Section 3 nutrition questions

What are the processes that kai goes through from when it first arrives in the kitchen to when it is eaten?

• Storage, Preparation and Cooking

• Storage, Serving and Eating

• Preparation, Cooking and Serving

• Cooking, Eating and Storage

What is the effect of keeping kai exposed to air and at too warm a temperature?

• It can lose nutrients

• It can improve taste

• It can make it look better

• It can help it last longer

What are flavourings used for in kai?

• To improve or change the taste

• To make it last longer

• To make it look more attractive

• To prevent microbes from growing

What is the purpose of adding colourings to kai?

• To make it look more attractive

• To improve the taste

• To preserve it

• To enhance nutritional value

What do preservatives do to kai?

• Make it safe to eat for longer

• Improve its taste

• Make it look brighter

• Change its texture

What is the role of emulsifiers in kai?

• To preserve the color

• To add sweetness

• To increase shelf life

• To blend ingredients that don't mix well

How does refrigeration affect kai?

• It makes it more colorful

• It slows down the growth of bacteria

• It enhances the flavor

• It increases its nutritional value