Revision Lesson 2

Fill in the Blanks

Give an example of mechanical raising agent.

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

Which of the following is NOT a step in the processing of wheat?

• Gristing

• Sieves

• Fermentation

• Reduction

Multiple Choice

What is primary food processing?

• Changing a basic food to preserve it or prepare it for sale or cooking

• Cooking food at high temperatures

• Adding artificial flavors to food

• Packaging food for sale

Multiple Choice

Describe what a lacto-ovo vegetarian is.

• No meat, but eat eggs and dairy.

• Eats only meat and fish.

• Eats only fruits and vegetables, no dairy or eggs.

• Eats only dairy, no eggs or meat.

Multiple Choice

Enzymes are biological catalysts. What is the process called when fruit is browned?

• Enzymic Browning

• Fermentation

• Photosynthesis

• Respiration

Multiple Choice

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

• flour

• sugar

• rice

• oil

Multiple Choice

A simple carbohydrate is ______, while a complex carbohydrate is ______.

• a single sugar unit; made of many sugar units

• a protein; a fat

• a vitamin; a mineral

• an enzyme; a hormone

Multiple Choice

Self raising flour has a ________ added to it.

• chemical raising agent

• preservative

• coloring agent

• flavor enhancer

Multiple Choice

How many grams of fibre should be eaten by adults per day?

• 30g per day

• 10g per day

• 50g per day

• 70g per day

Multiple Choice

Name one way to increase the fibre content of a scone?

• Use wholemeal flour or Add fruit

• Add more sugar

• Use only white flour

• Add extra butter

• Use more cream

Multiple Choice

What is the function of fluoride in the body?

• It helps in the formation of red blood cells.

• It strengthens tooth enamel and prevents dental cavities.

• It aids in muscle contraction.

• It regulates blood sugar levels.

Multiple Choice

Name a nutrient that is important for an elderly adult.

• Calcium

• Sugar

• Caffeine

• Soda

Multiple Choice

Name the three methods of heat transfer.

• Conduction, Convection, Radiation

• Evaporation, Sublimation, Deposition

• Reflection, Refraction, Diffusion

• Absorption, Transmission, Scattering

Match

Match the type of flour with its extraction rate:

• Wholemeal

• Brown Flour

• White Flour

100%

85-95%

70-75%

• 100%

• 85-95%

• 70-75%

Multiple Choice

White flour has to be fortified by law with ________, calcium and niacin.

• iron

• zinc

• magnesium

• potassium

Multiple Choice

Which type of flour has nothing removed from it?

• Wholemeal

• Brown Flour

• White Flour

• Self Raising

Multiple Choice

Which type of flour is light brown in colour and has 10-15% of grain removed?

• Wholemeal

• Brown Flour

• White Flour

• Strong Flour

Multiple Choice

Soft flour is used for cake and pastry making because it has ________ gluten content.

• lower

• higher

• moderate

• no

Multiple Choice

Self raising flour has a ________ added to it.

• chemical raising agent

• preservative

• coloring agent

• flavor enhancer

Multiple Choice

Strong flour is best used for which of the following?

• Bread and pasta dough

• Cake and pastry making

• Thickening sauces

• Making soup

Multiple Choice

Most of the milk bought is ________, which involves forcing the milk at high pressure through small holes.

• Pasteurised

• Homogenised

• Sterilised

• UHT treated

Multiple Choice

Pasteurised milk is heated to approximately _______ for 15 seconds.

• 72°C

• 100°C

• 135°C

• 50°C

Multiple Choice

Sterilised milk is heated to 110-120°C for how long?

• 1-2 seconds

• 15 seconds

• 20 to 30 mins

• 5 mins

Multiple Choice

UHT (Ultra Heat Treated) milk is heated to 135°C for ________.

• 1-2 seconds

• 10-15 seconds

• 30-40 seconds

• 5-10 minutes

Multiple Choice

Which heat treatment of milk kills harmful bacteria and has little effect on nutritional value?

• Pasteurised

• Sterilised

• UHT

• Homogenised

Multiple Choice

Sterilised milk destroys nearly all of the bacteria and changes the taste and colour.

• True

• False

Multiple Choice

Unopened packs of UHT milk have a ________ shelf life and little effect on flavour and nutritional value.

• long

• short

• bitter

• fragile