Revision 1

GCSE Food Preparation and Nutrition
REVISION LESSON 1

By Lauri Graham

Revision Plan

8 Weeks of Revision

1. Technological Developments in Food and Health

2. Primary Processing and Production

3. Secondary Processing and Production

4. Culinary Traditions

5. Factors Affecting Food Choice

6. Food Provenance ( Farming, Sustainability ,Seasonality etc)

7. Food Safety

8. Food Science

Multiple Choice

This question is about FOOD SECURITY:

Which of the following will put the supply of foods at risk?

• Extreme weather causing droughts, floods and storms.

• Crop failures caused by pests, diseases and poor weather.

• Economic problems in a country, e.g. unemployment which means people are not paid enough to feed themselves well.

• All of the above.

Multiple Choice

What are olfactory receptors?

• special cells in the eyes to help us see

• special cells on the tongue to help us taste

• special cells in the nose to help us smell

• special cells in the ears to help us hear

Multiple Choice

What is the term for fat that can be softened over a range of different temperatures?

• Shortening

• Plasticity

• Emulsification

• Aeration

Multiple Choice

What is the effect of fat deficiency in babies and children?

• Increased energy

• Affect normal growth

• Weight gain

• Increased cholesterol

Multiple Choice

Which of the following is a source of visible fat in food?

• Fat on bacon

• Butter in cooked pastry

• Oils in fried foods

• Butter in cakes

Multiple Choice

Tiramisu, panna cotta and panettone are sweet dishes from which cuisine?

• Greek

• Mexican

• Chinese

• Italian

Multiple Choice

Which of the following might spoil the enjoyment and sensory qualities of a béchamel sauce?

• glossy appearance

• smooth texture

• lumps of flour

• pouring consistency

Multiple Choice

What is the term for the process where fat traps air bubbles when beaten with sugar?

• Emulsification

• Plasticity

• Aeration

• Shortening

Match

Match the term to the correct definition:

• When trawlers drag their nets across the sea bed they remove everything and can damage habitats and the natural ecology, which can take years to recover. This severely reduces the food available for any remaining fish.

• More of a particular species (e.g. cod) are caught than is sustainable, because they cannot be replaced quickly enough, due to the length of the life cycle.

• Fish that are too young or too small when caught are thrown away. Some species are not wanted, e.g. dolphins. They are caught and cannot escape. This upsets the life cycle and causes pollution as they decompose and reduce the biodiversity in the sea.

Damage to the habitat and ecology

Overfishing

By catch

• Damage to the habitat and ecology

• Overfishing

• By catch

Multiple Choice

Which of the following foods are fortified by law?

• White and brown flour

• Fruit juices

• Breakfast cereals

• Rice milk

Multiple Choice

The majority of breakfast cereals have added vitamins and other nutrients.

• True

• False

Multiple Choice

Give two examples of foods that are voluntarily fortified.

• Milk and bread

• Rice and beans

• Chicken and fish

• Apples and oranges

Multiple Choice

The addition of some nutrients may help with other aspects of the product, e.g. vitamin C is an ______, therefore it reduces the rate of spoilage in some products.

• antioxidant

• enzyme

• preservative

• colorant

Multiple Choice

One reason food products are fortified is to increase the ______ content.

• nutrient

• sugar

• fat

• water

Multiple Choice

Some foods are fortified by law, e.g. ______, margarine.

• flour

• sugar

• rice

• oil

Multiple Choice

Food products are sometimes fortified to replace the nutrients lost during the ______ of the food.

• processing

• packaging

• distribution

• storage

Multiple Choice

Why do manufacturers sometimes choose to voluntarily fortify foods?

• To improve the nutritional profile of the food, making it similar to other products or to add specific nutrients.

• To increase the shelf life of the food by adding preservatives.

• To enhance the flavor and color of the food artificially.

• To reduce the cost of production by using cheaper ingredients.

Multiple Choice

TVP when used for savoury products is fortified with iron and which vitamin complex so that its nutritional profile is similar to that of meat?

• Vitamin A complex

• Vitamin B complex

• Vitamin C complex

• Vitamin D complex

Multiple Choice

Low-fat spreads often have which vitamins added to them so they are similar to margarine and butter?

• Vitamins A and D

• Vitamins B and C

• Vitamins E and K

• Vitamins B12 and C

Multiple Choice

One of the main groups of food additives is _________.

• Preservatives

• Carbohydrates

• Vitamins

• Proteins

Multiple Choice

One of the main groups of food additives is __________.

• Colours

• Vitamins

• Proteins

• Fats

Multiple Choice

One of the main groups of food additives is _________.

• Flavour enhancers

• Carbohydrates

• Vitamins

• Proteins

Multiple Choice

All additives have to be checked for ______ before they can be used in any foods.

• safety

• color

• taste

• texture

Fill in the Blank

What letter is added to the number of an additive if it is accepted as safe for use within the European Union?

Multiple Choice

Natural additives are obtained from ______ sources, for instance red colouring made from beetroot juice (E162).

• natural

• chemical

• synthetic

• artificial

Multiple Choice

One advantage of food additives is that they help to maintain product ________.

• consistency

• color

• temperature

• weight

Multiple Choice

Food additives can restore original ________ of a food after processing.

• characteristics

• temperature

• weight

• price

Multiple Choice

Food additives can prevent food spoilage, to preserve foods and give them a longer ________.

• shelf life

• color

• taste

• weight

Multiple Choice

Disguising inferior ingredients with food additives can help to reduce the ________ of food products.

• costs

• flavor

• nutritional value

• shelf life

Multiple Choice

Colours are used in manufacturing to boost colours already in foods, e.g. ________ yoghurt.

• strawberry

• banana

• vanilla

• blueberry

Multiple Choice

According to the passage, flavourings and flavour enhancers must meet the requirements of which act?

• Food Safety Act 1990

• Health and Safety Act 2000

• Food Hygiene Act 1985

• Nutrition Act 1995

Multiple Choice

Which of the following can be natural flavourings?

• Vanilla

• Herbs and spices

• Both A and B

• None of the above

Multiple Choice

Monosodium glutamate (MSG) is an example of a ________.

• flavour enhancer

• preservative

• coloring agent

• emulsifier

Multiple Choice

Which of the following are examples of intense sweeteners?

• Aspartame and saccharin

• Sucrose and glucose

• Fructose and lactose

• Maltose and galactose

Multiple Choice

What are gelling agents used for?

• To increase the viscosity of foods

• To help set products and create a smooth set texture

• To add flavor to foods

• To reduce fat content

Multiple Choice

Which of the following is an example of an emulsifier found in eggs?

• Gelatin

• Lecithin

• Pectin

• Starch

Multiple Choice

Look at the image of the jug. What does it show about oil and water?

• Oil and water do not mix.

• Oil dissolves in water completely.

• Oil and water form a single layer.

• Oil sinks to the bottom of water.

Exam Practice

How to revise Food

You need two different colour pens


Answer the questions WITHOUT looking at the notes/knowledge organsier

Then use your notes and knowledge organsier to add anything in
Self mark using attached markscheme