AQA GCSE Food Preparation and Nutrition key terms

Movement of a mixture, such as stirring or whisking a sauce, to mix ingredients and distribute heat.

The principle of non-violence towards living things, which influences many Hindus to choose a vegetarian diet.

A substance in food that can trigger an allergic reaction in a person who is allergic to it.

Keeping suitable foods at room temperature rather than in a fridge or freezer.

A building block that joins with other amino acids to form a protein.

The wellbeing of animals, including their health, living conditions and treatment.

A substance that helps protect body cells from damage caused by free radicals.

The smell of food, which contributes to the experience of its flavour.

The presence of bacteria in food or on objects; harmful bacteria can make food unsafe to eat.

Cooking food in a hot oven without adding extra fat as a cooking medium.

A chemical raising agent containing bicarbonate of soda, an alkali, and an acid such as cream of tartar. These react in the presence of water to produce carbon dioxide.

A diet providing suitable amounts and proportions of energy and nutrients to meet a person’s needs.

The minimum rate at which the body uses energy at rest to maintain essential life processes, such as breathing and a heartbeat. It can be expressed as an energy requirement per day.

A thick, evenly cut stick of fruit or vegetable.

A pourable mixture usually made from flour, eggs and a liquid such as milk, used for foods including Yorkshire puddings.

A white sauce made by thickening infused milk using the roux method.

A date mark indicating how long a food should retain its expected quality when stored as instructed.

A date indicating how long a food should retain its expected quality when stored correctly, rather than a safety deadline.

A pigment found in foods such as carrots and dark-green leafy vegetables. It has antioxidant properties and can be converted into vitamin A by the body.

An alkaline chemical raising agent, also called sodium bicarbonate or baking soda, which reacts with an acidic ingredient in a moist mixture to produce carbon dioxide.

Holding a loose or wet food mixture together so that it can retain its shape during preparation and cooking.

The variety of living organisms in an environment.

A living microorganism used to produce gas that makes a dough rise; yeast is a biological raising agent.

Briefly heating fruit or vegetables in boiling water, then cooling them quickly to stop further cooking.

An appliance with rotating blades that breaks food down to make smooth mixtures such as soups, sauces and purées.

A sensory test in which tasters do not know the identity or brand of the samples, helping to reduce bias.

The process in which blood forms a clot to help stop bleeding.