Food Specialisation Year 10 Revision Exam

Define herbs.

• Plants with savory or aromatic properties

• A type of mineral

• A kind of animal

• A type of fungus

Explain the difference between soft and hard herbs.

Spices can come from which part of the plant?

• Roots

• Bark

• Seeds

• All of the above

Which of the following lists four (4) different spices and their common uses/food pairings?

• Cinnamon - desserts, curries, beverages; Basil - pasta, salads, soups; Turmeric - curries, rice, soups; Paprika - stews, meats, vegetables

• Salt - desserts, curries, beverages; Pepper - pasta, salads, soups; Sugar - curries, rice, soups; Vinegar - stews, meats, vegetables

• Cinnamon - desserts, curries, beverages; Basil - pasta, salads, soups; Turmeric - curries, rice, soups; Vinegar - stews, meats, vegetables

• Salt - desserts, curries, beverages; Basil - pasta, salads, soups; Turmeric - curries, rice, soups; Paprika - stews, meats, vegetables

Explain the difference between a herb and a spice.

What is a staple food (food staple)?

• A type of food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet

• A type of food that is only eaten on special occasions

• A type of food that is rarely consumed

• A type of food that is used as a seasoning

Name and explain some reasons why a country might have a staple food.

Fill out the table below

Evaluate the nutritional efficacy of the two cuisines above using your knowledge of the AGHE, food groups, nutrients, cooking techniques and your understanding of health.

Explain the following techniques of indigenous cooking: Grinding

• A method of breaking down food into smaller particles

• A technique for fermenting food

• A way to cook food using steam

• A method of preserving food by drying