Food and Nutrition

Question 1

1In shortcrust pastry, fat is mixed into the flour with the fingertips by the

Easy

A. melting method B. creaming method C. whisking method D. rubbing-in method

Question 2

2Baking powder makes cakes rise by producing

Easy

A. nitrogen B. steam only C. oxygen D. carbon dioxide

Question 3

3Monosodium glutamate (MSG) is used as a

Easy

A. thickener B. colouring C. flavour enhancer D. raising agent

Question 4

4Strong (bread) flour has a high content of

Easy

A. gluten B. fat C. sugar D. fibre only

Question 5

5Gluten in wheat flour gives dough its

Easy

A. elasticity B. colour C. sweetness D. fat content

Question 6

6Self-raising flour contains

Easy

A. sugar B. eggs C. yeast D. a raising agent already mixed in

Question 7

7Yeast in bread making needs

Easy

A. warmth, moisture and food (sugar) B. cold and dryness C. salt only D. vinegar

Question 8

8Baking powder acts as a

Easy

A. raising agent B. colouring C. sweetener D. preservative

Question 9

9The protein in wheat flour that makes dough stretchy is

Easy

A. gelatin B. casein C. albumin D. gluten

Question 10

10Substances added to food to stop it spoiling are

Easy

A. colourings B. preservatives C. flavourings D. thickeners