Food Tech GCSE Quiz: Cooking Mehtods & Nutrients.

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GCSE Food Tech Quiz on Food Tech GCSE Quiz: Cooking Mehtods & Nutrients., created by Josh Burnett on 04/03/2024.
Josh Burnett
Quiz by Josh Burnett, updated 8 months ago
Josh Burnett
Created by Josh Burnett 8 months ago
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Resource summary

Question 1

Question
True or False, Vitamins B and C are water soluble.
Answer
  • True
  • False

Question 2

Question
The three types of heating methods are conduction, convection and [blank_start]radiation[blank_end].
Answer
  • radiation
  • destruction
  • irritation

Question 3

Question
Select all correct options. Which of the following help add air into a mixture, for example a cake batter.
Answer
  • Adding sodium chloride.
  • Creaming the butter and sugar together.
  • Whisking the mixture.
  • Adding Dihydrogen Monoxide.
  • Using plain flour.

Question 4

Question
When 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.
Answer
  • Vitamin C
  • Vitamin K
  • Amino Acids
  • water
  • fat
  • flavour

Question 5

Question
What is one safety hazard of Frying a dish?
Answer
  • The food may cook to quickly or slowly, resulting in an overcooked or undercooked dish.
  • Hot oil may splash out of the pan and burn the chef.
  • The chef could drop the frying pan, causing the food to be contaminated on the floor.

Question 6

Question
It 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.
Answer
  • warm
  • chilled
  • small
  • oxygen
  • carbon dioxide
  • water
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