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Food technology Exam Questions and Answers
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Food technology Exam Questions and Answers
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Food technology Exam Questions andAnswers
The main uses of starch - Correct Answers -Bulking agent - when flour is the main
ingredient starch forms the structure.
Thickening agent - this is gelatinization
Gelling agent - when gelatinisation has occurred and the liquid cools to form a gel.
Gelatinisation - Correct Answers -Starch particles do not dissolve in liquids, they form a
suspension.
It starts at 60°c - granules being to absorb liquid and swell.
At 80°c - they burst and release starch. This thickens the liquid.
Different sugars and their uses - Correct Answers -Granulated - general purpose,
medium sized crystals. Used for sweetening drinks or on breakfast cereals.
Caster - Small crystals that dissolve quickly. Used in cakes, muffins, biscuits.
Icing - fine white powder dissolves instantly. Used for cake decorating.
Demerara - Large light brown crystals. used as toppings for puddings.
Function of sugar in cooking - Correct Answers -Sweetens - in drinks and foods.
Preserves - in large amounts prevents mould, bacteria, yeast, e.g. jams or chutneys.
Aerates - when beaten with sugar or butter it traps air.
Stabilises - meringues.
Adds colour - caramelisation.
Fermentation - yeast releases CO2 when bread making (in the presence of sugar).
Flavour - improves or changes flavour by removing sourness.
Effects of sugar substitutes - Correct Answers -Can leave a bitter taste.
Lacks the bulk needed in some recipes.
Reduces shelf life.
Doesn't have the same properties as eggs so can leave disappointing results.
Uses of eggs - Correct Answers -Thickening - the protein coagulates when heated.
Bind - holds dry ingredients together.
Aerate - Traps air when beaten.
Emulsify - used to stop oil and water separating.
Coat - egg acts as a glue to hold a dry coating to a surface.
,Colour - egg washing something before baking can make it go golden brown.
Aeration - Correct Answers -Whole eggs and egg whites are capable of trapping air.
When eggs are whisked, the protein stretches and traps air bubbles in the mixture. Egg
whites can hold seven times their volume.
Coagulation - Correct Answers -When eggs are heated, they change from a liquid to a
solid and set.
Full coagulation occurs at 70°C.
Emulsification - Correct Answers -When oil and water are mixed together they form an
emulsion.
The oil and water will separate unless an emulsifier is added, it mixes with the oil and
water and it stops separating.
Fats and oils - Correct Answers -At room temperature fats are solid e.g. Butter.
Oils are liquids e.g. olive oil.
Types of fats and oils - Animal (Lard, suet, dripping and butter). Fish (mackerel, salmon
and kippers are high in omega 3 oils). Vegetable (sunflower, rapeseed and olive oil).
Fats and oils available to consumers - Correct Answers -Butter is made from churning
cream (it provides 80g fat per 100g of butter). Butter is high in saturated fat.
Lard comes from pigs (it provides 99g of fat per 100g of lard)
Suet is made from the fat that surrounds animals organs, similar fat content to lard.
Functions of fats and oils - Correct Answers -Aerate - when fat is creamed with sugar it
helps trap air.
Helps to extend shelf life (baked product)
Adds distinct flavours and odours to food e.g. biscuits.
Acts as a cooking medium for roasting foods.
Adds a flaky texture to pastry.
Shortening - Correct Answers -When fat coats the particles preventing absorption of
water resulting in a crumbly texture.
Enrobing - Correct Answers -Coating and surrounding a product with another ingredient.
Eg. Breadcrumbs on fish fingers.
Key processes and techniques - Correct Answers -Bulking, Coating,
Enrobing, Enriching,
Finishing techniques,
Glazing, Sealing,
Setting, Forming,
Shaping, Tendering,
Binding.
, Shaping and forming - Correct Answers -By hand - meatballs.
Moulds - jelly.
Extruding - Forcing a mixture through a nozzle (icing).
Equipment - cutters, presses and tins.
Rolling e.g. pastry.
Finishing techniques - Correct Answers -Piping - fresh cream, chocolate.
Dusting - icing sugar can be dusted over products.
Glazing - a shiny coating which can give an attractive finish.
Egg wash - a mixture of egg and milk brushed onto pastry before cooking gives a
golden finish.
Garnishing - herbs, fruit (used to enhance the finish of a dish)
Chocolate - chocolate swirls, grated chocolate.
Icings - buttercream, fondant (create a professional finish).
Pastry dishes - lattice tops.
The importance of a balanced diet - Correct Answers -Food is vital for good health. A
variety of food in diets helps us to enjoy a healthy lifestyle. Food provides is with
nutrients. We need all the necessary nutrients in the correct proportions and quantities
to meet the bodies needs.
The eat well plate - Correct Answers -The eat well plate - the healthy eating model for
the UK.
5 different groups - shows the balance of food we should eat.
Two parts to a healthy diet - Correct Answers -Eating the right amount of food for how
active you are.
Eating a wide variety of food to make sure you are getting a balanced diet.
Guidelines to a healthy diet - Correct Answers -1. Base meals on starchy foods.
2. Eat lots of fruit and vegetables.
3. Eat more fish.
4. Cut down on saturated fat and sugar.
5. Try to eat less salt.
6. Get active
Diseases associated with an unbalanced diet - Correct Answers -Obesity
Strokes
High blood pressure
Coronary heart disease
Cancer
Tooth decay
Diabetes - type 2
Sources of nutrients - Correct Answers -Protein
Fat
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