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S3 HFT Starter Quiz

Total questions: 15

Worksheet time: 5mins

Name
Class
Date
1.

This step of product development is when there is a development of new ideas.

a)

concept screening

b)

concept generation

c)

prototype production

d)

product testing

2.

when does the process of sensory testing take place?

a)

product testing

b)

market launch

c)

concept generation

d)

first production run

3.

the purpose of a sensory test is to

a)

ensure consumers like the dish

b)

allows a specification to be developed

c)

consumers opinions are gathered

d)

helps find a gap in the market

4.

The nutrients that work together to develop and strengthen bones and teeth are:

a)

vitamin D, Iron and Phosphorus

b)

calcium, phosphorus and Vitamin C

c)

calcium, sodium and Vitamin D

d)

phosphorus, calcium and Vitamin D

5.

This nutrient is essential for growth, repair and maintenance of body cells

a)

protein

b)

carbohydrates

c)

fat

d)

calcium

6.

the nutrient most needed for energy is

a)

protein

b)

carbohydrates

c)

sodium

d)

vitamin B

7.

The nutrient group that work together to produce red blood cells are

a)

vitamin c and iron

b)

vitamin c and calcium

c)

vitamin d and iron

d)

vitamin d and calcium

8.

A diet high is saturated fats can lead to:

a)

serious weight gain

b)

strokes

c)

arteries that are clogged

d)

dental caries

9.

The food group that would help to prevent constipation:

a)

dairy and alternatives

b)

fats and oils

c)

meat and meat alternatives

d)

wholegrain cereals

10.

The vitamin that helps to release energy from carbohydrates, protein and fats.

a)

Vitamin C

b)

Vitamin E

c)

Vitamin B

d)

Vitamin K

11.

the temperature that is optimal or ideal for bacteria to multiply is:

a)

47 C

b)

57

c)

37 C

d)

27 C

12.

Which food would you consider high risk

a)

raw chicken

b)

cheerios

c)

cooked rice

d)

cherry tomatoes

13.

Identify the dietary illness that means your body does not produce insulin to help the glucose get into the cells of the body.

a)

high blood pressure

b)

diabetes

c)

anaemia

d)

bowel disorders

14.

Prototype Production - a stage of food product development - is when a sample is made of the possible product and measured to ensure it meets the needs of the target group.

a)

True

b)

False

15.

The dietary goal for saturated fat is

a)

no more than 11% daily

b)

no more than 35% daily

c)

no more than 50% daily

d)

no more than 25% daily