Assessment and Qualifications Alliance (AQA) GCSE Food Technology Practice Exam

The term that describes the addition of flavor to a dish is flavoring. Flavoring encompasses various substances or ingredients that enhance or impart specific tastes to food, making it more appealing and enjoyable to eat. This could include herbs, spices, extracts, and other seasonings that are used to create a desired taste profile in a dish.

Emulsification refers to the process of combining two immiscible liquids (like oil and water) to create a stable mixture, commonly seen in dressings and mayonnaise. Coagulation is the process whereby proteins denature and solidify, often used in cooking techniques such as making cheese or cooking eggs. Binding involves incorporating ingredients together to create a cohesive mixture, which is essential in many recipes but does not specifically pertain to flavor enhancement. Therefore, flavoring is the appropriate term that captures the essence of enhancing the overall taste of food.