GCSE Food Preparation & Nutrition Key Terms & Vocabulary

Almond milk

naturally very low in protein and is not a like-for-like protein replacement for cow's milk.

Yoghurt

produced when bacteria ferment the milk sugar (lactose).

Butter

solid at room temperature because it is mostly saturated milk fat.

Caramelisation

the browning of sugars by heat alone, without protein.

Casein

the milk protein people with cow's-milk-protein allergy must avoid.

Cereals

grasses grown for their edible grains, such as wheat, oats, rice, barley and maize.

Cheese

made by separating curds from whey.

Citrus fruits

most strongly associated with vitamin C.

Coconut yoghurt

a dairy-free alternative to regular yoghurt.

Gluten

the wheat protein that forms a stretchy network when kneaded with water.

Honey

a natural sweetener produced by bees from the nectar of flowers.

Chickpeas

the main ingredient in hummus.

Lactose

the milk sugar.

Leafy greens

nutrient-dense, providing iron, folate and vitamins.

Lentils

a good plant protein source.

Maple syrup

a sweetener made by boiling down the sap of maple trees.

Margarine

made by hydrogenating liquid vegetable oils so they stay solid at room temperature.

UK food-safety guidance

to cook meat to a core temperature of 75 °C (or equivalent time-temperature).

Milk

especially high in calcium.

Most plant proteins

low biological value because they are missing one or more essential amino acids.

Oat milk

made by blending oats with water and straining out the solids.

Oat milk

a plant-based alternative to cow's milk.

Oily fish

the key dietary source of omega-3 fatty acids.

Oily fish

a good source of omega-3 fatty acids.

Olive oil

highest in monounsaturated fat and is associated with heart-healthy diets.

Olive oil

considered healthier than butter because it is much lower in saturated fat.

Pasta

traditionally made from durum wheat and water.

UK plant milks

fortified with calcium and vitamins B12 and D to match nutrients people otherwise get from cow's milk.

Porridge oats

a wholegrain breakfast cereal (unlike cornflakes or frosted flakes).

Potatoes

a good source of energy because they are high in starch.

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Aeration

the process of trapping air in a mixture to lighten its texture (whisking, sifting, creaming, folding).

Baking powder

a chemical raising agent.

Blended sauce

thickened with a starch (such as cornflour) mixed into a cold liquid and then heated, with no fat — unlike a roux, which is fat plus flour.

Bread dough

proved (rested) so the yeast produces CO₂ which lets the dough rise.

Campylobacter

the most common cause of bacterial food poisoning in the UK; main source is raw or undercooked poultry.

Coagulation

the step in which denatured proteins aggregate and set solid; for egg white this is what makes it turn opaque and firm on frying.

Coagulation

when denatured proteins link together into a solid network — visible when egg white turns from clear runny to opaque rubbery.

Conduction

heat transfer through direct contact between molecules; it is the dominant mechanism in solids.

Convection

heat transfer through bulk motion of a fluid (liquid or gas), driven by density differences between warmer and cooler regions.

Denaturation

the unfolding of protein structure caused by heat, acid or mechanical action.

Denaturation

the unfolding of a protein's structure caused by heat, acid or mechanical action.

Denaturation

the irreversible unfolding of a protein's natural shape, triggered by heat, acid, agitation (whisking), or pH change.

Dextrinisation

the process where starch turns brown when dry-heated.

Dextrinisation

when starch turns brown when dry-heated.

Emulsification

holding two immiscible liquids (oil and water) together using an emulsifier such as egg yolk (lecithin).

Enzymic browning

enzyme-driven and happens at room temperature; the Maillard reaction is heat- driven and occurs between proteins and sugars. They are not the same process.

Ethylene

the natural plant hormone released by ripening fruit; it accelerates ripening of nearby fruit in a fruit bowl.

Fats

not always solid at room temperature (vegetable oils are liquid).

Gelatinisation

when starch absorbs water and thickens with heat.

Gelatinisation

when starch absorbs liquid and thickens it.

Gluten

the protein in wheat flour that gives bread dough its stretch and lets it trap CO₂ from yeast.

Gritty fudge after setting

sugar crystallising back out of the syrup.

High-risk foods

moist, protein-rich, ready-to-eat foods (cooked meat, dairy, prepared sandwiches) that support rapid bacterial growth.

Listeria

particularly dangerous in pregnancy because it can cross the placenta and harm the foetus.

Maillard reaction

a heat-driven reaction between proteins (amino acids) and reducing sugars; it is what browns steak in a hot pan.

Mayonnaise

an example of an emulsion.

Pectin

the natural setting agent found in fruit cell walls that thickens jam without gelatine.

Plasticity

the property of solid fat that lets butter be spread on bread without flowing.

Plasticity

the property of a solid fat that lets you shape and spread it without breaking.

Radiation

heat transfer by electromagnetic waves (mainly infrared); it requires no medium.

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Balloon whisk

best for incorporating air into liquids such as cream and egg whites.

Chef's knife

the standard tool for chopping vegetables.

Whole chicken

judged cooked when the juices run clear and there is no pink flesh near the bone.

Cross-contamination

the transfer of harmful bacteria from raw food to ready-to-eat food.

Deep-frying oil

typically heated to about 180 °C before food is added.

Eggs

stored in their carton because the porous shell absorbs strong fridge smells.

Two required handwash points

after handling raw meat and before starting to cook.

Honey

roughly 1.25–1.5× sweeter than sucrose by mass, so less is used when substituting.

Julienne

a French cut producing fine matchstick strips.

Sunflower seed flour

the common nut-free substitute for ground almond.

Plating

the term for arranging food attractively on a plate.

Poaching

gentler than boiling because the liquid never reaches a rolling boil, protecting delicate foods.

Raw-to-cooked cross-contamination

more dangerous because the cooked food won't be reheated to a bacteria-killing temperature.

Raw meat

stored on the bottom shelf of the fridge, covered, to prevent juices dripping onto other food.

Roasting

a dry-heat method carried out in an oven.

Roasting

the dry-oven term used for meat and vegetables; baking is used for doughs, batters and pastry.

Shallow frying

classed as a dry-heat method because the heat-transfer medium is oil, not water.

Sharp knife

safer than a blunt one because it needs less force and is less likely to slip.

Standard small-dice convention

5 mm cubes.

Temperature probe

used to check meat is cooked through.

Umami

detected by the sense of taste, not smell or sight.

Tasters should avoid strong flavours (coffee, chewing gum) before a tasting session so the palate is neutral.

Two safe knife techniques: the bridge grip (fingers bridging over food while the knife cuts through underneath) and the claw grip (knuckles guide the blade while fingertips curl back).

Mincing spreads surface bacteria into the centre of a burger, so burgers must be cooked through; steaks can be rarer because the centre stays sterile.

Cooked chicken must reach a minimum core temperature of 75 °C (Eduqas/AQA teaching standard; FSA equivalent 70 °C for 2 minutes).

The claw grip uses curled-under fingertips so the blade rides against the knuckles, not the fingertips.

Coeliac-safe baking uses gluten-free flour and certified gluten-free ingredients to avoid cross-contamination.

Coeliac disease requires strict gluten avoidance; naturally gluten-free flours include rice flour, cornflour, and buckwheat.

Using colour contrast on a plate makes the dish look more appealing.

Plating with contrasting colours improves visual appeal and stimulates appetite.

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Amylase

the digestive enzyme that begins breaking down starch in the mouth.

Butter

a source of saturated fat.

Calcium

needed for strong bones and teeth.

UK dietary advice

that carbohydrate should supply about half of daily energy.

Carbohydrates

the body's main source of energy.

Cellulose

the plant fibre carbohydrate humans cannot digest.

Complex carbohydrates

released slowly because they must be digested into glucose first.

Dark urine

a sign of dehydration.

Dehydration

when the body loses more water than it takes in.

Eggs

a high biological value (HBV) protein source.

Excess dietary protein

not stored as protein for later use; surplus is broken down for energy or converted to fat.

Dietary fat

needed to absorb the fat-soluble vitamins A, D, E and K.

Fibre

a carbohydrate that the body cannot fully digest.

Glucose

a monosaccharide — a single sugar unit.

Glucose from carbohydrate

the body's main and most quickly used source of energy.

Glucose

a simple sugar (monosaccharide).

Carbohydrate

stored in the liver and muscles as glycogen.

Iodine

found in iodised salt and supports thyroid hormones.

Iron

needed to make haemoglobin in red blood cells.

Kwashiorkor

the deficiency disease caused by severe protein deficiency.

Glycogen

the form in which carbohydrate is stored in human muscle.

Mycoprotein

sold under the brand name Quorn.

There

around nine essential amino acids.

Olive oil

mostly monounsaturated and is considered heart-healthy.

Omega-3 fatty acids

found in oily fish.

Protein complementation

combining two LBV proteins so that together they supply all essential amino acids.

Protein

needed for the growth and repair of body cells.

Proteins

made from amino acids.

Too much salt

bad for health because it raises blood pressure.

Saturated fat

solid at room temperature and mainly from animal sources.

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Best-before dates

about quality, NOT food safety.

BMR (Basal Metabolic Rate)

the energy the body burns at complete rest.

BMR

the energy used at rest for basic body functions.

Age

one of the factors that affects BMR.

Coronary heart disease

caused by narrowing of the coronary arteries, linked to saturated-fat intake.

Protein

particularly important during convalescence after illness for tissue repair.

UK's main healthy-eating guide

called the Eatwell Guide.

Energy balance

calories in equal calories used.

UK adults

recommended to eat at least 5 portions of fruit and vegetables per day.

Anaemia

caused by a lack of iron in the diet.

Kilocalorie

the standard unit measuring food energy in nutrition.

Low fibre intake

a major cause of bowel constipation.

Iron

especially important in pregnancy to prevent anaemia in mother and baby.

High blood pressure

the disease most directly linked to too much salt in the diet.

Toddlers

advised whole milk for the energy and fat-soluble vitamins they need.

Type 2 diabetes risk

most reduced by lowering sugar and refined carbohydrate intake.

Type 2 diabetes

linked to excess sugar intake and obesity.

Vitamin B12

hard to get on a fully plant-based (vegan) diet and is usually supplemented.

Wholemeal pasta

a complex carbohydrate, unlike table sugar or honey.

Active people need more energy than sedentary people of the same age and sex.

Advertising influences school-age children by making branded, high-sugar foods feel more desirable.

Advertising and marketing influence consumer food choices, especially in children.

Alcohol provides about 7 kcal per gram.

UK law requires allergens to be highlighted (e.g. bold) in the ingredient list of prepacked food.

Allergies and intolerances are medical factors that affect food choice.

BMR stands for Basal Metabolic Rate.

Carbohydrate and protein each provide about 4 kcal per gram.

Children need a higher proportion of energy from fat than adults because of growth and energy demand.

A coeliac diet must exclude gluten (wheat, barley, rye, and contaminated oats).

Cultural background influences what foods families serve at celebrations.

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Allotment

a small plot of council land rented for growing your own food.

British strawberries

in season in late summer (peak June–August).

Climate change

considered the greatest long-term threat to global food security because it reduces crop yields.

Cornish pasty

a traditional British regional dish (Cornwall); a savoury pastry filled with beef, potato, swede and onion.

Cultured meat

meat grown from animal cells in a laboratory.

Famine

a long shortage of food in a region.

Food desert

an area where affordable, nutritious food is hard to access (especially fresh fruit and vegetables).

Food insecurity

the term for the situation where people cannot reliably access enough safe, nutritious food.

Food security

reliable access to enough safe and nutritious food for all people at all times.

Fortification

adding nutrients to a food that does not naturally contain them.

Free-range animals

kept in conditions allowing them to roam outdoors.

Functional food

one with a specific added health benefit beyond basic nutrition (e.g. cholesterol-lowering spreads, probiotic drinks).

Genetically modified food

food whose genes have been altered using genetic engineering.

Hydroponics

growing plants in nutrient-rich water without soil.

Olive oil

a defining ingredient of Italian cuisine.

Julienne

a French knife technique producing thin matchstick-shaped vegetable cuts.

Food insecurity

more common in low-income countries due to limited infrastructure, buying power and resilience to shocks.

Mediterranean diet

rich in olive oil, fish and vegetables and low in red meat.

Maize (corn)

the staple ingredient of traditional Mexican cuisine (tortillas, tamales).

Organic food

produced without synthetic pesticides or fertilisers.

Food packaging

an environmental problem because much of it ends up in landfill or in oceans as plastic pollution.

Provenance

the term for where food was produced; consumers consider it when choosing ethically.

Rice

the grain staple of most East and Southeast Asian cuisines.

Risotto

a traditional Italian rice dish from northern Italy.

Lemongrass

a defining flavour in Thai cooking.

Turmeric

the spice most associated with Indian curries (giving the characteristic yellow colour).

Cawl

the traditional Welsh stew, usually lamb with leeks, swede, potatoes and carrots.

Wheat

grown commercially in the UK (rice, bananas and coffee are imported).

Anaerobic digestion captures methane from food waste as biogas, instead of releasing it from landfill.

The UK imports bananas because the UK climate is too cold to grow them commercially.

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