[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-493859-105":59,"doc-detail-493859-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","ks4-year-11-food-preparation-nutrition-vocabulary-list","KS4 Year 11 Food Preparation & Nutrition Vocabulary List","","A KS4 Year 11 vocabulary list for Food Preparation & Nutrition, defining core terms used in studying ingredients, food science, nutrition, and safe food practice. The content covers additives, textures and cooking concepts like al dente and gelatinisation, biological risks and benefits such as bacteria and allergies, and nutritional categories including macro- and micronutrients, dietary fibre, and vitamins. It also explains diet-related conditions, preservation methods like pasteurisation, and preparation processes such as mise en place.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/ks4-year-11-food-preparation-nutrition-vocabulary-list/493859/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/ks4-year-11-food-preparation-nutrition-vocabulary-list/493859.png","ImageObject",300,407,{"name":92,"@type":93},"nayy☆","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-10-01",true,{"@type":102,"interactionType":103,"userInteractionCount":19},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What does “best before date” mean?","Question",{"text":112,"@type":113},"It is the date after which a non-high risk food will still be safe to eat, but may not be at its best quality.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What is the difference between macronutrients and micronutrients?",{"text":117,"@type":113},"Macronutrients are needed in large amounts (such as fats, proteins, and carbohydrates), while micronutrients are required in small quantities to support physiological functions.",{"name":119,"@type":110,"acceptedAnswer":120},"What does “pasteurisation” involve?",{"text":121,"@type":113},"It is heating food to a specific temperature for a specific period to kill microorganisms that could cause disease, spoilage, or undesired 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processing to improve the quality,flavour,colour,texture or stabilityof the product.  \nAl dente -'Firm to the bite',a description of the texture of correctly cooked pasta.  \nAllergies -An immune system reaction that occurs soon after eating a certain foodand can cause severe symptoms.  \nAmino acids -The building blocks of proteins.  \nAntioxidant-A molecule that is able to stop the oxidisation process in othermolecules and therefore can be useful in stopping foods from deteriorating.Antioxidants can prevent or slow down damage to the body which otherwise canlead to diseases such as heart disease.Antioxidants also improve ourimmunesystem.  \nBacteria -Pathogenic microscopic living organisms,usually single-celled,that canbe found everywhere.They can be dangerous,such as when they cause infection,or beneficial,as in the process of fermentation(for wine).  \nBest before date -Date on food products after which a non-high risk food will besafe to eat,but not be at its best.  \nCarbohydrates-Macronutrients required by all animals;made in plants by theprocess of photosynthesis.  \nCoagulation -The setting or joining together of lots of denatured protein moleculesduring heating or change in PH.An irreversible change to the appearance andtexture of protein foods.  \nDeficiencies -A state of lacking or incompleteness.Forexample,deficiencies in theconsumption of certain vitamins can cause health issues.  \nDietary fibre -Complex carbohydrate/non-starch polysaccharide,eg whole graincereals and cereal products.  \n'Eat well guide'-Informs individuals of the variety of food groups required forahealthy balanced diet.  \nFats -Macronutrient which supplies the body with energy.  \nGelatinisation -When starch granules swell when cooked with liquid,then burstopen and release the starch,causing the liquid to thicken.  \nHigh risk foods -Foods that are high in moisture and nutrients,especially protein(perishable foods:meat,shellfish,cooked rice,eggs,milk,cream).They support thegrowth of pathogenic microorganisms,such as bacteria.  \nLactose intolerant -A condition which means you cannot digest disaccharide sugarlactose.  \nMacronutrient-A type of food (eg fat,protein,carbohydrate)required in largeamounts in the diet.  \nMicronutrients -Nutrients required in small quantities to facilitate a range ofphysiological functions.  \nMise en place-Preparation before starting to cook.  \nNutrients -The properties found in food and drinks that give nourishment-vital forgrowth and the maintenance of life.The main nutrients needed by the human bodyare carbohydrates,proteins,fats,vitamins and minerals.  \nNutritional analysis -Nutritional information for differentfoods,creating a nutritionalprofile of the specific nutrients in the food.  \nObesity -Diet-related disease where the body contains too much stored fat.  \nPasteurisation -The process of heating a food to a specific temperature for aspecific period of time in order to kill microorganisms that could cause disease,spoilage or undesired fermentation.  \nProtein-A macronutrient that is essential to building muscle mass.  \nRaising agents -An ingredient or process that introduces a gas into a mixture sothat it rises when cooked.  \nSaturated fats -This type of fat is mostly from animal sources;they are normallysolid fats.All of the carbon atoms in the fatty acid molecules are linked by singlebonds.  \nScientific principles -Demonstrates how science of the ingredients are at work inproducing,processing,preparing,preserving,and metabolising foods.  \nVegan -People who do not eat flesh or any animal products.They can eat plantprotein soya,TVP,tofu.  \nVegetarian-A lacto-vegetarian diet includes dairy products and plants,and a lacto-ovo vegetarian diet includes eggs,dairy products and nuts.  \nWater soluble vitamins -Soluble vitamins (the B group and vitamin C)in water ofenergy in the body.Foun","cbCaiuP1opWCfjFf","https://ap.wps.com/l/cbCaiuP1opWCfjFf","pdf",507761,"English","# KS4 Year 11 Food Preparation & Nutrition Vocabulary List\n## Key terms and definitions","[{\"question\":\"What does “best before date” mean?\",\"answer\":\"It is the date after which a non-high risk food will still be safe to eat, but may not be at its best quality.\"},{\"question\":\"What is the difference between macronutrients and micronutrients?\",\"answer\":\"Macronutrients are needed in large amounts (such as fats, proteins, and carbohydrates), while micronutrients are required in small quantities to support physiological functions.\"},{\"question\":\"What does “pasteurisation” involve?\",\"answer\":\"It is heating food to a specific temperature for a specific period to kill microorganisms that could cause disease, spoilage, or undesired fermentation.\"}]","KS4 Year 11 Food Preparation & Nutrition Vocabulary List | PDF",1790886578]