisms that cause food poisoning when they are consumed live in food
12. The packaging process where air inside the package has been either changed or removed completely
15. A diet related disorder when a person is considered 20% over their ideal weight
16. Where the digestion of food takes place
18. A reason for packaging food
20. A Form of fungi, reproduced by forming spores on the surface of foods such as bread, fruit and cheese
21. Needed for the growth of bacteria, and is removed to preserve foods
22. When starch is dissolved in a liquid and then heated, it will swell and produce a thick paste
25. A standard unit of energy measurement

1. The dispersal of a fat or oil throughout a liquid.
2. The type of lipid that comes from animal sources
3. A complex carbohydrate found in cereals, legumes, fruits and vegetables.
6. Are found in two types; simple and complex
8. A psychological disorder whereby people become very underweight due to deliberately limiting their intake of food
13. An essential nutrient made up of amino acids
14. When dry sugar is heated, and the resulting solution becomes concentrated and produces a syrup
15. A loss of bone mass due to limited calcium intake
17. A mineral required to develop strong bones and teeth
19. Occurs when the coagulation process continues due to heating
23. A dietary disorder developed commonly due to a lack of red meat in the diet
24. The combination of taste and smell