Professional Baking Chapter 27

  1. Allergen
    A substance that triggers an allergic reaction.
  2. Anaphylaxis
    An enzyme in flour that breaks down starches into simple sugars.
  3. Calorie
    The amount of heat needed to raise the temperature of 1 kilogram of water 1 degree Celsius.
  4. Carbohydrate
    Any of a group of compounds, including starches and sugars, that supply energy to the body.
  5. Celiac disease
    A reaction to gluten in which the lining of the intestine is damaged.
  6. Cholesterol
    A fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease.
  7. Empty calorie:
    A food that provide few nutrients per calorie.
  8. Fat
    Any of a group of compounds, consisting of chains of fatty acids, that supply energy to the body in a concentrated form.
  9. Fiber
    A type of complex carbohydrate that is not absorbed by the body but is necessary for the proper functioning of the digestive system.
  10. Food intolerance
    A nonallergic reaction to a food that may be characterized by any of a variety of undesirable symptoms.
  11. Lacto-ovo-vegetarian
    Referring to a vegetarian diet that includes dairy products and eggs.
  12. Lacto-vegetarian:
    Referring to a vegetarian diet that includes milk and other dairy products.
  13. Lipid
    Any of a group of compounds containing fats and cholesterol.
  14. Monounsaturated fat
    A type of fat, normally liquid at room temperature, that contains one double bond in its carbon chain.
  15. Nutrient
    A substance essential for the functioning or growth of an organism.
  16. Nutrient density
    The quantity of nutrients per calorie.
  17. Ovo-vegetarian
    Referring to a vegetarian diet that includes eggs.
  18. Protein
    Any of a group of nutrients essential for growth, building body tissue, and basic body functions, and that can also be used for energy if the diet doesn’t contain enough carbohydrates and fats.
  19. Saturated fat
    A fat that is normally solid at room temperature.
  20. Sucralose
    The chemical name for regular granulated sugar and confectioners’ sugar.
  21. Trans fat
    A solid fat, usually manufactured by hydrogenation, that limits the body’s ability to rid itself of cholesterol.
  22. Vegan
    Referring to a vegetarian diet that excludes all animal products, including dairy products and eggs.
  23. Vitamin
    any of a group of compounds that are present in foods in very small quantities and that are necessary for regulating body functions.
Card Set
Professional Baking Chapter 27
Professional Baking Chapter 27 vocabulary for special diets