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LC Food Commodities (Cereals,Fruit & Veg, Fats & Oils)

Total questions: 77

Worksheet time: 42mins

Name
Class
Date
1.

What are the three types of carbohydrates?

a)

Sugar

b)

Starch

c)

Fibre

d)

Protein

e)

Fat

2.
Which is not a chemical element needed to build sugars?
a)
Carbon
b)
Oxygen
c)
Nitrogen
d)
Hydrogen
3.

Which carbohydrate gives you the most energy?

(a)  

4.

Which carbohydrate aids digestion?

a)

Sugar

b)

Starch

c)

Fibre

5.

Carbohydrates provide the body with (a)   .

6.

The 3 categories of carbohydrates are:

a)

Monosaccharide, disaccharide, polysaccharide

b)

glucose, fructose, galatose

c)

starch, cellulose, saccharide

7.
______________ carbohydrates supply longer lasting energy.
a)
simple
b)
complex
8.

Which carbohydrate (sugar/disaccharide) is found in milk and milk products?

a)

Fructose

b)

Lactose

c)

Fibre

d)

Sucrose

9.

___________ is the sugar found in fruit, honey and vegetables.

a)

Maltose

b)

Lactose

c)

Fructose

d)

Sucrose

10.

Identify the cereal grain in the photo

(a)  

11.

Identify the cereal grain in the photo

(a)  

12.

Identify the cereal grain in the photo

(a)  

13.

Identify the cereal grain in the photo

(a)  

14.

Identify the basic structures of a cereal grain

a)

Bran

b)

Endosperm

c)

Germ

d)

Thiamine

e)

Cellulose

15.

Which part of a cereal grain contains the highest amount of starch?

a)

Bran

b)

Germ

c)

Endosperm

16.

Which part of a cereal grain contains the most amount of insoluble fibre?

a)

Bran

b)

Germ

c)

Endosperm

17.

Which part of a cereal grain contains the most amount of essential fatty acids?

a)

Bran

b)

Germ

c)

Endosperm

18.

Cereals are deficient in ___________

a)

Vitamin A

b)

Vitamin B

c)

Vitamin C

d)

Vitamin D

e)

Vitamin E

19.

Cereals lack which amino acid

a)

Methionine

b)

Tyrosine

c)

Lysine

d)

Serine

20.

Whole grain foods, such as breads and cereals, are sources of thiamine and riboflavin.

a)

True

b)

False

21.

Which type of protein is found in cereals?

a)

HBV

b)

LBV

22.

Which two minerals are present in cereals?

a)

Iodine

b)

Calcium

c)

Iron

d)

Zinc

23.

Vitamin B is necessary to prevent which dietary deficiency?

a)

Dental decay

b)

Rickets

c)

Beriberi

24.

The germ of a cereal grain contains fat which will turn rancid.

a)

True

b)

False

25.

When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________

a)

Thickening

b)

Viscosity

c)

Gelatinisation

d)

Roux

e)

Dextrinisation

26.

Dextrinisation is

a)

the application of dry heat on starch

b)

results in a brown color

c)

improves flavor

27.

The reaction which occurs when starch is heated to turn brown and form a pleasant aroma.

a)

Gelatinisation

b)

Dextrinisation

c)

Caramelisation

d)

Maillard Browning

28.

The reaction which occurs when starch is heated in water causing the granules to swell and burst.

a)

Gelatinisation

b)

Dextrinisation

c)

Caramelisation

d)

Maillard Browning

29.
What happens to the grain when it is processed?
a)
The grain stays whole
b)
The endosperm is removed
c)
The bran and germ are removed
d)
The bran is removed
30.

Milling involves __________ to produce refined foods.

a)

the removal of bran and germ

b)

the removal of germ only

c)

the removal of bran only

31.

What are the effects of grain processing?

a)

Loss of starch

b)

Loss of vitamins

c)

Loss of dietary fibre

d)

Loss of fats

32.

Cereals contain (a)   % of carbohydrates

33.

Cereals contain (a)   % LBV Protein

34.

Cereals contain (a)   % polyunsaturated fat?

35.

Cereals contain the EFA (essential fatty acid) ___________

a)

Linolenic

b)

Linoleic

c)

Arachidonic

36.

Cereals contain phytic acid which inhibits the absorption of (a)  

37.

Which class does this belong to?

(a)  

38.

Which class does this belong to?

(a)  

39.

Which class does this belong to?

(a)  

40.

Which class does this belong to?

(a)  

41.

Which class does this belong to?

(a)  

42.

Which class does this belong to?

(a)  

43.

Which class does this belong to?

(a)  

44.

Which class does this belong to?

(a)  

45.

Which of the following vegetables is part of the stems category:

a)

Tomatoes

b)

Celery

c)

Radish

d)

Beans

46.

Which of the following vegetables is part of the tubers category:

a)

Turnips

b)

Corn

c)

Potatoes

d)

Squash

47.

Broccoli and cauliflower are in this classification of vegetables.

a)

DGLV

b)

Flower

c)

Stem

d)

Fruit

48.

Fruits are naturally low in...

a)

Fat

b)

Vitamin C

c)

Fibre

d)

Folate (B9)

49.

Citrus fruits such as grapefruits, oranges, lemons and limes are high in which vitamin?

a)

A

b)

B

c)

C

d)

D

50.

Orange/red coloured fruit and veg, such as carrots, are an excellent source of which kind of vitamin A?

(a)  

51.

DGLV is an excellent source of (a)   iron

52.

Bananas are high in the mineral (a)  

53.

Pulses are a main source of (a)   in a vegetarian's diet.

54.

Water soluble Vitamins B and C can be easily lost during cooking.

a)

True

b)

False

55.

Fat soluble vitamins D and K are leached into the water when boiling vegetables.

a)

True

b)

False

56.

Vitamin C is lost when fruits are cut and exposed to air.

a)

True

b)

False

57.

Vegetables should be cooked without skin in a minimum amount of boiling water to conserve its nutrients.

a)

True

b)

False

58.

Fruit and Veg grown without the use of articles fertilisers or pesticides are (a)   .

59.

(a)   are responsible for changes in fruit as it grows.

60.

The gas given off when fruit ripens:

a)

Hydrogen

b)

Ethylene

c)

Nitrogen

d)

Carbon monoxide

61.

How can fruit be stored in order to extend their life?

a)

Freezing

b)

Drying

c)

Refrigerator

d)

All of the above

62.

Increasing the pH balance of the fruit to alkaline can prevent enzymatic browning from occurring.

a)

True

b)

False

63.

What is the name of the symbol found on organic produce

(a)  

64.

What Elements make up a Lipid?

a)

C,H,O,N

b)

C,H,O

c)

C,O,O,H

d)

C,H3

65.

Saturated fats usually come from what sources?

a)

Marine

b)

Animal

c)

Plant

66.

PUFAs come from what food sources?

a)

Animal & Marine

b)

Plant

c)

Marine

d)

Plant & Marine

67.

Which of the following is NOT a function of Omega Fatty Acids?

a)

Reduces the risk of CHD

b)

Raises LDL Cholesterols

c)

Improves Brain functioning

d)

Prevents clots and blockages

68.

The Property.....describes how soft, pliable and the consistency of a fat at a given temperature....

a)

Emulsification

b)

Hydrogenation

c)

Rancidity

d)

Plasticity

69.

This occurs when Oxygen in the air combines with Carbon in Fatty Acids, results in unpleasant odour & taste.

a)

Rancidity

b)

Oxidative Rancidity

c)

Hydrolytic Rancidity

70.

Which one of the following is NOT a function of Lipids?

a)

Production of Heat & Energy

b)

Growth & Repair of ALL body cells

c)

Protects delicate organs eg Kidneys

d)

Provides Fat Soluble Vitamins A,D,E & K

71.

Animal Fats are called what at room temperature?

a)

Lipids

b)

Oils

c)

Solid Fats

72.

Which of the following is an example of a PUFA?

a)

Cream

b)

Vegetable Oil

c)

Cod Liver Oil

d)

Rapeseed Oil

73.

This product specifically is made to carry out a particular job in the diet of a person

a)

Low-fat dairy spread

b)

Functional Spread

c)

Dairy spread

d)

Butter

74.

Fat acts as a (a)   agent to give a crumbly texture to pastry, cakes and biscuits?

75.

Fats and oils act as (a)   agents to prevent baked goods from drying out.

76.

Smoke point happens when lipids are heated to (a)   oC

77.

Flash point happens at (a)   oC

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