Yr 11 mocks

Question 1

What type of foods can go on a blue cutting board?

Answer 1

Raw fish

Question 2

What type of foods can go on a white cutting board?

Answer 2

bakery and dairy products

Question 3

What type of foods can go on a red cutting board?

Answer 3

Raw meat

Question 4

What type of foods can go on a yellow cutting board?

Answer 4

cooked meat

Question 5

What type of foods can go on a brown cutting board?

Answer 5

Root vegetables

Question 6

What type of foods can go on a green cutting board?

Answer 6

salad, fruit and fresh vegetables

Question 7

What does HACCP stand for?

Answer 7

Hazard Analysis Critical Control Point

Question 8

What does shortening mean?

Answer 8

a fat, solid at room temperature, which can be used to give foods a crumbly and crisp texture such as pastry

Question 9

What is starch?

Answer 9

a carbohydrate commonly found in nature and one of the primary sources of food energy for human beings.

Question 10

Oily fish is a good source of…

Answer 10

long-chain omega-3 fatty acids

Question 11

Name 2 functions of a soluble fibre?

Answer 11

Helps control blood sugar levels
Helps control blood cholesterol levels

Question 12

Name 2 Nutriental requirements for a 9 year old?

Answer 12

Carbohydrates are needed growth
Calcium for strong bones and teeth

Question 13

What the the functions of nutrients?

Answer 13

They are the main source of energy for the body. They help in building and repairing body tissues

Question 14

What are the benefits of seasonal foods?

Answer 14

fresher, tastier and more nutritious

Question 14

What is the eat well guide?

Answer 14

It shows us how much of what we eat overall should come from each food group to achieve a healthy, balanced diet

Question 15

How can labelled foods help people achieve a healthy diet?

Answer 15

It provides information on the energy, saturated fats, sugar and salt content of individual food products.

Question 16

What is wheat intolerance?

Answer 16

you may not fully digest wheat

Question 17

How can you make a balanced diet for a 14 year old?

Answer 17

Increased caloric, protein, iron, calcium, zinc, and folate

Question 18

What could happen to someone if they lose to much Vitamin C and iron?

Answer 18

abdominal cramps, diarrhea and nausea, as well as increase the risk of developing oxalate kidney stones in men

Question 19

What are the 5 senses?

Answer 19

Taste
Appearance
Smell
Texture
Hearing

Question 20

What is a preference test?

Answer 20

People rate foods from favourite to least favourite (opinion)

Question 21

What is a Grading Test?

Answer 21

People judge food on different sensory characteristics

Question 22

What is a Discriminatory tests?

Answer 22

People try and spot the difference between foods

Question 23

What are the 8 tips for eating healthy

Answer 23

Base meals on start by foods
Eat lots of fruit and vegetables
Eat more fish
Cut down on saturated fat and sugar
Try to eat less salt
Get active
Don’t get thirsty
Don’t skip breakfast

Question 24

What are the 4Cs

Answer 24

Cooking
Chilling
Cleaning
Cross contamination

Question 25

Name 3 Macro Groups?

Answer 25

Carbohydrates
Protein
Fats

Question 26

Name 3 micro groups?

Answer 26

Water
Vitamin B
Vitamin C

Question 27

What is lactose intolerance?

Answer 27

Lactose intolerance is when your body can’t break down or digest lactose. Lactose is a sugar found in milk and milk products.

Question 28

What is fibre?

Answer 28

includes the parts of plant foods your body can’t digest or absorb

Question 29

What is iron?

Answer 29

a mineral that is naturally present in many foods, added to some food products, and available as a dietary supplement

Question 30

What does it mean if someone is vegan?

Answer 30

a strict vegetarian who consumes no food (such as meat, eggs, or dairy products) that comes from animals.

Question 31

What are food choices and how does can it help someone?

Answer 31

reduce your risk of heart disease by maintaining blood pressure and cholesterol levels

Question 32

What is locally grown food and how does it effect the environment?

Answer 32

locally sourced food doesn’t have to travel thousands of miles by plane, train and automobile

Question 33

How do you know of foods are high risk?

Answer 33

if they support the growth of harmful bacteria and will not undergo any further cooking or treatment in order to destroy it

Question 34

Name 6 condition for bacterial growth?

Answer 34

Food, acidity, time, temperature, oxygen, and moisture

Question 35

What is food poisoning?

Answer 35

an illness caused by eating contaminated food

Question 36

What is cross-contamination?

Answer 36

the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

Question 37

Why do you need to be careful when reheating food?

Answer 37

Each time your food is made less hot, stored and reheated, the probability of harmful bacteria increases.

Question 38

What do you need to do when you are storing your food?

Answer 38

Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning.
Store raw foods below cooked foods.
Store food in suitable, covered containers.
Avoid refreezing thawed foods.

Question 39

What are the 5 main food groups?

Answer 39

Fruit and veg
Carbohydrates
Proteins
Dairy
Oil and spreads

Question 40

What are the 4 main cooking temperatures?

Answer 40

165F poultry, Stuffing that includes meat.
155F Ground meat, seafood
145F whole seafood.
135F ready to eat hot held foods, fruits and veg.