End of y10 test revision

Question 1

3 functions of protein

Answer 1

To make the body grow
To repair the body
To give the body energy

Question 2

3 food sources of protein

Answer 2

meat,eggs,dairy,fish,nuts,seeds,beans,wheat

Question 3

What are the effects of excess protein?

Answer 3

Pressure and strain on organs

Question 4

What are the effects of protein deficiency?

Answer 4

Growth slowed down,poor condition of hair and skin,can’t digest food properly

Question 5

2 functions of carbohydrates?

Answer 5

To give the body energy

To help the body get rid of waste products

Question 6

3 examples of carbohydrates

Answer 6

Cereals,potatoes,beans

Question 7

Effects of excess carbohydrates

Answer 7

Lead to obesity

Can lead to tooth decay

Question 8

Effects of carbohydrate deficiency

Answer 8

Low energy

Weak

Question 9

3 functions of fat

Answer 9

To provide store of energy
Insulate the body to keep warm
Protect bones from damage

Question 10

3 food sources of fat

Answer 10

Butter,oil,cheese

Question 11

Effects of excess amount of fat

Answer 11

Gain weight and could become obese

Develop coronary heart disease

Question 12

Effects of fat deficiency

Answer 12

Body weight lost

The body will chill

Question 13

What is protein complementation?

Answer 13

Eating difference low biological value protein foods together to get all the essential amino acids that the body needs

Question 14

2 examples of protein complementation

Answer 14

Beans on toast

Rice and bean salad

Question 15

What is fibre?

Answer 15

A type of carbohydrate that helps to keep your digestive system working properly and keeps food moving through it.

Question 16

3 Foods high in fibre

Answer 16

Beans,whole meal bread,pasta

Question 17

What can a lack of fibre lead to?

Answer 17

Constipation,bowel cancer,heart disease and high blood pressure

Question 18

How many grams of fibre does the average adult need per day?

Answer 18

30g

Question 19

Which is healthier,saturated fats or unsaturated fats?

Answer 19

Unsaturated fats

Question 20

Do unsaturated fats or saturated fats come from animals?

Answer 20

Saturated

Question 21

Where do unsaturated fats come from?

Answer 21

Vegetable sources

Question 22

What can too much saturated fat caused?

Answer 22

Increase cholesterol levels in the blood which increase the risk of coronary heart disease

Question 23

3 ways to reduce to saturated fat content

Answer 23

Use ingredients with less than 5% fat
Dry fry meat
Ensure no extra fat is used for cooking

Question 24

What is obesity?

Answer 24

When the body has too much fat

Question 25

What causes obesity?

Answer 25

When a person consumes more calories than they can burn off

Question 26

Key factors contributing towards obesity?

Answer 26

``` Lack of exercise Unhealthy foods Using eating as a coping mechanism Family history/conditions Low income,lack of time,lack of knowledge ```

Question 27

Effects of too much sugar

Answer 27

Risk of obesity/type 2 diabetes

Question 28

Effects of too much fat

Answer 28

Risk of coronary heart disease/stroke/obesity/type 2 diabetes

Question 29

Effects of too much salt

Answer 29

risk of high blood pressure

Question 30

Effects of high energy intake

Answer 30

Risk of obesity

Question 31

Effects of lack of fibre foods

Answer 31

Risk of digestive problems

Question 32

What is coronary heart disease?

Answer 32

When the coronary arteries are narrowed because they are filled with fatty deposits

Question 33

Key factors contributing towards coronary heart disease

Answer 33

``` Eating too much salt Being overweight or obese Smoking Stress Family history ```

Question 34

Why do teenagers need protein?

Answer 34

To cope with growth spurts

Question 35

Why do boys need more protein than girls?

Answer 35

Because muscle tissue develops

Question 36

Why do teenagers need lots of calcium and vitamin D?

Answer 36

Because they help the skeleton reach peak size and bone density

Question 37

Why do elderly people need lots of calcium?

Answer 37

To stop bones becoming weak and brittle

Question 38

Why do elderly people need lots of fibre?

Answer 38

To help prevent constipation as digestive system weakens

Question 39

What is cross contamination?

Answer 39

When a high risk food contaminates a low risk food by coming in contact with each other

Question 40

How do you prevent cross contamination?

Answer 40

Storing food in different part of the fridge,washing hands and equipment after handling high risk foods,different coloured chopping boards

Question 41

What is a high risk food?

Answer 41

Foods that are high in protein and moisture

Question 42

Why would a roux sauce become lumpy?

Answer 42

The sauce hasn't been consistently stirred | The liquid wasn't added slowly

Question 43

What can cause bread not to rise when baked?

Answer 43

Temperature of oven too low Insufficient cooking time Gluten not been developed by kneading

Question 44

What is conduction?

Answer 44

Transferring heat through a solid object into food

Question 45

What is convection?

Answer 45

Transferring heat through a liquid or air into food

Question 46

What is radiation?

Answer 46

Transferring heat by infra red waves that heat up what they come into contact with

Question 47

What is the function of salt in bread?

Answer 47

To improve the flavour

Question 48

What is the function of strong plain flour In bread?

Answer 48

It has a high gluten content

Question 49

What is the function of yeast in bread?

Answer 49

Carbon dioxide is realeased when the yeast is activated which helps to rise the bread

Question 50

Advantages of buying locally produced food

Answer 50

Easy to access Know where the food has come from Fresher than supermarket Supports local businesses

Question 51

What is primary food processing?

Answer 51

When foods see processed straight added harvest or slaughtered to get them ready to be eaten or used

Question 52

What is secondary food processing?

Answer 52

When primary processed foods are either used on their own or mixed with other foods and turned into other food products

Question 53

What is aeration?

Answer 53

Whisking traps air and creates a foam and the mixture expands

Question 54

A product that uses aeration

Answer 54

Meringue

Question 55

A product that uses binding

Answer 55

Beef burgers/fish cakes

Question 56

A product that uses enriching

Answer 56

Mashed potato

Question 57

A product that uses coagulation

Answer 57

Quiche/lemon curd

Question 58

A product that uses coating

Answer 58

Fish goujons

Question 59

A product that uses emulsification

Answer 59

Mayonnaise

Question 60

A product that uses glazing

Answer 60

Pasties