GCSE Food Preparation and Nutrition Revision 1

The following are all moist methods of cooking:

• sautéing, simmering, steaming, stewing

• braising, boiling, baking, barbequing

• simmering, steaming, braising, stewing

• braising, boiling, sautéing, stewing

Moist cooking methods cause the following reaction in foods containing starch:

• gelatinisation

• dextrinisation

• caramelisation

• dehydration

The heat transfer involved in grilling is:

• Infra-green radiation

• Electromagnetic waves

• Infrared radiation

• Infrared reduction

The name of the emulsifier found in egg yolk is:

• mayonnaise

• Vitamin D

• Iron

• Lecithin

Which is the main raising agent used when making choux pastry?

• Bicarbonate of soda

• Yeast

• Steam

• Air

Which is the main raising agent used when making a Swiss roll?

• Bicarbonate of soda

• Yeast

• Steam

• Air

Which conditions does yeast need to make it work?

• warmth, moisture, salt, time

• warmth, moisture, sugar or starch, time

• Cold, moisture, sugar or starch, time

• Cold, moisture, salt, time

The process where yeast makes CO2 gas to make bread rise is called:

• gelatinisation

• foam formation

• fermentation

• denaturation

What is the name of the gas produced by yeast and bicarbonate of soda?

• carbon monoxide

• carbon dioxide

• oxygen

• nitrogen

Micro-organisms that cause food poisoning are known as:

• homogenised

• pathogenic

• emulsified

• pathetic