AQA Food Preparation and
Nutrition Exam||Over 200
questions And Correct
Answers||Download Now
additives -CORRECT 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 -CORRECT ANSWER incorporating air into a mixture
agitate -CORRECT ANSWER to 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 ANSWER an immune system reaction that occurs soon after
eating a certain food and can cause severe symptoms
ambient -CORRECT 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 -CORRECT ANSWER the building blocks of proteins
anaemia -CORRECT 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 -CORRECT ANSWER a duty of care on people to ensure that animals
are treated as well as possible
antioxidant -CORRECT 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 -CORRECT ANSWER Vitamins A, D, and E; found in fruit and
vegetables
au gratin -CORRECT ANSWER a dish sprinkled with breadcrumbs or cheese and
breadcrumbs then browned under the grill
,bacteria -CORRECT 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 -CORRECT ANSWER convection & conduction, cooking food in a hot oven
balanced diet -CORRECT ANSWER a diet which provides all the necessary nutrients in
the correct amount/proportions to meet the body's needs
Basal Metabolic Rate (MBR) -CORRECT ANSWER the amount of energy (in kilo joules,
kJ) the body needs to stay alive
baste -CORRECT ANSWER when fats or juices are poured over something (usually
meat) while cooking in order to keep it moist, e.g. roasting meats
batter -CORRECT ANSWER a mixture of flour, milk or water, and usually an egg
best before date -CORRECT ANSWER date on food products after which a non-high
risk food will be safe to eat, but not be at its best
bind -CORRECT ANSWER to bring the ingredients in a mixture together using an
ingredient, e.g. an egg
biological catalyst -CORRECT ANSWER substance which speeds up a chemical
reaction without getting used up in the process
biological raising agent -CORRECT ANSWER using yeast to produce carbon dioxide
gas as a raising agent
biological value -CORRECT ANSWER the number pf amino acids that a protein food
contains
B group of vitamins -CORRECT 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 -CORRECT 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 -CORRECT ANSWER health of the skeleton
braising -CORRECT ANSWER conduction & convection; sealing meat/vegetables in hot
fat, then cooking slowly in a covered dish with some cooking liquid
, bridge hold -CORRECT ANSWER use thumb and forefinger and grip either side of the
ingredient, use knife under the bridge to cut
Buddhism -CORRECT ANSWER an Eastern religion; its followers consider living beings
to be sacred so many Buddhists are vegetarian or vegan
calcium -CORRECT ANSWER main mineral in the body, teeth, and bones; it needs
vitamin D to help absorption
caramelisation -CORRECT 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
carbohydrates -CORRECT ANSWER macronutrients required by all animals; made in
plants by the process pf photosynthesis
carbon footprint -CORRECT ANSWER used to measure the amount of carbon dioxide
and other greenhouse gases that are released throughout the whole process of
producing and consuming food
Cardiovascular disease (CHD) -CORRECT ANSWER a narrowing of the arteries that
supply your heart with oxygen-rich blood, due to the build up of fatty deposits within the
artery walls
casserole -CORRECT ANSWER food that is completely covered in liquid and the
cooked in the oven
caught ingredients -CORRECT ANSWER animals, birds, fish, and shellfish hunted and
caught in the wild for eating
chemical raising agent -CORRECT ANSWER uses baking powder or bicarbonate of
soda t produce carbon dioxide gas
cholesterol -CORRECT ANSWER carried in the blood attached to proteins called
lipoproteins. There are two main forms: LDL (low density lipoprotein) and HDL (high
density lipoprotein)
choux pastry -CORRECT ANSWER a light, crisp, hollow pastry used to make
profiteroles, eclairs, and gougeres.
claw grip -CORRECT ANSWER tips of fingers and thumb tucked under to hold the
ingredient before chopping
climate change -CORRECT ANSWER a large scale, long term shift in the planet's
weather patterns or average temperatures, which can lead to unusual weather
conditions
Nutrition Exam||Over 200
questions And Correct
Answers||Download Now
additives -CORRECT 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 -CORRECT ANSWER incorporating air into a mixture
agitate -CORRECT ANSWER to 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 ANSWER an immune system reaction that occurs soon after
eating a certain food and can cause severe symptoms
ambient -CORRECT 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 -CORRECT ANSWER the building blocks of proteins
anaemia -CORRECT 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 -CORRECT ANSWER a duty of care on people to ensure that animals
are treated as well as possible
antioxidant -CORRECT 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 -CORRECT ANSWER Vitamins A, D, and E; found in fruit and
vegetables
au gratin -CORRECT ANSWER a dish sprinkled with breadcrumbs or cheese and
breadcrumbs then browned under the grill
,bacteria -CORRECT 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 -CORRECT ANSWER convection & conduction, cooking food in a hot oven
balanced diet -CORRECT ANSWER a diet which provides all the necessary nutrients in
the correct amount/proportions to meet the body's needs
Basal Metabolic Rate (MBR) -CORRECT ANSWER the amount of energy (in kilo joules,
kJ) the body needs to stay alive
baste -CORRECT ANSWER when fats or juices are poured over something (usually
meat) while cooking in order to keep it moist, e.g. roasting meats
batter -CORRECT ANSWER a mixture of flour, milk or water, and usually an egg
best before date -CORRECT ANSWER date on food products after which a non-high
risk food will be safe to eat, but not be at its best
bind -CORRECT ANSWER to bring the ingredients in a mixture together using an
ingredient, e.g. an egg
biological catalyst -CORRECT ANSWER substance which speeds up a chemical
reaction without getting used up in the process
biological raising agent -CORRECT ANSWER using yeast to produce carbon dioxide
gas as a raising agent
biological value -CORRECT ANSWER the number pf amino acids that a protein food
contains
B group of vitamins -CORRECT 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 -CORRECT 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 -CORRECT ANSWER health of the skeleton
braising -CORRECT ANSWER conduction & convection; sealing meat/vegetables in hot
fat, then cooking slowly in a covered dish with some cooking liquid
, bridge hold -CORRECT ANSWER use thumb and forefinger and grip either side of the
ingredient, use knife under the bridge to cut
Buddhism -CORRECT ANSWER an Eastern religion; its followers consider living beings
to be sacred so many Buddhists are vegetarian or vegan
calcium -CORRECT ANSWER main mineral in the body, teeth, and bones; it needs
vitamin D to help absorption
caramelisation -CORRECT 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
carbohydrates -CORRECT ANSWER macronutrients required by all animals; made in
plants by the process pf photosynthesis
carbon footprint -CORRECT ANSWER used to measure the amount of carbon dioxide
and other greenhouse gases that are released throughout the whole process of
producing and consuming food
Cardiovascular disease (CHD) -CORRECT ANSWER a narrowing of the arteries that
supply your heart with oxygen-rich blood, due to the build up of fatty deposits within the
artery walls
casserole -CORRECT ANSWER food that is completely covered in liquid and the
cooked in the oven
caught ingredients -CORRECT ANSWER animals, birds, fish, and shellfish hunted and
caught in the wild for eating
chemical raising agent -CORRECT ANSWER uses baking powder or bicarbonate of
soda t produce carbon dioxide gas
cholesterol -CORRECT ANSWER carried in the blood attached to proteins called
lipoproteins. There are two main forms: LDL (low density lipoprotein) and HDL (high
density lipoprotein)
choux pastry -CORRECT ANSWER a light, crisp, hollow pastry used to make
profiteroles, eclairs, and gougeres.
claw grip -CORRECT ANSWER tips of fingers and thumb tucked under to hold the
ingredient before chopping
climate change -CORRECT ANSWER a large scale, long term shift in the planet's
weather patterns or average temperatures, which can lead to unusual weather
conditions
