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Revision 3_5/10_DMN_Blanks

Authored by Nur Alias

Science

9th - 12th Grade

Used 1+ times

Revision 3_5/10_DMN_Blanks
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7 questions

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1.

FILL IN THE BLANK QUESTION

3 mins • 1 pt

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(a) Name the two ingredients that contribute to the protein content of this meal.

2.

FILL IN THE BLANK QUESTION

3 mins • 1 pt

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(b) State the amount of energy in two adult portions of this meal.

3.

FILL IN THE BLANK QUESTION

3 mins • 1 pt

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(c) Explain why the dish could be suitable for someone suffering from anaemia.

4.

FILL IN THE BLANK QUESTION

3 mins • 1 pt

(d) Suggest two different ways that the meal could be modified for a person who requires a diet that is high in fibre.

5.

FILL IN THE BLANK QUESTION

3 mins • 1 pt

(e). The cooking guide gives instructions for baking in an oven.
I. Describe how heat is transferred when baking. [4m]

6.

FILL IN THE BLANK QUESTION

3 mins • 1 pt

ii. State two advantages of baking as a method of cooking.

7.

FILL IN THE BLANK QUESTION

3 mins • 1 pt

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(f) Explain why it is important to follow the storage instructions on the food label. [2m]

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