WorksheetsYear 9 Food Revision Quiz
Total questions: 14
Worksheet time: 7mins
What is the process called when a liquid protein is heated and becomes solid?
Coagulation
Denaturation
Gelatinisation
Dextrinisation
Which process involves dry heat causing starch to turn brown?
Coagulation
Reduction
Gelatinisation
Dextrinisation
What is the main function of carbohydrates in the body?
Providing slow release energy
Insulating vital organs
Producing body chemicals
Growth and repair of muscles
What is the function of yeast in bread making?
Improves shelf life
Develops gluten
Adds flavor
Produces carbon dioxide
Which vitamin is fat-soluble?
Vitamin K
Vitamin B
Vitamin A
Vitamin C
What is the primary function of protein in the body?
Thickening sauces
Providing fast energy
Growth and repair of muscles
Insulating organs
Which of the following is a staple food in Asia?
Maize
Potatoes
Wheat
Rice
What is the benefit of choosing wholegrain versions of carbohydrates?
Higher in protein
Higher in fiber
Lower in calories
Lower in fat
Which process involves simmering a liquid over heat until it thickens due to evaporation?
Reduction
Coagulation
Denaturation
Gelatinisation
What is the function of salt in bread making?
Provides fuel for fermentation
Adds sweetness
Improves flavor and develops gluten
Increases shelf life
Which of the following is a cuisine from Italy?
Tacos
Curry
Lasagne
Sushi
What is the main function of fat in the body?
Thickening sauces
Insulating vital organs
Providing fast energy
Growth and repair of muscles
Which of the following is an example of a micronutrient?
Fats
Vitamins
Protein
Carbohydrates
What is the process called when liquid is added to starch grains, making them swell?
Dextrinisation
Denaturation
Gelatinisation
Coagulation
