Lesson 3.4.1.1.3
3.4.1.1.3 Control of enzymic action in food Quiz: AQA Food Preparation and Nutrition, Unit 3
20 questions
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Lesson 3.4.1.1.3, Control of enzymic action in food: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 3: Food safety, written with Revision Ninja.
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The 20 questions
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Why must vegetables be blanched before freezing to stop enzyme action?
- Enzymes survive freezing
- Freezing creates heat
- Freezing adds bacteria
- Freezing kills enzymes
-
Which acid is commonly used to prevent browning in freshly cut fruit?
- Sulphuric acid
- Acetic acid
- Hydrochloric acid
- Citric acid
-
Which method prevents enzymic browning by excluding oxygen from cut potatoes?
- Immersing in water
- Leaving uncovered
- Adding boiling water
- Freezing immediately
-
Which term describes slowing enzyme action by cooling food?
- Emulsification
- Refrigeration
- Dextrinisation
- Caramelisation
-
Why are ripening bananas stored at room temperature instead of in a fridge?
- Light ripens fruit
- Cold slows ripening
- Fridges cause rotting
- Heat speeds ripening
-
What main visual change occurs when cut fruit undergoes prolonged enzymic browning?
- Become transparent
- Colour change
- Turn bright blue
- Turn green
-
Which combination of controls best prevents sliced pears from browning before service?
- Salt, dry, warm
- Acid, cover, chill
- Heat, seal, freeze
- Wash, drain, store
-
Which chemical control method is listed in the specification to prevent fruit browning?
- Adding sugar
- Using acids
- Adding salt
- Using alkali
-
Why are sliced potatoes often placed in cold water prior to cooking?
- Excludes air
- Removes fat
- Kills bacteria
- Adds crispness
-
Which action minimises the surface area available for enzymes to react with air?
- Blending into puree
- Cutting larger pieces
- Mashing the food
- Grating the food
-
Why does crushed fruit brown much faster than whole fruit?
- It absorbs water
- It creates sugar
- Cells are broken
- It loses weight
-
What role does vitamin C play when sprinkled onto sliced fruit?
- Thickening agent
- Raising agent
- Antibacterial action
- Antioxidant action
-
Which of these is classed as a physical control method for enzyme action?
- Adding lemon juice
- Chilling food
- Using ascorbic acid
- Adding vinegar
-
What causes the brown pigment to form on a cut mushroom left in air?
- Enzymes and oxygen
- Yeast and sugar
- Mould and moisture
- Bacteria and heat
-
What is the primary function of an antioxidant in food preparation?
- Increases moisture
- Slows oxidation
- Kills pathogens
- Speeds up ripening
-
Which process accelerates enzymic browning in freshly cut fruit?
- Adding lemon juice
- Adding oxygen
- Blanching
- Chilling
-
Why do warm temperatures increase enzyme activity in food?
- Moisture loss
- Slower molecules
- Enzyme destruction
- Faster molecular collisions
-
What is the primary function of a biological catalyst in food reactions?
- Consuming ingredients
- Changing flavour
- Lowering mass
- Speeding reactions
-
Which method best prevents enzymic browning in prepared bananas overnight?
- Salt coating
- Acid and refrigeration
- Warm water soak
- Open air resting
-
Which condition fails to slow down enzymic browning in cut fruit?
- Water submersion
- Cold refrigeration
- Lemon juice coating
- Warm air exposure
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