Key Words

Question 1

Absorption

Answer 1

when digested nutrientsare debrosba into the bloodstream

Question 2

Aeration

Answer 2

Adding air to a mixture by beating or whisking it vigorously

Question 3

Allergen

Answer 3

A substance that cause an alergic reaction

Question 4

Allergy

Answer 4

A food allergy is when a persons body reacts in a negative way to a food they have eaten

Question 5

Ambient temperature

Answer 5

Normal room temperature

Question 6

Amino acid

Answer 6

The basic component of all proteins

Question 7

Anaerobic

Answer 7

A process that doesn’t require oxygen

Question 8

Angina

Answer 8

When the blood supply to the heart is restricted

Question 9

Antibacterial spray

Answer 9

a spray designed to destroy most bacteria on work surfaces

Question 10

Appetising

Answer 10

Appealing to the senses

Question 11

Apprenticeship

Answer 11

a combination of on-the-job training and classroom learning

Question 12

Bacteria

Answer 12

single-celled micro-organisms; some types of bacteria can cause food poisoning

Question 13

Baking blind

Answer 13

Precooking pastry before a filling is added

Question 14

Baking

Answer 14

cooking food ni a hot oven without adding extra fat during the cooking process

Question 15

Barracks

Answer 15

Where people in the armed forces live

Question 16

Basal metabolic rate

Answer 16

how many calories you need to stay alive for 24 hours when warm and resting

Question 17

Basting

Answer 17

spooning over stock or fat during cooking to
stop food from drying out and to help it to brown

Question 18

Bâton

Answer 18

A vegetable cut, also called jardinière, where vegetables are cut into baton shapes

Question 19

Beating

Answer 19

Combining ingredients together thoroughly

Question 20

Beverage

Answer 20

A drink other than water

Question 21

Blanching

Answer 21

When food is cooked very quick in boiling water then cooled to stop the cooking process