Mock

Question 1

What is a novel protein?

Answer 1

Meat alternatives that have been developed to suit the needs of vegetarians, vegans or people with certain dietary needs.
They contain no saturated fat

Question 2

Give examples of novel proteins

Answer 2

Quorn
Tofu
Tvp
Miso
Tempeh

Question 3

What are functional proteins?

Answer 3

Foods that contain an ingredient that has health promoting properties.
Nutrient not usually present added
Response to scientific research
Shouldn’t be seen as an alternative to a varied and balanced diet and healthy lifestyle

Question 4

Give examples of functional proteins and what they do

Answer 4

Omega 3 eggs> heart health
Probiotic drinks e.g Yakult > improve bowel health
Benecol spread> lower cholesterol

Question 5

Give the physical and sensory characteristics that can be achieved by icing sugar

Answer 5

• fine power made of ground up crystals
• very sweet
• sprinkled on cakes> sifted
• combined with water to make glacé icing> could be coloured
• buttercream
• roll out icing> glucose syrup, makes leaves, flowers or cover cake
• royal icing> lemon juice> sets
• used in some biscuits E.g. shortbread to give crumbly textured

Question 6

Give the physical and sensory characteristics that can be achieved by Demerara sugar

Answer 6

• clear sparkling large crystals
• sticky texture and aroma due to the molasses present
• sweeten coffee
• coating gammon
• Baked apples
• fruit crumble
• sprinkled on cakes and biscuits before baking

Question 7

Give the physical and sensory characteristics that can be achieved by caster sugar

Answer 7

• smaller crystals
• more expensive
• dissolves more easily than granulated
• cake making> all in one, creaming and whisked
• pastry, biscuits, meringues, soufflés
• coat Swiss roll

Question 8

What temperature does the egg coagulate at

Answer 8

White- 60

Yolk- 66

Question 9

Egg aeration

Answer 9

The leavening or aerating of foods when eggs are beaten or whisked.
Mechanical action (whisk), stretches the protein and produces a foam, the albumen forms a matrix and holds air this is partial coagulation and can be reversed.
Swiss rolls, lemon meringue pie, soufflé.

Question 10

Egg coagulation

Answer 10

When the protein is cooked it sets.
Irreversible change>colour change
White coagulates at 60, yolk at 66
Quiche- sets egg filling
Scrambled or boiled eggs

Question 11

Egg coating

Answer 11

Adheres ingredients like breadcrumbs or flour to the food.
Dipping food E.g. chicken breast into the egg then into the coating ingredient E.g. breadcrumbs to make breaded chicken.
Stops the food E.g. chicken from drying out, keeps moist
Scotch eggs, fish cakes

Question 12

Glazing using egg

Answer 12

Egg is beaten and brushed over products like pies, breads, pastries, sausage rolls to give a bronzed, glossy sheen.
Maillard reaction takes place causing the browning.

Question 13

Name some oily fish

Answer 13

Mackerel
Salmon
Herring

Question 14

Name some white fish

Answer 14

Cod
Plaice
Haddock

Question 15

Name some shell fish

Answer 15

Muscles
Oysters
Lobster
Crab

Question 16

Where are the fats and oils stored in:
A) white fish
B) oily fish

Answer 16

white fish- stored in the liver

Oily fish- distributed throughout giving it its colour

Question 17

Describe the structure of fish

Answer 17

Fish has short fibres called myomers which give it its flaky texture

Question 18

Describe the structure of meat

Answer 18

• consists of muscle tissue fibres, connective tissue and fatty adipose tissue
• lean meat= the muscle

Question 19

What are collagen and elastin

Answer 19

Connective tissue is made up of the proteins called collagen and elastin

Question 20

describe collagen

Answer 20

• flexible
• white in colour
• forms gelatine when cooked

Question 21

Describe elastin:

Answer 21

• yellow
• not weakened by heat
• does not convert to gelatine

Question 22

Describe the colour of meat

Answer 22

• myoglobin is the pigment in meat
• when cooked the myoglobin turns from red to greyish brown
• muscle used for physical activity contains more myoglobin, giving it a darker colour

Question 23

How can meat become more tender?

Answer 23

1) mechanical action- the length of muscle fibres are reduced by mincing, hitting with a hammer or cutting into chunks
2) chemical action- tenderisers containing enzymes which digest muscle fibres are added
3) marinading- acid, alkaline or salt solutions increase the amount of water meat can hold making it tender

Question 24

What do proteins contain

Answer 24

Carbon
Hydrogen
Oxygen
Nitrogen

Question 25

What is syneresis

Answer 25

• shrinkage of a gel and loss of a liquid
• texture becomes pourous
• pockets of water are left
• scrambled eggs are over cooked> liquid leaks out of it
• jelly left> liquid leaks out of it

Question 26

What are peptide links and how are they formed

Answer 26

• peptide links hold together the amino acids in proteins

* formed in a condensation polymerisation reaction

Question 27

Name some essential amino acids

Answer 27

Blaine and lysine

Question 28

What does food processing do to thiamin B1

Answer 28

• sulphur dioxide the preservative destroys B1

* cereals mulled into flour> loss of nutrient

Question 29

What does food processing do to riboflavin B2

Answer 29

• can withstand more heat
• less water soluble
• cereals Milled into flour> loss of nutrient

Question 30

Give examples of fortification

Answer 30

vitamin D to bread

Vitamin A to margarine