C2 · 50 words
Food science in Spanish
Composition, spoilage, preservation and safety — what happens to food physically and chemically.
El residuo de plaguicida tiene un límite máximo legal: the pesticide residue has a legal maximum. English has « residue » for exactly that, and then the Spanish word goes two places English will not follow. In arithmetic el residuo is what is left after a division — the remainder, and no English speaker calls that a residue. And in the plural it is rubbish: los residuos urbanosis municipal wastela recogida de residuosthe refuse collectionlos residuos peligrososhazardous waste So the same noun covers the trace of poison in an apple, the four left over from thirteen, and the bins on the street — always what stays behind once the useful part has gone.
The words
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Phrase (47)
la ciencia de los alimentosthe science of what food is made of and what happens to itPhraseC2
La ciencia de los alimentos une química y microbiología.Food science joins chemistry and microbiology.
la actividad de aguathe share of the water that is free to be used, which decides what can growPhraseC2
La actividad de agua decide qué puede crecer.Water activity decides what can grow.
el agua ligadathe water held so tightly that no microbe can reach itPhraseC2
El agua ligada no está disponible para el microbio.Bound water is not available to the microbe.
la humedad relativa de equilibriothe humidity the air around the food settles atPhraseC2
La humedad relativa de equilibrio depende del envase.The equilibrium relative humidity depends on the packaging.
la isoterma de sorciónthe curve of how much water a product takes up at each humidityPhraseC2
La isoterma de sorción describe cuánta agua absorbe el producto.The sorption isotherm describes how much water the product takes up.
la reacción de Maillardthe browning that needs a sugar and an amino acid togetherPhraseC2
La reacción de Maillard necesita azúcar y aminoácido.The Maillard reaction needs sugar and an amino acid.
el pardeamiento enzimáticothe browning done by the food's own enzymesPhraseC2
El pardeamiento enzimático oscurece la manzana cortada.Enzymatic browning darkens a cut apple.
la oxidación lipídicathe going rancid of fat in contact with airPhraseC2
La oxidación lipídica da el sabor a rancio.Lipid oxidation gives the rancid taste.
el antioxidante añadidothe additive that slows that down without stopping itPhraseC2
El antioxidante añadido retrasa, no impide.An added antioxidant delays, it does not prevent.
la emulsión establethe mixture of fat and water that does not separatePhraseC2
La emulsión estable necesita un emulgente.A stable emulsion needs an emulsifier.
el agente tensioactivo alimentariothe molecule with a fatty end and a watery one, which holds it togetherPhraseC2
El agente tensioactivo alimentario tiene una parte grasa y otra acuosa.A food surfactant has a fatty part and a watery one.
la desestabilización de la emulsiónthe breaking of that mixture back into two layersPhraseC2
La desestabilización de la emulsión separa las dos fases.Destabilising the emulsion separates the two phases.
la retrogradación del almidónthe staling that makes yesterday's bread hardPhraseC2
La retrogradación del almidón endurece el pan del día siguiente.Starch retrogradation hardens the next day's bread.
la gelatinización del almidónthe swelling of starch granules when heated in waterPhraseC2
La gelatinización del almidón ocurre al calentar con agua.Starch gelatinisation happens on heating with water.
la desnaturalización de la proteínathe unfolding of a protein, which is what sets an eggPhraseC2
La desnaturalización de la proteína cuaja el huevo.Denaturing the protein sets the egg.
la coagulación de la lechethe curdling of milk, by rennet or by acidPhraseC2
La coagulación de la leche se provoca con cuajo o con ácido.Milk is curdled with rennet or with acid.
la fermentación lácticathe fermentation that lowers the pH and thereby preservesPhraseC2
La fermentación láctica baja el pH y conserva.Lactic fermentation lowers the pH and preserves.
el cultivo iniciadorthe culture added on purpose, which crowds out the restPhraseC2
El cultivo iniciador impone la flora deseada.The starter culture imposes the flora that is wanted.
la flora alterantethe organisms that spoil food without being dangerousPhraseC2
La flora alterante estropea sin ser peligrosa.Spoilage flora ruins food without being dangerous.
el microorganismo patógenothe organism that is dangerous, and may change nothing you can smellPhraseC2
El microorganismo patógeno puede no cambiar el olor.A pathogenic organism may leave the smell unchanged.
la carga microbiana inicialthe number of organisms present at the start, which sets the shelf lifePhraseC2
La carga microbiana inicial determina la vida útil.The initial microbial load determines the shelf life.
la vida útil del productothe shelf life itself, established by trials and not by guessworkPhraseC2
La vida útil del producto se establece con ensayos.The shelf life of the product is established by trials.
la fecha de consumo preferentethe date about quality, after which the food is worse and not unsafePhraseC2
La fecha de consumo preferente habla de calidad, no de peligro.The best-before date speaks of quality, not of danger.
la fecha límite de consumothe date about safety, which is the other one entirelyPhraseC2
La fecha límite de consumo sí habla de seguridad.The use-by date does speak of safety.
el tratamiento a alta temperatura y tiempo cortothe treatment that heats hard and briefly to keep the aromaPhraseC2
El tratamiento a alta temperatura y tiempo corto conserva más aroma.High-temperature short-time treatment keeps more aroma.
la esterilización comercialthe sterilising that is enough for the shelf and not absolutePhraseC2
La esterilización comercial permite guardar sin frío.Commercial sterilisation allows storage without cold.
el tratamiento térmico equivalentethe trading of time against temperature for the same effectPhraseC2
El tratamiento térmico equivalente cambia tiempo por temperatura.An equivalent heat treatment trades time for temperature.
la temperatura de conservación reguladathe storage temperature laid down, which the lorry breaksPhraseC2
La temperatura de conservación regulada se rompe en el transporte.The prescribed storage temperature is broken in transport.
la congelación rápidathe freezing done fast, which forms small crystalsPhraseC2
La congelación rápida forma cristales pequeños.Fast freezing forms small crystals.
el daño por cristales de hielothe damage those crystals do, which shows on thawingPhraseC2
El daño por cristales de hielo se nota al descongelar.Damage from ice crystals shows on thawing.
la atmósfera modificadathe replacing of the oxygen in the pack with something elsePhraseC2
La atmósfera modificada sustituye el oxígeno del envase.A modified atmosphere replaces the oxygen in the pack.
el envase activothe packaging that does something: takes up damp, gives off preservativePhraseC2
El envase activo absorbe humedad o libera conservante.Active packaging takes up damp or gives off preservative.
la migración desde el envasethe passing of substances out of the packaging into the foodPhraseC2
La migración desde el envase se limita por norma.Migration from the packaging is limited by regulation.
la evaluación del riesgo alimentariothe assessing of the risk, which comes before any checkingPhraseC2
La evaluación del riesgo alimentario precede a los controles.Food risk assessment comes before the checks.
el punto de control críticothe step at which a hazard can still be preventedPhraseC2
El punto de control crítico es donde se puede evitar el peligro.The critical control point is where the hazard can be prevented.
el límite crítico del procesothe limit at that step, which is a figure and not an intentionPhraseC2
El límite crítico del proceso es una cifra, no una intención.The critical limit of the process is a figure, not an intention.
la acción correctorathe action decided in advance for when the limit is missedPhraseC2
La acción correctora se decide antes de que ocurra el fallo.The corrective action is decided before the failure happens.
la identificación del lote de producciónthe marking of the batch, so that only the affected part is pulledPhraseC2
La identificación del lote de producción permite retirar solo lo afectado.Identifying the production batch allows only the affected part to be withdrawn.
la retirada del mercadothe pulling of a product back, reported to the authorityPhraseC2
La retirada del mercado se comunica a la autoridad.Withdrawal from the market is reported to the authority.
el alérgeno declarablethe allergen that must be named and shown up in the listPhraseC2
El alérgeno declarable se destaca en la lista de ingredientes.A declarable allergen is highlighted in the ingredients list.
la contaminación cruzadathe carrying of one food's hazard into another on shared equipmentPhraseC2
La contaminación cruzada ocurre en el mismo equipo.Cross-contamination happens on the same equipment.
el residuo de plaguicidathe trace of pesticide left, with a legal maximumPhraseC2
El residuo de plaguicida tiene un límite máximo legal.The pesticide residue has a legal maximum.
el análisis sensorialthe tasting done as a measurement, by a trained panelPhraseC2
El análisis sensorial usa un panel entrenado.Sensory analysis uses a trained panel.
la prueba triangularthe test that asks only whether two samples differ at allPhraseC2
La prueba triangular detecta si hay diferencia perceptible.The triangle test detects whether there is a perceptible difference.
el umbral de detecciónthe smallest amount a person can notice, which varies widelyPhraseC2
El umbral de detección varía mucho entre personas.The detection threshold varies greatly between people.
la declaración nutricionalthe nutrition figures, given per hundred gramsPhraseC2
La declaración nutricional se da por cien gramos.The nutrition declaration is given per hundred grams.
la alegación de propiedades saludablesthe claim about health, which needs authorisation firstPhraseC2
La alegación de propiedades saludables necesita autorización.A health claim needs authorisation.
Noun (f) (2)
la caramelizaciónthe browning of sugar alone, with no protein involvedNoun (f)C2
La caramelización ocurre sin proteína alguna.Caramelisation happens with no protein at all.
la gelificaciónthe setting of a liquid into a gelNoun (f)C2
La gelificación depende del pH y del calcio.Gelling depends on the pH and on the calcium.
Noun (m) (1)
el espesantethe additive that changes the texture and not the tasteNoun (m)C2
El espesante cambia la textura sin cambiar el sabor.A thickener changes the texture without changing the taste.
This list belongs to Farming and food production — 14 lists and 700 words that can also be practised as a whole.
Practise this list
From these 50 words, as many per round as you like — up to all of them: first what is due today, then new ones. First you choose, then you fill the gap, then you write it yourself. Mistakes come back again shortly.