Lesson 3.5.1.2.3
3.5.1.2.3 Food intolerances and allergies Quiz: AQA Food Preparation and Nutrition, Unit 4
20 questions
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Lesson 3.5.1.2.3, Food intolerances and allergies: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 4: Food choice, 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
-
Which protein must be avoided by people with coeliac disease?
- Mycoprotein
- Gluten
- Lactose
- Casein
-
What is the main carbohydrate sugar found in milk that causes intolerance?
- Maltose
- Lactose
- Sucrose
- Fructose
-
Which of these is a major legally declared allergen on UK food labels?
- Celery
- Rice
- Chicken
- Tomato
-
Which major food allergen is often found in bread and pasta?
- Potato
- Maize
- Rice
- Wheat
-
Which plant-based milk alternative is suitable for a customer with lactose intolerance?
- Oat milk
- Sheep milk
- Goats' milk
- Cows' milk
-
Which body system is involved in a food allergy but not usually an intolerance?
- Nervous system
- Immune system
- Digestive system
- Respiratory system
-
What is the most critical step when preparing food for someone with a severe nut allergy?
- Cooking it longer
- Preventing cross-contamination
- Adding extra salt
- Chilling rapidly
-
Which ingredient can replace wheat flour when baking for someone with a wheat allergy?
- Rice flour
- Plain flour
- Self-raising flour
- Strong flour
-
Prawns and crab belong to which legally required major allergen category?
- Shellfish
- Molluscs
- Finfish
- Dairy
-
Which protein found in wheat, barley and rye must be avoided by coeliacs?
- Gluten
- Gelatin
- Albumin
- Casein
-
What must food businesses provide to customers to help them avoid food allergens safely?
- Nutritional cost
- Accurate allergen information
- Calorie counts
- Portion sizes
-
Which hidden ingredient makes baked goods and sauces a risk for some allergy sufferers?
- Water
- Egg
- Yeast
- Sugar
-
How are food intolerances such as lactose and gluten typically managed?
- Eating extra fibre
- Avoiding trigger foods
- Freezing meals
- Taking antibiotics
-
What must a cook do if a customer has a severe fish allergy?
- Blend it smooth
- Cook it longer
- Use a non-fish alternative
- Remove bones
-
Which dairy product must be strictly avoided by someone with a cows' milk allergy?
- Plant spread
- Cheddar cheese
- Oat drink
- Soya yogurt
-
What type of adverse reaction is a wheat allergy?
- Immune reaction
- Bacterial infection
- Digestive intolerance
- Enzyme deficiency
-
Which specific allergen must a server check alongside fish for a shellfish allergy?
- Crustaceans
- Nuts
- Gluten
- Dairy
-
Which plant-based drink is typically fortified with calcium for those avoiding lactose?
- Soya drink
- Rice syrup
- Almond water
- Coconut water
-
Which grain is naturally free from gluten?
- Rye
- Barley
- Rice
- Wheat
-
Which symptom strongly suggests a true food allergy rather than an intolerance?
- Wind
- Stomach cramps
- Mild bloating
- Skin rash
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