Food Preparation Skills AQA GCSE

These flashcards are designed to help reinforce key concepts and definitions related to food preparation skills for the AQA GCSE exam.

Most recipes will require some ingredients to be accurately measured and weighed using __ equipment.

specialist equipment which may differ depending on the ingredient and quantities.

1 teaspoon is __ ml.

5 ml.

1 tablespoon is __ ml.

15 ml.

Different recipes may use different measurement units, e.g., grams or __ for solids.

ounces.

Different cooking times will vary based on the __ and amount of food being cooked.

type.

Meat larger cuts need long, slow cooking times and are suited for __ cooking.

roasting.

Fish tends to look __ when raw and opaque when cooked.

translucent.

To __ food to check it is thoroughly cooked, use a temperature probe.

test.

A clean spoon must be used to hygienically __ food.

taste.

Browning can be achieved through __ or caramelisation.

dextrinisation.

Knives are an important tool for a chef and must be cleaned after use to prevent __.

contamination.

Fruits and vegetables can be prepared by methods like peeling, slicing, and __.

dicing.

Soft fruit can be scooped using a __.

spoon-like device.

Cooking methods include boiling, steaming, and __.

poaching.

A sauce is a thickened liquid used to add __ and moisture to dishes.

flavour.

The addition of starch in sauces can thicken them through a process called __.

gelatinisation.

involves cooking food gently just below boiling point.

Poaching.

Marinating involves adding a liquid known as a __ to foods before cooking.

marinade.

Fermentation of yeast helps bread dough to __ during proving and baking.

rise.

Raising agents help a dough or batter to rise through the addition of a __ that expands during cooking.

gas.

Liquid mixtures set when chilled through a process called __.

gelation.