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Quickety Quick Quiz

This quiz covers essential food science concepts including the effects of heat on starch, types of flour in baking, sources of protein, and the role of carbohydrates. It also explores the functions of eggs, common food poisoning bacteria, the meanings of aeration and coagulation, and the major groups of the Eatwell plate. Additionally, it addresses dietary restrictions for Coeliacs, lactose intolerance, and vegans. Gain insights into food production, standard components, additives, and essential legal requirements for food labeling.

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Quickety Quick Quiz

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  1. Quickety Quick Quiz

  2. What is the process called when heat is applied to starch?

  3. What is the type of flour used in bread making?

  4. Suggest 2 foods high in protein.

  5. What is carbohydrate needed for?

  6. Write down 4 functions of eggs.

  7. Which food poisoning bacteria is commonly found in eggs?

  8. What is meant by aeration?

  9. What does coagulate mean? • the setting of a large amount of liquid by gelatine • Holding ingredients together so that the product doesn’t fall apart • To change to a more solid state - e.g. When frying an egg

  10. Write down the 4 main ingredients in shortcrust pastry.

  11. Name 2 saturated fats commonly used in cookery.

  12. Name two unsaturated fats commonly used in cookery.

  13. Give an example of a food product that is an emulsion.

  14. When fruits such as apples / pears are sliced, they react with oxygen to cause ‘enzymic browning’. What ingredient can be used to prevent this?

  15. What are the 5 major groups of the Eatwell plate?

  16. What should Coeliacs avoid?

  17. If you were lactose intolerant what foods should you avoid?

  18. What major food groups are avoided by vegans?

  19. Give 3 examples of standard food components?

  20. Suggest 4 reasons why standard components are useful in food production.

  21. What nutrient is Gluten high in?

  22. Additives - Match the category to its definition. 1. Preservatives 2. Colourings 3. Flavourings 4. Emulsifiers 5. Setting agents 6. Raising agents • Make food look attractive / restore original appearance after processing • Used to thicken / gels formed / gelatine is a natural form • Releases bubbles of gas / aeration / expand on heat e.g. Yeast / bicarb. / baking powder • Improve taste or aroma of foods – some natural / some artificial • Used to prevent bacteria from growing / helps keep food fro longer • Keep product stable / stop oil and water from separation / lecithin is a natural example

  23. Define the following... • Fairtrade • Free range • Farm assured • Organic

  24. Suggest 4 functions of packaging.

  25. Write down 5 legal requirements on a label

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