3.2.1.1 Protein: biological value, complementation and alternatives Quiz: AQA Food Preparation and Nutrition, Unit 1

The 20 questions

1. Which food group is a main source of high biological value (HBV) protein?

   • Animal foods
   • Refined grains
   • Root vegetables
   • Citrus fruits

2. What does a low biological value protein lack?

   • Water content
   • Essential amino acids
   • Dietary fibre
   • Simple sugars

3. What term describes eating two incomplete proteins together?

   • Protein denaturation
   • Protein coagulation
   • Protein complementation
   • Protein fortification

4. Which pairing is an example of protein complementation?

   • Carrot and celery
   • Lettuce and tomato
   • Apple and banana
   • Beans on toast

5. What is textured vegetable protein (TVP) mainly made from?

   • Chicken breast
   • Wheat flour
   • Dairy milk
   • Soya beans

6. How is mycoprotein commercially produced?

   • Plant extraction
   • Animal cloning
   • Bacterial brewing
   • Fungal fermentation

7. What is the main function of protein in the diet?

   • Thermal insulation
   • Quick energy release
   • Hydration regulation
   • Growth and repair

8. What is tofu made from?

   • Cereal grains
   • Root vegetables
   • Soya beans
   • Mycoprotein fungus

9. What chemical process occurs when acid is added to protein?

   • Dextrinisation
   • Caramelisation
   • Gelatinisation
   • Denaturation

10. Why does adding lemon juice to egg white make it firmer?

    • Enzymes soften it
    • Acid denatures protein
    • Sugar caramelises it
    • Starch gelatinises it

11. Protein provides 4 kcal per gram. How many kcal are provided by 25 g of protein?

    • 25 kcal
    • 625 kcal
    • 100 kcal
    • 6.25 kcal

12. What process is achieved by combining plant protein sources like lentils and rice?

    • Protein complementation
    • Amino acid synthesis
    • Protein denaturation
    • Protein coagulation

13. Replacing beef mince with soya mince has what effect on nutrients?

    • Lower saturated fat
    • Zero protein content
    • More animal fats
    • Higher cholesterol

14. Which nutrient must be supplied by eating a varied range of protein sources?

    • Complex carbohydrates
    • Essential amino acids
    • Dietary minerals
    • Fat-soluble vitamins

15. A recipe needs 30 g of protein. Using the rule of 4 kcal per gram, how much energy does this protein supply?

    • 120 kcal
    • 30 kcal
    • 7.5 kcal
    • 750 kcal

16. Which food addition best prevents protein deficiency in a vegan diet?

    • Extra table salt
    • Refined white sugar
    • Vegetable oil
    • Pulses or beans

17. What term describes amino acids that the human body cannot synthesise itself?

    • Secondary
    • Biological
    • Essential
    • Complementary

18. Why must plant proteins be combined in a vegetarian diet?

    • Protein complementation
    • Protein coagulation
    • Protein fortification
    • Protein denaturation

19. Which meat alternative is made from mycoprotein?

    • Quorn
    • Tempeh
    • Tofu
    • Soya mince

20. What percentage of daily energy intake should come from protein?

    • 15%
    • 50%
    • 35%
    • 5%

Related quizzes

• Fats: saturated, monounsaturated and polyunsaturated Quiz · 3.2.1.2 · 20 questions
• Carbohydrates: starch, sugars and dietary fibre Quiz · 3.2.1.3 · 20 questions
• Fat-soluble vitamins A, D, E and K Quiz · 3.2.2.1.1 · 20 questions
• Water-soluble vitamins: B group and vitamin C Quiz · 3.2.2.1.2 · 20 questions
• Antioxidant functions of vitamins A, C and E Quiz · 3.2.2.1.3 · 20 questions
• Minerals: calcium, iron, sodium, fluoride, iodine and phosphorus Quiz · 3.2.2.2 · 20 questions
• Water: functions, losses and daily fluid needs Quiz · 3.2.2.3 · 20 questions
• Healthy diet guidelines, portions, costing and life stages Quiz · 3.2.3.1.1 · 20 questions
• Balanced meals for specific dietary groups Quiz · 3.2.3.1.2 · 20 questions
• Maintaining a healthy body weight throughout life Quiz · 3.2.3.1.3 · 20 questions