AQA GCSE Food Preparation and Nutrition key terms

The unintended capture of animals other than those being targeted by fishing.

A mineral needed for strong bones and teeth, normal muscle contraction and blood clotting.

A filled pizza made by folding the dough over so that it encloses the filling.

The breakdown and chemical change of sugars when heated sufficiently, producing brown colour and characteristic caramel flavours.

A nutrient group that includes sugars, starch and dietary fibre. Digestible carbohydrates supply energy; fibre supports digestive health.

The gas produced by chemical raising agents; its bubbles help a mixture rise and create a light, airy texture.

A measure of the greenhouse gas emissions associated with a person, activity, organisation or product. A food's footprint includes more than its transport.

A dish cooked slowly in a covered ovenproof pot, usually with liquid; the cooking pot is also called a casserole.

Producing deliberately darkened areas on the surface of food through exposure to intense heat.

A fungus deliberately added to certain cheeses to develop their characteristic veining, flavour and texture.

An ingredient that produces carbon dioxide through a chemical reaction, such as baking powder or bicarbonate of soda used with an acid.

Storing food at 0°C to below 5°C to slow the growth of microorganisms.

A moist pastry made by mixing flour into hot water and fat, then cooling it and beating in eggs. Steam raises it during baking.

A way of holding food with the fingertips curled in towards the palm, keeping them away from the cutting edge.

Long-term changes in climate, including temperature, rainfall patterns and the frequency or intensity of extreme weather.

The joining together of proteins to form a thicker or more solid structure, as happens when milk forms yoghurt or cheese curds.

Covering the outside of food with another ingredient, such as breadcrumbs, to change its texture, flavour or appearance.

An autoimmune condition in which eating gluten triggers damage to the lining of the small intestine.

An additive used to add colour to food or restore colour lost during processing.

A flat griddle used in Mexican cooking, including for cooking tortillas.

Bringing ingredients together so that they have the intended distribution of flavour, texture and appearance.

Heat transfer through direct contact, passing from particle to particle from a hotter region to a cooler region.

Material that supports and connects structures such as muscles. Meat cuts containing substantial connective tissue generally need longer, moist cooking to become tender.

The thickness and degree of firmness or fluidity of a food mixture.

Difficulty passing stools, which may be hard and dry. Too little fluid can contribute to this.

Heat transfer through the movement of a liquid or gas, as warmer material rises and cooler material moves in to replace it.

Food that has been partly or fully prepared before purchase, reducing the preparation needed by the consumer.