AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.5.3 · Paper 1
Revise: Judging and Modifying Sensory PropertiesInfusions transfer flavour into a liquid. Herb-infused oil, for example, carries herbal flavour and aroma into a dish. Infused oils should be refrigerated.
- Revise: Starch-Based Sauces
Allowing flavouring ingredients to remain in a liquid so that their flavours pass into it.
- Revise: Sensory Evaluation Methods
Extracting flavour and aroma from ingredients by leaving them in a liquid, often after warming it.