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WorksheetsYear 11 Food Tech T1& T2 Revision
Total questions: 16
Worksheet time: 16mins
Which of the following is a protein that adds structure to a baked cake?
Casein
Haemoglobin
Myoglobin
Gluten
The main roles of protein in the diet include which of the following?
Provide energy and satiety
Growth and repair of cells
Vision and skin health
Support bone structure and epithelial health
Which of the following groups of food is the riches source of calcium?
Bananas, spinach and wholemeal bread
Red meat, soya beans and prawns
Low fat milk, cottage cheese and yoghurt
Salmon, chicken and oranges
Why does the need for energy decrease from adolescence to adulthood?
Adults play less sport than adolescents
Adolescents eat more
Adults eat more
Growth rates decrease from adolescence to adulthood
Which temperature range is appropriate for the rapid growth of food borne bacteria?
0-3 degrees
4-60 degrees
-20 - 0 degrees
100 - 120 degrees
Why is it important to separate eggs carefully when preparing pavlova?
The egg white protein will not coagulate when cooked
The egg yolk curdles the egg white when beaten
The protein structure breaks down
The fat in the yolk stops the foam structure holding air
Which characteristics indicate desiccation or freezer burn in poultry products?
Toughness and sinewy texture
A build up of ice crystals on the flesh surface
An off odour and slimy consistency
Green mildew spots and fatty consistency
Which of the following could result in cross contamination?
Thawing frozen food at room temperature
Storing cooked rice for more than five days
Storing cooked and raw meats together on the same tray
Eating two types of meat in one meal
Which source of fat is the best health choice for shallow frying food?
Butter
Margarine
Palm oil
Olive oil
Which of the following is a monosaccharide?
Sucrose
Glucose
Starch
Lactose
What is dextrinisation?
The mixing of fat and liquid so that it does not serparate - eg salad dressing
The browning of sugars in a carbohydrate rich food - eg toast
The setting of eggs in milk or liquid - eg custard
The thickening of a liquid by a starch - eg gravy
Which of the following correctly identifies the nutrients and their function
Carbohydrates are the main source of energy and B group vitamins are important in metabolism
Proteins are the main source of energy and nitrogen is important for metabolism
Fats are the main source of energy and salt is important for metabolism
Calcium is the main source of energy and phosphorus is important for metabolism
Which of the following is a component of common table salt and responsible for elevating blood pressure?
Sodium
Glucose
Glycerol
Amino acid
Which of the following describes aeration?
The aering of products like sun dried tomatoes
The adding of oxygen to a lipid caused by agitation
Blending together fat and water
Whipping egg whites before making a light sponge cake
Which nutrients are required more during adolescence than adulthood?
Iron, potassium and lipids
Calcium, protein and carbohydrates
Folic acid, thiamine and lipids
Calcium, potassium and protein
Which of the following term refers to the altering of protein molecules from agitation or heating?
Caramelisation
Dextrinisation
Denaturation
Crystallisation
