Key Terms Glossary

Question 1

5-a-day

Answer 1

The Government recommends that everyone should eat at least five portions of different fruits or vegetables every day to promote good health.

Question 2

Additive

Answer 2

Something that is added to a food product to improve its properties.

Question 3

Aeration

Answer 3

When air is added to a mixture to help make it lighter, e.g when making cakes

Question 4

Allergy

Answer 4

An immune system response to a certain substance (an allergen), e.g in fish, nuts an eggs.

Question 5

Alternative Protein

Answer 5

A form of protein other than protein from meat which is suitable for vegetarians (e.g tofu, TVP).

Question 6

Ambient Food

Answer 6

A food that can be safely stored at room temperature.

Question 7

Anaemia

Answer 7

A condition where you have a reduced number of red blood cells, e.g from iron deficiency.

Question 8

Antioxidant

Answer 8

A substance that protects our bodies from free radicals. Vitamins A, C and E are examples of antioxidants.

Question 9

Basal Metabolic Rate (BMR)

Answer 9

The minimum amount of energy needed to keep you alive each day.

Question 10

Basting

Answer 10

Putting the fat that has melted out of food back on top of the food while its cooking.

Question 11

‘Best Before’ Date

Answer 11

A date mark on the packaging of lower-risk food (e.g dried pasta) that tells you when the food is expected to deteriorate in quality.

Question 12

Biological Value

Answer 12

A measurement of the amount of essential amino acids a protein-based food contains.

Question 13

Blanching

Answer 13

A cooking process that involves plunging a food, e.g fruit or vegetables, into boiling water before cooling them in cold / iced water (often used before freezing fruit and vegetables).

Question 14

Blended Sauce

Answer 14

A sauce made from liquid and a paste of cornflour and water / milk.

Question 15

Braising

Answer 15

Slow-cooking food in a covered pot that also contains a liquid, herbs and vegetables.

Question 16

Calorie

Answer 16

A measure of the amount of energy in a food.

Question 17

Caramelisation

Answer 17

The browning of sugar and the change in its flavour when it’s heated above a certain temperature.

Question 18

Carbon Footprint

Answer 18

The measure of the impact something has on the environment, based on the harmful greenhouse gases produced.

Question 19

Climate Change

Answer 19

A gradual change in climate change, e.g due to global warming.

Question 20

Coagulation

Answer 20

When denatured proteins join together, changing the appearance and texture of food, e.g when egg white turns solid.

Question 21

Coeliac Disease

Answer 21

When the digestive system is sensitive to gluten and can’t digest it.

Question 22

Conduction

Answer 22

The transfer of heat energy through solids by the vibration of particles.

Question 23

Convection

Answer 23

The transfer of heat energy through gases or liquids by circulating currents.

Question 24

Coronary Heart Disease (CHD)

Answer 24

A disease caused by the build-up of fatty deposits in coronary arteries.

Question 25

Cross-Contamination

Answer 25

Transferring potentially harmful bacteria (or other microorganisms) from one thing to another, e.g from raw food to ready-to-eat food via work surfaces, equipment or your hands.

Question 26

Cuisine

Answer 26

A style of cooking representative of a certain country of region.