Food Preparation and Nutrition key terms

The savoury basic taste associated with glutamate, found in foods such as meat extracts and some cheeses.

Fat containing fatty acids with at least one carbon–carbon double bond. It includes monounsaturated and polyunsaturated fats.

An emulsion that separates again on standing, such as a vinaigrette salad dressing.

A date marking used when eating a food after the stated date could pose a safety risk.

A person who excludes animal products from their diet, including meat, fish, dairy products, eggs and honey.

A person who does not eat meat or fish. Some vegetarians eat eggs and dairy products, while others exclude eggs.

A sauce made using the roux method with stock instead of milk.

A liquid’s resistance to flowing. A sauce with higher viscosity is thicker and flows less easily.

The space occupied by an ingredient, commonly measured in millilitres (ml) or litres (l).

A vitamin that dissolves in water. The B-group vitamins and vitamin C are water-soluble.

The liquid separated from curds during cheese making.

A sponge made by incorporating air into an egg mixture through whisking, producing a light texture.

Enclosing a filling in another food, such as pastry, a tortilla or seaweed.

A biological raising agent that ferments sugars, producing carbon dioxide and alcohol.