2022_U3O1 SAC Revision

'Cooking food without the addition or fat or oil' describes:

• Baking

• Roasting

• Convection

• Grilling

The principle of heat transfer used in a conventional oven would be

• Conduction

• Convection

• Radiation

'The transfer of harmful bacteria from a raw or uncooked food to a cooked or ready to eat food' describes:

A toaster uses what form of radiation to cook bread

• infra-red

• Electromagnetic radiation

Which of the following is not a cause of food spoilage?

• Yeast

• Mould

• Enzymes

• Toxin

Frying is a moist method of cooking

• True

• False

Which food is associated with bacillus cereus as an 'at risk' food?

• Cooked rice left to cool at room temperature

• Chicken

• Soft cheese

• Dairy

Salmonella is a type of:

• Bacteria

• Toxin

• Virus

Which of the following is not a condition that bacteria like to grow in?

• Temperature between 5-60 deg C

• Time

• Low protein

• Low acid

Which of the following is a possible change to the physical properties of food.

• Enzymes converting the starches to sugars in bananas as they ripen

• Bread developing a golden brown colour

• Denaturation of a protein by mechanical action

• Gelatinisation of a starch