Food AP3 Year 9

What is the main function of pectin in jam making?

• Acts as a preservative

• Helps the jam to set and thicken

• Adds sweetness

• Increases acidity

Which of the following is NOT one of the 4Cs of food safety?

• Cleaning

• Cooking

• Chilling

• Chopping

What is the main raising agent used in a traditional Swiss roll?

• Baking powder

• Air (whisked eggs)

• Yeast

• Bicarbonate of soda

Which ingredient is essential for making jam set properly?

• Salt

• Pectin

• Oil

• Vinegar

What temperature (in Celsius) is usually required to sterilise jam jars?

• 50°C

• 100°C

• 120°C

• 180°C

Which of the following is a chemical raising agent?

• Steam

• Baking powder

• Whisked egg whites

• Air

What is the main reason for rolling a Swiss roll while it is still warm?

• To make it look pretty

• To prevent cracking

• To cool it faster

• To add flavour

Which of the following is NOT a function of the 4Cs in food safety?

• Preventing food poisoning

• Reducing food waste

• Ensuring food is cooked properly

• Preventing cross-contamination

Which fruit is naturally high in pectin?

• Strawberries

• Apples

• Bananas

• Grapes

What is the main purpose of chilling in the 4Cs?

• To make food taste better

• To slow down the growth of bacteria

• To keep food moist

• To improve colour