AQA Section A Food Preparation and Nutrition

To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber is to:

• tenderize
• baste
• grease

To cook food in a pan using vapor produced by boiling liquid is to:

• steam

• boil

• saute

How quickly can bacteria double on food that is left at room temperature?

• Every 5 minutes
• Every 15 minutes
• Every 20 minutes
• Every hour

How can calories be reduced when preparing protein foods?

• cooking in the crockpot
• selecting lean cuts of meat
• serving gravy on meats

What is an example of a carbohydrate?

• peas
• bread
• beans
• water

A person who is unable to eat wheat products is:

• Vegan

• Coeliac

• Diabetic

• Anaemic

Which food poisoning bacteria are commonly found on human skin

• Clostridium botulinum

• Salmonella Enteritidis

• Staphylococcus Aureus

• Clostridium perfringens

The main function of grilling sliced bread is:

• Caramelisation of the surface

• Dextrinisation of the starch

• Coagulation of the gluten

• Gelatinisation of the starch

Vitamin D is absorbed by doing which of these things?

• Playing basketball in a gym

• Eat Oranges

• Running out side

• Eat Bananas

A mixture of carbon dioxide, oxygen, and nitrogen is inserted into packaging before sealing to slow bacterial growth is called?

• Retort pouches

• Aseptic packages

• MAP (Modified atmosphere packaging)