past paper

Which of the following are both fat soluble vitamins?

• A and D

• A and C

• B and C

• B and D

What does the abbreviation PAL stand for?

• Physical Activity Limit

• Physical Activity Level

• Physical Activity Label

• Physical Action Level

Which one of the following vitamins help with the absorption of iron in the body?

• Vitamin A

• Vitamin B

• Vitamin C

• Vitamin D

Which of the following is a source of unsaturated fat?

• Butter

• Olive oil

• Coconut oil

• Lard

Dry heat causes the starch in bread to change colour. The name of this process is:

• shortening.

• dextrinization.

• gelatinisation.

• caramelisation.

High risk foods allow harmful bacteria to multiply because they are:

• high in protein and acidic.

• high in protein and moist.

• low in protein and moist.

• low in protein and dry.

A ‘use by’ date is displayed on which of the following foods?

• Pasteurised milk

• Condensed milk

• UHT milk

• Dried milk

Which one of the following is the temperature for a domestic freezer?

• –1ºC

• –5ºC

• –10ºC

• –18ºC

Raw meat should be prepared on a chopping board with which colour code?

• Yellow

• Red

• Blue

• Green

Which one of the following cooking methods is used when blanching vegetables?

• Boiling

• Stewing

• Braising

• Roasting