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JC Home Economics practice questions

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Question 1Food, Health and Culinary Skills

In human nutrition, which nutrient is described as the main material used for growth and repair of body tissues?

  1. Calcium
  2. Vitamin C
  3. Dietary fibre
  4. Protein Correct answer.

Explanation

Protein supplies amino acids that are used to build and repair muscle, skin and other body tissues. Fibre aids digestion rather than tissue building, and vitamin C is a micronutrient involved in collagen formation and immune function. Calcium is important for bones and teeth, but it is not the main general tissue-building material.

Question 2Food, Health and Culinary Skills

Which temperature range is the food safety “danger zone” in which bacteria multiply most rapidly?

  1. 0 °C to 5 °C
  2. −18 °C to 0 °C
  3. 63 °C to 100 °C
  4. 5 °C to 63 °C Correct answer.

Explanation

Bacteria multiply fastest between about 5 °C and 63 °C, so high-risk foods should be kept below 5 °C or above 63 °C. Freezing at −18 °C stops bacterial growth but does not necessarily kill bacteria. Temperatures above 63 °C are used for hot holding rather than for rapid bacterial multiplication.

Question 3Food, Health and Culinary Skills

A student is preparing raw chicken and a ready-to-eat salad for the same meal. Which action best prevents cross-contamination?

  1. Leaving the salad at room temperature while the chicken cooks
  2. Rinsing the raw chicken under the tap before cooking
  3. Storing the raw chicken above the salad in the fridge
  4. Using separate colour-coded chopping boards and knives for the chicken and salad Correct answer.

Explanation

Cross-contamination is prevented by keeping raw animal foods and ready-to-eat foods apart, including using separate boards and knives or cleaning and disinfecting thoroughly between uses. Washing raw chicken spreads bacteria through splashes, and storing raw meat above ready-to-eat food allows juices to drip onto it. Leaving salad at room temperature also creates a time-temperature abuse risk.

Question 4Food, Health and Culinary Skills

A bread recipe uses 250 g of flour. A student wants 40% of the flour to be wholemeal. What mass of wholemeal flour is needed?

  1. 150 g
  2. 40 g
  3. 100 g Correct answer.
  4. 60 g

Explanation

To find 40% of 250 g, multiply 250 g by 0.40, which gives 100 g. The remaining 150 g would be white flour, giving a total of 250 g.

Question 5Food, Health and Culinary Skills

In mayonnaise, oil and vinegar are mixed to form a stable emulsion. Which ingredient acts as the emulsifier?

  1. Vegetable oil
  2. Vinegar
  3. Salt
  4. Egg yolk Correct answer.

Explanation

Egg yolk contains lecithin, a phospholipid with a water-loving end and a fat-loving end, so it sits at the boundary between oil and vinegar droplets and helps keep them dispersed. Vinegar and salt affect flavour and keeping quality but do not stabilise the oil–water mixture, and oil is the dispersed phase.

Question 6Food, Health and Culinary Skills

A snack contains 10 g fat, 20 g carbohydrate and 5 g protein. Using the energy values fat 9 kcal/g, carbohydrate 4 kcal/g and protein 4 kcal/g, what energy comes from fat?

  1. 40 kcal
  2. 180 kcal
  3. 90 kcal Correct answer.
  4. 80 kcal

Explanation

Energy from fat is calculated as 10 g × 9 kcal/g = 90 kcal. Carbohydrate supplies 20 g × 4 kcal/g = 80 kcal, and protein supplies 5 g × 4 kcal/g = 20 kcal, giving 190 kcal in total. The question asks only for the energy contributed by fat.

Question 7Food, Health and Culinary Skills

Which reaction is mainly responsible for the brown crust that forms on bread during baking?

  1. Maillard browning Correct answer.
  2. Caramelisation of sucrose during dry heating
  3. Oxidation of unsaturated fats during storage
  4. Gelatinisation of starch in moist heat

Explanation

Maillard browning occurs between amino acids and reducing sugars at high heat and produces brown pigments and characteristic baked flavours. Caramelisation involves sugars alone, gelatinisation thickens starch with water, and fat oxidation causes rancidity rather than crust browning.

Question 8Food, Health and Culinary Skills

A student replaces strong plain flour with self-raising flour when making a yeast bread. What is the most likely result?

  1. The bread will rise more evenly because baking powder strengthens the gluten network
  2. The bread will have weaker gluten and may rise poorly, with an unwanted chemical-raising taste Correct answer.
  3. The bread will need no kneading because self-raising flour develops gluten on its own
  4. The bread will be gluten-free because self-raising flour contains no wheat protein

Explanation

Self-raising flour contains a lower-protein flour plus chemical raising agents, so it forms less gluten and is intended for cakes and scones rather than yeast bread. The baking powder may add extra gas, but it does not build the elastic gluten network needed to trap gas during yeast fermentation.

Question 9Food, Health and Culinary Skills

A caterer cooks a large batch of rice to serve later. Which control is most important for reducing the risk of Bacillus cereus food poisoning?

  1. Cooling the rice rapidly and refrigerating it promptly Correct answer.
  2. Reheating the rice once after it has cooled slowly overnight
  3. Keeping the rice warm at 50 °C for several hours
  4. Adding vinegar to the rice and storing it at room temperature

Explanation

Bacillus cereus spores can survive cooking, and if cooked rice is cooled slowly and left in the danger zone, the spores can germinate and produce toxins. Rapid cooling and prompt refrigeration limit the time the rice spends between 5 °C and 63 °C. Reheating may kill some bacteria but cannot reliably destroy toxin that has already formed.

Question 10Food, Health and Culinary Skills

Rice is low in the essential amino acid lysine, while lentils are rich in lysine but low in methionine. What does this mean for a vegan meal that combines rice and lentils?

  1. The rice becomes a source of complete protein only if it is eaten separately from the lentils
  2. The combination provides a better balance of essential amino acids than either food eaten alone Correct answer.
  3. The meal is incomplete because plant proteins cannot complement each other
  4. The lentils lose their lysine when cooked with rice

Explanation

Rice and lentils are complementary proteins: the lentils supply lysine that rice lacks, while the rice supplies methionine that lentils lack. Eating them in the same meal gives a better balance of essential amino acids than eating either food alone. Plant proteins can complement each other, and cooking does not remove lysine from lentils.

Question 11Food, Health and Culinary Skills

Which process describes starch granules absorbing water and swelling irreversibly when heated in a liquid?

  1. Gelatinisation Correct answer.
  2. Fermentation
  3. Caramelisation
  4. Coagulation

Explanation

Gelatinisation occurs when starch is heated with water; the granules absorb water, swell and eventually burst, thickening the mixture. Caramelisation is the browning of sugar, coagulation is the setting of protein, and fermentation is microbial conversion of sugars.

Question 12Food, Health and Culinary Skills

A chilled ready meal carries a 'use-by' date. What does this date indicate?

  1. The last date the food may be safely eaten Correct answer.
  2. The date the food was manufactured
  3. The date by which the food must be sold
  4. The date after which flavour is best

Explanation

A use-by date is a safety date; food should not be eaten after it even if it looks and smells acceptable. 'Best before' relates to quality, while 'sell by' or 'display until' are stock-control dates for retailers.

Question 13Food, Health and Culinary Skills

Which mineral is needed to form haemoglobin and is absorbed more efficiently from red meat than from spinach?

  1. Iodine
  2. Potassium
  3. Iron Correct answer.
  4. Calcium

Explanation

Iron is a component of haemoglobin, which carries oxygen in red blood cells. Haem iron from meat is better absorbed than non-haem iron from plant foods such as spinach, where oxalates can inhibit absorption.

Question 14Food, Health and Culinary Skills

In shortcrust pastry, why is cold butter rubbed into the flour rather than melted butter being stirred in?

  1. Cold butter makes the dough sticky and easy to roll
  2. Cold butter traps air so the pastry rises like bread
  3. Cold butter dissolves in the flour and adds sweetness
  4. Cold fat coats flour and limits gluten Correct answer.

Explanation

Fat shortens gluten strands and coats flour particles, so less gluten develops and the pastry is tender. Keeping the fat cold prevents it from blending completely into the flour before baking.

Question 15Food, Health and Culinary Skills

A baked egg custard is overheated and develops a curdled texture with watery liquid. Which explanation is correct?

  1. Fat emulsifies and leaks from the custard
  2. Starch granules break down and release water
  3. Sugar crystallises and separates from the mixture
  4. Egg proteins over-coagulate and release liquid Correct answer.

Explanation

Egg proteins coagulate when heated; excessive heat makes them contract and squeeze out water, causing syneresis. Gentle cooking or a water bath reduces this risk.

Question 16Food, Health and Culinary Skills

Which action is most effective for preventing freshly cut apple slices from browning before service?

  1. Coat them with lemon juice to lower pH Correct answer.
  2. Rinse them in hot water for several minutes
  3. Store them in a warm place to speed drying
  4. Sprinkle them with salt and leave uncovered

Explanation

Enzymatic browning occurs when polyphenol oxidase acts on phenolic compounds in the presence of oxygen. Lemon juice lowers pH and provides vitamin C, which slows the enzyme; heating would also denature it but would cook the apple.

Question 17Food, Health and Culinary Skills

A student eats a lentil curry with a glass of orange juice. Which nutritional benefit does this combination provide?

  1. Vitamin C enhances non-haem iron absorption Correct answer.
  2. Lentils supply vitamin C that helps absorb calcium
  3. The juice inhibits protein digestion in the lentils
  4. Orange juice supplies vitamin B12 missing from lentils

Explanation

Lentils provide non-haem iron, which is absorbed less efficiently than haem iron. Vitamin C from orange juice reduces iron to a more absorbable form and can increase absorption at the same meal.

Question 18Food, Health and Culinary Skills

A chef with a severe peanut allergy is preparing a meal for a customer who also has a peanut allergy. Which control is most appropriate?

  1. Wipe the bench with a dry cloth before starting
  2. Use the same fryer because hot oil destroys allergens
  3. Clean and sanitise equipment and surfaces first Correct answer.
  4. Serve a very small portion first to test for reaction

Explanation

Allergen cross-contact is prevented by thorough cleaning and sanitising of equipment, hands and surfaces, and by using separate utensils where needed. Allergens are not reliably destroyed by heat, and a small amount can trigger a severe reaction.

Question 19Food, Health and Culinary Skills

In a HACCP plan for a kitchen that cooks and chills chicken soup for later service, which step is best identified as a critical control point?

  1. Cooling cooked soup rapidly to 5°C Correct answer.
  2. Recording attendance at staff training
  3. Garnishing each bowl with fresh herbs
  4. Purchasing vegetables from an approved supplier

Explanation

A critical control point is a step where a control measure can prevent, eliminate or reduce a food safety hazard to an acceptable level. Rapid cooling limits the time soup spends in the bacterial growth range; supplier approval and training are prerequisite programmes, not CCPs.

Question 20Food, Health and Culinary Skills

A person with type 2 diabetes usually eats white rice, fried chicken and sweetened tea. Which change would most reduce the glycaemic load of this meal?

  1. Eat the meal more quickly
  2. Drink the tea through a straw
  3. Remove the chicken skin before frying
  4. Use brown rice instead of white rice Correct answer.

Explanation

Brown rice has a lower glycaemic index and more fibre than white rice, and vegetables add fibre that slows glucose absorption. Removing chicken skin affects fat and energy but has little effect on glycaemic load, while eating faster may raise the glycaemic response.

Question 21Food, Health and Culinary Skills

Which vitamin is fat-soluble and is found in liver, egg yolk and fortified margarine?

  1. Vitamin A Correct answer.
  2. Vitamin B1 (thiamin)
  3. Vitamin C
  4. Folic acid

Explanation

Vitamin A is a fat-soluble vitamin, absorbed with dietary fat and stored in the liver. Vitamins B1, C and folic acid are water-soluble, so excess amounts are largely excreted in urine rather than stored.

Question 22Food, Health and Culinary Skills

Which food is a rich source of calcium?

  1. Honey
  2. Olive oil
  3. Cheddar cheese Correct answer.
  4. White rice

Explanation

Cheddar cheese is a dairy food and supplies calcium in a concentrated, well-absorbed form. Olive oil, honey and white rice provide little or no calcium.

Question 23Food, Health and Culinary Skills

Which piece of equipment should a student use to check that the centre of a roast chicken has reached a safe cooking temperature?

  1. A set of measuring spoons
  2. A kitchen timer set to the recipe time
  3. A temperature probe inserted into the thickest part Correct answer.
  4. A sugar thermometer clipped to the pan

Explanation

A temperature probe measures the internal temperature of food, so it can confirm that the thickest part of the chicken has reached a safe temperature. A timer only shows elapsed time and cannot show whether the centre is cooked.

Question 24Food, Health and Culinary Skills

A baker uses baker's percentage: salt is 2% of the flour mass. If the recipe uses 500 g of flour, what mass of salt is required?

  1. 20 g
  2. 25 g
  3. 5 g
  4. 10 g Correct answer.

Explanation

Baker's percentage expresses each ingredient as a percentage of the flour mass. Two per cent of 500 g is 0.02 × 500 = 10 g of salt.

Question 25Food, Health and Culinary Skills

When making a roux-based white sauce, why is the flour cooked in melted fat before the milk is added?

  1. To brown the flour and give the sauce a nutty colour
  2. To develop gluten and make the sauce elastic
  3. To caramelise the lactose and sweeten the sauce
  4. To coat the starch granules in fat so they separate and are less likely to form lumps Correct answer.

Explanation

In a roux, melted fat coats the flour particles and keeps them separated when the milk is added. This reduces lumping and also cooks out the raw flour taste before the starch gelatinises.

Question 26Food, Health and Culinary Skills

A student's scones have a close, heavy texture after baking. Which cause is most likely?

  1. The dough was handled and kneaded too much before cutting Correct answer.
  2. The baking powder was measured accurately
  3. The scones were cut with a sharp floured cutter
  4. The oven was preheated before baking

Explanation

Over-handling or kneading scone dough develops gluten, which makes the baked scones tough and close-textured. A light touch and a sharp cutter help preserve the rise.

Question 27Food, Health and Culinary Skills

A person following a vegan diet wants a reliable food source of vitamin B12. Which choice is most suitable?

  1. Spinach
  2. Fortified plant milk Correct answer.
  3. Olive oil
  4. Wholemeal bread

Explanation

Vitamin B12 occurs naturally almost only in animal foods, so vegans need fortified foods such as fortified plant milk or a supplement. Wholemeal bread, spinach and olive oil are not reliable B12 sources.

Question 28Food, Health and Culinary Skills

A chilled dessert made with raw shell eggs is being prepared for a pregnant customer. Which control is most appropriate?

  1. Add lemon juice to the egg mixture to kill bacteria
  2. Serve the dessert immediately after mixing
  3. Rinse the eggs in cold water before cracking
  4. Use pasteurised egg in place of raw shell egg Correct answer.

Explanation

Raw shell eggs can carry Salmonella, which poses a greater risk to pregnant women. Pasteurised egg has been heat-treated to reduce pathogens and is the safer choice for uncooked or lightly cooked dishes.

Question 29Food, Health and Culinary Skills

Two loaves are made with the same recipe and yeast, but one replaces half the strong white flour with wholemeal flour. The wholemeal loaf rises less and is denser. Which explanation is most accurate?

  1. The bran sharpens the crust and makes it set faster
  2. Wholemeal flour feeds the yeast so well that the dough collapses
  3. Bran interrupts the gluten network and wholemeal absorbs more water Correct answer.
  4. Wholemeal flour contains no gluten, so the dough cannot trap gas

Explanation

Wholemeal flour still contains gluten, but bran particles interrupt the gluten network and the flour absorbs more water. This weaker, heavier structure traps less gas, so the loaf rises less.

Question 30Food, Health and Culinary Skills

A food label states “may contain traces of nuts”. What is the safest interpretation for a customer with a severe nut allergy?

  1. The product may be contaminated with nut material and should be avoided Correct answer.
  2. The product is suitable because traces are too small to cause a reaction
  3. The product is guaranteed to be free from nuts
  4. The product contains nuts as a deliberate ingredient

Explanation

A “may contain traces of nuts” statement is a precautionary allergen label warning of possible cross-contact during manufacture. It is not a guarantee of nut-free food, so a person with a severe nut allergy should avoid it.

Question 31Food, Health and Culinary Skills

A student is planning a menu and needs to classify cooking methods. Which method is a dry-heat method that cooks food by surrounding it with hot air in an oven?

  1. Poaching
  2. Stewing
  3. Roasting Correct answer.
  4. Steaming

Explanation

Roasting is a dry-heat method because the food cooks in hot air or radiant heat without being submerged in liquid. Steaming and poaching rely on moist heat, and stewing cooks food slowly in liquid.

Question 32Food, Health and Culinary Skills

Which nutrient supplies the amino acids needed to build enzymes, antibodies and repair body tissues?

  1. Dietary fibre
  2. Vitamin C
  3. Calcium
  4. Protein Correct answer.

Explanation

Protein is made of amino acids and is used to build enzymes, antibodies and body tissues. Vitamin C supports collagen formation, fibre aids digestion, and calcium is mainly used for bones and teeth.

Question 33Food, Health and Culinary Skills

A standard scone recipe uses 200 g of plain flour. A student wants to make one and a half times the recipe. What mass of flour is needed?

  1. 400 g
  2. 300 g Correct answer.
  3. 250 g
  4. 350 g

Explanation

To scale the recipe by one and a half, multiply 200 g by 1.5. The calculation gives 300 g of plain flour.

Question 34Food, Health and Culinary Skills

A cook has a large pot of hot beef stew that will be served the next day. Which cooling practice best limits bacterial growth before refrigeration?

  1. Divide the stew into shallow containers and cool it quickly before refrigerating. Correct answer.
  2. Place the covered pot in the refrigerator while still hot.
  3. Leave the pot on the bench until it reaches room temperature.
  4. Place the pot in a warm oven set to 40 °C until morning.

Explanation

Bacteria multiply rapidly in the temperature danger zone, so the stew should pass through this range quickly. Dividing it into shallow containers increases the surface area and speeds cooling before refrigeration.

Question 35Food, Health and Culinary Skills

Why is bread dough kneaded before it is left to prove?

  1. To develop gluten for an elastic structure Correct answer.
  2. To dissolve all the salt evenly through the dough
  3. To melt the fat so the crust becomes crisp
  4. To destroy wild bacteria present in the flour

Explanation

Kneading hydrates the flour proteins and aligns them into a gluten network. This gives the dough elasticity so it can trap gas and rise during proving.

Question 36Food, Health and Culinary Skills

A person has been advised to follow a low-sodium diet. Which snack choice best fits this dietary advice?

  1. Fresh fruit with unsalted nuts Correct answer.
  2. Smoked bacon on white bread
  3. Instant noodles with soy sauce
  4. Salted crisps with a cheese portion

Explanation

Fresh fruit and unsalted nuts are low in sodium and provide useful nutrients such as fibre and potassium. Salted snacks, soy sauce, cheese and smoked bacon are all high in sodium.

Question 37Food, Health and Culinary Skills

In the preparation of mayonnaise, what is the main function of egg yolk?

  1. It emulsifies oil and vinegar into a stable mixture Correct answer.
  2. It provides a strong gluten structure for the sauce
  3. It raises the acidity enough to preserve the sauce
  4. It adds a dark colour and a crisp texture to the sauce

Explanation

Egg yolk contains lecithin, which helps oil and vinegar mix into a stable emulsion. This is why mayonnaise thickens instead of separating into layers.

Question 38Food, Health and Culinary Skills

A family has leftover cooked rice, cooked chicken and raw vegetables. They want to use the food safely the next day while reducing waste. Which plan is most appropriate?

  1. Cool rice and chicken quickly, refrigerate separately, then reheat thoroughly. Correct answer.
  2. Reheat the rice once, add the raw vegetables, and store the mixture at room temperature.
  3. Keep the rice and chicken together at room temperature overnight, then stir-fry them.
  4. Mix the rice with the raw vegetables and leave the bowl in a warm kitchen until lunchtime.

Explanation

Cooked rice can contain Bacillus cereus spores, and cooked chicken is also perishable, so both should be cooled quickly and refrigerated promptly. Reheating thoroughly before eating and keeping raw vegetables separate reduces the risk of food poisoning.

Question 39Food, Health and Culinary Skills

A breakfast cereal label lists its ingredients as: wholemeal wheat flour, sugar, rapeseed oil, raisins, oats. Which conclusion is best supported by this ingredient list?

  1. Wholemeal wheat flour is the largest ingredient by weight. Correct answer.
  2. Sugar is the main ingredient by weight in the cereal.
  3. The cereal contains more raisins than wholemeal flour.
  4. The cereal provides no fat because oats are listed last.

Explanation

Ingredients are listed in descending order by weight, so the first ingredient is present in the greatest amount. Wholemeal wheat flour is listed first, making it the largest ingredient by weight.

Question 40Food, Health and Culinary Skills

Which food preservation method works mainly by lowering the water activity of the food so that microorganisms cannot grow?

  1. Pasteurising
  2. Salting Correct answer.
  3. Canning
  4. Freezing

Explanation

Salt binds available water and lowers water activity, which limits the growth of many microorganisms. Freezing and heating methods preserve food mainly by slowing growth or killing microorganisms rather than by lowering water activity.

Question 41Food, Health and Culinary Skills

A student needs to measure 250 cm³ of milk for a white sauce. Which piece of kitchen equipment is most suitable?

  1. A sieve
  2. A balance accurate to 1 g
  3. A glass measuring jug Correct answer.
  4. A dry measuring cup

Explanation

Liquids are measured by volume in a jug with a graduated scale, and 250 cm³ is marked directly on the jug. A balance measures mass rather than volume, a dry cup is intended for dry ingredients, and a sieve is used for aerating or straining.

Question 42Food, Health and Culinary Skills

Which snack choice provides the most dietary fibre per portion?

  1. A chocolate biscuit with a filling
  2. A slice of white bread with butter
  3. Baked beans on wholemeal toast Correct answer.
  4. A packet of ready-salted potato crisps

Explanation

Baked beans and wholemeal bread are both rich in fibre, so together they give the highest fibre content among these choices. White bread, crisps and chocolate biscuits are low in fibre because they are made mainly from refined ingredients, fat or sugar.

Question 43Food, Health and Culinary Skills

Why are vegetables such as green beans blanched before they are frozen?

  1. To add a protective layer of salt to the surface
  2. To increase the water content so the vegetables freeze faster
  3. To soften the vegetables completely so they can be mashed
  4. To destroy enzymes that cause quality loss in storage Correct answer.

Explanation

Blanching heats the vegetable briefly and inactivates enzymes that would otherwise cause off-flavours, colour changes and nutrient loss in the freezer. It does not fully cook the vegetable, add salt, or increase water content.

Question 44Food, Health and Culinary Skills

A student is making a chicken salad using raw chicken and ready-to-eat salad vegetables. Which practice best prevents cross-contamination?

  1. Wiping the work surface with a dry cloth after preparing the chicken
  2. Preparing the salad first and then the chicken on the same board
  3. Using separate colour-coded boards for raw chicken and salad Correct answer.
  4. Rinsing the knife under cold water between uses

Explanation

Cross-contamination is avoided by keeping raw animal foods and ready-to-eat foods on separate surfaces and equipment, such as colour-coded boards. Rinsing or dry wiping does not remove bacteria reliably, and preparing salad on a board later used for raw chicken is unsafe.

Question 45Food, Health and Culinary Skills

Why should cold water and cool hands be used when making shortcrust pastry?

  1. To stop the fat melting before the pastry is baked Correct answer.
  2. To help the pastry rise more evenly in the oven
  3. To encourage strong and elastic gluten development in the dough
  4. To dissolve the caster sugar evenly before baking

Explanation

Shortcrust pastry relies on fat remaining in solid pieces so it coats the flour and limits gluten development, giving a short, crumbly texture. Warmth melts the fat too early, making the pastry greasy and tough.

Question 46Food, Health and Culinary Skills

Which meal combination is the best example of protein complementation?

  1. Lettuce and cucumber
  2. Rice and kidney beans Correct answer.
  3. White bread and honey
  4. Butter and strawberry jam

Explanation

Protein complementation combines plant foods with different limiting amino acids so the body receives a fuller range of essential amino acids. Rice is low in lysine and beans are low in methionine, so together they improve protein quality; the other combinations are mainly fat, sugar or water and are not protein-rich.

Question 47Food, Health and Culinary Skills

A tub of fresh yogurt carries a 'use by' date. What does this date mean?

  1. The yogurt may be sold cheaply after this date
  2. The yogurt stays safe to eat for several days after this date
  3. Eating the yogurt after this date may be unsafe Correct answer.
  4. The yogurt only loses some eating quality after this date

Explanation

A 'use by' date is a safety date: food should not be eaten after it, even if it looks and smells acceptable, because harmful microorganisms may have grown. 'Best before' dates relate to quality rather than immediate safety.

Question 48Food, Health and Culinary Skills

A student is stir-frying beef. Why should the meat be cut across the grain into thin strips?

  1. To shorten the muscle fibres so the meat is more tender Correct answer.
  2. To increase the fat content and keep the meat moist
  3. To remove harmful bacteria from the surface of the raw meat
  4. To make the meat take much longer to become cooked

Explanation

Cutting across the grain shortens the muscle fibres, so the meat is easier to chew and feels more tender. It does not add fat, reduce bacteria, or intentionally slow cooking.

Question 49Food, Health and Culinary Skills

During baking, the crust of a bread roll turns brown and develops a toasted flavour. Which reaction is mainly responsible?

  1. The Maillard reaction between amino acids and sugars Correct answer.
  2. Gelatinisation of the starch granules in the flour
  3. Caramelisation of added sucrose in the recipe
  4. Coagulation of gluten proteins causing the dough to set

Explanation

The Maillard reaction occurs between amino acids and reducing sugars at high temperature, producing brown pigments and savoury toasted flavours. Caramelisation involves sugars alone, while gelatinisation and coagulation affect texture rather than browning.

Question 50Food, Health and Culinary Skills

A teenager with iron-deficiency anaemia is advised to increase iron absorption. Which meal choice is best?

  1. Boiled egg with coffee
  2. Lentil curry with a glass of tea
  3. Grilled steak with orange juice Correct answer.
  4. Spinach salad with a glass of milk

Explanation

Haem iron from red meat is well absorbed, and vitamin C in orange juice further increases absorption of iron from the meal. Tea, coffee and calcium in milk inhibit iron absorption, so those combinations are less suitable.