Eduqas GCSE Food Preparation and Nutrition key terms

The naturally occurring enzyme in fruits and vegetables that enables reactions leading to brown pigments when damaged tissue is exposed to oxygen.

A carbohydrate made of many sugar units joined together, such as starch.

Fat whose fatty acids contain two or more carbon–carbon double bonds.

Dividing food into suitable servings, using equipment or cutting techniques to control their size and shape.

The amount of food served to one person.

A test that establishes how much people like a food or which food they prefer.

An additive used to extend the shelf life of food by helping prevent spoilage.

The initial preparation of raw food into food that can be eaten, cooked or used as an ingredient, including cleaning, sorting and milling.

A nutrient made from chains of amino acids, needed to make and repair body tissues and produce substances such as enzymes and antibodies.

Combining different plant protein foods so that their amino acids complement one another, helping to supply all the essential amino acids.

Allowing yeast dough to rise as carbon dioxide produced by fermentation becomes trapped in the dough.

Edible seeds of legume plants, including beans, peas and lentils, which provide protein and fibre.

Running an appliance in short bursts to control how much the food is chopped or mixed.

A smooth mixture made by crushing, sieving or blending food.

Heat transfer by electromagnetic waves from a hot source to food, without the food needing to touch that source.

An ingredient or gas that makes a mixture rise, helping to produce a lighter texture.

The Islamic month during which observing Muslims fast during daylight hours.

The deterioration of fats and oils, producing unpleasant flavours and smells.

A check used to establish whether food has finished cooking, using evidence such as its internal temperature, texture, colour or sound.

A change to a recipe’s ingredients, quantities, preparation or cooking method to make it more suitable for a particular need.

A guideline amount of a nutrient to consume each day to support health. UK recommendations use different reference measures for energy and nutrients rather than one identical type of target.

A concentrated liquid produced by boiling to evaporate water, intensifying its flavour and colour.

A sauce thickened by heating it so that some of its water evaporates.

A guideline amount of energy or a nutrient for an average adult, used on food labels to help put nutritional quantities into context.

The amount of a nutrient estimated to meet the needs of nearly everyone, usually approximately 97.5%, in a specified population group.

The daily amount of a nutrient estimated to meet the needs of nearly everyone in a particular population group. It is a reference value, not an individual treatment dose.

Allowing dough to stand before further handling so that gluten can relax, making it easier to roll or shape. Pastry is commonly rested in the refrigerator.