Eduqas GCSE Food Preparation and Nutrition key terms

An intake judged sufficient for almost everyone, but below levels likely to have undesirable effects, used when evidence is insufficient to establish other reference values. Fluoride uses a UK Safe Intake rather than an RNI.

Fat whose fatty acids contain no carbon–carbon double bonds. Sources include butter, lard and fatty meat; excessive intake can raise blood cholesterol.

Food grown and harvested at its natural time of year.

The way the availability of a food changes with the time of year, especially because of growing and harvesting seasons.

Changing primary food products into other food products, often by combining ingredients and using processes such as baking or fermentation.

Flour containing an added chemical raising agent.

A precise word or phrase describing a property perceived by the senses, such as a smoky aroma, crumbly texture or golden colour.

Judging food using its sensory properties.

The interpretation of information received through the senses, including a food’s appearance, aroma, taste and texture.

The characteristics of food detected by the senses, including appearance, aroma, flavour and texture.

A characteristic of food detected by the senses, such as its appearance, aroma, flavour or texture.

Cooking food in a frying pan with a shallow layer of added fat or oil, turning it where necessary to cook both sides. Also called pan frying.

Forming food into a controlled size and shape to suit the dish, support even cooking and give consistent portions.

The length of time a food remains safe and of acceptable quality under specified storage conditions.

The action of fat limiting gluten development in a flour mixture, producing a tender, crumbly texture.

Cooking a liquid gently with small bubbles, rather than a vigorous rolling boil.

Fibre that dissolves in water; some forms produce a gel-like substance in the digestive tract.

An emulsion in which an emulsifier helps the dispersed droplets remain separate, so the mixture resists separating into layers.

An additive used to maintain a food's texture and consistency, for example by keeping ingredients evenly distributed.

A pause after microwave heating that allows heat to spread through the food, helping reduce temperature differences.

A basic food eaten regularly and used as an important part of a population’s diet, such as potatoes or maize.

A carbohydrate found in foods such as flour and cornflour, used to thicken liquids when heated with water.

A food rich in starch, such as bread, rice, pasta or potatoes, which provides carbohydrate for energy.

A diagram with an axis for each sensory attribute, on which scores are plotted and joined to show a food’s sensory profile.

A preparation of selected micro-organisms added to food to begin a controlled fermentation.

Water in its gaseous state. Steam produced during cooking can push a mixture upwards and make it puff up.

Cooking food using steam from boiling liquid, with the food held above the liquid.