set 1

Question 1

what are antibodies?

Answer 1

antibodies are proteins produced by the immune system which help defeat against illness

Question 2

what is an enzyme and how can it help digestion?

Answer 2

enzymes are proteins which are able to catalyse (speed up). they are contained in all living organisms- but some make it into raw foods

Question 3

what group of people need more protein due to circumstances/age?

Answer 3

pregnant women need more protein to help babies grow. they require even more than this during breast feeding

Question 4

what is the protein daily requirement for men?

Answer 4

55g

Question 5

what is the protein daily requirement for women?

Answer 5

45g

Question 6

what is the protein daily requirement for pregnant women?

Answer 6

51g

Question 7

what are the five factors that affect menu planning?

Answer 7

cost, portion control, balanced diets/current nutritional advice, time of day and clients/customers

Question 8

how do you reduce waste?

Answer 8

-order items in bulk
-switch to suppliers that use less packaging
-use bottles of sauce instead of packets
-rotate stock to avoid food going out of date
-only buy food that is needed
-prepare the correct amount of food for a recipe
-use accurate portion control
-provide a choice of portion sizes

Question 9

how do you reuse waste?

Answer 9

-glass bottles can be washed and reused
-plastic containers can be washed and reused
-large containers can be used for storage
-reuse leftover food e.g cooked potatoes in potato salad or chicken in a risotto

Question 10

what are the sources of food poisoning?

Answer 10

-people/sewage
-raw food
-insects
-rodents
-soil/dust
-waste
-animals/birds
-contaminated packaging

Question 11

what people are at high risk of food poisoning?

Answer 11

-young children and older adults
-people with chronic diseases
-pregnant women
-infants (babies)

Question 12

what colour are the six different chopping boards?

Answer 12

red, green, blue, brown, white and yellow

Question 13

what is the blue chopping board for?

Answer 13

raw fish

Question 14

what is the red chopping board for?

Answer 14

raw meat

Question 15

what is the yellow chopping board for?

Answer 15

cooked meat

Question 16

what is the white chopping board for?

Answer 16

bakery and dairy

Question 17

what is the brown chopping board for?

Answer 17

vegetables

Question 18

what is the green chopping board for?

Answer 18

salad and fruit

Question 19

what is hospitality?

Answer 19

the business of providing people with accommodation, meals and drinks in a variety of places

Question 20

what is a caterer?

Answer 20

a business who arranges the preparation, delivery and presentation

Question 21

what do bacteria need to multiply?

Answer 21

moisture, warmth, time and food

Question 22

what are the three macronutrients (big)?

Answer 22

fats, carbohydrates and proteins

Question 23

what are the two micronutrients (small)?

Answer 23

vitamins and minerals

Question 24

what does energy balance mean?

Answer 24

to maintain body weight, it is necessary to balance energy intake (from food and drink) with energy expenditure (from activity)

Question 25

what is the difference between a positive energy balance and a negative energy balance?

Answer 25

a positive energy balance is when energy intake is higher than energy output, overtime this will lead to weight gain. a negative energy balance is when energy intake is lower than energy output, overtime this will lead to weight loss.