Basics

Question 1

What are micronutrients

Answer 1

Examples are vitamins and minerals and they are needed in small amounts

Question 1

What are macronutrients

Answer 1

Examples are proteins, carbs and fat which the body needs in large amounts and are measured in grams

Question 2

Name the four trace elements

Answer 2

Selenium, iodine, zinc and fluoride

Question 3

Name the six minerals

Answer 3

Iron, sodium, phosphorus, magnesium, calcium, potassium

Question 4

Give types of monosaccharides

Answer 4

Glucose, fructose and galactose

Question 5

Give examples of disaccharides

Answer 5

Sucrose, lactose and maltose

Question 6

Give examples of polysaccharides

Answer 6

Starch, cellulose and pectin

Question 7

What are intrinsic sugars

Answer 7

Sugars that occur naturally

Question 8

What are extrinsic sugars

Answer 8

Sugars that don’t occur naturally

Question 9

What is the Glycaemic Index

Answer 9

A ranking of carb foods based on their overall effect on glucose levels

Question 10

What does a diet high in fibre prevent

Answer 10

Constipation, diverticulitis and haemorrhoids

Question 11

What is the difference between soluble fibre and insoluble fibre

Answer 11

Insoluble fibre is not easily broken down and is in whole meal foods

Question 12

Why is HBV better than LBV

Answer 12

HBV contains all the essential amino acids whereas LBV is missing one or more

Question 13

What can a protein deficiency cause

Answer 13

Oedema - build up of fluids especially in the ankles
Anaemia, kwashiorkor (pot belly)

Question 14

What is another name for bad cholesterol

Answer 14

Low density lipoproteins

Question 15

Give ways to preserve food

Answer 15

Removing moisture, changing pH (eg jams) or heat treating (eg pasteurisation)

Question 16

What contamination would a HACCP prevent

Answer 16

Biological, physical and chemical

Question 17

What are functions of eggs

Answer 17

Aération, binding, coating, glazing, emulsifying, thickening, enriching and garnish

Question 18

What are eggs a good source of

Answer 18

HBV protein, omega 3, vitamin A, D E, B1 and B2.

Question 19

What does adding sugar do to eggs

Answer 19

Increases their coagulation temperature

Question 20

What are functional foods

Answer 20

Foods where stanols and sterols have been added to give additional benefits to the customer eg probiotic yogurt

Question 21

What is the difference between starch (complex carb) and sugar (simple sugar)

Answer 21

Starch gives slow release energy and sugar gives fast release energy.

Question 22

What is the Chorleywood bread process

Answer 22

Vitamin C is added to the dough and it is vigorously kneaded at high speed

Question 23

What is conduction

Answer 23

Passing of heat through a solid to cook food

Question 24

What is convection

Answer 24

Passing of heat through a liquid/gas to cook food eg roasting in an oven or boiling in a pot

Question 25

What is dextrinisation

Answer 25

Reaction of dry heat on the surface of food which changes starch to dextrin

Question 26

Coagulation

Answer 26

Change in thé structure of protein by heat/mechanical action/acids

Question 27

What is gelatinisation

Answer 27

When starch granules swell and burst after being heated in a liquid, thickening the liquid

Question 28

What does vitamin C help to absorb

Answer 28

Iron

Question 29

What does vitamin D help to absorb

Answer 29

Calcium

Question 30

What is an emulsion

Answer 30

When oil and water join together in a suspension