All Revision

Question 1

What are the functions of minerals?

Answer 1

Strong teeth and bones
Prevents high blood pressure
Develops the nervous system

Question 2

Name the 8 types of pastry

Answer 2

Short crust
Rough puff
Choux
Flaky
Suet 
Sweet short crust
Filo
Hot water crust

Question 3

Name 2 dishes that use complementation

Answer 3

Beans on toast

Lentil soup

Question 4

Give 2 disadvantages of using an oven for cooking

Answer 4

It takes a long time

It is less accessible

Question 5

Give 2 disadvantages of using a mixing machine for mixing

Answer 5

It is harder to wash up

It is less accessable

Question 6

Give 2 advantages of using a microwave for cooking

Answer 6

It is much quicker

It is more convenient

Question 7

Why is water important in the diet?

Answer 7

It controls the body temperature
It helps to get rid of waste products
It helps to absorb nutrients

Question 8

Name 2 dishes that use emulsification

Answer 8

Mayonnaise

Coleslaw

Question 9

Give 2 advantages of using a mixing machine for mixing

Answer 9

It is faster to mix

It is easier work

Question 10

What are the functions of fats?

Answer 10

Energy and warmth

Question 11

Name 3 foods that contain fat

Answer 11

Butter
Oil
Cheese

Question 12

What does complementation mean?

Answer 12

The mixing of LBV proteins to give a whole protein

Question 13

What does coagulation mean?

Answer 13

Thickening a liquid to a solid

Question 14

What are the functions of proteins?

Answer 14

Growth and repair

Question 15

Name 2 dishes that use coagulation

Answer 15

Quiche

Scrambled eggs

Question 16

Name the 3 macro nutrients

Answer 16

Carbohydrates
Fats
Proteins

Question 17

Name the 2 micro nutrients

Answer 17

Vitamins

Minerals

Question 18

Give 2 advantages of using an oven for cooking

Answer 18

The food generally tastes better

The food is more likely to be fully cooked inside

Question 19

Give 2 disadvantages of using a microwave for cooking

Answer 19

The food doesn’t generally taste as good

The food might not be fully cooked inside

Question 20

Name 3 foods that contain carbohydrates

Answer 20

Bread
Rice
Pasta

Question 21

What are the functions of carbohydrates?

Answer 21

Energy

Question 22

Give 2 disadvantages of using a wooden spoon for mixing

Answer 22

It is slower to mix

It is harder work

Question 23

Give 2 advantages of using a wooden spoon for mixing

Answer 23

It is easier to wash up

It is more accessible

Question 24

Name 3 foods that contain minerals

Answer 24

Marmite
Whole grains
Seafood

Question 25

What are the functions of vitamins

Answer 25

Growth and repair Prevents illness Controls the release of energy

Question 26

Name 3 foods that contain vitamins

Answer 26

Fish Eggs Oranges

Question 27

Give 2 examples of physical hazards

Answer 27

Jewellery | Plasters

Question 28

Give 2 examples of chemical hazards

Answer 28

Cleaning chemicals | Wild mushrooms

Question 29

Give 2 examples of microbial hazards

Answer 29

Bacteria | Viruses

Question 30

Give 2 examples of allergenic hazards

Answer 30

Nuts | Dairy products

Question 31

Name 2 things that physical hazards can cause

Answer 31

Choking | Cuts

Question 32

Name 2 things that chemical hazards can cause

Answer 32

Unpleasant taste | Burn

Question 33

Name 2 things that microbial hazards can cause

Answer 33

Food poisoning | Food-borne disease

Question 34

Name 2 things that allergenic hazards can cause

Answer 34

Allergic reactions | Anaphylaxis

Question 35

Name the 8 places where bacteria can be found

Answer 35

``` Raw food People Air and dust Equipment Soil Pests Water Food waste ```

Question 36

What temperature is the danger zone between?

Answer 36

5 - 63 degrees Celsius

Question 37

Name the 6 coloured food boards and give an example of the food that you would use

Answer 37

``` Yellow - cooked meats Red - raw meats Blue - raw fish Green - fruit and salad Brown - vegetables White - dairy and bakery ```

Question 38

Name 4 ways to prevent cross-contamination

Answer 38

Keep raw foods away from ready-to-eat foods and cover them Clean and disinfect food-contact surfaces between tasks Use colour coded knives and chopping boards Wash your hands properly after handling raw food

Question 39

Name 5 high-risk foods

Answer 39

``` Meat, poultry, fish and seafood Ready meals containing sauces Egg products Cold cooked rice Dairy-based products ```