short questions - 2019

Question 1

in relation to lipids, explain hydrogenation

Answer 1

hydrogen gas in the presnece of a nickel catalyst is forced through the double bond of an unsaturated oil, covering the unsaturated oil into a saturated solid fat

Question 2

in relation to lipids, explain plasticity

Answer 2

describes how soft, pliable and moveable a fat is ar a given temperature.

Question 3

suggest three meal planning guides that should be considered when preparing meals for a person with CHD

Answer 3

-grill, bake, steam of boil food instead of frying
-acvoid sugar-sweetened fizzy drinks and reduce alcohol consumption
-increase intake of fruit and vegetables, as they are low in fat and have fewer calories

Question 4

health conditions can result form a mineral deficit in the diet. identify one mineral in each case - osteomalacia

Answer 4

calcium

Question 5

health conditions can result form a mineral deficit in the diet. identify one mineral in each case - dry, flaky skin

Answer 5

zinc

Question 6

health conditions can result form a mineral deficit in the diet. identify one mineral in each case - goitre

Answer 6

iodine

Question 7

in relation to eggs, explain organic

Answer 7

from birds that are fed special organic feed that is not treated with chemical pesticides of fertilizers

Question 8

in relation to eggs, explain lecithin

Answer 8

a natural emulsifier presntinin egg yolk. it can join two immiscible liquids e.g oil and water, as it has a hydrophilic head and a hydrophobic tail

Question 9

differentiate between each of the following methods of smoking fish - cold smoking

Answer 9

fish is exposed to smoke rising from smouldering wood chips, the temperatures of the fish does not exceed 27*C, so the fish must be cooked before consumption’s

Question 10

differentiate between each of the following methods of smoking fish - hot smoking

Answer 10

fish is exposed to smoke rising from smouldering wood chips, the temrpatrues is gradually increased to 80*C so it does not require further cooking before consumption

Question 11

describe one physical change that occur during the cooking of food

Answer 11

thickening - heat causes starch grains to swell and burst, absorbing liquid present to form a thicken sauce e.g. roux based saucede

Question 12

describe one chemical change that occurs during the cooking go food

Answer 12

dextrinatisation - when sacra food are heated, short chained polysaccharides are formed. this causes colour change on the surface of the food to an attractive brown. e.g. thats

Question 13

state three biological gentians of water

Answer 13

-removes waste products form the body through the kidneys as urine
-provides the minerals calcium and fluoride
-helps to regulate the Boyd temperature at 37*

Question 14

explain type 1:insulin diabetes

Answer 14

the pancreas does not produce insulin. often hereditary and develops mainly during childhood, adolescences and young adults

Question 15

explain type 2:non insulin diabetes

Answer 15

the pancreas produces insulin that cannot be used by the body. develops mainly during later adulthood, especially among overweight adults

Question 16

name three statutory bodies concerned with consume protection

Answer 16

-competition and consumer protection commission
-office of the ombudsman
-citizens information board

Question 17

outline the function of magnetron in microwaves

Answer 17

covers the electrical energy into microwave energy, which enters the oven via the wave guideo

Question 18

outline the function of the transformer in the microwave

Answer 18

increases the normal domestic voltage from 230 V to a much higher frequency needs to produce microwave energy

Question 19

in relation to the environment, explain renewable resource and give an example

Answer 19

resources that are always valuable naturally , and are not depleted despite constant use
e.g. solar energy

Question 20

in relation to the environment, explain non renewable resources and give an example

Answer 20

resources that are in limited supply and cannot be relates once they have been depletes. they can cause harm to the environment
e.g. fossil fuels e.g. oil, gas and coal

Question 21

explain how consumers can contribute to sustainable waste management(1)

Answer 21

consumers should reuse products that can be used more than once, e.g. plastic bottles

Question 22

explain how consumers can contribute to sustainable waste management(2)

Answer 22

consumers should recycle a range of items incluifn paper, plastic, metal, glass and batteries