Year 9 Food Prep & Nutrition Assessment - Oct 25

Which of the following is correct?

• Gluten is the starch in flour
• Gluten is the protein in flour
• Gluten is the fibre in flour
• Gluten is the yeast in flour

Which type of flour is most suitable for bread making?

• Cornflour
• Rice flour
• Self-raising flour
• Strong plain flour

The function of sugar in bread making is to:

• improve the flavour
• add colour
• strengthen the gluten
• feed the yeast

When making bread, which gas is released to help the bread to rise?

• Oxygen
• Carbon dioxide
• Hydrogen
• Sulphur dioxide

Which of the following are water-soluble vitamins?

• A and D
• A and C
• B and C
• B and D

Caramelisation is when:

• carbohydrate is broken down when heated
• protein coagulates when heated
• fat melts and changes shape when heated
• sugar melts and changes colour when heated

What is the process called when yeast produces carbon dioxide?

• Caramelisation
• Gelatinisation
• Emulsification
• Fermentation

The flour used when making pasta is called:

• 00 (dopio zero) flour
• strong flour
• wholemeal flour
• self-raising flour

Which of the following foods is high in protein?

• Cabbage
• Cheese
• Oranges
• Cucumber

Which of the following is a micronutrient?

• Carbohydrate
• Fat
• Protein
• Vitamin C