Year 11 Food Preparation and Nutrition                                                          Aeration               When air is incorporated into food.
                                                                                                                                               For example, whisking egg whites or creaming.
       Autumn 2: Cooking Methods, Food Processing, Fats and Oils                                                                               Aeration gives cakes a spongy and light texture when 
                                                                                                                                               they’re cooked.
           Boiling            Cooking food by heating it in a pan of boiling liquid, usually water.                     Creaming               When butter is beaten with sugar to form a creamy, 
           Steaming           Cooking food with steam from boiling water or stock.                                                             fluffy mixture..
           Blanching          Part-cooking food in boiling water for a very short time before putting it                Shortening             Gives foods a crumbly texture.
                              in cold (or iced) water.                                                              ES  Plasticity             When something can be spread and shaped.
           Poaching           Cooking food in a pan of liquid below boiling point, usually around 80°C              ERTI                       Fats have plasticity.
                                                                                                                    PO  Short                  Used to describe food that is firm and crumbly, for 
           Simmering          Similar to boiling but at a slightly lower temperature than boiling                   R                          example, shortbread.
                              (although at a high temperature than poaching).                                        P
           Braising           Slowly cooking food in a covered pot which contains liquid.  Food is                  ING Triglyceride           Fats are made up of triglycerides. 
                              cooked by a mixture of simmering and steaming. It is good for cooking                                            A triglyceride contains three fatty acids and glycerol (a 
                              meat because the gentle cooking of the meat helps to tenderise it.                    ANG                        type of glucose).
                                                                                                                    H                          When you eat, your body converts any calories it doesn't 
           Stir Frying        Food that tends to be cooked in a wok with a small amount of  fat or oil.             : C                        need to use right away into triglycerides. 
                              Food cooks very quickly and needs to be moved around to stop burning.                 LS                         They are our body’s main source of energy.
       S   Shallow            Food cooked in a frying pan using a medium amount of fat or oil. Less                  OI Emulsion               A substance formed when oil and watery liquids are 
       DO  Frying             healthy than stir frying but gives food a crispier texture than sir frying.           ND                         shaken together (the droplets of one spread through the 
       H   Dry Frying         Cooking food that contains natural fat in a pan without fat or oil. As the                                       other). Usually, oil and water do not mix, so emulsions 
       ET                                                                                                                                      separate out again unless you keep shaking or stirring 
       M                      food heats up, the fat inside the food melts into the pan and begins to               ATS A                      them-or you can use an emulsifier.
                              cook the food.                                                                        F
       NGI Dry                Cooking nuts, seeds and spices in a pan without fat or oil.                               Emulsifier             A substance that stops oil and water separating.
       K   Roasting                                                                                                                            For example, egg yolk is used in mayonnaise to mix oil 
       OO                                                                                                                                      and vinegar.
       C   Sweating           A fat-based method of cooking using a small amount of oil over a low                      Lecithin               A natural emulsifier found in egg yolk.
                              heat, which releases moisture from food. While the food is sweating, it’s 
                              usually covered with a lid to help the moisture circulate around the food.                Hydrophilic            Attracted to water
           Grilling           Uses dry heat at a higher temperature than baking or roasting to cook                     Hydrophobic            Repulsed by water
                              food. As food is grilled, fat drips out of food.
           Baking             Uses dry heat to cook food, usually in a n oven.                                          Primary                Prepares raw foods straight from being picked, harvested 
                                                                                                                        processing             or slaughtered. For example, wheat to flour.
           Roasting           When food is cooked in fat or oil in an oven.
                                                                                                                        Secondary              When primary processed food is altered or combined 
           Conduction         The transfer of heat energy through the vibration of particles. For                   ING Processing             with other ingredients. For example, flour to pasta.
                              example, when heat energy is transferred from the hob to the pan and the              S
                              pan to the food.                                                                      CES Pasteurisation         The processing of raw milk to destroy pathogenic 
                                                                                                                    O                          bacteria and make it safe to drink. Milk is heated quickly 
           Convection         The transfer of heat energy through gases or liquids. For example, boiling.           PR                         to 72°C for 15 seconds and then rapidly cooled.
           Radiation          The transfer of heat energy through waves if radiation. There is no direct                UHT                    Ultra Heat Treatment. Milk is heated to at least 135°C 
                              contact between the heat source and the food. For example, grills, toasters                                      for 1-4 seconds and packed in a sterile container. It 
                              and microwaves use radiation.                                                                                    keeps for several months.