Eduqas GCSE Food Preparation and Nutrition key terms

An edible addition to a savoury dish that improves its appearance, such as chopped coriander or a lemon wedge.

The thickening of a mixture as starch granules absorb water, swell and release starch during heating.

The setting of a mixture into a gel as it cools; for example, a cooked starch-thickened custard becoming firmer on chilling.

Food derived from an organism whose genetic material has been deliberately altered using genetic technology to give it a desired characteristic.

A thin coating applied to food to improve its surface appearance, such as melted marmalade brushed over baked buns to give shine.

Applying a coating, such as beaten egg or milk to pastry, to improve its finished colour and shine.

An elastic network formed when proteins in wheat flour absorb water and are worked together. It gives dough strength and stretch.

A storage form of carbohydrate found in the liver and muscles, which can be used to provide fuel for activity.

Applying a thin, even layer of fat, such as butter or margarine, to a cooking surface to help prevent food sticking.

A dry-heat cooking method in which food receives direct radiant heat from a hot element, flame or coals.

Iron found in foods such as meat and offal that is generally absorbed more readily than non-haem iron.

Food that is permitted under Islamic dietary rules.

A spoonful with a mound of ingredient above the rim.

Food that readily supports the growth of harmful bacteria and needs careful handling and temperature control, particularly ready-to-eat foods such as cooked meat, cooked fish and dairy products.

Replacing water lost from the body by taking in fluid from food and drinks.

Describes liquids, such as oil and water, that do not normally mix together.

Flavouring a liquid by allowing aromatic ingredients to release their flavour into it.

Fibre that does not dissolve in water and helps retain water and add bulk to stools.

A hormone made by the pancreas that helps glucose enter body cells and lowers blood glucose.

A condition in which insufficient iron limits the production of haemoglobin needed to transport oxygen in the blood.

Dividing a whole chicken into portions by separating parts such as the legs, wings and breasts.

A cut that produces thin, even, matchstick-shaped strips.

A savoury sauce based on meat juices or stock, often concentrated by reduction and served with meat.

The Jewish dietary laws that determine whether food is kosher.

Repeatedly stretching, folding and pressing dough to develop its gluten network.

The safe, controlled and accurate use of knives to prepare ingredients for cooking or serving.

Food that meets Jewish dietary rules.

An acid produced when certain bacteria ferment sugars. It contributes a tangy flavour and makes food more acidic, inhibiting the growth of many unwanted micro-organisms.