Food Science 20 questions Quiz 2

1 mark for each question. ½ mark each if there are 2 answers for 1 question. Total out of 20.

Cooking cakes

  1. When fat and sugar are creamed together what is formed? a) a creamery, b) a foam, c) a roux?
  2. What is the function of eggs in creamed cakes? a) add air, b) form structure, c) help fat melt?
  3. Which type of flour is used in creamed cakes? a) bread flour, b) sauce flour, c) self raising flour?
  4. What type of sugar is used in cake making because it has small crystals? a) brown sugar, b) caster sugar, c) granulated sugar.
  5. Name the protein in flour which forms the structure of bread and cakes.

Raising agents

  1. Name 2 raising agents used to make cakes rise.
  2. What raising agent is used to make choux pastry?
  3. What is the raising agent used to make a Swiss Roll rise?
  4. What ingredient is added to bread so that the dough ferments and rises?
  5. Which chemical ingredient is added to soda bread to make it rise?

Function of ingredients

  1. What gas is given off when baking powder is mixed with liquids?
  2. What is the property of fat in pastry?
  3. What happens if you handle pastry a lot? a) it gets greasy, b) the gluten develops, c) it gets tougher.
  4. When pastry bakes, the gluten in flour helps a) form the structure, b) make it soft, c) to add sugar.
  5. Which fat is not often used in pastry as it is made from pig fat? a) butter, b) lard, c) margarine?
  6. Which flour is used for shortcrust pastry? a) plain flour, b) self raising flour, c) bread flour?
  7. What happens if you add too much water to pastry?
  8. What changes take place when you marinate fish in lemon juice?
  9. What method of heat transfer is used when making toast?
  10. Which methods of heat transfer are used when boiling potatoes? a) convection, b) conduction, c) radiation?

Answers Food Science Quiz 2019

Taken from Food Science You Can Eat

Food Science 20 questions Quiz 1

Quiz 1 will help you revise for the Food Science part of Food Preparation and Nutrition GCSE

1 mark for each question. ½ mark each if there are 2 answers for 1 question.

Total marks out of 20.

Answers on the link at the end of the quiz.

 

 

 

Caramel and Dextrin

  1. Which ingredient is used to make caramel: a) flour, b) eggs, c) sugar?
  2. What happens if you taste caramel when it has just been made?
  3. How can you test the temperature of sugar caramelisation?
  4. Why is caramel used in packets of gravy browning?
  5. Give three examples of how caramel is used in food products.
  6. Which ingredient changes to dextrin: a) sugar, b) milk, c) flour?
  7. Why does toast taste sweet?
  8. When amino acids are heated when food is roasted, what chemical reaction takes place?

Gelatinisation of starch

  1. Which of these is not a starch: a) cornflour, b) eggs, c) wheat flour?
  2. What happens when starch is heated with water?
  3. What happens to the starch in pasta when it cooks?
  4. What happens to potatoes when they cook and soften?

Enzymic browning

  1. Why is lemon juice used to coat fruit when making fruit salad?
  2. What method will not stop fruit and vegetables turning brown a) cooking for a short time, b) chilling, c) freezing?

Eggs

  1. When eggs begin to cook the protein is a) destroyed, b) denatured, c) deactivated?
  2. With more heat the egg protein a) condenses, b) sets, c) coagulates?
  3. When egg is cooked for too long, water seeps out. What is this process called?
  4. When egg is whisked and holds air, what is formed?
  5. What is the function of eggs when making mayonnaise?
  6. What happens if oil is added too quickly to mayonnaise?

Food Science Quiz 2019

Taken from Food Science You Can Eat

Speedy Revision for Food and Nutrition GCSE

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Time saving revision resource

A really useful resource to aid revision. Particularly helpful as time fillers in lessons and for homework tasks. I also plan to start using these questions with lower school classes as starter activities.

A great all round book

Very useful when you’re looking for quick topic revision, perhaps as a starter. As we are now getting into revision time, and perhaps not having quite covered all the spec in great detail, it can be used to fill those gaps as well.

Excellent for quick fire questions

An excellent booklet for quick fire questions at the start or end of lessons.pupils like th multichoice answers great tool for learning.Also good to set for a homework.

Valuable resource

A great resource for any exam board for use with years 9-11.
Recommended

Excellent book

Excellent book as allows for starter activities and plenaries for the end of units. Nice interactive activity as a whole class. definitely recommend.

Very Pleased!

I bought this for year 11 revision and found it very useful. I have also used it with year 10s for revision and starter & plenary activities. Would recommend!

Great resource

Great resource to use at start/end of lesson. Saves lots of time and cover different sections. Very useful

Incredibly Useful

These resources have been such a time saver. The layout is very close to what pupils can expect in the exam and it covers a broad range of topics. It was a perfect pack to send the Y11s off on study leave with. I highly recommend them.

Non Specialist

As a non specialist taking on food for the first time, this has been invaluable, the specification layout at the start makes it all a little clearer and there are so many questions to choose from. Thank you so much for providing the answers to go with them! overall well worth it.

Revision Question

Used the Quick Questions today as a starter for a revision lesson with my y11s – worked really well. Will do this with each lesson now. Rest of the book up to the usual high standard of resources produced by Jenny

Equipment for NEA 1 Food Investigations

My list of essential equipment for investigations – things I have used for my experiments for NEA 1 Food Invesigations 10 Tasks.

Digital scales – you need accurate measurements for testing recipes

Digital scales

Food probe  – use to test setting temperatures of egg mixtures, sauce thickening temperatures and cooking temperature.

 

Nutrition Program! use to find the nutritional value of flours, sugars, beans, … to help you make choices for foods to investigate.

Digital camera – use your phone

Use phone to capture images

measuringcylindermeasuring cylinder

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NEA 1 Food Investigations 10 Tasks

Star profile

Thermapen

Sugar in cakes – how to do a star profile NEA 1

For NEA 1 you need to evaluate and annotate your results. Here’s how to do it using the Nutrition Program.

The Task – To discover what happens if you reduce the sugar in a sponge cake recipe.

We made cakes with full amount of 60g sugar and then did a batch with 50g, 40g, 30g.

You can evaluate the Functional properties of sugar in cakes – the purpose for which the ingredient is being used and can be linked to –  its structure, nutritional value, taste, texture, appearance, shelf life.

Star profile to show evaluation of results of reducing sugar in cakes.

How to do this

  1. Create a recipe for your sponge cake in My Recipes.
  2. Bake and compare your cakes and then click Star Profile
  3. Name the recipe ‘Star profile sponge cakes’.
  4. Choose descriptors – how the cake should look and taste. The descriptors we chose were – golden, yellow sponge, open texture, moist, dry.
  5. The Control cake was marked golden (5), yellow sponge (4), open texture (4), moist (4), dry (1) – this was our perfect cake.
  6. Taste the cakes and mark them on the chart – tip in the +Add Taster put the name of the cake – for example, full sugar, 50g sugar.
  7. The Nutrition Program Star Profile fills in – now you need to Evaluate the results under Evaluation – see our chart.
  8. To get extra exam marks you can annotate the Star profile.

This shows an example of annotating a Star Profile to show what the results mean.

Task

Compare the nutrition of sweeteners for cakes and desserts – use for experiments changing the types of sweetener used in cakes and desserts.

 

We are told to reduce the amount of ‘free sugars’ in our food, especially cakes and desserts.

But how easy is this to do and how much sugar is found in ingredients used for sweetening?

 

Compare the sugar content of different ingredients

To do

Use the Nutrition Program for this investigation.

Click My Recipes, +New Recipe and call it Sugar Investigation.

You want to find ingredients that you can use to sweeten cakes and the amount of sugar they contain in 100g

Find Ingredient

Type sugar and see the list. Tip – put a comma after sugar, then more appear. Some are lower sugar products.

Also choose fruits and vegetables which can be used to sweeten such as prunes and figs.

My choice

Sugar

Sugar, half spoon

Hermesetas, granulated sweetener

Banana

These are the results from the Nutrition Program

Nutrition of sugar

Nutrition of half spoon

Nutrition of Hermesetas

Nutrition of banana

Sweetening ingredient Sugar in 100g
Sugar 105 g
Sugar, half spoon 99 g
Hermesetas, granulated sweetener 14 g
Banana 21 g

 

For Investigations, you need to make the cakes and find out how the results look and taste.

Then you can decide which sweeteners are the best.

Star profile of sugar in cakes with annotation