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Multiple Choice Revision UNIT 1. Question 1  When selecting quality fruit it should be: a. plump b. free from blemishes and bruises c. heavy for size.

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Presentation on theme: "Multiple Choice Revision UNIT 1. Question 1  When selecting quality fruit it should be: a. plump b. free from blemishes and bruises c. heavy for size."— Presentation transcript:

1 Multiple Choice Revision UNIT 1

2 Question 1  When selecting quality fruit it should be: a. plump b. free from blemishes and bruises c. heavy for size d. all of the above

3 Question 1  When selecting quality fruit it should be: a. plump b. free from blemishes and bruises c. heavy for size d. all of the above

4 Question 2 The changes that occur during the baking of cakes include: a. the coagulation of egg and gluten (protein in flour) b. the reaction between the solution of any undissolved sugar and protein, which gives a brown colour in crusts c. the gelatinisation of the starch d. all of the above

5 Question 2 The changes that occur during the baking of cakes include: a. the coagulation of egg and gluten (protein in flour) b. the reaction between the solution of any undissolved sugar and protein, which gives a brown colour in crusts c. the gelatinisation of the starch d. all of the above

6 Question 3 When vegetables are cooked they: a. increase in flavour and decrease in colour b. increase in flavour and aroma c. decrease in flavour, but increase in colour d. lose vitamins, minerals and also their shape.

7 Question 3 When vegetables are cooked they: a. increase in flavour and decrease in colour b. increase in flavour and aroma c. decrease in flavour, but increase in colour d. lose vitamins, minerals and also their shape.

8 Question 4 Which of the following is not a cereal: a. brown rice b. barley c. oats d. None of above

9 Question 4 Which of the following is not a cereal: a. brown rice b. barley c. oats d. None of above

10 Question 5 Meat includes: a. lamb b. pork c. chicken d. all of the above

11 Question 5 Meat includes: a. lamb b. pork c. chicken d. all of the above

12 Question 6 Meat is cooked to: a. make it safe b. improve the flavour c. make it easier to chew and digest d. all of the above

13 Question 6 Meat is cooked to: a. make it safe b. improve the flavour c. make it easier to chew and digest d. all of the above

14 Question 7 The disadvantages of eating red meat include: a. there are strong links between high levels of meat consumption and increased risk if heart disease and cancer b. it always get stuck in your teeth c. it is not recommended for weight loss d. there are no disadvantages to eating red meat

15 Question 7 The disadvantages of eating red meat include: a. there are strong links between high levels of meat consumption and increased risk if heart disease and cancer b. it always get stuck in your teeth c. it is not recommended for weight loss d. there are no disadvantages to eating red meat

16 Question 8 Yeast is: a. a microscopic double celled organism that reproduces by budding as a result of food, moisture and warmth b. a disease that reproduces by dividing as a result of sugar, salt and warm water c. is a microscopic single celled organism that reproduces by budding as a result of food, moisture and warmth d. None of the above

17 Question 8 Yeast is: a. a microscopic double celled organism that reproduces by budding as a result of food, moisture and warmth b. a disease that reproduces by dividing as a result of sugar, salt and warm water c. is a microscopic single celled organism that reproduces by budding as a result of food, moisture and warmth d. None of the above

18 Question 9 The browning reaction which occurs when sugar and protein are present in the same food and heat is dry applied is called: A. Denaturation B. Dextrinisation C. Maillard Reaction D. Coagulation

19 Question 9 The browning reaction which occurs when sugar and protein are present in the same food and heat is dry applied is called: A. Denaturation B. Dextrinisation C. Maillard Reaction D. Coagulation

20 Question 10 Vegetables are classified into groups based on: A how popular they are with consumers B how they are cooked C the part of the plant that is used for food D its colour

21 Question 10 Vegetables are classified into groups based on: A how popular they are with consumers B how they are cooked C the part of the plant that is used for food D its colour

22 Question 11 I am not a term used in sensory analysis: A. feeling B. aroma C. appearance D. mouthfeel

23 Question 11 I am not a term used in sensory analysis: A. feeling B. aroma C. appearance D. mouthfeel

24 Question 12 Which of the following would be considered a ‘moist’ cooking method? a. blanching b. barbequing c. baking d. all of the above

25 Question 12 Which of the following would be considered a ‘moist’ cooking method? a. blanching b. barbequing c. baking d. all of the above

26 Question 13 Which of the following would be considered a ‘dry’ cooking method? A grilling B roasting C baking D all of the above

27 Question 13 Which of the following would be considered a ‘dry’ cooking method? A grilling B roasting C baking D all of the above

28 Question 14 Which vegetable is classified as a ‘tuber’? a. celery b. potato c. carrot d. all of the above

29 Question 14 Which vegetable is classified as a ‘tuber’? a. celery b. potato c. carrot d. all of the above

30 Question 15 Which product is not a classified as a dairy food item? a. buttermilk b. yoghurt c. eggs d. blue-vein cheese

31 Question 15 Which product is not a classified as a dairy food item? a. buttermilk b. yoghurt c. eggs d. blue-vein cheese

32 Question 16 Which product is classified as a legume? a. soy beans b. lentils c. chickpeas d. all of the above

33 Question 16 Which product is classified as a legume? a. soy beans b. lentils c. chickpeas d. all of the above

34 Question 17 Dextrinisation is the browning of starch foods when: a. dry heat is applied b. moist heat is applied c. only cooked in the oven d. fruit is exposed to oxygen

35 Question 17 Dextrinisation is the browning of starch foods when: a. dry heat is applied b. moist heat is applied c. only cooked in the oven d. fruit is exposed to oxygen

36 Question 18 Gluten is: a. the main protein in wheat b. is important for the production of the open texture and structure of bread c. is found in all cereal products d. both answers A and B

37 Question 18 Gluten is: a. the main protein in wheat b. is important for the production of the open texture and structure of bread c. is found in all cereal products d. both answers A and B

38 Question 19 Which nutrient is not present in citrus fruits? a. dietary fibre b. vitamin C c. calcium d. fat

39 Question 19 Which nutrient is not present in citrus fruits? a. dietary fibre b. vitamin C c. calcium d. fat

40 Question 20 The structural protein in meat is called: a. lactose b. collagen c. casein d. meat

41 Question 20 The structural protein in meat is called: a. lactose b. collagen c. casein d. meat

42 Question 21 The ‘temperature danger zone’ is: a. 0C – 72C b. 5C – 78C c. 7C – 60C d. 5C – 60C

43 Question 21 The ‘temperature danger zone’ is: a. 0C – 72C b. 5C – 78C c. 7C – 60C d. 5C – 60C

44 Question 22 Food poisoning is defined as: a. illness caused by bacterial, chemical, or biological contamination of food b. foods unpleasant to eat c. the deterioration in the quality of food d. the deterioration in the sensory properties of food

45 Question 22 Food poisoning is defined as: a. illness caused by bacterial, chemical, or biological contamination of food b. foods unpleasant to eat c. the deterioration in the quality of food d. the deterioration in the sensory properties of food

46 Question 23 The bacteria require all the following conditions to grow: a. time, temperature, moisture, pH b. temperature, carbon, protein, time c. moisture, time, temperature, acid d. time, pH, temperature, moisture, oxygen

47 Question 23 The bacteria require all the following conditions to grow: a. time, temperature, moisture, pH b. temperature, carbon, protein, time c. moisture, time, temperature, acid d. time, pH, temperature, moisture, oxygen

48 Question 24 FIFO stands for a. first in, full out b. full instructions, full observation c. first in, first out d. five in, five out

49 Question 24 FIFO stands for a. first in, full out b. full instructions, full observation c. first in, first out d. five in, five out

50 Question 25 The best tool for zesting a lemon is: a. grater b. chef’s knife c. whisk d. vegetable knife

51 Question 25 The best tool for zesting a lemon is: a. grater b. chef’s knife c. whisk d. vegetable knife

52 Question 26 To make an egg white foam you must: a. use electric beaters b. ensure there is no egg yolk in the white c. use a clean and dry bowl d. all of the above

53 Question 26 To make an egg white foam you must: a. use electric beaters b. ensure there is no egg yolk in the white c. use a clean and dry bowl d. all of the above

54 Question 27 The browning reaction that occurs when an apple is exposed to oxygen is called: a. dextrinisation b. caramelisation c. enzymatic browning d. denaturation

55 Question 27 The browning reaction that occurs when an apple is exposed to oxygen is called: a. dextrinisation b. caramelisation c. enzymatic browning d. denaturation

56 Question 28 Legumes are described as the ‘meat for vegetarians’ because they are high in: a. protein b. dietary fibre c. vitamins d. all of the above

57 Question 28 Legumes are described as the ‘meat for vegetarians’ because they are high in: a. protein b. dietary fibre c. vitamins d. all of the above

58 Question 29 When selecting lettuce and cabbage, choose: a. lightweight vegetables that are a bright colour b. one that has crisp, firm, bright leaves that is heavy for its size c. a head that has soft and limp leaves and a light green colour d. a head that is not quite round, but heavy for its size

59 Question 29 When selecting lettuce and cabbage, choose: a. lightweight vegetables that are a bright colour b. one that has crisp, firm, bright leaves that is heavy for its size c. a head that has soft and limp leaves and a light green colour d. a head that is not quite round, but heavy for its size

60 Question 30 As an egg ages the which of the following occurs: a. the air sac gets bigger b. the yolk gets darker c. the egg white gets thinner d. answers A and C

61 Question 30 As an egg ages the which of the following occurs: a. the air sac gets bigger b. the yolk gets darker c. the egg white gets thinner d. answers A and C

62 Question 31 The method of cooking believed to seal in the juices of the meat by coagulating the outside protein is? a. searing b. stewing c. collagen d. protein

63 Question 31 The method of cooking believed to seal in the juices of the meat by coagulating the outside protein is? a. searing b. stewing c. collagen d. protein

64 Question 32 Fruit Vegetables include: a. tomatoes b. eggplants c. pumpkin d. all of the above

65 Question 32 Fruit Vegetables include: a. tomatoes b. eggplants c. pumpkin d. all of the above

66 Question 33 Eggs in cooking have several uses. These include: a. egg white used for foam b. egg yolks used as thickeners c. whole eggs used as binding agents d. all of the above

67 Question 33 Eggs in cooking have several uses. These include: a. egg white used for foam b. egg yolks used as thickeners c. whole eggs used as binding agents d. all of the above

68 Question 34 Milk can be preserved in several ways. These include: A boiling B bottling C dehydrating D none of the above

69 Question 34 Milk can be preserved in several ways. These include: A boiling B bottling C dehydrating D none of the above

70 Question 35 Gelatinisation is a process where: A starch grains are suspended in a mixture B starch grains prevent acids from breaking down the mixture C where starch granules swell and thicken in the presence of heat and water D where starch granules swell and thicken in the presence of heat

71 Question 35 Gelatinisation is a process where: A starch grains are suspended in a mixture B starch grains prevent acids from breaking down the mixture C where starch granules swell and thicken in the presence of heat and water D where starch granules swell and thicken in the presence of heat

72 Question 36 The changes that occur during the baking of a cake include: A the production of steam and carbon dioxide B the coagulation of egg and gluten and the dissolving of sugar C the production of steam, carbon dioxide, the melting of fat and dissolving of sugar and the coagulation of egg and gluten D the formation of a surface crust, the coagulation of egg and gluten, the dissolving of sugar

73 Question 36 The changes that occur during the baking of a cake include: A the production of steam and carbon dioxide B the coagulation of egg and gluten and the dissolving of sugar C the production of steam, carbon dioxide, the melting of fat and dissolving of sugar and the coagulation of egg and gluten D the formation of a surface crust, the coagulation of egg and gluten, the dissolving of sugar

74 Question 37 Kitchen knives vary in shape and size because: A it is more attractive to look at B each knife is designed for a specific purpose C they will fit in your drawers more easily D people have different preferences

75 Question 37 Kitchen knives vary in shape and size because: A it is more attractive to look at B each knife is designed for a specific purpose C they will fit in your drawers more easily D people have different preferences

76 Question 38 In case of a fire in the kitchen: A pour the closest liquid to hand on the flames B smother the flames with a towel C smother the flames with flour or a wet cloth D don’t try to put the fire out yourself – call the Fire Department

77 Question 38 In case of a fire in the kitchen: A pour the closest liquid to hand on the flames B smother the flames with a towel C smother the flames with flour or a wet cloth D don’t try to put the fire out yourself – call the Fire Department

78 Question 39 The definition of denaturation is: A the change to the structure of protein brought about by heat, mechanical action or acid B the process of changing the colour of sucrose from white to brown by applying heat C this process is a change in the physical or chemical properties of protein D none of the above

79 Question 39 The definition of denaturation is: A the change to the structure of protein brought about by heat, mechanical action or acid B the process of changing the colour of sucrose from white to brown by applying heat C this process is a change in the physical or chemical properties of protein D none of the above

80 Question 40 What is the following statement the definition of? ‘A process used to prevent a mixture of dissimilar liquids from separating such as a French dressing.’ A syneresis B emulsification C maillard reaction D none of the above

81 Question 40 What is the following statement the definition of? ‘A process used to prevent a mixture of dissimilar liquids from separating such as a French dressing.’ A syneresis B emulsification C maillard reaction D none of the above

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