Food

Question 1

Sources of sugar

Answer 1

Jam
Sweets
Soft drinks

Question 2

Sources of starch

Answer 2

Bread
Potatoes
Pasta

Question 3

Sources of fibre

Answer 3

Bran
Veg
Fruit

Question 4

Function of sugar

Answer 4

Provides energy

Question 5

Function of starch

Answer 5

Provides energy

Question 6

Function of fibre

Answer 6

Prevents constipation

Question 7

Classification of fat

Answer 7

Saturated fat

Unsaturated fat

Question 8

Sources of fat

Answer 8

Butter
Fatty meat
Cheese

Question 9

Function of fat

Answer 9

Provides energy and heat

Question 10

sources of protein

Answer 10

Fish
Eggs
Nuts
Lean meat

Question 11

Function of protein

Answer 11

Growth and repair of cells

Question 12

Classification of vitamins

Answer 12

Vitamin c

Vitamin d ………..

Question 13

Sources of vitamin c

Answer 13

Oranges

Question 14

Sources of vitamin d

Answer 14

Milk
Cheese
Sunlight

Question 15

Function of vitamin c

Answer 15

Healthy gums and skin

Question 16

Function of vitamin d

Answer 16

Healthy bones

Question 17

Classification of minerals

Answer 17

Calcium

Iron

Question 18

Sources of calcium

Answer 18

Milk

Cheese

Question 19

Sources of iron

Answer 19

Red meat

Question 20

Function of calcium

Answer 20

Strong bones

Question 21

Function of iron

Answer 21

To make red blood cells

Question 22

What do you do to test for starch in a food

Answer 22

1 get a food to test and place it on a tile

2. Use a dropper to add a drop of iodine
3. take down colour change

Question 23

If the food time contains starch what colour will the iodine become

Answer 23

From orange/brown to blue/blackw

Question 24

What colour will the iodine go if there isn’t starch

Answer 24

Stays orange/brown

Question 25

How do you test for reducing sugar (glucose)

Answer 25

1. Put a dissolved food sample and Benedict’s solution into a test tube
2. Put that test tube into a large beaker of water
3. Turn on the Bunsen burner
   4 put the beaker on top of the tripod
4. Identify colour change

Question 26

What colour will the food sample tuen if glucose is heated

Answer 26

Blue to brick red

Question 27

What colour will the food sample be it glucose isn’t present

Answer 27

Stays blue

Question 28

How do you test for fats

Answer 28

1put a sample of food onto brown Paper
2 fold over paper
/. Rub together 
4. Open agin
5. Check if stain in translucent

Question 29

Waht will the stain be if fat is present

Answer 29

Translucent

Question 30

What will the stain be if fat isn’t present

Answer 30

Nothing w

Question 31

How do you test for protein

Answer 31

1. a food sample unto a test tube
2. Put a drop of copper sulphate and sodium hydroxide into the test tube
   3 Wait for the result
   4 Take disown results

Question 32

What colour will it the food sample change if protein is present

Answer 32

Blue to violet

Question 33

What colour will the food sample change if protein isn’t present

Answer 33

Stays the same

Question 34

What is a balanced diet

Answer 34

It provides the right amount of the right nutrients to stay healthy

Question 35

What does a food pyramid show

Answer 35

Show jow much of each nutrient is needed for a heathy diet

Question 36

How much of the cereals and potatoes groups should we have a day

Answer 36

6 portions

Question 37

How many portions of fruit and veg group a day

Answer 37

5 portions

Question 38

How mauch portions of the dairy group. A day

Answer 38

3 portion a

Question 39

How many portions of the protein group a dat

Answer 39

2 portions

Question 40

How many portions of the fatty food s group a dat

Answer 40

Rarely

Question 41

How do you find out how much enegy is in foods

Answer 41

1. Put a test tube with water on a resort stand (connected to the clamp for diagram)
2. Place a thermometer in the test tube
3. set fire to the food sample
4. The temperature of the water should rise

Question 42

What are the 3 classifications of carbohydrates

Answer 42

Sugar
Starch
Fibre