Difficult Exam Qs

Question 1

Outline the role of energy in the body

Answer 1

Generating heat
Functioning of internal organs
For growth

Question 2

State the temperature range for optimum growth for each of the following groups of micro organisms
Psychrophiles
Mesophiles
Thermohiles

Answer 2

P: -5 to 20°c

M: 20 to 45°c

T: 45 to 75°c

Question 3

Give an example of a non essential amino acid

Answer 3

Serine

Question 4

Describe the effect of gelatinisation on starch

Answer 4

When starch is combines with liquid and heated, grains swell and burst, absorbing liquid and becoming thicker.
Water molecules are trapped resulting in a gel

Question 5

Give two culinary examples of gelatinisation

Answer 5

Roux sauce

Pastry

Question 6

Name and describe two common food poising bacteria under the following headings :
Food poisoning bacteria
Description and characteristics
Habitat

Answer 6

SALMONELLA, rod shape, gram negative, produces asexually, contagious, unwashed hands, rodents

CLOSTRIDIUM BOTULINUM, rod shape, gram positive, produces asexually, not contagious, unpasteurised cheese, canned food, vacuum packed food

Question 7

Explain the process of fermentation

Answer 7

The breakdown of carbohydrates by yeast to produce carbon dioxide, alcohol and energy

Question 8

Differentiate between the following:
Cholecalciferol (D3)
And
Ergocaliferol (D2)

Answer 8

Cholecalciferol is an animal form of vitamin D created when UV light shines on the skin

Ergocalciferol is made by plants using UV light shining on fungi and yeast

Question 9

What is oxidative rancidity

Answer 9

Rancidity that occurs when oxygen joints with the double bond in unsaturated fatty acids. It causes lipids to spoil producing an unpleasant smell and taste

Question 10

What is hydrolytic rancidity

Answer 10

Spoilage that occurs when enzymes break down the lipids into glycerol and fatty acids. This produces an unpleasant smell

Question 11

Explain the underlying principal of irradiation

Answer 11

Gama rats are passed through the food.

These kill microorganisms and prevent any ripening from occurring keeping the foods fresh

Question 12

Name three by products of yeast fermentation

Answer 12

Alcohol
Carbon dioxide
Energy

Question 13

Temperature of plays freezing

Answer 13

-30°c

Question 14

Temperature of fluidised freezing

Answer 14

-30°c

Question 15

Four functions of energy in the body

Answer 15

Movement
Growth
Internal organ functioning
Maintaining heat

Question 16

Biological functions of iron

Answer 16

Removes energy from food during digestion
Create a red blood cells which are needed to carry oxygen throughout the body
Helps carry oxygen to the muscles providing them with energy

Question 17

Factors assisting iron absorption

Answer 17

Vitamin C converts non haem iron into haem iron
Consuming non haem and haem iron together
Acid in the stomach chemically changes non haem iron into haem

Question 18

Factor is hindering iron absorption

Answer 18

Tannins
Phytic acid
Oxalic acid
Excess dietary fibre

Question 19

What is papain

Answer 19

Meat tenderising enzyme

Question 20

How is meat tenderised by correct methods before slaughter

Answer 20

Show be rested before slaughter
Glycogen builds up in body
Once killed it turns to lactic acid
This tenderised meat

Question 21

Function of an board bia

Answer 21

Promotes the sale of Irish products at home and abroad
Provide information in relation to meat and meat products
Awards board bia quality mark to high standard
Eu legislation implemented
Routinely check animals across the country

Question 22

Maximum working hours

Answer 22

48hours

Question 23

Culinary application of hydroscopy

Answer 23

Keeps cakes moist preventing them from drying out

Question 24

Function of iodine

Answer 24

Assists in formation of hormones
Prevents goitre
Growth

Question 25

Two additives used in white flour production and their function

Answer 25

Bleaching agents eg calcium carbonate to whiten.

Improvers eg vitamin c to improve quality of gluten in flour

Question 26

Blast freezing

Answer 26

Food passes through tunnel on a conveyor belt and a blast of cold air surrounds it eg fruit

Question 27

Cryogenic freezing

Answer 27

Passed through a conveyor belt, sprayed with liquid nitrogen eg strawberries

Question 28

Flow freezing

Answer 28

Passed through on conveyor belt. Blasted with cold air from underneath and kept moving to prevent them sticking together eg peas

Question 29

Function of pectin in jam making

Answer 29

Used to set jam and make it more solid. Found in skin eg apples

Question 30

Use of sugar in jam making

Answer 30

Used to actuate pectin

Helps prevent crystallisation

Question 31

Identify three factors that influence patterns of household expenditure.

Answer 31

Family size
Location
Economic status

Question 32

Identify two main functions of the Waste Electrical and Electronic Equipment (WEEE) directive.

Answer 32

manages the collection, recycling and environmental disposal of electrical appliances and batteries

consumers can return used electrical / electronic equipment and batteries free of charge to either the retailer or authorised collection points

Question 33

Function of potassium

Answer 33

Healthy nerve activity

Muscle functioning

Question 34

List 3 different classes if food additive and an example of each

Answer 34

Colourings eg Carotene
Preservative eg salt
Flavouring eg herbs

Question 35

Identify three different items of nutritional information that are generally included in pre packaged food

Answer 35

Energy value
RDA
Amount oc nutrients per 100g