AQA GCSE Food Preparation and Nutrition key terms

The amount of a food or dish served to one person on one occasion.

Dividing food into pieces suitable for cooking or serving.

The amount of a food served or eaten on one occasion.

A sensory test that assesses which food people prefer or how much they like it.

Heating an oven to the required cooking temperature before putting food inside.

An action used to make ingredients ready for cooking or serving, such as peeling, chopping, rolling or grating.

A substance added to slow spoilage, such as by limiting the growth of microorganisms, and extend keeping quality.

The preparation of raw food materials to make them edible or suitable for further processing, including harvesting, cleaning, milling and treating milk.

A test that describes food by scoring how strongly several sensory descriptors, such as crispy, chewy or moist, apply.

A large molecule made from a chain of amino acids folded into a particular shape. Its structure affects how it behaves during food preparation and cooking.

Combining protein foods with different essential amino acid profiles so that together they provide a better balance of essential amino acids.

A change in a protein’s shape as its folded structure unfolds, caused by factors such as acid or heat.

Leaving yeast dough to rise before cooking as carbon dioxide bubbles build up within it.

A smooth mixture made by crushing, sieving or blending food.

A declaration showing the percentage of an ingredient in a food when required, for example because that ingredient appears in the food's name or is emphasised on the packaging.

The transfer of energy by electromagnetic waves. A hot grill emits infrared radiation that food absorbs.

A substance that produces or introduces gas into a mixture, causing it to rise and become lighter.

A test in which samples are placed in order according to a specified sensory property.

A test in which a score is assigned using a defined scale, for example to show liking for a sensory property.

A check used to decide whether an ingredient or dish has reached the required stage of cooking.

Food intended to be eaten without further cooking, such as salad or cooked meat served cold.

Calculating the cost of the quantities of ingredients used in a recipe and adding them together.

A change to a recipe's ingredients, quantities or preparation to suit particular needs or circumstances.

Heating a liquid so that water evaporates, decreasing its volume and concentrating its flavour.

A guide used on food labels to show how much a portion contributes to an adult's daily energy or nutrient allowance.

A guideline amount of energy or a nutrient for an average adult, used on labels to show how a food contributes to daily intake.

The daily amount of a nutrient sufficient to meet the needs of nearly all people in a particular population group.