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Food Tech GCSE Quiz: Cooking Mehtods & Nutrients.

Josh Burnett 6 questions

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Questions in this quiz (6)

  1. 1True or False, Vitamins B and C are water soluble.
    1. ATrue
    2. BFalse
  2. 2The three types of heating methods are conduction, convection and [blank_start]radiation[blank_end].
    1. Aradiation
    2. Bdestruction
    3. Cirritation
  3. 3Select all correct options. Which of the following help add air into a mixture, for example a cake batter.
    1. AAdding sodium chloride.
    2. BCreaming the butter and sugar together.
    3. CWhisking the mixture.
    4. DAdding Dihydrogen Monoxide.
    5. EUsing plain flour.
  4. 4When boiling foods, it can lose some flavour into the water. Additionally, [blank_start]water[blank_end] soluble vitamins like [blank_start]Vitamin C[blank_end] may also be lost.
    1. AVitamin C
    2. BVitamin K
    3. CAmino Acids
    4. Dwater
    5. Efat
    6. Fflavour
  5. 5What is one safety hazard of Frying a dish?
    1. AThe food may cook to quickly or slowly, resulting in an overcooked or undercooked dish.
    2. BHot oil may splash out of the pan and burn the chef.
    3. CThe chef could drop the frying pan, causing the food to be contaminated on the floor.
  6. 6It is important for yeast to have a [blank_start]warm[blank_end], moist environment with a supply of [blank_start]oxygen[blank_end] and a food item like sugar.
    1. Awarm
    2. Bchilled
    3. Csmall
    4. Doxygen
    5. Ecarbon dioxide
    6. Fwater

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Description
GCSE Food Tech Quiz on Food Tech GCSE Quiz: Cooking Mehtods & Nutrients., created by Josh Burnett on 04/03/2024.
Language
English
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