Year 10 Mocks

Question 1

What are the functions of fat in the diet?

Answer 1

-Concentrated source of energy
-Source of vitamins ADEK
-Stored under the skin to insulate the body
-Protects vital organs

Question 2

What are the two types of fat?

Answer 2

• Saturated fat
• Unsaturated fat

Question 3

Good sources of fat

Answer 3

-Oily fish
-Vegetable oils
-Butter and cheese
-Peanuts
-Almonds
-Bacon
-Mayonnaise
-Red meat

Question 4

How is fat used in cooking?

Answer 4

-Biscuits
-Roux sauce
-Cakes
-Pastry
-To fry food
-Flavouring

Question 5

Ways to reduce fat in the diet

Answer 5

-Eat less saturated fat
-Eat less processed foods
-Cook food from scratch
-Cut visible fat off meat

Question 6

What ingredients are used in a cake?

Answer 6

-Fat
-Flour
-Sugar
-Eggs
-Raising agent
-Liquid

Question 7

What is fat used for when making cakes?

Answer 7

Add moisture colour and flavour
Hold air when mixed with sugar
Increases shelf life

Question 8

What is flour used for when making cakes?

Answer 8

Structure
Some contain raising agents

Question 9

What is sugar used for when making cakes?

Answer 9

Sweetens it
Holds air when mixed with fat
Caramelises when cooked to give it a golden colour

Question 10

What are eggs used for when making cakes?

Answer 10

Trap air which helps the mixture to rise
The coagulate when heated providing a firm texture
Add golden colour and flavour

Question 11

What are raising agents used for when making cakes?

Answer 11

Introduce a gas to help raise the cake
Gives it a lighter texture

Question 12

What is liquid used for when making cakes?

Answer 12

Bind ingredients together
Create steam to help raise the cake

Question 13

What processes are involved in cake making and what do they mean?

Answer 13

Aeration - air bubbles help it rise
Emulsifying - combines liquids together
Coagulation - causes the butter to thicken into a solid when cooked
Caramelisation - when sugar is heated it changes color to golden brown
Dextrinisation - starch converts to sugar causing the surface to go brown

Question 14

What ingredients are used in sauces?

Answer 14

Milk
Flour
Butter
Cheese
Salt and pepper

Question 15

What is the function of milk in sauces?

Answer 15

Main ingredient
Binds
Protein
Moisture

Question 16

What is the function of flour in a sauce?

Answer 16

Causes source to thicken
Gelatinisation

Question 17

What is the function of butter in a sauce?

Answer 17

Taste
Thickens the sauce
Adds a glossy shine

Question 18

What is the function of cheese in a sauce?

Answer 18

Flavour
Colour
Texture
Protein
Fat
Calcium

Question 19

What is the function of salt and pepper in a sauce?

Answer 19

Flavour

Question 20

What is preserving foods?

Answer 20

Controlling any of the conditions that cause bacterial growth

Question 21

Ways to preserve fish

Answer 21

Freezing
Drying
Pickling
Canning
Vacuum packed
Smoked and chilled

Question 22

Ways to preserve meat

Answer 22

Freezing
Vacuum packed
Cured
Smoked and chilled
Canned

Question 23

What are the fat soluble vitamins?

Answer 23

Vitamin a, vitamin d, vitamin e and vitamin k

Question 24

What are the water soluble vitamins?

Answer 24

Vitamin b1, vitamin b2, vitamin b3, vitamin b9, vitamin b12, and vitamin c

Question 25

Why do we need vitamin a? Good sources

Answer 25

Growth and development Healthy eyes Orange fruit and veg especially carrots Liver, oily fish, eggs and butter

Question 26

Why do we need vitamin d? Good sources

Answer 26

Maintain strong bones and teeth Dairy products, oily fish and cereals

Question 27

Why do we need vitamin e? Good sources

Answer 27

Prevent scarring Healthy cell walls and blood Vegetables, oils, seeds and peanuts

Question 28

Why do we need vitamin k? Good sources

Answer 28

Helps blood clot Cheese, liver, leafy veg and coffee

Question 29

Why do we need b vitamins? Good sources

Answer 29

Helps the nervous system functioning Cell metabolism Formation of red blood cells Dairy products Fortified breakfast cereals Liver Dark green vegetables Seeds and nuts

Question 30

What nine factors affect food choice?

Answer 30

Health medical reasons Preference and enjoyment Cost Storage and cooking facilities Time of the day Marketing/ advertising/ labeling Activity and lifestyle Availability and seasons Food scares

Question 31

What are the different types of vegetarians?

Answer 31

Lacto-ovo vegetarians (eat eggs and dairy products) Lacto vegetarians (don't eat eggs) Ovo vegetarians (don't eat dairy products) Vegans (don't eat any animal products)

Question 32

What are the functions of protein?

Answer 32

Growth and repair Secondary source of energy

Question 33

What are the two types of protein?

Answer 33

High biological value (HBV) Low biological value (LBV)

Question 34

What are high biological value proteins? Examples?

Answer 34

Foods which contain all of the essential amino acids Usually come from animal sources Meat, eggs, fish, cheese, soya and quorn

Question 35

What are low biological value proteins? Examples?

Answer 35

Foods which do not contain all the essential amino acids Usually come from plant sources Cereals, rice, nuts, seeds, lentils and bread

Question 36

What are complementary proteins? Examples?

Answer 36

When no biological value protein foods are combined in a meal to provide all of the essential amino acids Bins on toast, hummus and pitta bread

Question 37

What are the two different farming methods?

Answer 37

Organic and intensive farming

Question 38

What is intensive farming?

Answer 38

A large amount of food is produced in a small amount of space Animals are reared indoors Food is produced in the shortest time possible

Question 39

What is organic farming?

Answer 39

Animal welfare and the environment are the main priorities No synthetic fertilizers, pesticides, herbicides, antibiotics or growth hormones are used Must be certified by the soil association Farmers must be established for 2 years before selling organic food

Question 40

What do we use sensory analysis for?

Answer 40

- Check a product matches its specification - Make sure a product is as good as or better than the competition - Test a product's shelf life