WorksheetsFN2 2023
Total questions: 20
Worksheet time: 20mins
Name
Class
Date
1.
Mineral loss occurs through prolonged high-temperature cooking of meat. Select the CORRECT group of minerals that are primarily lost.
a)
Copper and iron
b)
Sodium and chloride
c)
Magnesium and sodium
d)
Potassium, magnesium, and calcium
2.
There is often more than one heat transfer process involved in cooking.
Select the MOST prominent process(s) involved in deep frying a piece of chicken in hot sunflower oil.
a)
Convection
b)
Conduction
c)
Conduction and convection
d)
Conduction, convection, and radiation
3.
Which of the following recommendations would be the BEST practices for retaining maximum nutrient density when cooking?
a)
Cutting food after cooking
b)
Cooking vegetable to al dente only
c)
Double-boiling chicken without any water
d)
All
4.
When it comes to the science of cooking, understanding the terminology is key. Which of the following terms describes the process where gluten will set in the baking process of any bread dough?
a)
Caramelisation
b)
Coagulation
c)
Dextrinisation
d)
Gelatinization
5.
Which of the following statements BEST explain(s) why dry heat cooking is preferred to moist heat cooking in the selection of cooking techniques for a piece of meat?
a)
Dry heat cooking will not render the fat out from the meat.
b)
Dry heat cooking will enhance sweetness to the food through Maillard reactions of the amino acids and sugar in the meat.
c)
Dry heat cooking is a quick cooking process that may not effectively seal in all the vitamins in foods.
d)
All
6.
Chef Gert is brainstorming for a dish of a menu to be served to a group of ladies.
Which of the following options will be the BEST pairing to consider for maximum nutrient density in the dish?
a)
Steak with potato puree
b)
Veal with roasted carrots
c)
Salmon with green pea puree
d)
Chicken with deep-fried broccoli
7.
Ada is baking a bread loaf for her family’s breakfast. Which of the following ingredients should she include in order to increase the fibre content of her bread substantially?
a)
Oats
b)
Rice flour
c)
White rye flour
d)
Buckwheat flour
8.
Which of the following sweeteners do not have effect on blood sugars and insulin needs.
Select ONE of the following options below to use in your daily intake.
a)
Honey
b)
Aspartame
c)
Corn syrup
d)
All
9.
Amy is trying to maintain a healthy weight and decides to check the food labels while grocery shopping.
Which of the following ingredients should she avoid based on their impact on weight?
a)
Frutose
b)
Refined white flour
c)
Partially hydrogenated oil
d)
All
10.
Which of the following options BEST explains the importance of increasing nutrient density of cooked food and reducing the intake of processed food?
a)
To be able to live longer
b)
To reduce food cravings
c)
To ward off chronic health conditions
d)
All
11.
Beatrice is preparing her packed salad for lunch before she leaves for work. Which of the following additions in the salad would greatly increase the nutrient density of her meal?
a)
Avocado
b)
Eggs
c)
Kale
d)
All
12.
Which of the following statements is the LEAST accurate about the significance of incorporating fiber-rich foods into our daily diet?
a)
Fibre is ineffective in aiding weight loss.
b)
Fibre slows down the digestion process.
c)
Fibre is ineffective in controlling blood glucose levels.
d)
All
13.
Chef Amy is trying to make a vegan macaron and needs to find an egg substitute.
Which of the following options is the BEST choice for replacing the egg whites in the recipe in order to maintain similar textural qualities?
a)
Using an equal weight of pureed bananas as substitute
b)
Mixing ground flaxseeds with water to replace the eggs
c)
Substituting the eggs with apple sauce in the same amount
d)
Substitute the egg whites in the recipe with potato protein powder
14.
Gluten-free cakes tend to be dense and crumbly.
Which of the following can be useful to improve the texture of gluten-free cakes?
a)
Adding more liquids
b)
Adding xanthan gum
c)
Adding more baking powder
d)
All
15.
Which of the following culinary approaches is highly recommended when attempting to modify any recipes?
a)
Reduction
b)
Elimination
c)
Substitution
d)
All
16.
The sensory analysis star diagram shows results for taste testing of milkshakes made from cow’s, almond, and soya bean milk.
Evaluate the star diagram and select the type(s) of milk to meet the consumer’s needs of being lactose-free and having excellent flavour and texture.
a)
Almond milk only
b)
Cow’s milk and almond milk only
c)
Cow’s milk and soya bean milk only
d)
Almond milk and soya bean milk only
17.
Healthy substitutions can help you to cut down the intake of saturated fats. What is the BEST consideration to replace butter in baking?
a)
Olive oil
b)
Nut butter
c)
Raisin paste
d)
None
18.
Enhancing customers’ dining experience is crucial to increase restaurant revenue.
Which of the following recommendations below can help to achieve this?
a)
Skilled servers prepare and finish certain dishes in front of guests, providing an interactive and personalized dining experience.
b)
The restaurant is designed with an open kitchen, allowing guests to observe the culinary team in action, creating transparency and adding a sense of theatre to the dining experience.
c)
Vibrant food presentation: The restaurant focuses on enhancing food presentation with fresh ingredients of vibrant colors, creating visually appealing dishes that stimulate the senses.
d)
All
19.
The following ingredient can be incorporated in a vegan dish to provide an additional umami flavour EXCEPT for ____________.
a)
Onions
b)
Peanut
c)
Tomatoes
d)
Seaweed
20.
Understanding customers’ needs and enhancing their dining experience is key to success of a restaurant.
Which of the following factors is important to ensure success?
a)
Change his cooking techniques to reduce the use of oil and fat in the dishes.
b)
Enhance the presentation of the dishes with colourful sauces and edible flowers.
c)
Incorporate locally sourced farm fresh ingredients to incorporate into his dishes
d)
All
100 %
