Unit 3 Outcome 1

Which one of the following is the most suitable cooking method for tender cuts of meat?

• stewing

• boiling

• stir-frying

• casseroling

Dextrinisation is a process that occurs when:

• starch granules absorb liquid and thicken to form a gel

• sugars are heated to a high temperature and develop a golden-brown colour

• starch is exposed to dry heat, resulting in a change in colour to golden brown

• starch and protein are exposed to dry heat and change colour to golden brown

Two essential purposes of food packaging are to:

• protect the product from contamination and to communicate serving ideas

• provide consumers with information and to include a barcode

• prevent food from being sold past its best-before date and to contain the product

• protect the product from contamination and to enable easy transportation

What is a food intolerance?

• a life-threatening response to a particular food, such as peanuts

• a chemical reaction to a particular food, but not an immune response

• a reaction to particular chemicals in a food that affect the immune system

• a chemical reaction to a particular food, such as an abnormal immune response, coeliac disease or lactose intolerance

One of the main causes of food poisoning is the consumption of food containing:

• yeasts and mould

• pathogenic bacteria

• food spoilage

• enzymes and microorganisms

What is denaturation?

• a permanent structural change to the protein in a food

• a form of gelatinisation that results in a permanent change in protein

• a change in protein molecules that causes the molecules to coil tightly

• an irreversible change to protein in food that occurs only through the application of heat

Soil erosion is an example of land degradation. It can have a significant impact on food production by:

• creating large gullies that allow the subsoil to be washed downstream

• removing the top soil and depleting the nutrients of available crops

• causing the soil to be too alkaline for crops to grow

• causing the soil to be too acidic for crops to grow

Blanching food involves:

• surrounding the food with steam

• submerging the food in boiling water until it is tender

• plunging the food briefly into boiling water until it is partially cooked

• partially covering the food with a liquid that is just below simmering point

Gelatinisation is the process in which

• starch granules absorb liquid in the presence of heat and thicken the liquid

• starch granules change in colour to golden brown when exposed to dry heat

• a permanent change to protein molecules is caused through the application of heat

• starch or sugar and a protein present in the same mixture result in a golden-brown colour when exposed to dry heat

A general-level health claim describes

• a relationship between the nutrient content and energy expenditure

• a relationship between the consumption of food and serious disease

• the amount of nutrients or biologically active substances present in the food

• a relationship between the consumption of a food, or a component in a food, and a health benefit it can provide