Eduqas GCSE Food Preparation and Nutrition key terms

A vegetarian who eats dairy products but does not eat eggs.

A person who eats dairy products but does not eat eggs, meat, poultry, fish or seafood.

The movement of soluble nutrients from food into the surrounding liquid, such as cooking water.

An emulsifier found in egg yolk that helps keep oil droplets dispersed in mayonnaise.

A spoonful filled to the rim with any ingredient above the rim removed.

A way of living that influences food choices or meal preparation, such as choosing a vegetarian diet or needing meals that are quick to cook.

Covering the base and sides of a baking tin or ring with pastry to form a case for a filling.

A member of a group of compounds that includes fats and oils and does not dissolve in water.

Food produced close to where it is sold or eaten.

An intake sufficient for only about 2.5% of a population group with the lowest requirements. Most people need more.

A nutrient required in relatively large amounts. Carbohydrate, protein and fat are macronutrients.

A browning reaction between proteins and sugars during heating which produces flavour compounds.

Poor nutrition caused by an insufficient, excessive or unbalanced intake of energy or nutrients.

A flavoured liquid used to soak or coat food before cooking, often containing acid, oil, herbs or spices.

Leaving food in a flavoured liquid before cooking so that it gains flavour and moisture, and may become more tender.

Activities used to promote a product and encourage purchases, such as advertising, special offers and product placement.

The amount of matter in an ingredient, usually measured in grams (g) or kilograms (kg) using kitchen scales.

The organisation of eating occasions during the day, or of courses and accompanying dishes within a meal.

A vitamin or mineral needed by the body in small amounts to maintain health.

A microscopic organism, such as a bacterium, yeast or mould, that may grow in food.

An appliance that uses microwave radiation to heat food for cooking, reheating, defrosting or melting.

A chemical element needed by the body for normal structures and functions, such as calcium for bones and teeth.

An electrical appliance that uses beaters, a whisk or a dough hook to combine, beat, whisk or knead ingredients.

Distributing ingredients through one another so that the mixture is evenly combined.

Packaging in which the gases surrounding food are changed to help preserve freshness and extend shelf life.

A single sugar unit, such as glucose.

Fat whose fatty acids contain one carbon–carbon double bond.