year 9 end of years

Question 1

what temperature should a fridge be?

Answer 1

1 - 4*C

Question 2

what temperature should a freezer be?

Answer 2

-16*C

Question 3

What is the range of temperatures that is called the danger zone?

Answer 3

5 - 63*C

Question 4

what type of nutrient is protein?

Answer 4

macro nutrient

Question 5

what does protein help with?

Answer 5

growth and repair

Question 6

what is protein made out of?

Answer 6

amino acids

Question 7

what does HBV stand for?

Answer 7

high biological value

Question 8

what does LBV stand for?

Answer 8

low biological value

Question 9

what is protein complementation?

Answer 9

when two LBV proteins are eaten together

Question 10

what is a good example of protein complementation?

Answer 10

beans on toast

Question 11

what type of flour do you use when making choux pastry?

Answer 11

strong

Question 12

what does the water do when making choux pastry?

Answer 12

turns into steam - particles expand and allow the pastry to rise

Question 13

what is the ratio of flour to fat in short crust pastry?

Answer 13

2:1

Question 14

what is the process called when combining the flour and fat together in short crust pastry?

Answer 14

rubbing in

Question 15

what texture should short crust pastry be?

Answer 15

crumbly

Question 16

what are two ways of writing down your results when doing sensory analysis?

Answer 16

ranking chart and star profile

Question 17

What do fruits and vegetables contain which helps you to excrete?

Answer 17

fibre

Question 18

which type of vitamin does citrus fruits contain?

Answer 18

vitamin C

Question 19

what type of flour do you use when making pasta?

Answer 19

pasta flour or strong white flour

Question 20

why do you use strong white flour when making pasta?

Answer 20

higher gluten content

Question 21

what are the properties of gluten?

Answer 21

sticky and stretchy

Question 22

how many eggs do you use when using 100g of flour when making pasta?

Answer 22

1 egg to 100g of flour

Question 23

in a star profile, do you join all of the points up?

Answer 23

yes

Question 24

why do children need two more essential amino acids than adults?

Answer 24

children need to grow

Question 25

what are the three groups of carbohydrates?

Answer 25

sugar, starch and dietary fibre

Question 26

what happens if you eat too much sugar?

Answer 26

it can lead to tooth decay

Question 27

out of the three groups of carbohydrates, which one do you need to have the most of and why?

Answer 27

fibre because if you don't eat enough then it can cause constipation

Question 28

what happens if you eat too many carbohydrates?

Answer 28

it will be turned into fat and stored by the body, which can lead to obesity

Question 29

how much fibre should an adult eat a day?

Answer 29

30 grams

Question 30

what is a difference between fats and oils?

Answer 30

fats are solid at room temperature but oils are liquids at room temperature

Question 31

what are three functions of fats?

Answer 31

keep the body warm, provide energy and protect and cushion internal organs

Question 32

what are three sources of animal fat?

Answer 32

butter, cream and hard cheese

Question 33

what are three sources of vegetable fat?

Answer 33

sunflower oil, olive oil and nuts

Question 34

what is cholesterol linked to?

Answer 34

increased risk of heart disease

Question 35

what is a hazard?

Answer 35

anything with the potential to cause harm to the customer

Question 36

what is a risk?

Answer 36

the likelihood that a hazard will cause harm. there are different levels of risk

Question 37

what is food poisoning?

Answer 37

an illness caused by bacteria multiplying in or on food that is then eaten

Question 38

what is food-borne disease?

Answer 38

an illness caused by pathogenic micro-organisms carried on food. they do not multiply on/in the food, but instead inside the person that has eaten the food

Question 39

what is food-borne illness?

Answer 39

the general term for illness linked to eating contaminated food, covering both food poisoning and food-borne disease

Question 40

what does HACCP stand for?

Answer 40

Hazard Analysis Critical Control Point

Question 41

what is HACCP?

Answer 41

a food safety management system that helps businesses to identify, asses and control significant food safety hazards

Question 42

what are the typical sources of bacteria in the food industry?

Answer 42

raw food, people, air and dust, equipment, soil, pests, water and food waste

Question 43

what are the perfect conditions for bacterial multiplication?

Answer 43

nutrients (food), time, warmth, moisture, correct pH and atmosphere

Question 44

why do teenagers need extra protein in their diets?

Answer 44

to help them grow

Question 45

why should adults avoid sugar and fatty foods?

Answer 45

to prevent weight gain

Question 46

what types of drinks are suitable for pregnant women?

Answer 46

watery drinks

Question 47

why do older adults need less energy than younger adults?

Answer 47

their bodies usually slow down so don't need as much energy so then it would just be wasted

Question 48

why should children not be given large meals?

Answer 48

because they have smaller stomachs so they need small and often meals / snacks

Question 49

how is the level of risk decided?

Answer 49

by looking at how likely the hazard will occur and how much harm it could cause