Eduqas GCSE Food Preparation and Nutrition key terms

A sequence of preparation, cooking, checking, serving and cleaning tasks, organised so that food is completed at the required time.

The incorporation of air into a food mixture to increase its volume and help produce a lighter texture.

The visual attractiveness of food and its presentation.

Movement caused by stirring, beating or whisking to mix ingredients and distribute heat.

Firm to the bite; the desired cooked texture of pasta and some vegetables, rather than a hard, uncooked centre.

A sauce-making method in which fat, flour and liquid are combined at the start, then heated while being whisked.

A building unit of protein. Essential amino acids must come from food because the body cannot make enough of them.

A substance that slows oxidation reactions; vitamin C is used to reduce browning in pre-cut fruit and vegetables.

The smell of food, which contributes to how its flavour is experienced.

The transfer of harmful bacteria from a contaminated source to another food, directly or through something such as hands, utensils or dripping juices.

A single-celled micro-organism. Selected bacteria are used to produce foods such as yoghurt and cheese.

Cooking food using the dry heat of an oven, for example cakes, pastries and biscuits.

A chemical raising agent containing bicarbonate of soda and an acidic ingredient, such as cream of tartar.

A diet that supplies suitable amounts of energy and nutrients by including a variety of foods in appropriate proportions.

The energy used to maintain essential body functions at rest, such as breathing and circulation.

The energy used by the body at complete rest to maintain essential functions such as breathing, circulation and body temperature, usually expressed per day.

Spooning hot cooking fat or juices over food during roasting.

A relatively thick, straight stick of food, cut to a consistent length and thickness.

A white sauce made using milk, which can be infused with flavouring ingredients before being thickened with a roux.

A date indicating how long a food is expected to remain at its best quality when stored correctly, rather than a safety deadline.

A soft paste of equal quantities of butter and flour, added to a liquid to thicken it during cooking.

An alkaline chemical raising agent, also called sodium hydrogencarbonate or baking soda. It releases carbon dioxide when heated and reacts with acidic ingredients to produce carbon dioxide.

Holding a loose or wet food mixture together so it can be shaped and remains intact during cooking.

Part-cooking food briefly in boiling water, then immediately placing it in cold water to stop further cooking.

An electrical appliance with rotating blades that breaks food down to make smooth mixtures such as soups, purées and smoothies.

Baking a pastry case without its filling, usually with a lining and baking beans initially to support its shape.

Cooking food immersed in boiling liquid, usually water.