AQA GCSE Food Preparation and Nutrition key terms

The temperature at the centre or thickest part of a food, rather than its surface or the surrounding oven.

A condition in which fatty deposits narrow or block the coronary arteries, reducing the blood supply to the heart muscle.

Beating fat and sugar together to trap small air bubbles in the mixture.

Pressing or pinching pastry edges together to seal a filled pastry and create a finished edge.

The amount of a crop harvested from a given area of land.

The transfer of an unwanted food substance, such as gluten, to another food through shared equipment, surfaces or handling.

The transfer of harmful microorganisms from contaminated food, people, equipment or surfaces to other food.

A style of food characteristic of a particular country or region, developed historically through distinctive ingredients, preparation and cooking methods or equipment, and presentation or serving techniques.

The shared beliefs, customs and practices of a group, including traditions about ingredients, cooking and meals.

The solid material formed when milk coagulates during cheese making.

A portion of meat taken from a particular part of an animal. Its location affects its structure, tenderness and suitable cooking method.

An inadequate supply of a nutrient that can impair health or cause a deficiency disease.

A condition in which the body loses more water than it replaces and does not have enough water to function properly.

A change in a protein’s structure. Denaturing an enzyme changes its shape so that it can no longer catalyse its reaction effectively.

Removing a fruit or vegetable's skin, often after heat has loosened it, rather than cutting it away with a peeler.

A smaller carbohydrate molecule formed when starch is broken down by dry heat.

The breakdown of starch into smaller molecules called dextrins under dry heat, contributing to browning.

Cutting food into small cubes.

The food and drink a person habitually consumes.

Material in plant foods that is not digested and helps food waste move through the digestive system.

A reference value for energy or nutrient intake used to assess diets for groups of people.

A sugar consisting of two sugar units joined together. Examples include sucrose, lactose and maltose.

A test used to find out whether people can detect a sensory difference between foods.

A workable mixture, usually made from flour and liquid, that can be kneaded, rolled or shaped.

A prolonged period of unusually low rainfall that can lead to water shortages.

Cooking food in a pan without adding oil or fat, using foods that contain their own natural fat.

The UK government model showing the proportions of five main food groups that should make up a healthy, balanced diet overall.

How effectively a product produces its intended benefit under the conditions in which it is used.