Food Preparation and Nutrition GCSE
Plasticity
What Plasticity means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definitions of Plasticity
Exam boards and our study guides word this term in slightly different ways. Learn the version your board uses.
The ability of a fat to change shape under pressure and remain in that shape; determined by the mix of solid and liquid triglycerides.
The ability of a fat to change shape under pressure and remain in that shape, determined by its mixture of triglycerides.
Topics that use Plasticity
- Food, nutrition and health (AQA GCSE)
Related terms
- Bioavailability and Absorption
- Bioavailability and Nutrient Interaction
- Dextrinisation
- Diet-Related Health Conditions
- Dietary Requirements and Hydration
- Emulsification
- Energy Balance and Homeostasis
- Energy Balance and Metabolic Homeostasis
Using Plasticity in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
Practise Food Preparation and Nutrition questions
Create a free account to answer exam-style questions on this topic and get feedback on your answers.
Start free
All Food Preparation and Nutrition GCSE terms7 days Premium · Then free forever · No card, no charge