Food Technology Vocabulary Quiz
12 multiple-choice questions on food science and technology vocabulary: pasteurisation, fermentation, emulsification, UHT, food additives and shelf life. B2 level.
This quiz focuses on how the target vocabulary for Food Technology is actually used in context at B2 level, rather than testing bare definitions. Correct answers you will need to identify include terms such as pasteurisation, emulsification, fermentation, additives and UHT, each embedded in a full example sentence so you have to judge meaning from context, not just recognise an isolated word.
Working through all 12 questions and checking the explanations in the FAQ below is a quick way to spot any terms you are still unsure of. Revisiting the quiz again after a day or two, rather than only once, is one of the most reliable ways to move new vocabulary from passive recognition into words you can use confidently yourself in speaking and writing.
Keep building your food technology vocabulary.
Food Technology Vocabulary — FAQ
What is 'pasteurisation'?
Pasteurisation is a heat treatment process that kills harmful microorganisms in food and drink. The liquid is heated to a specific temperature (typically 72°C for 15 seconds for milk) and then rapidly cooled. It extends shelf life and makes products safer without significantly altering flavour.
What is 'emulsification' in food science?
Emulsification is the process of mixing two liquids that do not normally combine, such as oil and water, into a stable mixture called an emulsion. An emulsifier such as lecithin keeps the mixture stable. It is used in making mayonnaise, salad dressings, margarine and ice cream.
What does 'fermentation' mean in food technology?
Fermentation is a metabolic process in which microorganisms convert sugars into alcohol, lactic acid or carbon dioxide. It is used to make bread, yoghurt, cheese, beer, wine, kimchi and sauerkraut.
What are 'food additives'?
Food additives are substances added to food during processing to perform specific functions: extending shelf life (preservatives), improving appearance (colourings), adding taste (flavourings), or improving texture (emulsifiers, stabilisers). In the UK, approved additives are listed with E numbers.
What is 'UHT' treatment?
UHT stands for Ultra-High Temperature processing. Milk is heated to at least 135°C for a few seconds, then packaged aseptically. This kills all microorganisms, giving the product a shelf life of several months at room temperature without refrigeration.
What is 'homogenisation' in dairy processing?
Homogenisation is a mechanical process that breaks up fat globules in milk into tiny, uniform droplets, preventing cream from separating. The milk is forced through a narrow valve at high pressure, giving it a consistent, creamy texture.
What is the 'Maillard reaction'?
The Maillard reaction is a chemical reaction between amino acids and reducing sugars when food is heated, producing brown colours and complex flavour compounds. It is responsible for the browning of bread crust, roasted coffee, meat and biscuits.
What does 'shelf life' mean?
Shelf life is the length of time a food product can be stored before it becomes unsuitable for sale or consumption. UK labels carry either a 'best before' date (quality) or a 'use by' date (safety).
What is 'freeze-drying'?
Freeze-drying (lyophilisation) freezes food then removes moisture in a vacuum, so ice sublimes directly to vapour. This preserves structure, nutrients and flavour while giving a very long shelf life. It is used for instant coffee, camping meals and fruits.
What are 'E numbers' on food labels?
E numbers are codes for food additives approved for use in the UK and EU. E100–199 are colourings, E200–299 are preservatives, E300–399 are antioxidants, and E400–499 are emulsifiers and thickeners. Some are natural (e.g. E300, vitamin C); others are synthetic.