AQA GCSE FOOD PREPARATION AND NUTRITION SPECIFICATION WITH QUESTIONS AND CORRECT
VERIFIED ANSWERS
additives - (ANSWER)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 - (ANSWER)incorporating air into a mixture
agitate - (ANSWER)to stir, shake, or disturb a liquid
al dente - (ANSWER)'firm to the bite', a description of the texture of correctly cooked pasta
allergies - (ANSWER)an immune system reaction that occurs soon after eating a certain food and can
cause severe symptoms
ambient - (ANSWER)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 - (ANSWER)the building blocks of proteins
anaemia - (ANSWER)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 - (ANSWER)a duty of care on people to ensure that animals are treated as well as
possible
antioxidant - (ANSWER)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 - (ANSWER)Vitamins A, D, and E; found in fruit and vegetables
1
, AQA GCSE FOOD PREPARATION AND NUTRITION SPECIFICATION WITH QUESTIONS AND CORRECT
VERIFIED ANSWERS
au gratin - (ANSWER)a dish sprinkled with breadcrumbs or cheese and breadcrumbs then browned
under the grill
bacteria - (ANSWER)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 - (ANSWER)convection & conduction, cooking food in a hot oven
balanced diet - (ANSWER)a diet which provides all the necessary nutrients in the correct
amount/proportions to meet the body's needs
Basal Metabolic Rate (MBR) - (ANSWER)the amount of energy (in kilo joules, kJ) the body needs to stay
alive
baste - (ANSWER)when fats or juices are poured over something (usually meat) while cooking in order to
keep it moist, e.g. roasting meats
batter - (ANSWER)a mixture of flour, milk or water, and usually an egg
best before date - (ANSWER)date on food products after which a non-high risk food will be safe to eat,
but not be at its best
bind - (ANSWER)to bring the ingredients in a mixture together using an ingredient, e.g. an egg
biological catalyst - (ANSWER)substance which speeds up a chemical reaction without getting used up in
the process
2
, AQA GCSE FOOD PREPARATION AND NUTRITION SPECIFICATION WITH QUESTIONS AND CORRECT
VERIFIED ANSWERS
biological raising agent - (ANSWER)using yeast to produce carbon dioxide gas as a raising agent
biological value - (ANSWER)the number pf amino acids that a protein food contains
B group of vitamins - (ANSWER)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 - (ANSWER)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 - (ANSWER)health of the skeleton
braising - (ANSWER)conduction & convection; sealing meat/vegetables in hot fat, then cooking slowly in
a covered dish with some cooking liquid
bridge hold - (ANSWER)use thumb and forefinger and grip either side of the ingredient, use knife under
the bridge to cut
Buddhism - (ANSWER)an Eastern religion; its followers consider living beings to be sacred so many
Buddhists are vegetarian or vegan
calcium - (ANSWER)main mineral in the body, teeth, and bones; it needs vitamin D to help absorption
caramelisation - (ANSWER)breaking up of sucrose molecules (sugar) when they are heated. This changes
the colour flavour, and texture of the sugar as it turns brown into caramel
3
VERIFIED ANSWERS
additives - (ANSWER)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 - (ANSWER)incorporating air into a mixture
agitate - (ANSWER)to stir, shake, or disturb a liquid
al dente - (ANSWER)'firm to the bite', a description of the texture of correctly cooked pasta
allergies - (ANSWER)an immune system reaction that occurs soon after eating a certain food and can
cause severe symptoms
ambient - (ANSWER)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 - (ANSWER)the building blocks of proteins
anaemia - (ANSWER)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 - (ANSWER)a duty of care on people to ensure that animals are treated as well as
possible
antioxidant - (ANSWER)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 - (ANSWER)Vitamins A, D, and E; found in fruit and vegetables
1
, AQA GCSE FOOD PREPARATION AND NUTRITION SPECIFICATION WITH QUESTIONS AND CORRECT
VERIFIED ANSWERS
au gratin - (ANSWER)a dish sprinkled with breadcrumbs or cheese and breadcrumbs then browned
under the grill
bacteria - (ANSWER)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 - (ANSWER)convection & conduction, cooking food in a hot oven
balanced diet - (ANSWER)a diet which provides all the necessary nutrients in the correct
amount/proportions to meet the body's needs
Basal Metabolic Rate (MBR) - (ANSWER)the amount of energy (in kilo joules, kJ) the body needs to stay
alive
baste - (ANSWER)when fats or juices are poured over something (usually meat) while cooking in order to
keep it moist, e.g. roasting meats
batter - (ANSWER)a mixture of flour, milk or water, and usually an egg
best before date - (ANSWER)date on food products after which a non-high risk food will be safe to eat,
but not be at its best
bind - (ANSWER)to bring the ingredients in a mixture together using an ingredient, e.g. an egg
biological catalyst - (ANSWER)substance which speeds up a chemical reaction without getting used up in
the process
2
, AQA GCSE FOOD PREPARATION AND NUTRITION SPECIFICATION WITH QUESTIONS AND CORRECT
VERIFIED ANSWERS
biological raising agent - (ANSWER)using yeast to produce carbon dioxide gas as a raising agent
biological value - (ANSWER)the number pf amino acids that a protein food contains
B group of vitamins - (ANSWER)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 - (ANSWER)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 - (ANSWER)health of the skeleton
braising - (ANSWER)conduction & convection; sealing meat/vegetables in hot fat, then cooking slowly in
a covered dish with some cooking liquid
bridge hold - (ANSWER)use thumb and forefinger and grip either side of the ingredient, use knife under
the bridge to cut
Buddhism - (ANSWER)an Eastern religion; its followers consider living beings to be sacred so many
Buddhists are vegetarian or vegan
calcium - (ANSWER)main mineral in the body, teeth, and bones; it needs vitamin D to help absorption
caramelisation - (ANSWER)breaking up of sucrose molecules (sugar) when they are heated. This changes
the colour flavour, and texture of the sugar as it turns brown into caramel
3
