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Quickety Quick Quiz

Quickety Quick Quiz. Have a go at these......bring your answers into school for marking. Good luck. Prizes for full marks!!!. 1. What is the process called when heat is applied to starch?. 2. What is the type of flour used in bread making?. 3. Suggest 2 foods high in protein.

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Quickety Quick Quiz

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  1. Quickety Quick Quiz Have a go at these......bring your answers into school for marking. Good luck. Prizes for full marks!!!

  2. 1. What is the process called when heat is applied to starch?

  3. 2. What is the type of flour used in bread making?

  4. 3. Suggest 2 foods high in protein.

  5. 4. What is carbohydrate needed for?

  6. 5. Write down 4 functions of eggs.

  7. 6. Which food poisoning bacteria is commonly found in eggs?

  8. 7. What is meant by aeration?

  9. 8. What does coagulate mean? • the setting of a large amount of liquid by gelatine • Holding ingredients together so that the product doesn’t fall apart • To change to a more solid state - e.g. When frying an egg

  10. 9. Write down the 4 main ingredients in shortcrust pastry.

  11. 10. Name 2 saturated fats commonly used in cookery.

  12. 11. Name two unsaturated fats commonly used in cookery.

  13. 12. Give an example of a food product that is an emulsion.

  14. 13. When fruits such as apples / pears are sliced, they react with oxygen to cause ‘enzymic browning’. What ingredient can be used to prevent this?

  15. 14. What are the 5 major groups of the Eatwell plate?

  16. 15. What should Coeliacs avoid?

  17. 16. If you were lactose intolerant what foods should you avoid?

  18. 17. What major food groups are avoided by vegans?

  19. 18. Give 3 examples of standard food components?

  20. 19. Suggest 4 reasons why standard components are useful in food production.

  21. 20. What nutrient is Gluten high in?

  22. 21. Additives - Match the category to its definition. 1. Preservatives 2. Colourings 3. Flavourings 4. Emulsifiers 5. Setting agents 6. Raising agents • Make food look attractive / restore original appearance after processing • Used to thicken / gels formed / gelatine is a natural form • Releases bubbles of gas / aeration / expand on heat e.g. Yeast / bicarb. / baking powder • Improve taste or aroma of foods – some natural / some artificial • Used to prevent bacteria from growing / helps keep food for longer • Keep product stable / stop oil and water from separation / lecithin is a natural example

  23. 22. Define the following... • Fairtrade • Free range • Farm assured • Organic

  24. 23. Suggest 4 functions of packaging.

  25. 24. Write down 5 legal requirements on a label

  26. 25. Name 4 hard cheeses

  27. Name a low fat cheese.

  28. 27. What are the 4 main ingredients in a Victoria sponge cake?

  29. 28. Name 2 sauces that would compliment a plain sponge pudding.

  30. 29. Name 3 raising agents.

  31. 30. Name 3 common packaging materials.

  32. 31. Name 4 things required by law on a label.

  33. 32. Name 1 thing that is not required by law on a label although many products would have it displayed.

  34. 33. Name the 3 main ingredients in a white / roux / or bechamel sauce.

  35. 34. Name 4 pieces of labour saving equipment.

  36. 35. List 3 advantages and 2 disadvantages of using a Food processor to chop vegetables.

  37. 36. My sponge cake has sunk!!!! Why?

  38. 37. My cake is very dry. Why?

  39. 38. My cake has a close, heavy texture. Why?

  40. 39. Suggest a recipe made with choux pastry.

  41. 40. Suggest a finishing technique for an apple pie.

  42. 41. Name 2 types of icing that could decorate a sponge cake.

  43. 42. What are the key temperatures in the Danger Zone?

  44. 43. What should the temperature of a domestic fridge be between?

  45. 44. What is the temperature of a domestic freezer?

  46. 45. Where should raw meat be stored in the refrigerator?

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