Nutrition
Cookery Skills
Food Safety
Consumer
Textile & Care
100
What nutrient gives us energy?
Carbohydrates
100
What is cooking food in water called?
Boiling
100
What is cross-contamination?
This type of contamination happens when bacteria transfer from raw to cooked foo
100
What is money coming into a household called?
Income
100
Name a natural fibre
Cotton
200
According to the food pyramid, how many servings a day of meat, poultry and fish should we have?
2 servings a day
200
Why is it important to cut food evenly?
Ensures even cooking
200
Name one symptom of food poisoning
vomiting / diarrhoea / stomach cramps
200
What is a need?
Something essential for living
200
Name a synthetic fibre
Polyester
300
What mineral helps carry oxygen in the blood
Iron
300
Name one moist method of cooking
Boiling / steaming / simmering
300
Explain why raw meat should be stored on the bottom shelf of the fridge
Prevents juices dripping onto other foods → avoids cross-contamination
300
Give one example of fixed expenditure
Rent / mortgage / insurance
300
What is the purpose of a care label?
Gives washing and care instructions
400
Name one condition caused by lack of iron
Anaemia
400
Explain why overcooking vegetables is not recommended
Loss of nutrients (especially vitamins), poor texture and colour
400
What is the “danger zone” for bacteria growth?
5°C–63°C
400
Explain one benefit of planning a budget
Helps manage money, avoid overspending, plan savings
400
Explain why high temperatures can damage some fabrics
Can shrink natural fibres or melt synthetic fibres
500
Explain one function AND one source of protein
growth/repair of body tissues AND meat/eggs/dairy/beans
500
Explain the difference between dry and moist cooking methods and give one example of each
Dry = no water (baking, grilling); Moist = uses water (boiling, steaming)
500
Describe how bacteria multiply and give one condition they need to grow
Bacteria multiply rapidly by dividing; need warmth, moisture, food, time (any one explained)
500
Explain two factors a consumer should consider before buying a product
Price, quality, value for money, need vs want, brand, durability (any two explained)
500
Compare natural and synthetic fibres by giving one advantage and one disadvantage of each
- Natural: breathable (adv), wrinkles/shrinks (disadv)
- Synthetic: durable/cheap (adv), not breathable/melts (disadv)