General Bits Of Knowledge

Question 1

Iodine controls..

Answer 1

The metabolic rate

Question 2

Enzymes are biological catalysts for…

Answer 2

Proteins

Question 3

Define food security

Answer 3

Providing safe, reliable supply of nutritious affordable food

Question 4

Example of biological raising agent

Answer 4

Yeast

Question 5

Example of chemical raising agent

Answer 5

Cream of tartar

Question 6

Define plasticity

Answer 6

Softening, shaping or spreading of fats

Question 7

Give 3 reasons why food is cooked

Answer 7

To improve texture
To prevent food poisoning
to improve flavour of food

Question 8

Give 4 different factors that influence food choice

Answer 8

Availability of food
Allergies
Dietary requirements
Price of ingredients

Question 9

What boiling food do to food?

Answer 9

Looses water soluble vitamins

Question 10

What does baking food do to food?

Answer 10

Loss of group B and C vitamins due to heat

Question 11

What does shallow frying do to food?

Answer 11

Loose water soluble vitamins and group B and C vitamins

Question 12

Give 3 functions of water in the body:

Answer 12

Prevents dehydration
Regulation of body temperature
To help brain function

Question 13

Describe the controlled conditions when carrying out sensory testing

Answer 13

The room should be odour free and the lighting must be controlled.
Serve identical small portion serving and provide glasses of water for tasters to clear their pallet in between tasting.

Question 14

Explain enzymic browning:

Answer 14

Enzymes are biological catalysts that speed up rate of reaction.
Occurs when enzymes in the apple come into contact with oxygen causing the apple to turn brown, it occurs when the apple is cut or bruised and exposed to the oxygen in the air

Question 15

How can you stop enzymic browning?

Answer 15

Prepare apples just before serving so there is little time for oxidation to occur
Use an acidic ingredient to prevent the enzymic browning from occurring eg// lemon juice