Revision 3_5/10_DMN_Blanks

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

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

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

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

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

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

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