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Question 1

how to make pasta

Answer 1

combine eggs and flour need for ten minuets leave to rest in cling film for 30 mins roll out and cook in boiling water for 4-5 mins

Question 2

functions of ingredients in pasta

Answer 2

eggs - bind ingredients together / protein forms strands of gluten that give the pasta its structure and strength.
liquid in eggs activates the gluten in the flour / eggs also give flour which in riches the dough giving a smooth silky finish

flour - contains the gluten needed to give the dough it elasticity and plasticity

Question 3

ways of changing the colour colour of pasta

Answer 3

squid ink
spinach

Question 4

nutrients in bread

Answer 4

complex carbohydrates
b vitamins
calcium
whole meal fibre
protein
iron

Question 5

problems with bread making

Answer 5

bad prove
not rising
under cooked
over cooked
yeast not activated

Question 6

how bread is mass produced

Answer 6

The grinding takes place at grain mills, which sell the grain to bakeries in bulk. The bakeries keep the grains in storage sacks until they are ready to be used. In the baking factory, water and yeast are mixed with the flour to make dough.

Question 7

what is the definition of obesity

Answer 7

bmi over 30

Question 8

3 causes of obesity

Answer 8

high fat and sugar intake
little to no activity levels
incorrect energy balance

Question 9

consequences of obesity

Answer 9

heart disease
increase chance of stroke
type 2 diabetes
cancer

Question 10

what is cholesterol

Answer 10

carries substances around the body

Question 11

what are the two types of cholesterol

Answer 11

ldl hdl

Question 12

why is ldl bad

Answer 12

causes fatty deposits in the blood vessel

Question 13

why is hdl good

Answer 13

helps remove fatty deposits from the blood vessels

Question 14

what are proteins

Answer 14

made of out chains of amino acid

Question 15

function if protein

Answer 15

growth
repair
production of hormones
Enzymes & antibodies
Source of energy

Question 16

3 plant based proteins ( lbv )

Answer 16

beans
nuts
rice

Question 17

what is hbv

Answer 17

when the food has all the essential amino acids

Question 18

what lbv

Answer 18

when the food is missing one or two of the essential amino acids

Question 19

what is protein complementation

Answer 19

when two or more lbs foods are combined to make one complete protein e.g beans on toast

Question 20

consequences of protein deficiency

Answer 20

stunted growth
Slow repair
muscle waste
anaemia
Hormone imbalance

Question 21

why are bread and pasta a important food commodity

Answer 21

cheap
mass produced
good source carbohydrates
long shelf life
quick and easy to prepare

Question 22

bread made with a raising agent are called

Answer 22

leavened

Question 23

bread without a raising agent are called

Answer 23

unleavened

Question 24

what is the function of yeast in bread

Answer 24

is ferments producing co2 causing the bread to rise

Question 25

name of the technique for mass production of bread

Answer 25

the Chorleywood process

Question 26

what does cam stand for

Answer 26

computer added machinery

Question 27

what’s the additive to strengthen gluten in bread in mass production

Answer 27

ascorbic acid