AQA GCSE Food Preparation and Nutrition
Specification with Questions and Well detailed
Answers|| GRADED A+|| LATEST UPDATE 2025/26
additives -CORRECTANSWER natural or synthetic chemical substances added to food
during manufacture or processing to improve the quality, flavour, colour, texture, or
stability of the product
aeration -CORRECTANSWER incorporating air into a mixture
agitate -CORRECTANSWER to stir, shake, or disturb a liquid
al dente -CORRECTANSWER 'firm to the bite', a description of the texture of correctly
cooked pasta
allergies -CORRECTANSWER an immune system reaction that occurs soon after
eating a certain food and can cause severe symptoms
ambient -CORRECTANSWER foods that can be stored at room temperature (19-21
Celsius) in a sealed container; all foods found on supermarket shelves are ambient
foods
amino acids -CORRECTANSWER the building blocks of proteins
,anaemia -CORRECTANSWER diet related health condition caused by lack of iron in
the body, where the body lacks enough healthy red blood cells or haemoglobin
animal welfare -CORRECTANSWER a duty of care on people to ensure that animals
are treated as well as possible
antioxidant -CORRECTANSWER 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
antioxidant vitamins -CORRECTANSWER Vitamins A, D, and E; found in fruit and
vegetables
au gratin -CORRECTANSWER a dish sprinkled with breadcrumbs or cheese and
breadcrumbs then browned under the grill
bacteria -CORRECTANSWER 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)
baking -CORRECTANSWER convection & conduction, cooking food in a hot oven
,balanced diet -CORRECTANSWER a diet which provides all the necessary nutrients in
the correct amount/proportions to meet the body's needs
Basal Metabolic Rate (MBR) -CORRECTANSWER the amount of energy (in kilo joules,
kJ) the body needs to stay alive
baste -CORRECTANSWER when fats or juices are poured over something (usually
meat) while cooking in order to keep it moist, e.g. roasting meats
batter -CORRECTANSWER a mixture of flour, milk or water, and usually an egg
best before date -CORRECTANSWER date on food products after which a non-high
risk food will be safe to eat, but not be at its best
bind -CORRECTANSWER to bring the ingredients in a mixture together using an
ingredient, e.g. an egg
biological catalyst -CORRECTANSWER substance which speeds up a chemical
reaction without getting used up in the process
biological raising agent -CORRECTANSWER using yeast to produce carbon dioxide
gas as a raising agent
, biological value -CORRECTANSWER the number pf amino acids that a protein food
contains
B group of vitamins -CORRECTANSWER vitamin B1 (Thiamin); enables energy to be
released from carbohydrates in the body, found in a variety of foods, e.g. meat, dairy,
fruit, wholemeal products, etc. Deficiency of this is called Beri Beri
Blanching -CORRECTANSWER a method of cooking where food is cooked very quickly
in boiling water for a short period of time. It stops enzyme actions which can cause loss
of flavour, colour, and texture. conduction & convection
bone health -CORRECTANSWER health of the skeleton
braising -CORRECTANSWER conduction & convection; sealing meat/vegetables in hot
fat, then cooking slowly in a covered dish with some cooking liquid
bridge hold -CORRECTANSWER use thumb and forefinger and grip either side of the
ingredient, use knife under the bridge to cut
Buddhism -CORRECTANSWER an Eastern religion; its followers consider living beings
to be sacred so many Buddhists are vegetarian or vegan
Specification with Questions and Well detailed
Answers|| GRADED A+|| LATEST UPDATE 2025/26
additives -CORRECTANSWER natural or synthetic chemical substances added to food
during manufacture or processing to improve the quality, flavour, colour, texture, or
stability of the product
aeration -CORRECTANSWER incorporating air into a mixture
agitate -CORRECTANSWER to stir, shake, or disturb a liquid
al dente -CORRECTANSWER 'firm to the bite', a description of the texture of correctly
cooked pasta
allergies -CORRECTANSWER an immune system reaction that occurs soon after
eating a certain food and can cause severe symptoms
ambient -CORRECTANSWER foods that can be stored at room temperature (19-21
Celsius) in a sealed container; all foods found on supermarket shelves are ambient
foods
amino acids -CORRECTANSWER the building blocks of proteins
,anaemia -CORRECTANSWER diet related health condition caused by lack of iron in
the body, where the body lacks enough healthy red blood cells or haemoglobin
animal welfare -CORRECTANSWER a duty of care on people to ensure that animals
are treated as well as possible
antioxidant -CORRECTANSWER 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
antioxidant vitamins -CORRECTANSWER Vitamins A, D, and E; found in fruit and
vegetables
au gratin -CORRECTANSWER a dish sprinkled with breadcrumbs or cheese and
breadcrumbs then browned under the grill
bacteria -CORRECTANSWER 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)
baking -CORRECTANSWER convection & conduction, cooking food in a hot oven
,balanced diet -CORRECTANSWER a diet which provides all the necessary nutrients in
the correct amount/proportions to meet the body's needs
Basal Metabolic Rate (MBR) -CORRECTANSWER the amount of energy (in kilo joules,
kJ) the body needs to stay alive
baste -CORRECTANSWER when fats or juices are poured over something (usually
meat) while cooking in order to keep it moist, e.g. roasting meats
batter -CORRECTANSWER a mixture of flour, milk or water, and usually an egg
best before date -CORRECTANSWER date on food products after which a non-high
risk food will be safe to eat, but not be at its best
bind -CORRECTANSWER to bring the ingredients in a mixture together using an
ingredient, e.g. an egg
biological catalyst -CORRECTANSWER substance which speeds up a chemical
reaction without getting used up in the process
biological raising agent -CORRECTANSWER using yeast to produce carbon dioxide
gas as a raising agent
, biological value -CORRECTANSWER the number pf amino acids that a protein food
contains
B group of vitamins -CORRECTANSWER vitamin B1 (Thiamin); enables energy to be
released from carbohydrates in the body, found in a variety of foods, e.g. meat, dairy,
fruit, wholemeal products, etc. Deficiency of this is called Beri Beri
Blanching -CORRECTANSWER a method of cooking where food is cooked very quickly
in boiling water for a short period of time. It stops enzyme actions which can cause loss
of flavour, colour, and texture. conduction & convection
bone health -CORRECTANSWER health of the skeleton
braising -CORRECTANSWER conduction & convection; sealing meat/vegetables in hot
fat, then cooking slowly in a covered dish with some cooking liquid
bridge hold -CORRECTANSWER use thumb and forefinger and grip either side of the
ingredient, use knife under the bridge to cut
Buddhism -CORRECTANSWER an Eastern religion; its followers consider living beings
to be sacred so many Buddhists are vegetarian or vegan
