1) What temperature range is considered to be the 'Danger Zone' (degrees) a) 0-50 b) 5-63 c) 63-100 2) What are the four 'C's' for preventing food poisoning? a) Chill, cook, clean, cross-contamination b) Chill, cook, clean, care c) Chill, cook, clean, carry on 3) What is one way you can prevent enzymic browning? a) Remove/reduce oxygen (for example place in water) b) Cook c) Store in a dark dry cupboard 4) Why do food labels need to show nutritional information? a) The purpose of nutrition labeling now is to provide the information you need to make healthy choices about the foods you eat. b) Because they look pretty c) To fill up space on the label 5) What are some ways we can reduce food waste? a) Only buy what you need. b) Don't ever throw things away c) Store foods properly so they last d) Spend less money e) Freeze meals for future use f) Eat everything 6) What is the boiling point of water? (degrees) a) 10 b) 100 c) 10000 7) What temperature does food need to be cooked over to kill bacteria? (degrees) a) 52 b) 62 c) 72 8) Which ONE is a 'fortified' food? a) Chicken breast b) Breakfast cereal c) Chocolate d) Salad e) Cake 9) What is diabetes? a) An inability to digest lactose, a type sugar found in milk. This causes diarrhoea, fartulence and bloating after consuming milk or diary products. b) A chronic immune disorder triggered by gluten ingestion. It results in damage of intestinal lining and causes diarrhoea, fatigue, weight loss, bloating and anaemia c) A metabolic disorder in which the body has high sugar levels for prolonged periods of time. 10) What is the problem with having too much fat in your diet? a) Weightgain b) You will get bored of eating fatty foods c) It can raise cholesterol levels in the blood, which increases the risk for heart disease.

Year 11 November Mock Exam Revision 2

af
Integrere

Rangliste

Visuel stil

Indstillinger

Skift skabelon

Gendan automatisk gemt: ?