2024/2025 AQA Food
Preparation And Nutrition
REVISION Over 200
Questions With Correct
Elaborations 100 Verified
1. Additives
,Natural Or Synthetic Chemical Substances Added To Food During Manufacture Or Processing To Improve
The Quality, Flavour, Colour, Texture, Or Stability Of The Product
2. Aeration
Incorporating Air Into A Mixture
3. Agitate
To Stir, Shake, Or Disturb A Liquid
4. Al Dente
'Firm To The Bite', A Description Of The Texture Of Correctly Cooked Pasta
5. Allergies
An Immune System Reaction That Occurs Soon After Eating A Certain Food And Can Cause Severe
Symptoms
6. Ambient
Foods That Can Be Stored At Room Temperature (19-21 Celsius) In A Sealed Container; All Foods Found
On Supermarket Shelves Are Ambient Foods
7. Amino Acids
The Building Blocks Of Proteins
, 8. Anaemia
Diet Related Health Condition Caused By Lack Of Iron In The Body, Where The Body Lacks Enough
Healthy Red Blood Cells Or Haemoglobin
9. Animal Welfare
A Duty Of Care On People To Ensure That Animals Are Treated As Well As Possible
10. Antioxidant
A Molecule That Is Able To Stop The Oxidisation Process In Other Molecules And Therefore Can Be
Useful In Stopping Foods From Deteriorating; They Can Prevent Or Slow Down Damage To The Body
Which Can Otherwise Lead To Other Diseases Such As Heart Disease; And They Can Improve Our
Immune System
11. Antioxidant Vitamins
Vitamins A, C, And E; Found In Fruit And Vegetables
12. Au Gratin
A Dish Sprinkled With Breadcrumbs Or Cheese And Breadcrumbs Then Browned Under The Grill
13. Bacteria
Pathogenic Microscopic Living Organisms , Usually Single-Celled, That Can Be Found Everywhere; They
Can Be Dangerous, Such As When They Cause Infection, Or Beneficial, As In The Process Of Fermentation
(Wine)
14. Baking
, Convection & Conduction, Cooking Food In A Hot Oven
15. Balanced Diet
A Diet Which Provides All The Necessary Nutrients In The Correct Amount/Proportions To Meet The
Body's Needs
16. Basal Metabolic Rate (BMR)
The Amount Of Energy (In Kilo Joules, Kj) The Body Needs To Stay Alive
17. Baste
When Fats Or Juices Are Poured Over Something (Usually Meat) While Cooking In Order To Keep It
Moist, E.G. Roasting Meats
18. Batter
A Mixture Of Flour, Milk Or Water, And Usually An Egg
19. Best Before Date
Date On Food Products After Which A Non-High Risk Food Will Be Safe To Eat, But Not Be At Its Best
20. Bind
To Bring The Ingredients In A Mixture Together Using An Ingredient, E.G. An Egg
Preparation And Nutrition
REVISION Over 200
Questions With Correct
Elaborations 100 Verified
1. Additives
,Natural Or Synthetic Chemical Substances Added To Food During Manufacture Or Processing To Improve
The Quality, Flavour, Colour, Texture, Or Stability Of The Product
2. Aeration
Incorporating Air Into A Mixture
3. Agitate
To Stir, Shake, Or Disturb A Liquid
4. Al Dente
'Firm To The Bite', A Description Of The Texture Of Correctly Cooked Pasta
5. Allergies
An Immune System Reaction That Occurs Soon After Eating A Certain Food And Can Cause Severe
Symptoms
6. Ambient
Foods That Can Be Stored At Room Temperature (19-21 Celsius) In A Sealed Container; All Foods Found
On Supermarket Shelves Are Ambient Foods
7. Amino Acids
The Building Blocks Of Proteins
, 8. Anaemia
Diet Related Health Condition Caused By Lack Of Iron In The Body, Where The Body Lacks Enough
Healthy Red Blood Cells Or Haemoglobin
9. Animal Welfare
A Duty Of Care On People To Ensure That Animals Are Treated As Well As Possible
10. Antioxidant
A Molecule That Is Able To Stop The Oxidisation Process In Other Molecules And Therefore Can Be
Useful In Stopping Foods From Deteriorating; They Can Prevent Or Slow Down Damage To The Body
Which Can Otherwise Lead To Other Diseases Such As Heart Disease; And They Can Improve Our
Immune System
11. Antioxidant Vitamins
Vitamins A, C, And E; Found In Fruit And Vegetables
12. Au Gratin
A Dish Sprinkled With Breadcrumbs Or Cheese And Breadcrumbs Then Browned Under The Grill
13. Bacteria
Pathogenic Microscopic Living Organisms , Usually Single-Celled, That Can Be Found Everywhere; They
Can Be Dangerous, Such As When They Cause Infection, Or Beneficial, As In The Process Of Fermentation
(Wine)
14. Baking
, Convection & Conduction, Cooking Food In A Hot Oven
15. Balanced Diet
A Diet Which Provides All The Necessary Nutrients In The Correct Amount/Proportions To Meet The
Body's Needs
16. Basal Metabolic Rate (BMR)
The Amount Of Energy (In Kilo Joules, Kj) The Body Needs To Stay Alive
17. Baste
When Fats Or Juices Are Poured Over Something (Usually Meat) While Cooking In Order To Keep It
Moist, E.G. Roasting Meats
18. Batter
A Mixture Of Flour, Milk Or Water, And Usually An Egg
19. Best Before Date
Date On Food Products After Which A Non-High Risk Food Will Be Safe To Eat, But Not Be At Its Best
20. Bind
To Bring The Ingredients In A Mixture Together Using An Ingredient, E.G. An Egg
