Unit 2.2.1 - Sensory, Physiological, Economic, Social and Health Considerations
Question 1
Which of the following best describes a small-scale food business?
a) A business that produces and sells food products on a large scale for profit.
b) A business that operates within a household or individual's personal space for personal or household purposes.
c) An establishment that ensures efficiency and consistency in the preparation and presentation of meals using professional chefs, trained staff, specialised equipment, and processes.
d) A business that focuses on serving food in restaurants or fast food chains.
b) A business that operates within a household or individual's personal space for personal or household purposes.
Identify the statement that best describes the difference between a value and a resource.
a) Values are things you can touch or physically possess, while resources are abstract ideas or concepts.
b) cues are beliefs and personal preferences, while resources are things that can be used to achieve objectives.
c) Personal needs determine values, while resources are universally agreed upon.
d) Values are objective and universally agreed upon, while personal beliefs determine resources.
b) cues are beliefs and personal preferences, while resources are things that can be used to achieve objectives.
Which nutrient is particularly important for bone health during adolescence and post-menopause?
a) Iron
b) Protein
c) Fibre
d) Calcium
d) Calcium
What is a physical benefit of developing food skills?
a) People might learn how to prevent cross-contamination.
b) People may be able to read food labels accurately.
c) People may develop the ability to cook using ingredients that are low in saturated fat, sugar, and salt.
d) All of the above.
d) All of the above.
The process in which starch granules in flour absorb liquid and swell, resulting in the thickening of a sauce is referred to as:
a) Coagulation.
b) Dextrinisation.
c) Denaturation.
d) Gelatinisation.
d) Gelatinisation.
What kind of establishment typically represents a commercial food setting rather than a small-scale domestic setting?
A) Café in a housing estate
b) Restaurant
c) Home catering business
d) Church tea room
b) Restaurant
Which of the following food-related scenarios represents a decision that someone who values health may find difficult to make?
a) Amy is invited to a birthday party and cannot decide whether she should go to the gym or attend the party.
b) Claire is contemplating whether to buy a bag of chips or a bag of candy as a snack.
c) Ben is trying to choose between eating a balanced meal with vegetables and lean protein or ordering a large pepperoni pizza.
d) David is deciding between having a small piece of dark chocolate or a sugary donut as a dessert
c) Ben is trying to choose between eating a balanced meal with vegetables and lean protein or ordering a large pepperoni pizza.
What is a characteristic of recipes adapted for mid-to-late adulthood?
a) Lower portion sizes of meals
b) Higher amounts of iron
c) Focus on fast foods and takeaway-style meals
d) Emphasis on strong flavours and spices
a) Lower portion sizes of meals
what factor significantly limits the development of skills in preparing nutritious meals?
a) Inadequate access to nutritious foods.
b) Lack of access to the internet.
c) Limited availability of specialised equipment, such as a food processor.
d) Family and friends that provide support.
a) Inadequate access to nutritious foods.
Identify the dry cooking method from the list below:
a) Poaching
b) Frying
c) Steaming
d) Stewing
b) Frying
Which of the following sensory aspects are important when evaluating and comparing food products?
a) Appearance, aroma, taste, and overall palatability.
b) Packaging, convenience, and freshness.
c) Ingredients, preparation time, and nutritional value.
d) Price, brand reputation, and portion size.
a) Appearance, aroma, taste, and overall palatability
What statement best describes the role of time in food preparation?
a) Time management during cooking is crucial for multitasking and ensuring all dishes are ready when needed.
b) The time spent on cooking has no impact on the taste or quality of the final dish.
c) Effective time management primarily influences the decision-making process during meal planning and shopping.
d) quick and convenient meal options like One Pan Dinners and meal prepping eliminate the need for time management in cooking.
a) Time management during cooking is crucial for multitasking and ensuring all dishes are ready when needed.
What cooking methods are recommended for people with low activity levels to reduce the amount of added fats and oils?
a. Frying.
b. Baking, grilling, or steaming.
c. Deep-frying.
d. Sautéing in oil.
b. Baking, grilling, or steaming.
Being able to prepare treats for birthday parties can be of ________ benefit.
a) Economic.
b) Spiritual.
c) Psychological.
d) Physical.
a) Economic.
Carrots, corn and pumpkin turn a golden-brown colour when roasting. This is known as
a) Dextrinisation
b) Caramelisation
c )The Maillard Reaction
d) Radiation
b) Caramelisation
Which of the following factors should be considered when comparing meals from a physiological perspective?
a) Taste, convenience, and overall satisfaction.
b) Cooking methods, recipe complexity, and ingredient variety.
c) Price, availability, and cultural significance.
d) Energy value, nutrients, portion size, and impact on health.
d) Energy value, nutrients, portion size, and impact on health.
Question 4
Identify the action that demonstrates a value for sustainability in relation to food.
a) Ben decides to buy the cheaper breakfast cereal to save money.
b) Claire focuses on maintaining a balanced diet to prioritise her health and well-being.
c) David regularly prepares homemade meals to spend quality time with his family.
d) Amy chooses to purchase locally grown fruits and vegetables from her local farmers’ market.
d) Amy chooses to purchase locally grown fruits and vegetables from her local farmers’ market.
Select the ingredient that would need to be substituted for someone with a gluten intolerance in the ingredients list below:
All-purpose flour, sugar, baking powder, salt, milk, butter or oil, eggs, vanilla extract, blueberries, and nuts.
a) All-purpose flour
b) Sugar
c) Baking powder
d) All of the above.
a) All-purpose flour
Mia prepares homemade burgers for her teenage children rather than purchasing them at the fast-food outlet opposite their home. The most likely benefit of doing so will be:
a) Her children will like them better than burgers from a well-known burger franchise.
b) Mia is likely to save time and money.
c) Mia will save money and reduce the amount of saturated fat her children will be consuming.
d) Her children will learn some cooking skills.
c) Mia will save money and reduce the amount of saturated fat her children will be consuming.
Which method of heat transfer occurs when a spoon left in a cup of tea becomes warm?
a) Conduction
b) Convection
c) Radiation
d) Induction
a) Conduction
All of the following are examples of social considerations except:
a) The ability to share a meal.
b) The fostering of connectedness creates memories and strengthens relationships.
c) The sugar content.
d) The creation of memories.
c) The sugar content.
Question 5
Jamie needs to prepare a meal for her family. She has little available time. Which of the following meals would be most suitable for Jamie to prepare?
a) Slow-cooked beef stew that requires several hours of simmering on the stovetop.
b) A one-bowl stir-fry.
c) Homemade lasagne with multiple layers of ingredients and a lengthy baking time.
d) Grilled steak with a marinade needs to be prepared in advance and left to marinate for several hours
b) A one-bowl stir-fry.
Which ingredient is typically not allowed for consumption in a Kosher diet?
a) Chicken breast
b) Olive oil
c) Pork
d) Salt
c) Pork
Which benefits of cooking are related to interactions and connections with others?
a) Economic benefits
b) Emotional benefits
c) Physical benefits
d) Social benefits
d) Social benefits
Which addition below assists with the ripening of food?
a) Mechanical action
b) Acids
c) pH
d) Enzymes
d) Enzymes