F And N Test

Question 1

Coagulation

Answer 1

When protein sets

Question 2

Gelatinisation

Answer 2

Starch in wet heat, thicken a liquid

Question 3

Leaching

Answer 3

Vitamins and colour go into the cooking water

Question 4

Dextrinisation

Answer 4

Starch in dry heat, converts to sugar which browns

Question 5

Absorption

Answer 5

Dry food absorbs water therefore getting bigger and more digestible

Question 6

Caramelisation

Answer 6

Sugar melts
Changes colour from white to golden
Forms a syrup

Question 7

EGGFACT

E

Answer 7

Emulsify

Question 8

EGGFACT

G

Answer 8

Glaze

Question 9

EGGFACT

G

Answer 9

Garnish

Question 10

EGGFACT

F

Answer 10

Fluffy/Foamy

Question 11

EGGFACT

A

Answer 11

Aeration

Question 12

EGGFACT

C

Answer 12

Coagulation

Question 13

EGGFACT

T

Answer 13

Thicken

Question 14

What is a Celiac

Answer 14

Cannot eat gluten
Can damage intestine
Can’t eat gluten without feeling ill

Cakes, Biscuits, Pastry, Beer

Question 15

Type 1 diabetes

Answer 15

Body won’t produce insulin

Treated with diet control and insulin injectors

Question 16

Type 2 diabetes

Answer 16

Too much insulin is produced
Treatment involves eating a heathy diet
Affects people when they are over 40 or overweight

Question 17

Causes of Obesity

Answer 17

High sugar and fat
No exercise
Lots of snaking

Question 18

Main types of Eating disorders

Answer 18

Anorexia nervosa
Binge eating
Bulimia

Question 19

Vegan

Answer 19

Eats- Nuts, Seeds, Fruit and vegetables

Does not eat- Dairy products, Eggs