KS3 D and T Quiz - Food 02 (Questions)

This KS3 Design and Technology quiz takes a second look at food. Food contains the essential nutrients needed for growth and repair of our bodies. Two important nutrients are proteins and vitamins. Foods that come from animal products are usually high in protein like fish, meat and eggs. They also contain some essential vitamins. Other vitamins are found in fruit and vegetables which is why it is important to eat a balanced diet. Fruit and veg are low in protein so vegetarians and vegans need to find alternative sources of protein.

When preparing food, sometimes things go wrong - lumpy gravy, a jelly that hasn't set. Knowing what ingredients do and something about how they work can help any cook put things right! A good example is jelly - if you don't keep it cool it will turn to a liquid because the gelatine used to solidify it melts again when its temperature rises.

1. Which of these foods are high in protein?
[ ] Broccoli
[ ] Cabbage
[ ] Fish
[ ] Oranges
2. Grapefruits, oranges, lemons and limes are high in which vitamin?
[ ] A
[ ] B
[ ] C
[ ] D
3. Which of these might you use to bind together moist or slippery ingredients?
[ ] Breadcrumbs
[ ] Egg
[ ] Milk
[ ] Tomato puree
4. What would you use to remove lumps from powders?
[ ] Grater
[ ] Peeler
[ ] Rolling pin
[ ] Sieve
5. Jelly sets due to the gelatine absorbing water and the protein molecules forming a .......
[ ] gel
[ ] jel
[ ] mesh
[ ] net
6. Gelatine returns to a liquid if it is heated above .......
[ ] 25oC
[ ] 35oC
[ ] 45oC
[ ] 55oC
7. Which of the following technical words would describe jelly (or a solution of gelatine) as a liquid?
[ ] Gas
[ ] Liq
[ ] Sol
[ ] Wat
8. Which of these is a way of preserving food?
[ ] Drying
[ ] Freezing
[ ] Pickling
[ ] All of the above
9. How must the ingredients be listed on a food label?
[ ] From the healthiest to the least healthy
[ ] In alphabetical order
[ ] In ascending order of inclusion by weight
[ ] In descending order of inclusion by weight
10. Additives must be shown by name and ....... number.
[ ] B
[ ] E
[ ] H
[ ] K
KS3 D and T Quiz - Food 02 (Answers)
1. Which of these foods are high in protein?
[ ] Broccoli
[ ] Cabbage
[x] Fish
[ ] Oranges
Alternative sources of protein are meat, nuts and quinoa
2. Grapefruits, oranges, lemons and limes are high in which vitamin?
[ ] A
[ ] B
[x] C
[ ] D
A lack of vitamin C can lead to scurvy
3. Which of these might you use to bind together moist or slippery ingredients?
[x] Breadcrumbs
[ ] Egg
[ ] Milk
[ ] Tomato puree
They absorb any liquid, turning soft and sticky, holding the mixture together
4. What would you use to remove lumps from powders?
[ ] Grater
[ ] Peeler
[ ] Rolling pin
[x] Sieve
The fine holes in the sieve only allow the finest particles to go through
5. Jelly sets due to the gelatine absorbing water and the protein molecules forming a .......
[x] gel
[ ] jel
[ ] mesh
[ ] net
Gelatine is made from animal bones, skins, cartilage and other body parts. Alternatives made from seaweed exist for those whose religion or diet (e.g vegans) prevent its use
6. Gelatine returns to a liquid if it is heated above .......
[ ] 25oC
[x] 35oC
[ ] 45oC
[ ] 55oC
Jelly was popular in Victorian times but they didn't have fridges so it was quite difficult to keep it nice and jellified!
7. Which of the following technical words would describe jelly (or a solution of gelatine) as a liquid?
[ ] Gas
[ ] Liq
[x] Sol
[ ] Wat
A sol is a mixture in which tiny particles of solid are spread through a liquid. It is different to an emulsion because a sol is stable and the particles don't ever settle out. Emulsions need an emulsifier to make them stable
8. Which of these is a way of preserving food?
[ ] Drying
[ ] Freezing
[ ] Pickling
[x] All of the above
Canning, bottling and irradiation are also ways of preserving
9. How must the ingredients be listed on a food label?
[ ] From the healthiest to the least healthy
[ ] In alphabetical order
[ ] In ascending order of inclusion by weight
[x] In descending order of inclusion by weight
If added water is more than 5% of contents, it must be listed as an ingredient. It is often listed as aqua to make it sound like a proper ingredient!
10. Additives must be shown by name and ....... number.
[ ] B
[x] E
[ ] H
[ ] K
Each type of additive has its own range of E numbers e.g. colourings are E100 to E199