Eduqas GCSE Food Preparation and Nutrition key terms

The change of liquid water into water vapour, which escapes from the surface of a sauce during reduction.

A vitamin that dissolves in fat and can be stored in the liver and fatty tissues. Vitamins A and D are examples.

The process in which yeast breaks down sugars, producing carbon dioxide and alcohol in bread dough.

Removing flesh from bone to produce a piece of meat or fish called a fillet.

The combined perception of taste and aroma when eating a food, also influenced by texture and temperature.

An increase in the amount of flavour-producing ingredients relative to the water remaining in a sauce.

A moist mixture of finely crushed or blended ingredients used to add flavour and aroma to food, such as Thai green curry paste.

An additive that strengthens or improves the flavour of a food.

Dusting a greased tin with a thin, even layer of flour, then removing the excess, to help prevent food sticking.

A colloid containing gas bubbles dispersed through a liquid. Whisked egg is an example: air bubbles are held within the egg mixture.

A substance added to food to achieve a particular effect, such as improving colour, flavour, texture or keeping quality.

An immune-system reaction to a food that can cause symptoms ranging from itching to life-threatening breathing difficulties.

A food ingredient or product used in cooking, such as flour, milk, meat or vegetables.

A category of foods or ingredients studied together, such as milk, cheese and yoghurt.

Practices that keep food, people, equipment and preparation areas clean and help prevent food from becoming unsafe.

Difficulty tolerating a food or one of its components, which can cause symptoms such as bloating or diarrhoea without being a food allergy.

The distance food travels from where it is produced to where it is eaten.

Illness caused by eating food contaminated with harmful microorganisms or their toxins.

Being unable to afford or obtain enough suitable, nutritious food for a healthy diet.

Treating food to slow deterioration and extend its shelf life, for example by heating, freezing or changing its acidity.

An electrical appliance with interchangeable attachments for tasks such as chopping, slicing, grating and mixing food.

The origin and history of a food, including where its ingredients came from and how it was produced.

Reliable access for all people, at all times, to sufficient, safe, nutritious food for a healthy and active life.

Deterioration of food that makes it unacceptable to eat, such as mould growth or an unpleasant smell or texture.

Edible food that is lost or thrown away instead of being eaten.

The addition of vitamins or minerals to food during manufacture or processing to improve its nutritional content or replace nutrients lost during processing.

A food with nutrients added to it, such as a soya drink with added calcium and vitamin B12.

Sugars added to foods and drinks, together with sugars naturally present in honey, syrups and fruit juices.