The document contains a list of food technology revision questions and answers covering various topics such as nutrition, dietary requirements, food safety, and food production techniques. Key concepts include nutrient deficiencies, functions of specific nutrients, food additives, and types of dietary practices. It also addresses food safety regulations and methods for sensory testing and market research.

1. FOOD TECHNOLOGY
Revision Questions

2. REVISION QUESTIONS
Here is a table of quick 1 and 2 mark questions on
the left with the answers on the right hand side.

3. Questions Answers
What is the deficiency of protein Kwashiorkor
Define a GM food One which has had the DNA
manipulated
Name the water soluble micro
nutrients
Vitamin B complex C
What is the deficiency of Iron Anaemia
Name the fat soluble micro
nutrients
Vitamins A D E K
What are the effects of enzymic
browning
Fruits and vegetables go brown
when exposed to the air
What are the benefits of insoluble
NSP
Absorbs water, increases bulk of
waste

4. Questions Answers
What is the deficiency of Vitamin
C
Scurvy
What is the term used when an
additive increases the nutritional
value of a food product
Fortification
How many calories does a man
require every day
2000kcal
What are the symptoms of Beri-
Beri
Polyneuritis and Cardiovascular
problems
At what temperature does egg
yolk coagulate
Around 70°C
How much NSP should we be
eating every day
18g
Name one food source of Vitamin
B3
Red meat, fish, poultry

5. Questions Answers
Why is strong flour used in bread
making
It contains more gluten which
forms a more elastic dough
What is an organic product One grown without the use of
chemical pesticides or herbicides
What is the function of sugar in
cake making
Colour, Aeration and Flavour
Why is water vital in the body Regulates temperature 70% of the
cells are water and removes toxins
What does EAR stand for Estimated Average Requirement
At what temperature does egg
white coagulate
Around 60 degrees Celsius
Define dashboard dining People on the move will eat while
driving

6. Questions Answers
What is the deficiency of Vitamin
D in adults
Osteomalicia
What are the symptoms of
pellagra
Dermatitis, Dementia and
Diarrhoea
What is caralmelisation When sugar is heated, it melts and
turns brown. It is the process of
oxidation
What is the deficiency of Thiamin Beri-beri
What substances inhibit the
absorption of calcium and iron
Phytates in high NSP foods
What is the name for an Islamic
diet
Halal
What is the function of yeast To ferment ingredients giving off
carbon dioxide and alcohol or as a
raising agent in bread

7. Questions Answers
Name one food additive that
extends shelf life
Preservatives
What does DRV stand for Dietary reference values
Name the macro nutrients Protein, Fat and Carbohydrate
What are the functions of folic acid Preventing neural tube defects
Define EAR This is the average requirement
for a nutrient – 50% of the
population will need less and 50%
will need more
What is the chemical name for
Vitamin B3
Niacin
Name one anti-oxidant vitamin Vitamin C, E

8. Questions Answers
What is a standard component A ready made part used in the
manufacture of a food product
What are DRVs A series of estimates of the
amount of energy and nutrients
needed by different groups of
healthy people
Name one function of eggs in food
production
Binding, Trapping air, Glazing,
Thickening, Coating, Emulsifying,
Garnishing, Enriching, Finishing
technique
What is the benefit of soluble NSP Helps to control blood sugar
levels, reduces cholesterol
What is fair trade A fair price for the growers
What is BMR Basal metabolic rate

9. Questions Answers
What is the term used to describe
the use of energy in the body
Energy balance
Name the flavouring additive that
can cause an allergic reaction
such as itching and hot flushes
Monosodium Glutamate
What is the deficiency of calcium Tetney, Osteoporosis
What is the bacterial danger zone Between 6 and 63 degrees celsius
Name one alternative energy
traditionally used in food
production
Water, Solar and Wind
Name one food additive that has
caused controversy
Colours
What is the deficiency o Riboflavin Pellagra

10. Questions Answers
What are RNI’s Reference Nutrient Intake – the
amount of a nutrient that is
enough to ensure the needs of
97% of the population are being
met
What is the function of Zinc Wound healing, vital component of
enzyme reactions, healthy skin
and immune system
Give one example of an artificial
sweetener
Aspartimine
What 3 nutrients work together to
provide the body with strong
bones and teeth
Calcium, Phosphorous and
Vitamin D
Name one natural emulsifier Lecithin (egg yolk)
What is the technical term for
tooth decay
Dental Caries

11. Questions Answers
What is syneresis Weeping – the expulsion of a
liquid from a protein or gel
How much salt should we be
eating every day
6g
Who is most susceptible to
osteoporosis
Older women
Name one method of sensory
testing
Paired Preference, Profiling,
Rating scale
What is the issue of food miles How far a food must travel from
farm to fork
What is the food allergy related to
wheat products
Coelics disease
What temperature should a
freezer be stored at
-18 degrees celsius

12. Questions Answers
How much energy in kcal should a
woman take in each day
2000kcal
Name one finishing technique for
a potato topped pie
Piping the potatoes or herb
garnish
What is the deficiency of Vitamin
D in children
Rickets
Name one method of computer
modelling
Nutrition, Costing
Name one method of quantitative
data
Graphs, Pie charts, Bar charts
Define grazing Eating little and often rather than 3
main meals a day
Why are DRV’s used To prevent malnutrition by insuring
adequate nutritional intake

13. Questions Answers
What is the name for a Jewish diet Kosher
What is the difference between
retinol and carotene
Retinol – animals
Carotene – plants
Define gelatinisation The thickening of a liquid due to
starch
What 2 nutrients work together to
promote healthy blood
Iron and Vitamin C
What does LRNI stand for Lower reference nutrient intake
Why should we eat wholemeal
pasta as opposed to white
Higher in NSP
What nutrient is margarine fortified
with
Vitamin D

14. Questions Answers
What is modified starch A processed starch that will provide
certain characteristics in food
production
Define LRNI The amount of a nutrient that is
only enough for the small number
of people who have small nutritional
requirements. The majority of the
population will need more
Why is salt bad for you Increases blood pressure
(hypertension)
Name one finishing technique for a
cake product
Icing
What temperature should a fridge
be set at
Between 1-5 degrees celsius
Define emulsification The mixing of oil and water

15. Questions Answers
Name 2 ways vitamin C is
destroyed
Heat, light
What is the function of Iodine Produces the hormone thyroxin in
the thyroid gland which regulates
the release of energy
What are the 4 factors influencing
bacterial growth
Time, moisture, food, heat
What is the catalyst for
hydrogenation
Nickel
What is the danger of
hydrogenation
It creates trans fats which cause
cancer
What do LDL cholesterol carry
around the body
They carry 70% of blood
cholesterol

16. Questions Answers
Why is HDL cholesterol good for
you
It removes cholesterol from parts of
the body where there is too much
and takes it to the liver
What are essential fatty acids The body cannot produce these
substances themselves and so
must obtain them from food sources
What one function of essential fatty
acids
Manufacture and repair cell
membranes
Proper growth in children – neural
development and sensory systems
Production of prostaglandins –
regulate heart rate, blood pressure,
clotting, conception and immune
function
What is the GDA for omega 3 and
omega 6 fatty acids
1.5 grams
Name the 3 monosaccharides Glucose, Fructose, Galactose

17. Questions Answers
What is a reducing sugar A sugar, that an alkaline solution,
forms an aldehyde or ketone
What is an Invert sugar An equal mix of fructose and
sucrose
What are the two forms of glucose Alpha and Beta glucose
What is an intrinsic sugar Sugar that forms part of the cell
structure e.g. sugar in fruit and
vegetables
What is a glycosidic link When 2 glucose molecules join
together
Is a simple polysaccharide soluble
or insoluble in water
Insoluble
What is the definition of a simple
polysaccharide
Long chain of one type of
monosaccharide

18. Questions Answers
What is the excess of fat called Obesity
What is pectin A complex carbohydrate used as a
gelling agent
What is the definition of a complex
carbohydrate
Long chains of different
monosaccharides
What is an extrinsic sugar Sugar that is not part of the cell
structure i.e. added sugar
What are the two types of starch Amylose, Amylopectin
Name the piece of legislation
designed to oversee the purchase of
the correct amount of foods
The weights and measures act
Name the piece of legislation
designed to protect the consumer
when buying food
The Food Safety Act 1990

19. Questions Answers
Give one reason for a rise in food
poisoning
Changing social patterns, Global
food market, Emergence of new
disease, Greater eating out,
Greater re-heating of food/ use of
microwaves, More cook-chill foods
Name one method of market
research
Visiting stores, Visiting food
exhibitions, Consumer research,
Watching TV adverts, Reading
trade publications, Watching world
markets
What are the 3 disaccharides Maltose, Sucrose, Lactose
What does HACCP stand for Hazard Analysis Critical Control
Point
What is a gel Formed during gelatinisation,
water is absorbed by starch