Eduqas GCSE Food Preparation and Nutrition key terms

A measure of greenhouse gas emissions associated with an activity or product. For food, this includes production, processing, transport, packaging, storage, cooking and disposal.

A general term for diseases affecting the heart and blood vessels.

The general term for diseases of the heart and blood vessels.

A dish of ingredients, such as meat and vegetables, cooked slowly with liquid in a covered ovenproof container; the container itself is also called a casserole.

Heating the surface of food to produce controlled dark patches or lines, rather than burning the whole food.

A change involving chemical reactions that alter substances in food, such as sugar browning during caramelisation.

An ingredient that produces carbon dioxide through a chemical reaction, helping a mixture rise during cooking.

A fatty substance produced naturally by the liver and carried in the blood. It is needed by cells, but excessive amounts of certain cholesterol-carrying lipoproteins increase cardiovascular risk.

A way of holding food steady with fingertips curled towards the palm and the thumb tucked behind the fingers, away from the blade.

The joining together of denatured proteins to form a network that thickens or sets a food mixture.

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

An autoimmune condition in which eating gluten damages the lining of the small intestine; it requires a gluten-free diet.

A mixture in which tiny particles, droplets or bubbles of one substance are dispersed throughout another substance.

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

Bringing ingredients together to achieve a planned flavour, texture and appearance.

The way nutrients support one another's functions, such as vitamin D helping the body absorb calcium.

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

Material that supports and connects structures in meat. Cuts containing substantial connective tissue usually need longer, moist cooking to become tender.

Difficulty passing stools, often because they are hard and dry.

Heat transfer through the movement of a liquid or gas, with warmer material rising and cooler material moving in to replace it.

A method used to cook food, such as grilling, poaching or braising.

The temperature at the centre or thickest part of a food.

A disease in which fatty deposits narrow the coronary arteries, reducing the supply of oxygenated blood to the heart muscle.

A cardiovascular condition in which fatty deposits narrow or block the coronary arteries that supply the heart muscle with blood.

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

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

An ingredient, dish or way of preparing and serving food passed between generations within a community.