Lesson 3.6.2.1.3
3.6.2.1.3 Effects of processing and heating on nutrients and sensory properties Quiz: AQA Food Preparation and Nutrition, Unit 5
20 questions
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Lesson 3.6.2.1.3, Effects of processing and heating on nutrients and sensory properties: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 5: Food provenance, written with Revision Ninja.
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The 20 questions
-
Which vitamin is easily lost during heating and drying?
- Vitamin A
- Vitamin C
- Vitamin D
- Vitamin K
-
What causes vitamins to decrease during prolonged cooking?
- Cold freezing
- Sugar coating
- Salt absorption
- Heat breakdown
-
What is the effect of drying fruit on its Vitamin C?
- Content solidifies
- Content remains
- Content reduces
- Content doubles
-
Which flavour change can heating cause in milk?
- Sour flavour
- Caramelised flavour
- Salty flavour
- Bitter flavour
-
Which vitamin is best retained by steaming vegetables instead of boiling?
- Calcium
- Vitamin D
- Iron
- Vitamin C
-
Which nutrient is most easily lost when vegetables are boiled in water?
- Calcium
- Vitamin C
- Vitamin D
- Vitamin A
-
How does heating generally affect different nutrients in food?
- All are destroyed
- None are affected
- Some are lost
- All become toxic
-
What taste can very high temperature processing give to milk?
- Sharp acidic
- Extremely salty
- Very bitter
- Slightly sweet
-
Which vitamin is particularly sensitive to heat during cooking?
- Calcium
- Sodium
- Vitamin K
- Thiamin
-
Which cooking method best preserves vitamin C in green vegetables?
- Slow roasting
- Deep frying
- Quick steaming
- Long boiling
-
Which nutrient is most easily broken down by heat and air during food drying?
- Dietary fibre
- Starch
- Protein
- Vitamin C
-
What surface feature often forms when milk is heated for a long time?
- A crust
- An oil layer
- A foam layer
- A skin
-
What determines the level of nutrient loss during food processing?
- Storage size
- Heat and time
- Food colour
- Package shape
-
Which adjustment best helps broccoli retain its colour and vitamins?
- Longer boiling time
- Higher cooking temperature
- More added water
- Shorter cooking time
-
Why do dried apricots taste more concentrated than fresh ones?
- Protein is doubled
- Fat is increased
- Water is removed
- Sugar is added
-
Which sensory characteristics of food can be altered by heating?
- Flavour and texture
- Shape and weight
- Brand and price
- Origin and cost
-
What determines the extent of vitamin loss during food heating?
- Container colour
- Storage room size
- Food weight only
- Temperature and time
-
Which milk process alters sensory properties the most?
- Long heating
- Cold blending
- Fine filtering
- Rapid chilling
-
Which mineral is largely unaffected by cooking heat?
- Vitamin C
- Folic acid
- Thiamin
- Iron
-
What forms on the surface when milk is heated for a long time?
- Gel
- Film
- Crust
- Skin
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