Food and Nutrition

Proteins

100

What are amino acids?

These are the “building blocks” of proteins

200

What are complete proteins?

Proteins that contain all essential amino acids

300

Give one example of an incomplete protein.

 beans / lentils / nuts etc. 

400

Name ONE major function of proteins in the body

growth/repair, enzymes, hormones, immune support, muscles, hair, skin, nails

500

What is coagulation

This process causes liquid proteins to become solid when heated or exposed to acid.

Eggs

100

When doing a float tests eggs do what if they are stale

float

200

Name ONE factor that prevents proper foam formation

Fat (yolk contamination), old eggs, overbeating, adding sugar too early

300

Name one use of eggs AND a matching food example

Binding (meatballs) / coating (crumbed chicken) / thickening (custard) / emulsifying (mayonnaise) / aeration (meringue)

400

How should eggs be stored provide TWO examples

In the fridge, in their original containers, pointed end down

500

When eggs spoil, this gas is produced is what

Hydrogen sulphide

Meat

100

What is dry‑heat cooking

 This type of heat uses air 

200

Name two factors that influence meat tenderness

Age, connective tissue, fat content, muscle type, cooking method

300

One physical OR chemical method of tenderising meat

Physical - pounding/cutting/mincing

Chemical - acidic marinades/enzymes/slow cooking

400

What is the Maillard reaction

The temperature reaction that creates flavour and browning on heated meat.

500

 Collagen breaks down into this substance during slow cooking

Gelatin

Cooking Techniques

100

Name one dry‑heat cooking method

Grilling, frying, roasting

200

Name one moist‑heat cooking method

Stewing, boiling, braising

300

Why should meat rest after cooking

To allow juices to redistribute

400

What is a chemical changes that occur when cooking meat?

- Proteins denature and coagulate, causing meat to firm up

- Collagen breaks down into gelatine, making meat tender

- Maillard browning reaction occurs, producing flavour and colour

- Fat melts and renders

500

What is TWO rules for cooking meat

• Do not cook meat straight from the fridge (let it rest briefly)
• Avoid overcooking, which makes meat tough
• Use the correct cooking method for the cut
• Allow meat to rest after cooking
• Cook to safe internal temperatures

Random

100

What planet in our solar system has the most moons?

Jupiter

200

What is the only mammal capable of true sustained flight

A bat

300

Which famous painting was stolen from the Louvre in 1911?

The Mona Lisa

400

What is the smallest country in the world by land area

Vatican City

500

 In Greek mythology, who is the god of the underworld

Hades