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Yr 10 Food Studies Revision

Total questions: 60

Worksheet time: 45mins

Name
Class
Date
1.

Losing a job and purchasing food on a budget is an example of which type of individual food influence?

a)

situational

b)

media

c)

technological

d)

wellness

2.

Sandy chose to purchase Glutano brand pretzels because she saw Kourtney Kardashian eating them on KUWK. This choice is most likely effected by which influence?

a)

situational

b)

media

c)

technological

d)

wellness

3.

Dan chooses Low Sodium foods because he has high blood pressure. This choice is most likely effected by which influence?

a)

economic

b)

technological

c)

situational

d)

physiological

4.

The California wild fires have caused massive damage to almond crops creating a shortage of this product and making them not readily available. This food influence is effected by which factor?

a)

media

b)

situational

c)

environmental

d)

cultural

5.

This macronutrient is a building block for the body's tissues

a)

Carbohydrate

b)

Fat

c)

Protein

d)

Vitamin

6.

The starches and sugars found in foods; esp. in plant based foods. They are the main source of energy.

a)

Fat

b)

Protein

c)

Carbohydrates

d)

Nutrients

7.

Nutrients that promote normal growth, give you energy, and keep your skin healthy. There are two types: saturated and unsaturated.

a)

Fat

b)

Protein

c)

Carbohydrates

d)

Nutrients

8.
Source of protein that is high in saturated fats and cholesterol:
a)
nuts
b)
seeds
c)
chickpeas
d)
chicken meat with skin
9.
A diet high in ________________ fat is associated with lower levels of blood cholesterol and reduces the risk of heart disease.
a)
saturated
b)
monounsaturated
c)
polyunsaturated
d)
trans fatty acid
10.

What are the 2 types of complex carbs?

a)

Fiber / Starch

b)

Fiber / Sugar

c)

Starch / Sugar

d)

Starch/ Fat

11.

What is an example of Saturated Fats?

a)

Nuts

b)

Avocados

c)

Peanut Butter

d)

Steak

12.

What is an example of a complete protein?

a)

Tofu

b)

Peanut butter

c)

Bread

d)

Apples

13.

Organic micronutrients are otherwise known as:

a)

Vitamins

b)

Minerals

c)

Trace Elements

d)

Water

14.

Inorganic micronutrients are otherwise known as:

a)

Vitamins

b)

Minerals

c)

Trace Elements

d)

Water

15.

Vitamin A is an example of a:

a)

Water soluble vitamin

b)

Fat soluble vitamin

c)

Trace element

d)

Macro mineral

16.

Vitamin toxicity is more likely with which type of vitamin?

a)

Fat soluble

b)

Water soluble

17.

Which of the elements in the list are macronutrients?

a)

VITAMINS

b)

FATS

c)

PROTEINS

d)

MINERALS

e)

CARBOHYDRATES

18.

Where do we find carbohydrates?

a)

in animal fats, industrial sauces, sweets, precooked food...

b)

in starchy vegetables, cereals, grains, rice, bread...

c)

in beef, poultry, fish, eggs, dairy products, beans...

d)

mainly in most fruits and vegetables

19.

They help the body to work properly: our inmune system, cells, organs...

a)

CARBOHYDRATES

b)

PROTEINS

c)

VITAMINS

d)

FAT

20.

In a balanced diet, 55-65% of the calories are based on...

a)

CARBOHYDRATES

b)

FATS

c)

PROTEINS

d)

VITAMINS

21.

In a balanced diet, 10-15% of the calories are based on...

a)

CARBOHYDRATES

b)

FATS

c)

PROTEINS

d)

VITAMINS

22.

How is a health risk that results from ingesting food that is contaminated with parasites?

a)

Parasite food

b)

Food poisoning

c)

Animal food

d)

Animal Poisons

23.

The following are signs and symptoms of someone suffering from food poisoning except…….

a)

Joint pain

b)

Nausea

c)

Fever

d)

Headache

24.

Name TWO types of food poisoning.

a)

Bacterial food poisoning and Bacteria Toxins poisoning

b)

Nonbacterial food poisoning and bacterial food poisoning

c)

Nonbacterial food poisoning and Chemical food poisoning

d)

Bacterial food poisoning and Salmonella food poisoning

25.

Which factor does NOT lead to food poisoning?

a)

Inadequate cooling of boiled rice

b)

Inadequate reheating of chicken briyanni rice.

c)

Overcooking meat

d)

Inadequate defrosting chicken

26.
What is the most important way to prevent a foodborne illness from bacteria?
a)
Control time and temperature
b)
Practice good cleaning and sanitizing
c)
Practice good personal hygiene
27.
What is the most important way to prevent a foodborne illness from viruses?
a)
Control time and temperature
b)
Practice good personal hygiene
c)
Practice good cleaning and sanitation
28.

A sickness caused by eating food that contains a contaminant?

a)

Strep throat

b)

Foodborne illness

c)

Scarlet Fever

d)

Migraines

29.

Which of the following are symptoms of food poisoning?

a)

Cough

b)

Rash

c)

green hair

d)

None of the above

30.

Severe food poisoning results in life-threatening

a)

Allergy attack

b)

Dehydration

c)

Seizures

d)

Coma

31.

The best prevention of food poisoning is

a)

Washing

b)

Thorough cooking

c)

Good packaging

d)

All of the above

32.

Room temperature is a temperature around __________ degrees, so it is in the temperature danger zone.

a)

18

b)

5

c)

75

33.
The main way to prevent the growth of bacteria is to keep foods out of the ________________________________.
a)
refrigerator
b)
temperature danger zone
c)
microwave
d)
freezer
34.
To prevent ________________________________, keep raw foods separate from cooked foods.
a)
physical contaminant
b)
personal hygiene
c)
holding
d)
cross-contamination
35.

Safe holding of hot foods requires that they be kept above ________ degrees after cooking.

a)

60

b)

55

c)

70

d)

100

36.

What does CHD stand for?

a)

Cardiovascular disease

b)

Coronary heart disease

c)

Carbohydrate health disorder

37.

________ ________ is when energy input (calories consumed through food and drink) is equal to energy output (calories used by the body for our energy requirements).

a)

Portion control

b)

Energy balance

c)

Balanced diet

d)

Exercise

38.

True or False: Type 1 diabetes is associated with being overweight.

a)

True

b)

False

39.

Which of these guidelines would you not recommend to someone who is trying to increase fibre intake in their diet.

a)

Add nuts & seeds to home baking & breakfast cereals, e.g. chopped nuts added to crumble topping

b)

Choose wholegrain cereals over white, refined cereals.

c)

Add pulse vegetables to dishes, e.g. adding beans, peas & lentils to soups, stews & casseroles.

d)

Remove the skins from fruit and vegetables before eating.

40.

Which of the following is not an example of a disease caused by a form of undernutrition?

a)

Kwashiorkor

b)

Marasmus

c)

Iron deficiency anaemia

d)

Obesity

41.

A,C,E vitamins can help to reduce your risk of which diet related conditions?

a)

Osteoporosis and dental caries

b)

Heart disease and certain cancers

c)

Obesity

42.

Excess intake of calories can lead to obesity, obesity increases your chances of ....?

a)

High blood pressure

b)

Diabetes type 2

c)

Heart disease

d)

All of the above

43.

High salt intake is linked to ?

a)

Obesity and tooth decay

b)

High blood pressure and heart disease

44.

Mouthfeel is the way the food feels against the skin on the inside of the mouth. Which sensory property does mouthfeel assess?

a)

Appearance

b)

Flavour

c)

Aroma

d)

Texture

45.

The umami taste is associated three the following foods

a)

tomatoes

b)

oranges

c)

strawberries

d)

parmesan cheese

46.

Which two words would best reflect what a qualitative test relates to?

a)

sensory

b)

quantity

c)

measurable

d)

appeal

47.

Which of the following would measured by a qualitative test?

a)

weight

b)

aroma

c)

viscosity

d)

flavour

e)

appeal

48.

When a food manufacturer wants to find out about the specific properties of a product, often in comparison to a rival product, they may conduct a profiling test. What types of things may be assessed in the profiling test for lasagne?

a)

Chewy

b)

Salty flavour

c)

Seasoning

d)

Dry

e)

Fatty

49.

These are the sensory properties of appearance are the following except for ______________________________.

a)

odour

b)

colour

c)

size and shape

d)

surface texture

50.

White plates with simple design helps to enhance the colour of the dish.

a)

True

b)

False

51.

Lemon wedges, sprigs of parsley, tomato slices and chopped spring onion are examples of _____________________ garnishes.

a)

simple

b)

complex

52.

The most appropriate descriptor to describe the sound of carbonated soft drinks is ___________________.

a)

fizzy

b)

crunchy

c)

bubbling

d)

sizzling

53.

Desired qualities of a well-baked cupcake is ______ in volume and _____________ in colour.

a)

high, golden brown

b)

low, pale

c)

high, pale

d)

low, golden brown

54.

Define Australian Guide to Healthy Eating:

a)

a pamphlet that you can get from your doctors that tells you what food you should/shouldn't be eating

b)

an Australian man that guides you around the supermarket and smacks "bad" food out of your hands.

c)

a food selection guide which visually represents the proportion of the five food groups recommended for consumption each day.

d)

something you can google

55.
The outside of a grain kernel that is removed during processing
a)
endosperm
b)
bran
c)
hull
d)
germ
56.
The fiber rich outer layer of the grain that protects the seed is the
a)
endosperm
b)
germ
c)
bran
57.
The nutrient rich core of the grain that is a seed for a new plant is the
a)
hull
b)
endosperm
c)
germ
d)
bran
58.
The middle layer of a kernel of grain that contains carbohydrates and proteins is the
a)
bran
b)
endosperm
c)
hull
d)
germ
59.
Which is NOT one of the HACCP principles
a)
Check the system and verify that it works
b)
Develops procedures to educate the regulators about the HACCP principles
c)
Identify likely hazards
d)
establish Critical control points
60.

What does HACCP stand for?

a)

Hazard Analysis and Critical Control Point

b)

Hazard And Critical Control Point

c)

Health Analysis and Critical Control Point

d)

Hazard And Critical Cooking Point

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