Functions of ingredients

Question 1

Name two sources of red meat

Answer 1

Beef and Lamb

Question 2

Name two sources of poultry

Answer 2

Chicken and Turkey

Question 3

Name two sources of white fish.

Answer 3

Haddock and Cod

Question 4

Name two sources of oil fish.

Answer 4

Tuna and Salmon

Question 5

Name two sources of vegetarian protein/meat alternatives

Answer 5

Tofu and Mycoprotein - eg Quorn

Question 6

How should raw meat be stored?

Answer 6

Covered and at the bottom of a fridge away from other cooked foods to avoid cross contamination.

Question 7

How can you reduce the fat content of meat when cooking?

Answer 7

Remove visible fat and use a dry/fat free cooking method eg Grilling or roasting.

Question 8

Name three different types of milk.

Answer 8

Whole cows milk, UHT milk and skimmed milk.

Question 9

Name three different dairy products.

Answer 9

Yogurt, cream and cheese

Question 10

How should eggs be stored?

Answer 10

In a fridge with the ‘blunt’ end up.

Question 11

Give three functions of eggs in cooking

Answer 11

Glazing, binding, lightening (adding air to a cake), emulsifying (eg to stop oil and vinegar separating when making a mayo)

Question 12

What is the name used to describe the process of the egg proteins turning from a liquid to a solid.

Answer 12

Coagulation (this happens to all protein - including in meat)

Question 13

Name 5 tropical fruits

Answer 13

Pineapple, Kiwi, Mango, Papaya, Melons.

Question 14

Name 5 vegetables

Answer 14

Carrots, onions, courgettes, peppers, aubergine.

Question 15

Name 5 products that have a wheat product as its main ingredient.

Answer 15

Cake, bread, pasta, scones, biscuits.

Question 16

What are the functions of flour?

Answer 16

Add main bulk - eg bread and cake.
Raising agent - self raising flour in cake
Coating
Thickening for a sauce

Question 17

Name 3 types of sugar

Answer 17

Icing, granulated, caster, demerara, dark brown.

Question 18

What are the functions of sugar?

Answer 18

Adding a sweet flavour
Colour - Caramelisation
Help with rising process in cakes
Help with spreading process in cakes
Texture - caramelisation

Question 19

Name 4 herbs

Answer 19

Basil, parsley, chives, coriander, dill, Marjoram, oregano, bay leaf, mint, thyme, rosemary, tarragon

Question 20

Name 4 spices

Answer 20

Chilli, cumin, cardamom, all spice, cayenne, calves, ginger, Paprika, Turmeric, curry powder

Question 21

What ingredients could you add to a dessert to improve its texture.

Answer 21

Nuts - crunchy
Whipped cream - smooth
Sugar - crunchy
Fruit - juicy and moist
Syrup or honey - sticky

Question 22

What ingredients could you add to a pasta dish to change it flavour?

Answer 22

Parmesan - savoury and cheesy
Salt and pepper - seasoning
Basil - fresh
Chilli - spicing
Tomatoes - sweet
Lemon - sharp/sour

Question 23

What can you use to decorate a dessert?

Answer 23

Dusting with icing sugar
Fruit - eg strawberries, raspberries or slices of citrus
Mint leaves
Fruit sauce

Question 24

What can you use to garnish a dessert?

Answer 24

Fresh herbs - chopped or whole
Grated cheese
Ground pepper
Grated nutmeg
Slices pepper
Tomato crowns
Diced spring onion