AQA GCSE Food Preparation and Nutrition key terms

Cutting away unwanted parts of food, such as excess fat or rind.

A condition in which blood glucose becomes too high because body cells respond less effectively to insulin and the body may not produce enough insulin.

Ultra-high-temperature treatment: heating milk to a higher temperature for a shorter time to extend its shelf life.

The savoury basic taste associated with glutamate, found in foods such as meat extracts and some cheeses.

Fat containing fatty acids with at least one carbon–carbon double bond. It includes monounsaturated and polyunsaturated fats.

An emulsion that separates again on standing, such as a vinaigrette salad dressing.

A safety date mark: food must not be eaten after this date, even if it looks or smells normal.

A date marking used when eating a food after the stated date could pose a safety risk.

A person who excludes animal products from their diet, including meat, fish, dairy products, eggs and honey.

A person who does not eat meat or fish. Some vegetarians eat eggs and dairy products, while others exclude eggs.

A sauce made using the roux method with stock instead of milk.

A liquid's resistance to flowing: a high-viscosity sauce flows less readily than a low-viscosity sauce.

The space occupied by an ingredient, commonly measured in millilitres (ml) or litres (l).

A vitamin that dissolves in water, such as vitamin C or a B vitamin.

The liquid separated from curds during cheese making.

A sponge made by incorporating air into an egg mixture through whisking, producing a light texture.

Enclosing a filling in another food, such as pastry, a tortilla or seaweed.

A single-celled fungus used in bread making because it releases carbon dioxide when it ferments sugars.