Lesson 3.3.1.1.1
3.3.1.1.1 Why food is cooked and effects of preparation on food Quiz: AQA Food Preparation and Nutrition, Unit 2
20 questions
In partnership with Revision Ninja
Lesson 3.3.1.1.1, Why food is cooked and effects of preparation on food: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 2: Food science, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
-
What is a primary reason for cooking food safely?
- Cooling the food
- Destroying micro-organisms
- Adding extra water
- Increasing moisture
-
Which sensory property is improved by cooking to make food easier to chew?
- Texture
- Colour
- Aroma
- Weight
-
What happens to starch when heated in liquid, improving digestibility?
- Coagulation
- Gelatinisation
- Caramelisation
- Dextrinisation
-
What colour change occurs in meat when it is thoroughly cooked?
- Yellow to white
- Blue to green
- Green to yellow
- Pink to brown
-
Which chemical reaction during cooking helps develop appealing flavours?
- Condensation
- Fermentation
- Oxidation
- Browning
-
How does cooking extend the shelf life of perishable foods?
- Adding salt
- Killing bacteria
- Freezing water
- Removing oxygen
-
What structural component breaks down during long, slow cooking to tenderise meat?
- Starch granules
- Connective tissue
- Cellulose
- Surface fat
-
Which plant part softens when vegetables are boiled, improving their texture?
- Wax layer
- Cell walls
- Seeds
- Skin
-
Which visual property of food is directly altered by roasting or baking?
- Colour
- Weight
- Density
- Volume
-
What happens to protein structure when heated during cooking?
- Gelatinisation
- Denaturation
- Caramelisation
- Dextrinisation
-
What factor is essential when cooking meat to ensure harmful bacteria are destroyed?
- Acid content
- Moisture level
- Sugar concentration
- Time and temperature
-
What term describes food that is made more appealing to eat through cooking?
- Perishable
- Palatable
- Nutritious
- Toxic
-
Which plant structure softens when vegetables are boiled in water?
- Cell walls
- Starch layers
- Protein chains
- Fat globules
-
Which cooking sign indicates that poultry is safe to eat?
- Pink juices
- Cold centre
- Clear juices
- Hard texture
-
Why must cooked food be cooled down quickly?
- Enhance crisp texture
- Increase moisture loss
- Prevent bacterial growth
- Improve food flavour
-
What is a major reason why cooking increases diet variety?
- Freezes fresh crops
- Makes foods edible
- Doubles vitamin mass
- Removes all fat
-
How does cooking make food safer to eat?
- Lowers sugar levels
- Adds extra vitamins
- Destroys micro-organisms
- Increases water content
-
What structural change happens to egg white protein during cooking?
- Gelatinisation
- Fermentation
- Denaturation
- Caramelisation
-
How does cooking improve human digestion?
- Eliminates all water
- Softens tough food
- Removes all fibre
- Freezes tissue cells
-
What effect can cooking have on water-soluble vitamins?
- Turns into protein
- Leaches into water
- Multiples in mass
- Converts to fat
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