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Revision Quiz
SENIOR 3
Topic 1: Concept of Health
1.
How does WHO define health?
2.
Which are the 4 dimensions of health.
3.
Give an example how we can meet each dimension of health.
Topic 2: Functions of Food
1.
Give 4 reasons why our body needs food.
2.
Name 3 factors that may influence our choice of food.
3.
Explain the difference between diet and balanced diet.
4.
Explain the difference between undernutrition and malnutrition.
5.
Draw the CINDI food pyramid.
6.
Which food group should we eat most and least of?
Topic 3: Nutrients
1.
Which are the 5 nutrients?
2.
What
is
the
difference
between
macronutrients
micronutrients?
3.
What is BMR?
4.
Give the energy value of each nutrient (in kcal).
and
Topic 4: Protein
1.
Name 2 functions of protein.
2.
What is the difference between essential and non essential
amino acids?
3.
Essential amino acids can be of HBV or LBV. Explain the
difference.
4.
Name 2 HBV foods and 2 LBV foods.
Topic 4: Protein
5.
What is complementary protein?
6.
What can happen if we eat more protein than our body needs?
7.
Give 2 examples of novel protein sources.
Topic 5: Carbohydrates
1.
Why does our body need carbohydrates?
2.
Which are the 3 categories of carbohydrates?
3.
Which sugars are a) monosaccharides and b) disaccharides?
4.
Name 3 foods that are rich in starch.
5.
In which section of the food pyramid are the starchy foods
found?
Topic 5: Carbohydrates
6.
What can happen if we eat too many starchy foods?
7.
What can happen if we eat too many sugary foods?
8.
Give 3 ways how we can reduce our sugar intake.
Topic 6: Fibre
1.
What does NSP stand for?
2.
Give 2 functions of NSP in the body.
3.
Does NSP give us energy? Why?
4.
Name 3 rich sources of fibre.
5.
What is the difference between soluble and insoluble fibre?
6.
Name 2 conditions that can result from low fibre intake
7.
Suggest 3 ways how we can increase our fibre intake.
Topic 7: Water
1.
How many litres of water does our body need each day?
2.
Why do athletes require more water than sedentary people?
3.
Suggest 3 food sources of water.
4.
Give 2 functions of water in the body.
Topic 8: Kitchen equipment
1.
Give the names of the following equipment:
2.
What is the care procedure of a wooden spoon?
Topic 9: Shortcrust pastry
1.
Which method is used to make the shortcrust pastry?
2.
Why are finger tips used for the rubbing-in method?
3.
If 400g of flour is used for the pastry, how much margarine should be
added?
4.
Why should an oven be pre-heated when baking a pie?
5.
Suggest a savoury pie and a sweet pie.
6.
Briefly explain how to make the shortcrust pastry.
Topic 10: Milk and Dairy Products
1.
Why is milk described as a complete food?
2.
Comment about the nutritional value of milk.
3.
In which section of the CINDI food pyramid is the milk and milk
products found?
4.
What is the difference between whole milk and skimmed milk?
5.
Which type of milk can be frozen?
Topic 10: Milk and Dairy Products
6.
How is organic milk obtained?
7.
Why is milk heat treated?
8.
Suggest a type of milk suitable for:
a.
A 3 months old baby
b.
An obese woman
c.
A 4 year old child
Topic 10: Milk and Dairy Products
9.
Suggest 4 dairy products.
10.
List three ways how parents can encourage children to consume
more milk and dairy products.
11.
What are the benefits of consuming bio-yoghurts?
12.
Whenever Maria drinks milk she feels sick and bloated. Explain the
condition she might be suffering of.
Topic 11: Family
1.
Name 2 functions that families have in society.
2.
List 3 types of family units.
3.
Explain the difference between nuclear and extended family.
4.
What is the difference between adoption and fostering?
Topic 12: Eggs
1.
What is the difference between free-range and battery farmed
eggs?
2.
Comment about the nutritional value of eggs.
3.
Why are people advised not to consume too many eggs?
4.
Name two dishes which make use of eggs.
5.
Outline one point to keep in mind when a) buying eggs b) storing
eggs.
Topic 12: Eggs (Cont…)
6.
Describe one test which can be done to check how fresh an egg
is.
7.
Name a dish whereby eggs are used to:
a.
Emulsify
b.
Bind
c.
Glaze
Topic 13: Kitchen Safety and Hygiene
1.
Name 3 safety rules to be applied in the kitchen.
2.
Name 3 hygiene rules to be applied in the kitchen.
3.
Which type of spoon should you use to stir hot liquids? Why?
Topic 14: Weighing and Measuring
1.
Name the 3 types of weighing scales.
2.
Give two rules to be followed when using a weighing scales.
3.
Draw a level, rounded and heaped teaspoon.
4.
Give 2 rules to be followed when using a measuring jug.
Topic 15: Cereals, Nuts and Pulses
1.
Cereals are a staple food for many countries.
a.
List the 6 cereals.
b.
Which cereal is used to make:
i.
Bread
ii.
Semolina
iii.
Porridge
iv.
Popcorn
Topic 15: Cereals, Nuts and Pulses
2.
Draw and label the structure of the cereal grain.
3.
What is meant by ‘ extraction rate ‘ ?
4.
Why are we advised to eat unrefined cereal products?
5.
Pulses are another useful food. Name the three main types of
pulses.
6.
Suggest 3 dishes which make use of pulses.
Topic 16: Labour Saving Devices
1.
What are labour saving devices?
2.
Give two advantages of using labour saving devices.
3.
Give two disadvantages of using labour saving devices.
4.
Outline 3 points to consider when using labour saving devices.
5.
Which labour saving device is used for the following tasks:
a.
To slice vegetables
b.
To puree vegetables and fruits
c.
To make pastry
d.
To boil water
Topic 16: Labour Saving Devices
6. Which attachment of the food mixer is used to:
a.
Make doughs
b.
Whip up cream
c.
Make cupcake mixtures
7. Name 3 jobs that are done with a microwave oven.
8. List 3 points to consider when choosing a microwave oven.
9. Outline 2 containers that can be used in a microwave oven.
Topic 17: The Rubbing-In Method
1.
Name two dishes made with the rubbing-in method.
2.
What is the ratio of fat to flour used in the rubbing-in?
3.
Why do we use our finger tips for the rubbing-in?
4.
List 2 raising agents used in rubbed-in mixtures.
5.
Briefly describe how to make rock buns using the rubbing-in
method.
Topic 18: Creaming Method
1.
What is the creaming method used for?
2.
Which are the main ingredients used for the creaming method?
3.
What is the difference between creaming and all-in-one method?
4.
Why are cakes made with the creaming method known as ‘rich
cakes’?
5.
Explain the terms ‘curdling’ and ‘whisking’.
Topic 19: Fats and Oils
1.
Give 4 functions of fats in the body.
2.
What is the difference between saturated fats and unsaturated
fats?
3.
Name 2 foods sources of saturated fats and 2 food sources of
unsaturated fats.
4.
What are essential fatty acids? Give 2 examples.
Topic 19: Fats and Oils
5.
Name 3 conditions that can result from high fat intake
6.
What is CHD? Draw and label a diagram to explain this disease.
7.
Suggest four ways how we can reduce our fat intake.
Topic 20: Vitamins and Minerals
1.
What is the difference between fat soluble and water soluble vitamins?
2.
Give one function of vitamin A, D, E, K, B and C.
3.
Name one food source for each of the above vitamins.
4.
Vitamin D works with ______________ and vitamin C works with ____________.
5.
Why does our body need calcium, phosphorus, iron, potassium, sodium,
fluoride and iodine?
Topic 20: Vitamins and Minerals
6.
What can happen if we do not take enough a) calcium b) iron.
7.
Suggest 2 groups of people who need higher intake of a) calcium and b)
iron.
8.
What can happen if we take too much sodium?
9.
Suggest 3 practical ways of reducing our sodium intake.
Topic 21: Recipe Engineering
1.
Give one reason why certain recipes have to be modified.
2.
Suggest a healthier alternative for the following:
a.
Whole milk
b.
Beef
c.
Ham
d.
Chocolate
e.
Stock cube
Topic 22: Child care
1.
List 3 roles that parents have in child care and development
2.
Why are the following nutrients important during pregnancy?
a.
Carbohydrates
b.
Protein
c.
Fats
d.
Calcium
e.
Iron
f.
Folic acid
Topic 22: Child care
3.
Name 3 harmful substances that should be avoided during pregnancy.
4.
Name the 4 needs of children and give an example for each.
5.
Explain the difference between gross motor skills and fine motor skills and give an
example for each.
6.
How can parents help the physical development of children.
7.
How can parents help the emotional development of children.
8.
How can parents help the intellectual development of children.
9.
How can parents help the social development of children.
Topic 22: Child care
10.
Give 3 reasons why play is important for children.
11.
Give an example of manipulative play, physical play, creative play and
imaginative play.
12.
What should parents do when children throw a tantrum?
13.
Children should always be left free to do whatever they want. Do you agree?
Why?
14.
Name 3 points to keep in mind when buying toys for children.
15.
Draw the symbol which shows that the toy is in line with EU safety standards.
Topic 22: Child care
16.
Name 2 advantages and 2 disadvantages of breastfeeding.
17.
Name 2 advantages and 2 disadvantages of bottle feeding.
18.
What is weaning?
19.
At what age should weaning start?
20.
Why should food be introduced one at a time during weaning?
21.
Give two ways how we can promote healthy eating habits in children.
Topic 22: Child care
22.
Why is immunisation important?
23.
Identify 3 diseases children are immunised from.
24.
What does MMR stand for?
Topic 23: First Aid
1.
Why is first aid important?
2.
List 3 places where a first aid box should be kept.
3.
Give the name and the use of the following first aid items:
Topic 23: First Aid
4.
Describe the first aid treatment to be given for:
a.
Fainting
b.
Cuts
c.
Burns
d.
Sprains
e.
Nosebleeds
Topic 23: First Aid
5.
Which 3 equipment are needed for fire safety?
6.
Explain how to use a fire extinguisher
7.
How should a fire caused by burning cooking oil be extinguished?
8.
What should you do if a smoke alarm starts beeping?
9.
What is the emergency number in the EU?
10.
Give guidelines for making an emergency call.