Q.1
Which of these foods are high in protein?
  • Broccoli
  • Cabbage
  • Fish
  • Oranges
Q.2
Grapefruits, oranges, lemons and limes are high in which vitamin?
  • A
  • B
  • C
  • D
Q.3
Which of these might you use to bind together moist or slippery ingredients?
  • Breadcrumbs
  • Egg
  • Milk
  • Tomato puree
Q.4
What would you use to remove lumps from powders?
  • Grater
  • Peeler
  • Rolling pin
  • Sieve
Q.5
Jelly sets due to the gelatine absorbing water and the protein molecules forming a .......
  • gel
  • jel
  • mesh
  • net
Q.6
Gelatine returns to a liquid if it is heated above .......
  • 25oC
  • 35oC
  • 45oC
  • 55oC
Q.7
Which of the following technical words would describe jelly (or a solution of gelatine) as a liquid?
  • Gas
  • Liq
  • Sol
  • Wat
Q.8
Which of these is a way of preserving food?
  • Drying
  • Freezing
  • Pickling
  • All of the above
Q.9
How must the ingredients be listed on a food label?
  • From the healthiest to the least healthy
  • In alphabetical order
  • In ascending order of inclusion by weight
  • In descending order of inclusion by weight
Q.10
Additives must be shown by name and ....... number.
  • B
  • E
  • H
  • K
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