insurance an agent who broker advises on different aspects of … · 2018-11-18 · broker hire...

An agent who advises on different aspects of insurance

Insurance Broker

Hire Purchase

A form of hiring and buying goods but not

owning the goods until the final payment is made

The right to repair, refund or replacement

if goods are faulty when purchased

Redress

Tax Credits Reductions on the tax you pay

LC Home Economics – Key Definitions

Compulsory deductions from

your wages

Statutory Deductions

The Ombudsman

Helps consumers make complaints

against state bodies

Money in the budget that has is necessary to spend to manage family life e.g.

rent/mortgage

Essential Expenditure

Discretionary Expenditure

Money in the budget for non-essential

spending e.g. leisure


A weekly payment for families with the earner in low paid

employment

Family Income Supplement

APR The total cost of credit to the consumer expressed as an annual percentage of the amount granted

Provides coverage for the insured’s family for

an event that could occur, such as death

Life Assurance

Mortgage Protection Policy

Insurance for if mortgage payer dies before the

mortgage is paid off, the debt is cleared


Principal amount owed plus interest are paid monthly

over a fixed period

Annuity Mortgage

Endowment Mortgage

Taking out a Life Assurance policy to cover the term of the loan. The

proceeds of the policy are used to pay off the loan

A universal charge everyone earning more

than €13,000 a year pays on their income

USC

Universal Payment

Social welfare payment paid regardless of

socio-economic status e.g. child benefit


Collecting data

from existing research

Desk Research

Field Research

Collecting personalized data through

interviews, surveys, focus groups etc.

Written details of the terms and conditions the insurance covers

Insurance Policy

Insurance Premium

The sum of money paid in installments

to the insurance company


Resulting from lack of food or a

nutrient imbalance

Malnutrition

Diverticulitis The intestinal walls

becoming damaged and forming pouches, filling

with food waste and bacteria

Movement of the gut to aid

digestion Peristalsis

Cholesterol Soft wax-like

substance found in the cells, help transport

fats in the blood


The minimum

energy needed to sustain the body at

complete rest

Basal Metabolism

Plaque Mixture of food

particles and bacteria that build up on teeth

and yellow them

When the walls of the heart get clogged with cholesterol

Heart Disease

Empty Calories

Foods that only provide energy and no other nutrients


Food containing live

bacteria that have direct health benefits

on the consumer

Probiotics

Prebiotics Nutrients and

constituents of food that good bacteria feed

on, aiding digestion

The body producing insufficient insulin,

requiring a daily administration of insulin

Diabetes Type 1

Diabetes Type 2

Unable to effectively use the insulin in the body


A raw material being processing to result in a

product with a higher nutritional value (i.e. tomato soup)

Value Added Foods

Anaemia A deficiency

of iron in the blood

Someone who is intolerant of gluten as it damages the villi in

their intestines

Coeliac

Osteoporosis A disease that

leads to thin and porous bones


The study of people’s efficiency

in their working environment

Ergonomics

The Work Triangle

Links the 3 main kitchen activities in a triangular

shape to maximise speed and efficiency

When a room has one general colour scheme

Monochrome

Emphasis When the eye is

drawn to particular area or feature

in a room


The person who is employed to examine

the condition of a house during

building/renovation

Surveyor

Harmony When everything in an outfit/room works together

Combining different fibres together to create a desired

characteristic

Blending

Pret-A-Porter Clothes that are mass

produced, machine made and readily available in shops


Handmade by

designers for individual clients.

Original and expensive

Haute Couture

Poverty Line The estimated

minimum income needed to maintain a

basic standard of living

Energy from sources that can be constantly

replenished and don’t damage the environment

Renewable Energy

Compact Fluorescent

Lighting (CFL)

Eco friendly light bulbs that use

less energy and last longer


Polluted rainfall

containing carbon dioxide and sulphur

Acid Rain

Fluoride A mineral added to

water to prevent tooth decay

Hazard Analysis and Critical

Control Points

HACCP

Fortified Food

Food that has added vitamins/minerals

to enhance its nutritive value


Anything that could

contaminate food or cause harm to the

consumer

Hazard

Control Measure

Controlling a potentially hazardous area of food preparation to minimise

an incident occurring

Ingesting food that is contaminated by a

toxic produced by a bacterial cell

Toxic Food Poisoning

Infectious Food Poisoning

Caused by consuming food with large

numbers of pathogenic bacteria


Require oxygen

to survive

Aerobic Micro-Organisms

Anaerobic Micro-Organisms

Can thrive without oxygen

Adapt to aerobic/anaerobic

conditions

Facultative Micro-Organisms

Flavour Enhancers

Additives that improve the existing

flavours in food


Food grown without

the use of chemical fertilisers, pesticides

or preservatives

Organic Food

Fluorescents Help reflect light

to make the fabric appear whiter

A protein developed from micro-organisms used as

a meat substitute in vegetarian/vegan diets

Quorn

Functional Foods

Foods that have health benefits beyond their

nutritive value


The process of

evenly distributing the fat globules

in milk

Homogenisation

Pasteurisation The process of

heating milk to 72°C for 25 seconds to kill

the bacteria

Milk is homogenized, sealed into glass bottles

and heated to 110°C degrees for 30 minutes

Sterilisation

Ultra-Heat Treatment (UHT)

Heating milk to 132°C for 1-3 seconds before

cooling to keep for several months

without refrigeration


Pouring milk onto hot

revolving rollers, scraping it off and cooling it to make

powdered milk

Roller Drying

Accelerated Food Drying

(AFD)

Freezing food quickly to make tiny ice crystals before

sublimation

Changing a solid to a gas without

turning it to a liquid first

Sublimation

Air Blast Freezing

Freezing food by placing it on a

conveyor belt passing through a chamber

blasting cold air


The process of

producing, cooking and pasteurising food

before chilling it

Cook Chill Foods

Cryogenic Freezing

Immersing food in liquid nitrogen in

order to preserve it

Injecting food with brine to extend its

shelf life

Curing

Dehydration Removing the moisture from

food in order to preserve it


Passing radioactive

waves through food to destroy microorganisms

and preserve it

Irradiation

Modified Atmosphere Packaging

Concealing food in packaging where the composition of the air

is manipulated

Freezing food at -25°C to produce small ice crystals, little damage to nutritive value, colour,

taste and texture

Quick Freezing

Slow Freezing

Freezing food at less than -18°C to produce large ice crystals, some damage to

nutritive value, colour, taste and texture


Contains all the essential amino

acids

High Biological Value (HBV)

Protein

Low Biological Value (LBC)

Protein

Missing one or more of the

essential amino acids

Breaking down protein until it can no

longer carry out its original function

Denaturation

Foam Formation

Air bubbles forming when an egg white

is whisked


When two LBV protein

foods are eaten together to make up the essential amino

acids

Complementary Value

Mycoprotein Protein produced by fungi and used as a

meat substitute

Adding water to the polypeptide chain to split it into individual

amino acids

Hydrolysis

Hypervitaminosis Excess of Vitamin A or D in the diet


Nutrients that contain carbon

Organic Nutrients

Inorganic Nutrients

Nutrients that do not contain carbon

Sum of the chemical reactions

in the body

Metabolism

Catabolic Reactions

Where big molecules are broken down to

release energy


Where small

molecules are built into the bigger ones

Anabolic Reactions

Enzyme Biological catalyst that controls the

reaction

Substance the enzyme works on

Substrate

Surfactants Reduce surface tension on a fabric to allow the water to wet it thoroughly and

dislodge the dirt


Amino acid that

cannot be made and must be supplied in

the diet

Essential Amino Acid

Calcification Build-up of calcium and phosphate in bones and teeth

Process of breaking down protein to use for heat and energy

Deamination

Solubility Degree to which substances will

dissolve in a solvent


Oxygen in the air combining with the carbon in double

bond of the fatty acid

Oxidative Rancidity

Hydrolytic Rancidity

Enzymes and bacteria breaking lipids

down into glycerol and fatty acids

The heating point where smoke emerges from lipids

Fats – 200°C Oils – 250°C

Smoke Point

Flash Point When lipids burst

into flames Fats – 310°C Oils – 325°C


Harmful lipoproteins thought to build up cholesterol in the

arteries

Low-Density Lipoproteins

(LDL)

High-Density Lipoproteins

(HDL)

Help to remove cholesterol from

circulation and reduce the risk of heart disease

The two hydrogen atoms are on the same side of the

double bond

Cis Fatty Acids

Trans Fatty Acids

The two hydrogen atoms are on

opposite sides of the double bond


Carbohydrate with one sugar unit

(C6H12O6)

Monosaccharide

Disaccharide Carbohydrate with

two sugar units (C12H22O11)

Carbohydrate with many sugar units

(C6H10O5)n

Polysaccharide

Gelatinisation When starch is mixed in heated liquid, its cells burst to absorb water, thickening the mixture


Non-enzymatic

browning of starch foods from dry heat

Dextrinisation

Crystallisation When more sugar is added than can be

absorbed by the liquid, forming crystals

(Ferrous) Soluble and easily absorbed

Haem Iron

Non-Haem Iron

(Ferric) Cannot be absorbed by the

body until changed to ferrous


1g for every kg you weigh

Protein RDA

Fibre RDA 25 – 35g

70 – 160ug

Iodine RDA

RDA of Calcium 1200mg


Remove protein based

stains by breaking the large protein molecules

into smaller pieces

Enzymes (Textiles)

Blanching Boiling vegetables

in water before plunging them in

cold water

The stage in bacteria production

where growth is exponential

Log Phase

Cross Contamination

Bacteria from raw food being transferred to cooked food


Artificial sweeteners used in large amounts

Bulk Sweeteners

Antioxidant Food additive that prevents oxidative

rancidity

Used to improve/replace

colour in foods. Can be natural or synthetic

Colourings

Emulsifier Holds oil and water together to prevent

them from separating


Help maintain an emulsion once

it’s formed

Stabilisers

Polyphosphates Prevent lumps and increase

water retention

Breakdown of organic substances

by the action of bacteria or yeast

Fermentation

Genetically Modified Food

Foods that have their DNA altered to change certain characteristics


A physical

conditioning agent that prevents food

from drying out

Humectants

Pesticides Chemicals used on crops to kill

insects

Used to improve the texture

of food

Physical Conditioning

Agents

Preservatives Additive that reduces

risk food spoilage and food poisoning


Protein found in meat

Myosin

Albumin Protein found in egg whites

Emulsifying agent found in egg yolks

Lecithin

Bio-Yoghurt Yoghurt that has probiotics added


Foods produced by

small businesses or home enterprises

Speciality Foods

Magnetron Microwave part that

converts electricity to electromagnetic

waves

Microwave part that increases the normal

voltage from 220V to a much higher intensity

Transformer

Turntable Glass plate at the

base of the microwave that rotates the food


Liquid in the fridge

that evaporates by drawing heat from within the cabinet

Refrigerant

Thermostat Controls and

maintains the fridge’s

temperature at 5°C

Contains the refrigerant in a gas state at the base of

the fridge

Compressor

Condenser Cools and

condenses the gas refrigerant into a

liquid


Type of mortgage that follows the

ECB lending rate

Tracker Mortgage

Gross Income

Income earned before deductions

are made

States an offender must leave the family home and not return until further notice

Barring Order

Safety Order Prevents the use/threat of

violence


A group of people

related by blood, marriage or adoption

Family

Nuclear Family

Two parents and their dependent

child(ren)

Family that consists of two parents from

previous relationships and their children

Blended Family

Extended Family

Family consisting of grandparents, aunts, uncles and

cousins


Pattern of behavior considered appropriate

for a person according to their position in society

Role

Stereotype Seeing someone in a fixed way

An acceptable way of behaving in a society e.g. forming a queue

Norm

Values Beliefs and attitudes

regarding what is right and wrong


Cook by dry heat, usually in

an oven

Bake

Steam Cook food by exposing it to direct steam

Cook gently in liquid below boiling point

Simmer

Poach Cook in a small

amount of simmering liquid


Cook under a direct heat

source

Grill

Fry Cook in hot fat

Beat sugar and fat together until

fluffy SA

Cream

Whisk/Beat Stir rapidly to

introduce air into food


Pot Roasting

Catalytic Ovens

Have a catalyst that oxidises splashes as

they occur to keep the oven clean

Burn off splashes and stains at a high

temperature

Pyrolytic Ovens

Radiation Heat travelling in

waves/rays directly from the source to

the food


Cooking food in a little fat in a covered

pan on the hob

Conduction

Convection

To fry food lightly and stew it in a

closed container

Braising

Saucepan Steaming

Placing food in a covered basin in

boiling water that goes half way up the basin


When heat passes from molecule to

molecule e.g. through a pot on the hob

Heat rising and cooling as it falls, making circular

movements

Stir ingredients until well mixed

Blend

Caramelise Heating sugary

substances until it begins to brown

Gently combine two mixtures to introduce

air and maintain delicate texture

Fold

Glaze Coat with a sugar-based

sauce


Coat with a fatty substance to

prevent sticking

Grease

Knead Folding dough by hand on a hard surface

Allowing time for yeast to activate and

the dough to rise Proof

Baste Moistening food

during cooking to prevent it drying out


Flavour food by

soaking/brushing it in a seasoned

mixture

Marinade

Sauté Fry food quickly

in a small amount of fat

When food is cooked but is still firm when bitten

Al Dente

Maillard Reaction

Non-enzymatic browning of food due to the

chemical reaction of amino acids and sugar

under dry heat


Baking a pastry case without filling to make it crispy

Baking Blind

Accompaniment Additional food

that’s served with a dish

Used to improve the appearance and presentation of a

dish

Garnish

Liaison A thickening

agent


insurance an agent who broker advises on different aspects of … · 2018-11-18 · broker hire...

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