Food Preparation and Nutrition key terms

Keeping food moving by stirring or whisking, helping distribute heat and preventing food from sticking and burning.

The principle of non-violence towards living things, which influences many Hindus to choose a vegetarian diet.

A substance in food that can trigger an allergic reaction in a person who is allergic to it.

Keeping suitable foods at room temperature rather than in a fridge or freezer.

A building block that joins with other amino acids to form a protein.

The physical and mental wellbeing of animals, including how they are housed, fed, handled and slaughtered.

A substance that helps protect body cells from damage caused by free radicals.

The smell of food, which contributes to the experience of its flavour.

The presence of bacteria in food or on objects; harmful bacteria can make food unsafe to eat.

Cooking food in a hot oven without adding extra fat as a cooking medium.

A chemical raising agent containing bicarbonate of soda, an alkali, and an acid such as cream of tartar. These react in the presence of water to produce carbon dioxide.

A diet that provides the energy and nutrients a person needs through suitable amounts and proportions of different foods.

The minimum rate at which the body uses energy at rest to maintain essential life processes, such as breathing and a heartbeat. It can be expressed as an energy requirement per day.

A stick-shaped piece of fruit or vegetable with a roughly square cross-section.

A pourable mixture usually made from flour, eggs and a liquid such as milk, used for foods including Yorkshire puddings.

A white sauce made by thickening infused milk using the roux method.

A date mark indicating how long a food should retain its expected quality when stored as instructed.

A pigment found in foods such as carrots that the body can convert into vitamin A.

An alkaline chemical raising agent, also called sodium bicarbonate or baking soda, which reacts with an acidic ingredient in a moist mixture to produce carbon dioxide.

Holding a loose or wet food mixture together so that it can retain its shape during preparation and cooking.

The variety of living organisms in an environment.

A living microorganism used to produce gas that makes a dough rise; yeast is a biological raising agent.

Briefly heating fruit or vegetables in boiling water, then cooling them quickly to stop further cooking.

An appliance with rotating blades that breaks food down to make smooth mixtures such as soups, sauces and purées.

A sensory test in which tasters do not know the identity or brand of the samples, helping to reduce bias.

The process in which blood forms a clot to help stop bleeding.

Cooking food in a liquid at boiling point, with vigorous bubbling.