term 1 assessment Flashcards
state how many portions of fruit and vegetables we should eat every day. [1]
at least 5 portions
give 3 reasons for increasing the number of portions of fruits and vegetables we eat. [3]
-more fibre
-reduce risk of diseases
-good source of vitamins & minerals
Name one fruit and one vegetable that are a good source of vitamin C. [2]
oranges
peppers
Give two reasons why we should increase the amount of fibre in our diet. [2]
- feel fuller
- lowers cholesterol
Name the two different knife grips used when preparing fruits and vegetables. [2]
- bridge
- claw
State one function of strong plain flour in the choux pastry. [1]
provides structure
State one function of butter in the choux pastry. [1]
taste improvement
State one function of eggs in the choux pastry. [1]
raising agent OR helps ingredients stick together (binding)
State one function of water in the choux pastry. [1]
forms gluten with flour
Short crust pastry cases are often ‘baked blind’.
Explain why a pastry case is ‘baked blind’. [2]
-they rise up
-pre-cooks it for a filling
Give two functions of vitamin C in the body. [2]
-helps wounds heal
-prevents scurvy
Give four functions of water in the diet. [4]
*transports nutrients in red blood cells around the body.
*prevents constipation
*helps work bodily functions normally
*regulates body temperature
Give four symptoms of dehydration. [4]
-confusion
-headaches
-dark-coloured urine
-fell weak and tired
Explain two differences between saturated and polyunsaturated fats. [4]
> saturated fats are in animal products as they’re solid at room temp.
polyunsaturated fats are plant based as they’re liquid at room temp.
State two functions of protein in the diet.
-second source of energy
-used for growth and repair
Explain one difference between high biological value protein (HBV) and low biological value protein (LBV). [2]
> HBV contains all essential amino acids and is found in animal products and soya.
LBV do not contain all essential amino acids unless they are mixed together and are plant based.
Name three foods which are a good source of complex carbohydrates. [3]
potatoes
beans
bread
Explain why some complex carbohydrates are a good source of energy. [2]
they are slow to digest.
they are slow to release energy
name two foods that contain free sugar and two foods that contain not free sugar. [4]
Free sugar:
honey & juice
Not free sugar:
fruit & veg
Explain what is meant by the term energy balance. [2]
Relationship between energy input and energy used by the body.
State what is meant by the term BMR (Basal Metabolic Rate). [1]
Energy needed for all bodily functions
State what is meant by the term PAL (Physical Activity Level). [1]
Energy needed for activity
