F&N REVISION 12TH MARCH

Question 1

What does emulsify mean? 💦🛢️ (lecithin)

Answer 1

Lecithin in egg yolk holds oil and water together and stops separation.

Example: mayo

Question 2

What does glaze mean? ✨

Answer 2

Proteins form a shiny golden brown colour when brushed on the pastry/bread and heated.

Example: sausage roll

Question 3

What does garnish mean? (Eggs)

Answer 3

Hard boiled, slices/quarters, give colour and shape.
Example = hard boiled egg in curry

Question 4

What does foaming mean? (Eggs) 🙆

Answer 4

Egg white protein (albumen) stretches when whisked, trapping air bubbles

Example: meringue/pavlova

Question 5

What does aeration mean? (Eggs) 🥩🪤🫧

Answer 5

Egg proteins trap air bubbles when creamed with fat and sugar.

Example: cakes/Swiss rolls

Question 6

What does coagulation mean? (Eggs)

Answer 6

Proteins become solid (set) when heated, holding ingredients.

Example: quiche

Question 7

What does thickening sauces mean? (Eggs)

Answer 7

Proteins thicken liquids and other ingredients when heated.

Example: custard.

Question 8

BATTERS
The egg in the batter _____ when cooked _____ the mixture.

Answer 8

The egg in the batter coagulates when cooked, setting the mixture.

Question 9

BATTERS
The flour in the batter _____ when cooked _____ the mixture.

Answer 9

The flour in the batter gelatinises when cooked, thickening the mixture.

Question 10

BATTERS
The liquid (milk) _____ when cooked.

Answer 10

The liquid (milk) evaporates when cooked.

Question 11

BATTERS
A pancake goes brown when cooking due to _____ of the flour.

Answer 11

A pancake goes brown when cooking due to dextrinisation of the flour.

Question 12

BATTERS
A Yorkshire pudding batter rises in the oven due to the liquid being _____ into _____.

Answer 12

A Yorkshire pudding batter rises in the oven due to the liquid being converted into steam.

Question 13

How much fat in oily fish and where?

Answer 13

More than 5% fat in their flesh and liver

Question 14

Examples of oily fish?

Answer 14

Salmon, trout, mackerel, herring

Question 15

How much fat in white fish and where?

Answer 15

Less than 5% fat, in their flesh, they store fat reserves in the liver.

Question 16

Example of white fish?

Answer 16

Cod, haddock, tuna, sea bass

Question 17

What is whole milk a good source of?

Answer 17

Vitamin A & B group, plus calcium and phosphorus.

Question 18

Why should teens have 5 a day?

Answer 18

To get micronutrients and fibre

Question 19

Why should teens have more milk and dairy foods?

Answer 19

For calcium and vitamin A

Question 20

Why should teens have more iron rich foods?
Examples?

Answer 20

Eg. Lean meat, pulses, dried fruit, fortified cereals.

Prevent anaemia (low iron)

Question 21

Why should teens have more oily fish?

Answer 21

For omega 3 fatty acids and vitamin D

Question 22

Teens should have _____ foods high in _____ fat and _____ sugars.

Answer 22

Teens should have less foods high in saturated fat and added sugar.

Question 23

Should teens have more or less salt?

Answer 23

Less

Question 24

Practice whole milk nutrition value table

Answer 24

:)

Question 25

How much fat does skimmed milk have? 🔴

Answer 25

0.1% fat

Question 26

How much fat does 🟠 milk have?

Answer 26

1% fat

Question 27

How much fat does semi skimmed milk have? 🟢

Answer 27

2% fat

Question 28

How much fat does whole milk have? 🔵

Answer 28

3.6% fat

Question 29

Look at cooked pasta nutrition table

Answer 29

:)

Question 30

Get someone to test you on cream table

Answer 30

:)

Question 31

Look at healthy eating guidelines

Answer 31

:)