Year 12 Hospitality - Food Nutrition Quiz Part 3

What is the main focus of Section 3 in the Food Nutrition unit?

• Nutritional supplements

• Food safety

• Cooking techniques

• Handling kai

Which of the following is NOT a process that kai goes through in commercial catering?

• Cooking

• Preparation

• Storage

• Packaging

How should most kai be stored to maintain its nutritional value?

• In direct sunlight

• In warm temperatures

• Whole and in airtight packaging

• Cut up and in open containers

What can happen to kai if it is exposed to air and kept too warm?

• It loses nutrients

• It gains nutrients

• It becomes more colorful

• It becomes more flavorful

What is one benefit of freezing kai?

• It increases the cooking time

• It makes kai more colorful

• It prevents nutrient loss for longer

• It enhances flavor

What can preparation techniques do to the nutrients in kai?

• Change them from one type to another

• Preserve them completely

• Double their quantity

• Make them toxic

Why are flavourings added to kai?

• To make it more colorful

• To make it last longer

• To increase the nutritional value

• To improve or change the taste

What is the purpose of adding colourings to kai?

• To improve nutritional value

• To make kai look more attractive

• To increase shelf life

• To enhance flavor

Which of the following is an example of a colouring used in kai?

• Ponceau 4R

• Calcium glutamate

• Sulphur dioxide

• Monosodium glutamate

What is the role of preservatives in kai?

• To increase nutritional value

• To make kai safe to eat for longer

• To make kai more colorful

• To enhance flavor