Past Paper Short Questions Flashcards

(47 cards)

1
Q

Two biological functions and sources of vitamin A

A

Production of rhodopsin and antioxidant - counteract affect of free radicals
Carrots and red peppers

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2
Q

What’s the role of lactic acid bacteria in the production of cheese

A

A starter culture of lactic acid bacteria is added which converts lactose to lactic acid, which acts as a preservative and add flavours

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3
Q

What’s the role of rennet in cheese production

A

Contains enzyme rennin which converts caseinogen to casein, and forms curds and whey

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4
Q

Identify two contaminants, their source and effect

A
  1. Microorganism: undercooked meat: food poisoning
  2. Foreign bodies: poor storage and prep: food poisoning
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5
Q

Example of toxic food poisoning

A

Clostridium botulinum

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6
Q

What is the underlying principle of sugar in jam making

A

Acts as a preservative as it draws water out of cells by osmosis and hence extends the shelf life

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7
Q

Identify on e voluntary consumer protection agency and their role

A

Advertising standards authority of ireland (ASAI)
Promote standard of advertising
Ensures advertisements are legal, honest, decent and truthful

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8
Q

What is the function of the condenser in the fridge

A

Changes a gaseous refrigerant into liquid which is sent to the evaporator

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9
Q

What the function of the evaporator in the fridge

A

Uses heat from fridge cabinet to covert liquid refrigerant to gas

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10
Q

What are two features of the current national housing policy

A

BER ratings on all houses for sale and rent
Help to buy scheme

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11
Q

Two ways consumers can be more environmentally friendly when choosing electrical goods

A

Electrical with option to reduce temperature
Electrical good with eco mode or similar

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12
Q

Table of digestion of lipid by pancreatic juice

A

Lipase
Lipid
3 fatty acids and a glycerol

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13
Q

3 sectors in irish food industry and example of food export

A

Mariculture: cod
Dairy: milk
Meat and livestock: poultry

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14
Q

What is an added value food and example

A

Raw products modified or enhanced to have a higher market value and or shelf life
Example: cook chill

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15
Q

3 factors to consider when choosing savings scheme

A

Acces to funds, interest rates and tax payable

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16
Q

2 factors to consider when choosing household textiles

A

Personal preference, like and dislikes
Suitability of purpose

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17
Q

One cause of water pollution, effect and reduction measure

A

Industrial waste
Illness
Reduce chemical fertilisers and pesticides

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18
Q

Explain the term basal metabolic rate

A

Minimum amount of energy required for the body to function at rest, for example function of internal organs and maintaining body temperature at 37 degrees

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19
Q

Two chemical changes occurs when food is cooked

A

Maillard and dextrinisation

20
Q

One sensory analysis test

A

Paired preference test

21
Q

Explain two types of mortgage interest rates

A

Fixed rate: Does not vary throughout repayments, borrower knows exactly how much is to be repaid each time.
Variable rate: fluctuates depending on the European Central Bank. The borrower pays more if interest rates increase and vice versa

22
Q

What is interest payable in a savings scheme

A

Interest earned on money deposited to a savings scheme, rates will vary on the institution and the scheme, but typically higher rates for longer term savings

23
Q

What is access to funds in a savings scheme

A

Certain schemes require you to keep the money in the account for a certain perdió of time before you can naces it again, their can be penalties for early withdrawals

24
Q

2 properties of protein

A

Coagulation
Maillard reaction

25
What is a mycoprotein
A high protein food made from microorganisms for example quoin A fungal biomass
26
What is caramelisation
Non enzyme browning Sugar is heated and melted over 10 gradual stages between 104 and 177 degrees resultin gin attractive brown colour and appetising flavour
27
Define diabetes and two factors when planning meals
Endocrine disorder Insufficient or non production of insulin by the pancreas Low in sugar Use of artificial sweeteners
28
What is irradiated food
Food exposed to radiation eg gamma rays, destroys microorganisms
29
What is a food contaminant
Substances that enter the food chain unintentionally or illegally, they can be biological, chemical or physical
30
What is cross contamination
Transfer of bacteria from raw to cooked food
31
What is a fire/flame retardant finish and two effects
Proban Reduc risk of fabric ignition May cause allergic reaction
32
2 functions of MABS
Advise on interest rates Financial advice to those in debt
33
Digestion of carbohydrates in pancreatic juice
Amylase, starch, maltose
34
What’s quick freezing
Frozen at -25 degrees Minimal damage to cells Small ice crystals form
35
What is an anti caking agent
Prevent slumping in dried foods
36
What’s an emulsifier
Prevents separation of oil and water from
37
Two pieces of information on a permanent label under fire safety
Batch number and manufacturers identification Description of filling
38
Deficiency of b3, niacin
Pellagra
39
Effect of canning on fruit and veg
Loss of water soluble vitamins Change in texture and flavour Microorganisms and enzymes destroyed
40
Effect of dehydration of fruit and veg
Loss of b group, E and A Change in colour texture and flavour Microorganisms Prevents growth of micoorganisms
41
Example of enzymatic browning
When fruit and veg are cut, the enzyme oxidase reacts with oxygen in air, causing an oxidation reaction resulting in the browning of fruit and veg.
42
3 consumer responsibilities
To read instructions/ terms and conditions To be informed To complain
43
2 functions of Bord bia
Quality marks for quality irish products Offers marketing services to food and drink manufacturers to promote abroad,
44
Classify two artificial sweeteners and examples
Intense: aspartame (canderel) Bulk: sorbitol
45
What does PET. Stand for
Polyethylene terephthalate
46
What is cold smoking
Fish is exposed to smoke rising from smouldering wood chips Temperature doe snot exceed 27 degrees Requires further cooking
47
What is hot smoking
Fish is exposed to smoke rising from smouldering wood chips Temperature gradually increased to 80 degrees Does not require further cooking