November Mock

Question 1

When making pancakes, do you separate the egg yolk from the egg white?

Answer 1

No

Question 2

When making pancakes do you use a thin batter?

Answer 2

Yes

Question 3

Do you use plain flour of self raising flour when making pancakes?

Answer 3

Plain flour

Question 4

Identify two characteristics of a good quality pancake

Answer 4

.fluffy
.thin

Question 5

Give two reasons why a thick batter is needed when making battered fish?

Answer 5

.to coat the fish properly
.to aid texture

Question 6

State two rules to follow when storing eggs

Answer 6

.store at a constant temperature (below 20 degrees)
.store in a fridge
.store away from strong smelling foods due to their porous shell
.place them point down
.store in a tray or box
.use within 21 days of laying

Question 7

Explain why consumers may choose to buy eggs with the red lion logo?

Answer 7

.shows that british eggs are from hens vaccinated against salmonella
.shows that the eggs have been produced to a tract code of practice and the highest standard of safety

Question 8

Describe the changes that occur when eggs are poached

Answer 8

.proteins in white quand yolk coagulate and set
.at 60c the white coagulates goes from clear to white
.at 70c the you’ll coagulates and becomes solid

Question 9

Identify one macronutrient found in potatoes

Answer 9

Carbohydrates

Question 10

Identify one micronutrient found in potatoes

Answer 10

.vitamins
.minerals

Question 11

Name two methods of cooking potatoes

Answer 11

.boiling
.roasting

Question 12

Outline two changes that occur to vegetables during cooking

Answer 12

.water soluble vitamins are lost
The vegetables soften as they lose water

Question 13

Give examples of citrus fruits

Answer 13

.limes
.lemons
.organe
.grapefruit

Question 14

Give examples of tropical fruits

Answer 14

.watermelon
.kiwi
.pineapple
.mango

Question 15

Give examples of leafy green vegetables

Answer 15

.Kale
.lettuce

Question 16

Give examples of root vegetables

Answer 16

.carrots
.turnips

Question 17

Explain why it is important to include a variety of fruit and vegetables in the diet

Answer 17

.in order to provide a wide range of important micro and macro nutrients
.for example vitamin A for maintenance of good healthy vision and to help you see in dim light
.fibre to help gut and help digestion
.magnesium for strong bones and teeth
.vitamin C for helping absorbing iron, antioxidant
.carbohydrates for energy

Question 18

Name a milk from an animal

Answer 18

Cows milk

Question 19

Name a non dairy milk

Answer 19

Almond milk

Question 20

Explain the difference in nutritional content between whole milk and skimmed milk

Answer 20

Whole milk is higher in fat becuase no fat has been removed meaning it contains more fat soluble vitamins such as ADEK.
Skimmed milk has little fat as it has been removed so it lacks in fat soluble vitamins ADEK.

Question 21

Identify two signs of milk spoilage

Answer 21

.bad smell
.lumpy
.unpleasant taste

Question 22

Discuss the nutritional importance of milk in the diet of re school children

Answer 22

.HBV protein for growth repair and replace
.high in calcium for strong bones and teeth
.fat soluble vitamins such as ADEK
.A for eye sight and nigh vision

Question 23

Name one fat

Answer 23

Lard

Question 24

Name on oil

Answer 24

Vegetable oil

Question 25

Describe the difference between fats and oils

Answer 25

.oil are liquid at room temperature and fats are solid at room temperature. Fats mostly come from animal sources and oils usually come from plant sources

Question 26

Discuss how careful meal planning and cooking can be used to reduce the fat content of foods

Answer 26

.choose foods that are lower in fat
.use low fat alternatives like cooking sprays or low fat milks or yoghurts
.choose lean cuts of meat and cut off any visible
.grill or bake instead of fry or deep fry so that you aren’t adding extra fat
.read food labels and use traffic light system to decide if the food has too much fat

Question 27

List two common food allergies

Answer 27

Nuts
Prawns

Question 28

State two symptoms that may be associated with allergic reactions

Answer 28

Rash
Anaphylactic shock

Question 29

Explain how food labelling can be used to help inform people with allergies

Answer 29

.main allergens are listed in food labels as to which ones are contained in the product
.tells people is the food they are consuming contains particular allergens
.tells if may be contaminated by other products mad in the same factory (eg nuts)

Question 30

Evaluate the meal diary and suggest changes that could be made to meet current dietary recommendations

Answer 30

.protein contained in the milk yoghurt ham and sausages for growth repair and replace
.milk and yoghurt contain calcium for strong bones and teeth
.high in sugar from volumes of added sugar in tees and coffees and cake and biscuits. This can lead to excessive weight gain
.does not eat a variety of fruit and vegetables so is not getting all the nescessary vitamins and minerals. For example, he may not obtain enough vitamin c which can lead to an iron deficiency
.his diet is high in salt from all the processed foods which can lead to high blood pressure
.drink water instead of coke
.eat more fruit and vegetables, 5 portions a day to increase levels of vitamins and minerals to avoid deficiencies
.eat dark green vegetables to increase iron intake

Question 31

Discuss how culture can affect a persons food choice

Answer 31

.culture can affect a persons food choice as different cultures restrict different foods due to different beliefs
.for example Jews diets must be kosher meaning that they cannot et animals if they don’t have a split hoof and dont chew their cud
.for Hindus the cow is a sacred animal and cannot be eaten. Strict Hindus are vegetarians.
.Muslims food must be halal which means that animals are killed according to the Muslim law. Pork fish without scales, shellfish and alcohol is forbidden.

Question 32

Describe two other factors that can affect food choices

Answer 32

.allergies
.cost

Question 33

Food goes through many manufacturing processes from farm to fork
State one primary stage of food processing

Answer 33

Harvesting

Question 34

Define what is meant by secondary stage of food processing

Answer 34

When the primary product is made into another product (secondary product)

Question 35

What is the primary food of bread

Answer 35

Wheat

Question 36

What is a secondary food product of milk

Answer 36

Cheese

Question 37

What is a secondary food product of fruit

Answer 37

Juice

Question 38

Discuss why animal protein is more expensive to produce than plant protein

Answer 38

.crops take less time to grow and to be ready to be harvested
.animals need more care than plants to be raised
.animals take longer to grow from when they are born to when they are ready to be slaughtered and sold as meat in comparaison to the ice taken for plants to be ready to be sold from when they are planted
.animals need a large amount of space to range and to be sheltered

Question 39

Discuss the advantages and disadvantages of canning as a commercial method of preservation

Answer 39

Disads:
.changes the flavour of the food
.changes the texture of the food
.changes the nutritional value of the food - nutrients can be lost
Ads:
.extends shelf life
.can be stored for a log period of rime until they are opened
.free from bacteria

Question 40

Discuss other home methods that can be used to preserve fruits and vegetables other than freezing

Answer 40

Salting:
.easy
.extends shelf life
.changes flavour
.lots of salt is unhealthy to consume

removing air:
.increases shelf life as most microorganisms need o2 to reproduce
.difficult to do
.needs to be stored in an airtight container