AQA GCSE Food Preparation and Nutrition key terms

The movement of soluble substances, such as water-soluble vitamins, from food into surrounding water.

An emulsifier found in egg yolk, used to stabilise mayonnaise.

A person's usual pattern of living, including work, travel, caring responsibilities and leisure activities.

Fitting suitable paper, such as baking parchment, against the inside of a tin to separate the food from the tin and help it release.

Food produced near the place where it is bought or eaten.

A protein that supplies too little of one or more essential amino acids to meet the body's needs on its own.

A nutrient needed in relatively large amounts. Fat, protein and carbohydrate are macronutrients.

Information that food businesses are legally required to provide on packaging or an attached label, with some requirements depending on the product.

A seasoned liquid in which food is soaked before cooking to add flavour and moisture; acidic ingredients can also denature proteins.

Leaving food in contact with a marinade so that it develops flavour and may gain moisture or change texture before cooking.

The amount of matter in an ingredient, commonly measured in grams (g) or kilograms (kg). In recipes, this is usually called its weight.

The incorporation of air into a food mixture through physical actions such as whisking, beating or creaming.

The curved surface of a liquid in a container, used when reading its volume.

Passing milk through very fine filters to remove microorganisms.

A vitamin or mineral needed by the body in small quantities to maintain health.

A microscopic organism, such as a bacterium or yeast. Moulds are fungi whose growth can become visible on food.

An appliance that uses microwave radiation to heat food for cooking, reheating, defrosting or melting.

The grinding of cereal grains to produce flour, with cleaning and sifting used to remove impurities and separate material.

An inorganic nutrient needed in small amounts for functions such as building bones, carrying oxygen and controlling fluid balance.

An appliance that uses attachments to beat, whisk, combine or knead ingredients.

A food altered during production to change its characteristics, for example by adding plant sterols to a spread to help lower blood cholesterol.

A sugar consisting of one sugar unit. Examples include glucose, fructose and galactose.

Fat containing fatty acids with one carbon–carbon double bond. Olive oil and avocados are useful dietary sources.

A fungus that grows as thread-like filaments and can form visible furry patches on food.

Additional information supplied by a food business that is not legally required in that situation, such as a serving suggestion.

The processes by which the body obtains and uses nutrients from food for energy, growth, repair and health.

The calculation of the energy and nutrient content of a food, recipe, meal or diet using food composition data and the quantities consumed.