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KS3
Ks3 D And T
Food 02
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Q.1
Which of these foods are high in protein?
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Broccoli
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Cabbage
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Fish
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Oranges
Q.2
Grapefruits, oranges, lemons and limes are high in which vitamin?
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A
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B
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C
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D
Q.3
Which of these might you use to bind together moist or slippery ingredients?
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Breadcrumbs
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Egg
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Milk
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Tomato puree
Q.4
What would you use to remove lumps from powders?
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Grater
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Peeler
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Rolling pin
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Sieve
Q.5
Jelly sets due to the gelatine absorbing water and the protein molecules forming a .......
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gel
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jel
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mesh
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net
Q.6
Gelatine returns to a liquid if it is heated above .......
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25oC
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35oC
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45oC
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55oC
Q.7
Which of the following technical words would describe jelly (or a solution of gelatine) as a liquid?
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Gas
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Liq
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Sol
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Wat
Q.8
Which of these is a way of preserving food?
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Drying
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Freezing
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Pickling
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All of the above
Q.9
How must the ingredients be listed on a food label?
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From the healthiest to the least healthy
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In alphabetical order
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In ascending order of inclusion by weight
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In descending order of inclusion by weight
Q.10
Additives must be shown by name and ....... number.
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B
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E
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H
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K
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