AQA Food Preparation and Nutrition
REVISION/ 2025
additives - Correct Answernatural or synthetic chemical substances added to food
during manufacture or processing to improve the quality, flavour, colour, texture, or
stability of the product
aeration - Correct Answerincorporating air into a mixture
agitate - Correct Answerto stir, shake, or disturb a liquid
al dente - Correct Answer'firm to the bite', a description of the texture of correctly
cooked pasta
allergies - Correct Answeran immune system reaction that occurs soon after eating a
certain food and can cause severe symptoms
ambient - Correct Answerfoods 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 - Correct Answerthe building blocks of proteins
anaemia - Correct Answerdiet related health condition caused by lack of iron in the
body, where the body lacks enough healthy red blood cells or haemoglobin
animal welfare - Correct Answera duty of care on people to ensure that animals are
treated as well as possible
antioxidant - Correct Answera 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 - Correct AnswerVitamins A, C, and E; found in fruit and vegetables
au gratin - Correct Answera dish sprinkled with breadcrumbs or cheese and
breadcrumbs then browned under the grill
bacteria - Correct Answerpathogenic 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 - Correct Answerconvection & conduction, cooking food in a hot oven
, balanced diet - Correct Answera diet which provides all the necessary nutrients in the
correct amount/proportions to meet the body's needs
Basal Metabolic Rate (BMR) - Correct Answerthe amount of energy (in kilo joules, kJ)
the body needs to stay alive
baste - Correct Answerwhen fats or juices are poured over something (usually meat)
while cooking in order to keep it moist, e.g. roasting meats
batter - Correct Answera mixture of flour, milk or water, and usually an egg
best before date - Correct Answerdate on food products after which a non-high risk food
will be safe to eat, but not be at its best
bind - Correct Answerto bring the ingredients in a mixture together using an ingredient,
e.g. an egg
biological catalyst - Correct Answersubstance which speeds up a chemical reaction
without getting used up in the process
biological raising agent - Correct Answerusing yeast to produce carbon dioxide gas as a
raising agent
biological value - Correct Answerthe number pf amino acids that a protein food contains
B group of vitamins - Correct Answervitamin 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 - Correct Answera 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 - Correct Answerhealth of the skeleton
braising - Correct Answerconduction & convection; sealing meat/vegetables in hot fat,
then cooking slowly in a covered dish with some cooking liquid
bridge hold - Correct Answeruse thumb and forefinger and grip either side of the
ingredient, use knife under the bridge to cut
Buddhism - Correct Answeran Eastern religion; its followers consider living beings to be
sacred so many Buddhists are vegetarian or vegan
calcium - Correct Answermain mineral in the body, teeth, and bones; it needs vitamin D
to help absorption
REVISION/ 2025
additives - Correct Answernatural or synthetic chemical substances added to food
during manufacture or processing to improve the quality, flavour, colour, texture, or
stability of the product
aeration - Correct Answerincorporating air into a mixture
agitate - Correct Answerto stir, shake, or disturb a liquid
al dente - Correct Answer'firm to the bite', a description of the texture of correctly
cooked pasta
allergies - Correct Answeran immune system reaction that occurs soon after eating a
certain food and can cause severe symptoms
ambient - Correct Answerfoods 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 - Correct Answerthe building blocks of proteins
anaemia - Correct Answerdiet related health condition caused by lack of iron in the
body, where the body lacks enough healthy red blood cells or haemoglobin
animal welfare - Correct Answera duty of care on people to ensure that animals are
treated as well as possible
antioxidant - Correct Answera 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 - Correct AnswerVitamins A, C, and E; found in fruit and vegetables
au gratin - Correct Answera dish sprinkled with breadcrumbs or cheese and
breadcrumbs then browned under the grill
bacteria - Correct Answerpathogenic 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 - Correct Answerconvection & conduction, cooking food in a hot oven
, balanced diet - Correct Answera diet which provides all the necessary nutrients in the
correct amount/proportions to meet the body's needs
Basal Metabolic Rate (BMR) - Correct Answerthe amount of energy (in kilo joules, kJ)
the body needs to stay alive
baste - Correct Answerwhen fats or juices are poured over something (usually meat)
while cooking in order to keep it moist, e.g. roasting meats
batter - Correct Answera mixture of flour, milk or water, and usually an egg
best before date - Correct Answerdate on food products after which a non-high risk food
will be safe to eat, but not be at its best
bind - Correct Answerto bring the ingredients in a mixture together using an ingredient,
e.g. an egg
biological catalyst - Correct Answersubstance which speeds up a chemical reaction
without getting used up in the process
biological raising agent - Correct Answerusing yeast to produce carbon dioxide gas as a
raising agent
biological value - Correct Answerthe number pf amino acids that a protein food contains
B group of vitamins - Correct Answervitamin 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 - Correct Answera 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 - Correct Answerhealth of the skeleton
braising - Correct Answerconduction & convection; sealing meat/vegetables in hot fat,
then cooking slowly in a covered dish with some cooking liquid
bridge hold - Correct Answeruse thumb and forefinger and grip either side of the
ingredient, use knife under the bridge to cut
Buddhism - Correct Answeran Eastern religion; its followers consider living beings to be
sacred so many Buddhists are vegetarian or vegan
calcium - Correct Answermain mineral in the body, teeth, and bones; it needs vitamin D
to help absorption
