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Revision Quiz

Revision Quiz. Senior 3. Topic 1: Concept of Health. How does WHO define ‘health’? Which are the 4 dimensions of health. Give an example how we can meet each dimension of health. Topic 2: Functions of Food. Give 4 reasons why our body needs food.

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Revision Quiz

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  1. Revision Quiz Senior 3

  2. Topic 1: Concept of Health • How does WHO define ‘health’? • Which are the 4 dimensions of health. • Give an example how we can meet each dimension of health.

  3. Topic 2: Functions of Food • Give 4 reasons why our body needs food. • Name 3 factors that may influence our choice of food. • Explain the difference between diet and balanced diet. • Explain the difference between undernutrition and malnutrition. • Draw the CINDI food pyramid. • Which food group should we eat most and least of?

  4. Topic 3: Nutrients • Which are the 5 nutrients? • What is the difference between macronutrients and micronutrients? • What is BMR? • Give the energy value of each nutrient (in kcal). • List 2 substances which are not nutrients but vital for our health.

  5. Topic 4: Protein • Name 2 functions of protein. • What is the difference between essential and non essential amino acids? • Essential amino acids can be of HBV or LBV. Explain the difference. • Name 2 HBV foods and 2 LBV foods.

  6. Topic 4: Protein • What is complementary protein? • What can happen if we eat more protein than our body needs? • Give 2 examples of novel protein sources.

  7. Topic 5: Carbohydrates • Why does our body need carbohydrates? • Which are the 3 categories of carbohydrates? • Which sugars are a) monosaccharides and b) disaccharides? • Name 3 foods that are rich in starch. • In which section of the food pyramid are the starchy foods found?

  8. Topic 5: Carbohydrates • What can happen if we eat too many starchy foods? • What can happen if we eat too many sugary foods? • Give 3 ways how we can reduce our sugar intake.

  9. Topic 6: Fibre • What does NSP stand for? • Give 2 functions of NSP in the body. • Does NSP give us energy? Why? • Name 3 rich sources of fibre. • What is the difference between soluble and insoluble fibre? • Name 2 conditions that can result from low fibre intake • Suggest 3 ways how we can increase our fibre intake.

  10. Topic 7: Water • How many litres of water does our body need each day? • Why do athletes require more water than sedentary people? • Suggest 3 food sources of water. • Give 2 functions of water in the body. • What can happen if we do not drink enough water?

  11. Topic 8: Kitchen Equipment • Give the names of the following equipment: • What is the care procedure of a wooden spoon?

  12. Topic 9: Shortcrust Pastry • Which method is used to make the shortcrust pastry? • Why are the finger tips used for the rubbing-in method? • If 400g of flour is used for the pastry, how much margarine should be added? • Why should an oven be pre-heated when baking a pie? • Suggest a savoury pie and a sweet pie. • Briefly explain how to make the shortcrust pastry.

  13. Topic 10: Milk and Dairy Products • Why is milk described as a complete food? • Comment about the nutritional value of milk. • In which section of the CINDI food pyramid are the milk and milk products found? • What is the difference between whole milk and skimmed milk? • Which type of milk can be frozen?

  14. Topic 10: Milk and Dairy Products • How is organic milk obtained? • Why is milk heat treated? • Suggest a type of milk suitable for: • A 3 months old baby • An obese woman • A 4 year old child

  15. Topic 10: Milk and Dairy Products • Suggest 4 dairy products. • List three ways how parents can encourage children to consume more milk and dairy products. • What are the benefits of consuming bio-yoghurts? • Whenever Maria drinks milk she feels sick and bloated. Explain the condition she might be suffering of.

  16. Topic 11: Family • Name 2 functions that families serve in society. • List 3 types of family units. • Explain the difference between nuclear and extended family. • What is the difference between adoption and fostering?

  17. Topic 12: Eggs • What is the difference between free-range and battery farmed eggs? • Comment about the nutritional value of eggs. • Why are people advised not to consume too many eggs? • Name two dishes which make use of eggs. • Outline one point to keep in mind when a) buying eggs b) storing eggs.

  18. Topic 12: Eggs • Describe one test which can be done to check how fresh an egg is. • Name a dish whereby eggs are used to: • Emulsify • Bind • Glaze

  19. Topic 13: Kitchen Safety and Hygiene • Name 3 safety rules to be applied in the kitchen. • Name 3 hygiene rules to be applied in the kitchen. • Which type of spoon should you use to stir hot liquids? Why?

  20. Topic 14: Weighing and Measuring • Name the 3 types of weighing scales. • Give two rules to be followed when using a weighing scales. • Draw a level, rounded and heaped teaspoon. • Give 2 rules to be followed when using a measuring jug.

  21. Topic 15: Cereals, Nuts and Pulses • Cereals are a staple food for many countries. • List the 6 cereals. • Which cereal is used to make: • Bread • Semolina • Porridge • Popcorn

  22. Topic 15: Cereals, Nuts and Pulses • Draw and label the structure of the cereal grain. • What is meant by ‘ extraction rate ‘ ? • Why are we advised to eat unrefined cereal products? • Pulses are another useful food. Name the three main types of pulses. • Suggest 3 dishes which make use of pulses.

  23. Topic 16: Labour Saving Devices • What are labour saving devices? • Give two advantages of using labour saving devices. • Give two disadvantages of using labour saving devices. • Outline 3 points to consider when buying labour saving devices. • Which labour saving device is used for the following tasks: • To slice vegetables • To puree vegetables and fruits • To make pastry • To boil water

  24. Topic 16: Labour Saving Devices 6. Which attachment of the food mixer is used to: • Make doughs • Whip up cream • Make cupcake mixtures 7. Name 3 jobs that are done with a microwave oven. 8. List 3 points to consider when choosing a microwave oven. 9. List 2 materials that can be used in a microwave oven.

  25. Topic 17: The Rubbing-In Method • Name two dishes made with the rubbing-in method. • What is the ratio of fat to flour used in the rubbing-in? • Why do we use our finger tips for the rubbing-in? • List 2 raising agents used in rubbed-in mixtures. • Briefly describe how to make rock buns using the rubbing-in method.

  26. Topic 18: Creaming Method • What is the creaming method used for? • Which are the main ingredients used in the creaming method? • What is the difference between creaming and all-in-one method? • Why are cakes made with the creaming method known as ‘rich cakes’? • Explain the terms ‘curdling’ and ‘whisking’.

  27. Topic 19: Fats and Oils • Give 4 functions of fats in the body. • What is the difference between saturated fats and unsaturated fats? • Name 2 foods sources of saturated fats and 2 food sources of unsaturated fats. • What are essential fatty acids? Give 2 examples.

  28. Topic 19: Fats and Oils • Name 3 conditions that can result from high fat intake • What is CHD? Draw and label a diagram to explain this disease. • Suggest four ways how we can reduce our fat intake.

  29. Topic 20: Vitamins and Minerals • What is the difference between fat soluble and water soluble vitamins? • Give one function of vitamin A, D, E, K, B and C. • Name one food source for each of the above vitamins. • Vitamin D works with ______________ and vitamin C works with ____________. • Why does our body need calcium, phosphorus, iron, potassium, sodium, fluoride and iodine?

  30. Topic 20: Vitamins and Minerals • What can happen if we do not take enough a) calcium b) iron. • Suggest 2 groups of people who need higher intake of a) calcium and b) iron. • What can happen if we take too much sodium? • Suggest 3 practical ways of reducing our sodium intake.

  31. Topic 21: Recipe Engineering • Give one reason why certain recipes have to be modified. • Suggest a healthier alternative for the following: • Whole milk • Beef • Ham • Chocolate • Stock cube

  32. Topic 22: Child Care • List 3 roles that parents have in child care and development. • Why are the following nutrients important during pregnancy? • Carbohydrates • Protein • Fats • Calcium • Iron • Folic acid

  33. Topic 22: Child Care • Name 3 harmful substances that should be avoided during pregnancy. • Name the 4 needs of children and give an example for each. • Explain the difference between gross motor skills and fine motor skills and give an example for each. • How can parents help the physical development of children? • How can parents help the emotional development of children? • How can parents help the intellectual development of children? • How can parents help the social development of children?

  34. Topic 22: Child Care • Give 3 reasons why play is important for children. • Give an example of manipulative play, physical play, creative play and imaginative play. • What should parents do when children throw a tantrum? • Children should always be left free to do whatever they want. Do you agree? Why? • Name 3 points to keep in mind when buying toys for children. • Draw the symbol which shows that the toy is in line with EU safety standards.

  35. Topic 22: Child Care • Name 2 advantages and 2 disadvantages of breastfeeding. • Name 2 advantages and 2 disadvantages of bottle feeding. • What is weaning? • At what age should weaning start? • Why should food be introduced one at a time during weaning? • Give two ways how we can promote healthy eating habits in children.

  36. Topic 22: Child Care • Why is immunisation important? • Identify 3 diseases children are immunised from. • What does MMR stand for?

  37. Topic 23: First Aid • Why is first aid important? • List 3 places where a first aid box should be kept. • Give the name and the use of the following first aid items:

  38. Topic 23: First Aid • Describe the first aid treatment to be given for: • Fainting • Cuts • Burns • Sprains • Nosebleeds

  39. Topic 23: First Aid • Which 3 equipment are needed for fire safety? • Explain how to use a fire extinguisher. • How should a fire caused by burning cooking oil be extinguished? • What should you do if a smoke alarm starts beeping? • What is the emergency number in the EU? • Give guidelines for making an emergency call.

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