WRONG Qs

Question 1

name 2 reductions sauces:

Answer 1

• jus
• gravy

Question 2

how do you make mayo and what is it?

Answer 2

• gradually beat egg yolk into oil and vinegar solution
• stable emulsion formed
• egg yolk contains lecithin which is a good emulsifier
• oil and vinegar now cannot separate

Question 3

describe two conditions which affect the fermentation process of yeast (4):

Answer 3

1.Warmth
2. (37C) Warm liquid (blood temp/body temperature/37C) hydrates the flour and provides the optimum temperature to activate yeast
3.Time
4. to activate yeast through proving

Question 4

name three techniques used to shape and form meat (3):

Answer 4

1. Dice/Cube
2. Slice
3. Batting/pounding

Question 5

describe changes that occur when meat is cooked (6):

Answer 5

1. Protein coagulates (i) sets/becomes firm
2. Meat muscle shrinks
3. Moisture is lost
4. Connective tissue softens/meat is made more
   tender
5. Fat melts
6. Colour changes depending on method of cooking
7. red to brown (maillard reaction) pink to
   white/caramelisation

Question 6

how can following a vegan diet affect food choices and nutrition ?

Answer 6

1. LBV protein- pulses- can form complimentary proteins
2. less iron- no red meat- get from spinach
3. less vitamin B12- only found in meat

Question 7

describe the difference between macro and micro nutrients (2):

Answer 7

Macro nutrients refer to carbohydrates, protein and fat which the body needs in large amounts for growth, repair and energy. They are measured in grams.

Micronutrients refer to vitamins and minerals and trace elements which the body needs in small amounts.

Question 8

three consequences of a high sugar diet (3):

Answer 8

1. Tooth decay/Gum disease/loss of teeth
2. Obesity/weight gain/lack of energy/
   depression
3. Diabetes type 2

Question 9

describe the differences between soluble and insoluble fibre (6):

Answer 9

1. soluble fibre is absorbed by the body
2. insoluble fibre is not absorbed by the body
3. insoluble aids digestion
4. insoluble prevents constipation
5. soluble fibre- beta-glucan
6. reduces cholesterol
7. reduces risk of coronary heart disease

Question 10

describe the changes that take place during the natural decay of food (4):

Answer 10

1. enzymic browning
2. oxygen reacts with enzymes on the outside of fruit
3. mould may begin to grow
4. fruits may become mushy
5. may become overly sweet
6. change colour

Question 11

evaluate how food labelling informs and protects customers (10):

Answer 11

1. display until/ sell by date
2. best before date
3. allergens (in bold)
4. religion- halal meat
5. place of origin
6. name and address of manufacturer
7. net quantity
8. ingredients- amount of

Question 12

define the term obesity:

Answer 12

• BMI over 30
• when someone is severely overweight

Question 13

outline how bread is mass produced by manufacturers to meet consumer demand (2):

Answer 13

1. use computer integrated manufacturing
2. use lower protein wheat

Question 14

explain the differences between the two types of cholesterol (4):

Answer 14

1. low density lipoprotein- deposits fat
2. High density lipoprotein- transports cholesterol away from body cells and back to liver
3. high cholesterol- high fat in their blood and veins
4. low cholesterol- low fat in blood and veins

Question 15

describe how heat energy is transferred when cooking soup in the saucepan on the hob (4):

Answer 15

1. heat is transferred by conduction from the hob to the saucepan
2. particles in the hob and pan vibrate with colliding particles
3. heat then transferred by convection around the soup

Question 16

what is trawling + one disadvantage:

Answer 16

• uses nets to catch fish
• processes on board
• may catch by catch

Question 17

three methods to make fishing more sustainable:

Answer 17

1. long line fishing
2. quotas set by government to limit the amount and size of fish caught
3. holes in fishing nets have to be a certain size so small fish can escape

Question 18

explain the scientific browning reaction of the cooked coup pastry:

Answer 18

1. dry heat from the oven breaks down carbohydrates into dextrins
2. dextrinisation occurs creating a brown surface

Question 19

describe what is meant by the term extraction rate:

Answer 19

How much of the original wheat grain is in the
flour after milling/primary processing
Wholemeal flour has 100% extraction rate,
nothing is added or taken away

Question 20

two gluten free cereals (2):

Answer 20

1. buckwheat
2. rice

Question 21

state the term used when adding the lost nutrients back into food (1):

Answer 21

fortification

Question 22

two reasons why manufacturers use antioxidants:

Answer 22

• Stop decay / doesn’t go off
• Rancidity