Food Science: GCSE Food Preparation Quiz
Test your knowledge of Food Science for GCSE Food Preparation and Nutrition with this Quiz.
This quiz consists of 15 questions, the first 5 are multiple-choice questions, the next 10 are short-answer questions.
For multiple-choice questions, choose the correct answer. Scroll down to begin the quiz.
Questions
Which of the following is the primary function of carbohydrates in the body?
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Which vitamin is essential for the absorption of calcium in the body?
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Which of the following foods is the best source of protein?
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What type of fat is found in foods like butter, lard, and cheese?
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Which mineral is particularly important for carrying oxygen in the blood?
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What are the two main types of carbohydrates?
Simple carbohydrates (sugars) and complex carbohydrates (starches and fibre).
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Give one example of a food that is rich in vitamin C.
Oranges.
Why are fats important for the body?
Fats provide energy, store essential fatty acids, and help absorb fat-soluble vitamins (A, D, E, and K).
What is the main function of protein in the body?
To build and repair tissues, and to make enzymes and hormones.
Name one food that is a good source of iron.
Red meat (e.g., beef or lamb).
What is the role of enzymes in food?
Enzymes are proteins that speed up chemical reactions, such as breaking down food during digestion or helping in the ripening of fruits.
Explain the difference between a water-soluble and a fat-soluble vitamin.
Water-soluble vitamins (e.g., Vitamin C, B vitamins) dissolve in water and are not stored in the body. Fat-soluble vitamins (e.g., Vitamins A, D, E, K) dissolve in fat and are stored in the body.
What is the function of dietary fibre in the body?
Dietary fibre helps with digestion and regulates bowel movements, and it can also lower cholesterol levels.
Give an example of a chemical change that occurs when cooking.
The Maillard reaction, which occurs when food is browned, such as when toast is made.
What happens to the structure of proteins when they are heated during cooking?
Proteins denature and unravel, changing their structure and texture. For example, when an egg is boiled, the egg whites turn from clear to white as the protein changes structure.
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