Year 9 Food Revision Quiz

What is the process called when a liquid protein is heated and becomes solid?

• Coagulation

• Denaturation

• Gelatinisation

• Dextrinisation

Which process involves dry heat causing starch to turn brown?

• Coagulation

• Reduction

• Gelatinisation

• Dextrinisation

What is the main function of carbohydrates in the body?

• Providing slow release energy

• Insulating vital organs

• Producing body chemicals

• Growth and repair of muscles

What is the function of yeast in bread making?

• Improves shelf life

• Develops gluten

• Adds flavor

• Produces carbon dioxide

Which vitamin is fat-soluble?

• Vitamin K

• Vitamin B

• Vitamin A

• Vitamin C

What is the primary function of protein in the body?

• Thickening sauces

• Providing fast energy

• Growth and repair of muscles

• Insulating organs

Which of the following is a staple food in Asia?

• Maize

• Potatoes

• Wheat

• Rice

What is the benefit of choosing wholegrain versions of carbohydrates?

• Higher in protein

• Higher in fiber

• Lower in calories

• Lower in fat

Which process involves simmering a liquid over heat until it thickens due to evaporation?

• Reduction

• Coagulation

• Denaturation

• Gelatinisation

What is the function of salt in bread making?

• Provides fuel for fermentation

• Adds sweetness

• Improves flavor and develops gluten

• Increases shelf life