Food 01
Do you like convenience food?

Food 01

This KS3 Design and Technology quiz asks questions about food. The flavour and taste of food will determine whether or not you like it. With regards to your D and T classes, an exciting range of food materials is available for designing and making food products. During your studies, you will find out why certain ingredients are used in cooking, what they do and how they work.

When putting different types of food together to prepare a meal, you need to know what nutrients they contain, for example, meat and fish contain protein and some of the vitamins your body requires. A nutritious meal will contain the nutrients that your body needs in the right quantities. Pre-cooked meals are readily available and usually just need reheating - perfect for people who are short of time. The trouble is, they are often not very well balanced and provide you with too many calories and too much salt. The can also contain artificial chemicals called additives to which some people are allergic.

Pre-cooked foods packaged as complete dishes or meals that only need reheating are known as what?
Bargain foods
Basic foods
Convenience foods
Exotic foods
It is not good for your health to eat pre-cooked meals all of the time as they usually provide your body with too many calories
The taste buds in the tongue can detect how many basic tastes?
The flavour of a food comes from the balance between the tastes and the aroma detected by your nose. That is why you sometimes can't taste food very well when you have a cold.
The 5 tastes are: sweet, sour, salt, bitter, and savoury (sometimes called umami)
What are the basic tastes?
Salt, sour, fruit and bitter
Sour, sweet, salt and bitter
Sweet, tart, fruit and sour
Tart, sweet, sour and bitter
These are detected by different parts of your tongue
Many of the foods we eat are:
A colloid is a mixture of things which usually do not mix but, once they have, can be difficult to separate
Which of the following are the two phases of a colloid?
continuous and disperse
focal and taste
sweet and sour
water and liquid
The continuous phase runs right through the colloid, the disperse phase is the material that is spread through the continuous phase
Which of the following is a disadvantage of pre-cooked and pre-packed food that is bought from shops and supermarkets?
The packaging cannot be recycled
They are not always balanced in nutrients
They often contain a lot of artificial additives and salt
All of the above
They also often contain trans-fats which are believed to lead to heart disease
In a sponge cake, which ingredient acts as a binding agent?
A binding agent is a substance that holds a mixture together
There are three sorts of raising agent. What are they?
Biological, mechanical and natural
Electrical, organic and chemical
Mechanical, chemical and biological
Organic, natural and electrical
Raising agents cause mixtures to expand by forming pockets of air or carbon dioxide within the mixture. An example of a mechanical raising agent is when you whip cream. A chemical raising agent is sodium bicarbonate which releases carbon dioxide during cooking and a biological raising agent is yeast, which releases carbon dioxide into the mixture before cooking
A way to thicken a liquid is to use some form of starch such as cornflour or arrowroot. What is this called?
If they are not mixed with a small amount of cold liquid first, the liquid will not thicken properly
Bread, sugar, potatoes and pasta are all good sources of which nutrient?
Carbohydrates give us energy
Author:  Frank Evans

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