Transferring bacteria or other microrganisms from one surface to another.

A tiny living thing that includes bacteria, mould and yeasts.

Able to prduce disease and cause food poisoning

Biological catalysts that speed up chemical reactions

The range of temperature (5-63 degrees C) in which bacteria multiply rapidly.

A food high in moisture and protein

A nutrient needed in large amounts e.g. fat, protein and carbohydrate

A nutrient needed in small amounts e.g. vitamins and minerals

Fat is made up of fatty acids and glyceril

The building blocks of protein.

Carbohydrate type that cannot be digested but is needed to keep a healthy digestive system.

Fatty substance found in blood essentail for cell membranes.

Government guide showing the proportions of different groups of food that are needed to have a well-balanced and healthy diet.

The amount of energy calories (Kcal) or kilojoules (kJ) a food contains per gram.

A person who does not eat any animal or animal products

A person who chooses a diet free of meat and fish.

Decisions or actions taken on the basis of strongly held moral beliefs or principals

A food that causes a bad chemical reaction

Browning due to the effect of dry heat on starchy foods. Starch molecules break dow into dextrins.

Changes to colour and texture when heating sugar or sugar solutions

Chemical term for thickening by starch and starchy foods when they swell and burst

Crumbly texture produced by short gluten strands

Substances added to food to hold together ingredients that don’t usually mix.

A property of fat that allows them to be spread and manipulated.

Changing raw foods to make them ready to eat or cook or prepare them as ingredients for other food products.

Processing primary processed foods into other food products

Substances added to extend the shelf life or enhance taste/appearance

Strengthening the nutritional content by adding vitamins and minerals

The distance food travels from its point of origin to your table

Produced/grown without chemical fertilisers/pesticides

A process or material that can be used without causing damage to the environment or using up finite resources

A method of farming that produces high yields

Having access at all times to safe, nutritious food for an active and healthy lifestyle.

Time of year when fruits and vegetables are naturally at their best.

Non examined assessment – research, making and evaluating dishes to a design brief that is worth marks towards the final exam.

A list of requirements that your dishes should aim to be within

How ingredients change food.

The Science behind the changes that happen to food.

Finding out details about selected topics and foods in depth.

A detailed list of things to do in order to complete your assessment

An idea you propose then test to see if it is true.

Test where you only change the one variable you are investigating.

Skills such as jointing chicken, filleting fish, choux pastry and reducing sauces.

A list of requirements that your dishes must fit into.

A collection of annotated images that showcase your theme.

Ensuring food is stored, prepared and cooked to prevent bacteria spreading or kill bacteria.

Checking your food is at the correct temperature and texture to serve.

Characteristics of food linked to taste, smell, sight and feel.

A detailed step-by-step plan for each stage of your three dishes so they can be completed.

Give detailed reasons based on evidence to support your final choice.

Controlling the temperature of food during preparation, cooking and storage.

The key word in an exam questions i.e. analyse

Choosing a healthy amount of a certain food, this changes with age.

Anything that a person requires in their diet to provide correct nutrients.

Planning for different stages of dishes to be completed so they all fit together well ad in the time.

A review of your work and how it was completed including considering improvements.

How you would alter your product to improve it after reviewing it

To add decoration to food to improve presentation and make it look more attractive.

Using your senses to describe and analyse food and drink.

Getting feedback from peers on your dishes

Command word used where you need to select from a list or point out some information.

Command word used where you need to make a point and give a reason.

Command word used where you need to consider different viewpoints or advantages and disadvantages

Command word used when you need to provide a series or connected points.

Command word used when you need to break something down and explore each section.

Command word used when you must use evidence and end with a justified choice.