Exam Q's And Answers

Question 1

How many portions a day should we eat a day and what is considered a portion?

Answer 1

5 portions (80 grams)

Question 2

Why are fruit and vegetables important in our diet?

Answer 2

Vitamins and minerals 
Add texture, colour and flavour 
Source of dietary fibre
Citrus fruit is a source of VC
VC helps immune system 
Low in fat and calories (except avocado)

Question 3

Describe ways teenagers could be encouraged to eat mor fruit and veg

Answer 3

Include in desserts 
Add dried fruit to cookies 
Make soups and stews
Hide in sauces
Sub soft drinks for fruit or veg juices
Include in lunchbox's

Question 4

Name a citrus fruit

Answer 4

Orange, lemon ect.

Question 5

Name a tropical fruit

Answer 5

Pineapple

Question 6

Name a stem fruit or vegetable

Answer 6

Celery

Question 7

Name a flower vegetable

Answer 7

Broccoli or cauliflower

Question 8

Name a sea vegetable

Answer 8

Seaweed

Question 9

Name a fruit vegetable

Answer 9

Cucumber

Question 10

Why is it important that chefs ensure that when preparing vegetables, they are of even size?

Answer 10

So they cook evenly
To improve the quality of presentation of the dish
For portion control e.g. 5 cubes of carrot on a salad

Question 11

Give a source of vitamin A

Answer 11

Any bright yellow fruit and veg or correct identification of any of those or green veg. A good example would be spinach or kale.

Question 12

What’s the function(s) of vitamin A?

Answer 12

Cell development
Purple vision
Helps keep keep throat, digestive system and lungs moist
Keeps skin healthy

Question 13

Give a source of vitamin C

Answer 13

Citrus fruits (oranges, lemons ect.), strawberries, blackcurrants. Green leafy veg (spinach)

Question 14

What’s the function(s) of vitamin C?

Answer 14

Helps absorption of iron
Helps production of collagen
Improves immune system.

Question 15

Give a source of iron

Answer 15

Dark green leafy veg, raisins, lentils, soya beans plums, seeds.

Question 16

What’s the function(s) of iron?

Answer 16

Creates red blood cells, strong bones and helps blood to clot.

Question 17

Some Vegetables can lose their nutritional value when cooked in water. Identify two nutrients that are lost by boiling vegetables.

Answer 17

Vitamin B and Vitamin C

Question 18

Some green vegetables will lose their colour when cooked. Why does this happen?

Answer 18

The chlorophyll leaks out of the vegetable as the cells are softened.

Question 19

Why are purple/red vegetables this colour?

Answer 19

anthocyanins

Question 20

Some fruit and vegetables will go brown when cut. What is this process called?

Answer 20

Enzymic Browning

Question 21

Why does this process happen?

Answer 21

Polyphenol oxidase (an enzyme in fruit and veg) reacts with oxygen in the air, when a fruit/vegetable is cut, and releases brown pigment.

Question 22

Identify two ways that we can preserve the colour or nutritional content of green vegetables

Answer 22

Cooking veg as little as possible
Placing them in boiling water immediately rather than bringing up to temperature in cold water
Once cooked, plunge the veg in cold water

Question 23

Fruits can vary in sweetness. How does a fruit become sweet?

Answer 23

Stage one: photosynthesis- plant uses water, CO2 and energy from light.
Stage two: energy is converted- into starch (glucose)
Stage three: fruit ripens- glucose is converted to sucrose
Stage four: fruit ripens further- sucrose is converted into fructose.

Question 24

What’s an advantage of braising?

Answer 24

Retains colour

Increases flavour

Question 25

What vegetables can be braised?

Answer 25

Root vegetables (carrots, parsnips ect.)
Celery
Onions
Leeks

Question 26

What’s an advantage of stir frying?

Answer 26

Low fat
Quick
Increases flavour (caramelisation)
retains colour, crunch and most nutrients

Question 27

What vegetables can be stir fried?

Answer 27

Peppers
Sweetcorn
Beansprouts
ect.

Question 28

What’s an advantage of steaming?

Answer 28

Low fat
Retains colour and nutritional value
Healthiest way to cook veg

Question 29

What vegetables can be steamed?

Answer 29

Broccoli
Carrots
Cauliflower
ect.

Question 30

What does the term ‘seasonality’ mean?

Answer 30

The foods that are grown at different times of the year in the UK.

Question 31

Identify two reasons why ‘seasonality’ should influence chef’s choice when using fruits and vegetables.

Answer 31

Cost
Fruit/veg will be at its freshest/ripest
Availability
To reduce food miles

Question 32

What does the term processing mean?

Answer 32

Deliberately changing the food in some way through some manufacturing process.

Question 33

Identify two ways fruit and vegetables can be processed

Answer 33

Primary and secondary processing

Question 34

Identify the range of healthy snacks available and discuss how they contribute to dietary needs.

Answer 34

Snack bags of fruit, veg, nuts and dried fruit are more readily available.
Healthy alternatives prevent snacking.
Slow release, complex, starchy carbohydrates.
Fuller for longer.
High protein
Lower in calories, fat, sugar and salt.
Easy to eat, no cutlery required.
Help towards eat well plate and 5 a day.
Dietary fibre
Low GI

Question 35

How can you adapt the preparation of food to make it more environmentally friendly?

Answer 35

Don’t over-order food. 
Recycle all card, paper, plastic etc. packaging. 
Reuse large containers to store food. 
Never put hot food into fridges
Grow your own produce

Question 36

How can you adapt the cooking of food to make it more environmentally friendly?

Answer 36

Put lids on pans when cooking
Avoid wasting water
Don’t cook more than needed
Invest in energy saving equipment

Question 37

How can you adapt the serving of food to make it more environmentally friendly?

Answer 37

Cut down on disposables such as paper plates
Ensure you have accurate portion control to avoid waste
Don’t over garnish