Download 10 YEAR REVISION QUESTIONS 10 A1-B3

10th YEAR REVISION QUESTIONS
10 A1-B3
1. Suggest 2 points you might consider if planning meals for your family.
It is nutritionally good?, The people (likes and dislikes), Time, Money available,
Time of the year, Equipment, Occasion, Appearance and colour and Presentation
and service
2. Name 2 factors which influence individual’s nutritional needs?
Age, Rate of growth, Size, Gender, Activity or Health
3. Why is skimmed milk not suitable for babies?
It does not contain enough fat for the baby
4. Why do children need a high protein diet?
Children are growing rapidly and protein is essential for the growth of cells and
tissue repair.
5. Suggest 2 reasons why a teenager may skip breakfast.
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Out late the previous night
Desire to stay in bed to the last possible minute
Too much time spent in the shower or beautifying themselves
Too lazy to prepare breakfast for themselves
Too tired due to poor night’s sleep brought on by stress or poor diet
6. Why do adults need to avoid sugar?
Sugar contain ‘empty calories’ so it not of good nutritional value.
7. Suggest 2 factors that need to be considered when planning a meal for an elderly
neighbour.
• They may not be able to chew due to teeth or gum problems
• Rich high fat foods can be hard to digest
• Nutrients should be provided in a concentrated form
• Elderly people have low energy needs
8. Why does a convalescent (person recovering from illness) not need high energy
foods?
They will not be using a lot of energy.
9. What are the 4 conditions bacteria need to grow?
Food, Moisture, Warmth and Time
10. What temperature should a fridge be?
1°C-4°C
11. State the temperatures of the danger zone.
5°C-63°C
12. Bacteria do not grow at temperatures above - 63°C .
13. Why should raw and ready-to-eat foods be stored separately?
Ready-to-eat foods won’t be cooked before you eat them so bacteria that may get
onto the food won’t be killed leading to food poisoning.
14. What does the term cook chill mean?
Food preservation method in which it is prepared and portioned, cooked, and then
chilled to 3°C in a central kitchen.
15. What does the term cook freeze mean?
Food preservation method in which it is prepared and portioned, cooked, and then
frozen
16. ‘Cold spots’ would occur in food when using which cooking method?
Microwaving
17. Give 3 symptoms of food poisoning?
Feeling sick, vomiting, diarrhoea or stomach cramps
18. Name 3 foods that are vulnerable to contamination and cause food poisoning.
• Raw meat and poultry
• ‘Ready-to-eat’ foods e.g. cooked sliced meat, pate, soft cheese and pre-packed
sandwiches.
• Cooked rice
• Gravy
• Dairy products e.g. eggs and milk
19. State 2 groups of people that are at an increased risk of suffering from food poisoning.
Pregnant women / the elderly / young children / people with chronic illness that
weakens the immune system e.g. cancer
20. State 2 sources and 2 symptoms of salmonella food poisoning bacteria.
Sources - Poultry, sausage, eggs, raw meat
Symptoms – fever, diarrhoea, vomiting or abdominal pain
21. State 2 sources and 2 symptoms of E Coli food poisoning bacteria.
Sources – Raw and undercooked meats, unpasteurised milk and dairy foods
Symptoms – fever, diarrhoea, vomiting or abdominal pain
22. Listeria food poisoning can be particularly dangerous for which groups of people?
Pregnant women / the elderly / young children / people with chronic illness
23. Which type of food poisoning bacteria can be transferred to food from an individuals
hand, nose or mouth?
Staphylococcus aureus
24. Which food lasts for longer food marked with ‘use by’ or ‘best before’?
‘Best before’
25. Give 3 ways to prevent food poisoning.
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Wash your hands thoroughly
Wash worktops before and after preparing food
Ensure thorough washing after raw meat use.
Cook food thoroughly and check that it’s piping hot all the way through
Don’t eat food that's past its "use by" date label
26. What 3 conditions should all goods fulfil when they are bought?
• Be fit for purpose.
• Be as described.
• Be of satisfactory quality.
27. Name 2 services–one which is paid for directly and one which we pay for indirectly?
(i) Directly – Hair dresser/taxi (ii) Indirectly – Education/ healthcare
28. If you were going to buy a second–hand car what might be a good idea to do?
Bring a mechanic with you to check the car over.
Remember that the Sale and Supply of Goods Act applies
It will not be of the same standard as a new car.
29. Give 2 tips you would give to someone to ensure safe internet shopping.
Look out for the Trust UK hallmark.
Check the internet address, ‘http’ instead of ‘https’
Look for the closed padlock sign
Make sure the company has a physical land address
Check delivery times
Read the privacy policy statement
30. Give 2 conditions were a shop does not have to give a customer their money back.
• If the consumer has been told that there is something wrong with the item before
purchase
• The consumer has just changed their mind and decided that he or she did not
want the item.
• The customer spoiled or broke the item after purchase.
• The customer bought an item of clothing which did not fit.
31. State the role of The Consumer Council.
• Bring about change that will benefit NI consumers
• Handles complaints about planes, buses, ferries, natural gas, electricity or coal.
32. Name the 2 types of vegetarian and suggest 2 foods which each type would not eat.
• Lacto-vegetarian and vegan
• Lacto-vegetarian would not eat – meat, poultry or fish
• Vegan would not eat– meat, poultry, fish, butter, yoghurt (any product that is
derived from an animal)
33. Give 3 reasons for becoming a vegetarian?
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They believe the production of meat involves cruelty to animals
They dislike the taste of meat.
They believe that a vegetarian diet will improve their health.
Their religious beliefs prevent them from eating meat.
They believe that techniques used in the production of meat are damaging to the
environment.
• They are influenced by their family or by other people around them.
34. What 3 nutrients can a vegetarian have a lack of in their diet?
Iron, Vitamin B12 and Protein
35. State 1 non-nutritional problem that a vegan could experience in a restaurant and when
visiting friend.
Restaurant lack of choice, assurance there are not animal products in the meal
Visiting friends may not know what you can and cannot eat
36. Give 2 advantages of being a vegetarian.
• Reduce the risk of becoming obese and developing heart disease
• Cheap – meat is expensive
• Not damaging the environment through meat production
37. For a vegetarian list alternative to the foods below;
Mince streak
Quorn mince
Cows milk
Soya milk