Family, Eggs, Milk, Meal Planning, Obesity, Diabetes, Allergies, Yeast, Cereals, Fish, Meat

1. Revision Quiz Senior 4

2. Topic 1: Family • Name 2 functions that families have in society. • List 3 types of family units. • Explain the difference between nuclear and extended family. • What is the difference between adoption and fostering?

3. Topic 2: Eggs • What is the difference between free-range and battery farmed eggs? • Comment about the nutritional value of eggs. • Why are people advised not to consume too many eggs? • Name two dishes which make use of eggs. • Outline one point to keep in mind when a) buying eggs b) storing eggs.

4. Topic 2: Eggs (Cont…) • Describe one test which can be done to check how fresh an egg is. • Name a dish whereby eggs are used to: • Emulsify • Bind • Glaze

5. Topic 3: Milk and Dairy Products • Why is milk described as a complete food? • Comment about the nutritional value of milk. • In which section of the CINDI food pyramid is the milk and milk products found? • What is the difference between whole milk and skimmed milk? • Which type of milk can be frozen?

6. Topic 3: Milk and Dairy Products • How is organic milk obtained? • Why is milk heat treated? • Suggest a type of milk suitable for: • A 3 months old baby • An obese woman • A 4 year old child

7. Topic 3: Milk and Dairy Products • Suggest 4 dairy products. • List three ways how parents can encourage children to consume more milk and dairy products. • What are the benefits of consuming bio-yoghurts? • Whenever Maria drinks milk she feels sick and bloated. Explain the condition she might be suffering of.

8. Topic 4: Factors Affecting Food Choice • Sandro and Katy have two young children. Outline 6 factors that may influence their choice of food.

9. Topic 5: Meal Planning • Pregnant women have special nutritional needs. For each of the following nutrients, comment why pregnant woman require it. • Carbohydrates • Protein • Fats • Calcium • Iron • Folic acid

10. Topic 5: Meal Planning • Suggest a three-course meal (starter, main, dessert) suitable for a pregnant mother, giving reasons for choice. • Name one food that can cause a) Listeriosis and b) Salmonella • List 2 ways how parents can encourage healthy eating habits among toddlers. • Suggest a healthy packed school lunch (including drink) for a 7 year old child.

11. Topic 5: Meal Planning • John has just found out that he has a BMI of 32. He is considered obese. Outline 4 other conditions that are related to obesity. • Outline 4 practical ways how John can fight obesity. • John hasn’t changed his lifestyle and has been diagnosed with CHD. Explain what CHD is and draw a diagram to help in your explanation.

12. Topic 5: Meal Planning • Fiona, an elderly woman, has been diagnosed of suffering of type 2 diabetes. • Explain the difference between type 1 or type 2 diabetes. • Suggest a 2 course meal suitable for Fiona. 10. There are 8 foods that are responsible for 90% of all allergies. Name 3 of these foods.

13. Topic 5: Meal Planning • Explain the difference between a food allergy and a food intolerance. • Explain what coeliac disease is and draw the symbol coeliac sufferers should look for when shopping for food. • Suggest a meal that is suitable for a coeliac sufferer.

14. Topic 6: Yeast • List 3 types of yeast that are available on the market. • Name 3 foods that can be made with the yeast dough. • Which are the four main ingredients needed to make the yeast dough? • Identify 4 conditions that are needed for yeast to grow. • What can happen if very hot water is used to bind the yeast dough?

15. Topic 6: Yeast • What is meant by: • Fermentation • Kneading • Proofing 7. Describe the method for making the yeast dough.

16. Topic 7: Cereals, Nuts and Pulses • Cereals are a staple food for many countries. • List the 6 cereals. • Which cereal is used to make: • Bread • Semolina • Porridge • Popcorn

17. Topic 7: Cereals, Nuts and Pulses • Draw and label the structure of the cereal grain. • What is meant by ‘ extraction rate ‘ ? • Why are we advised to eat unrefined cereal products? • Pulses are another useful food. Name the three main types of pulses. • Suggest 3 dishes which make use of pulses.

18. Topic 8: Fish • Comment about the nutritional value of fish. • What is the difference between white fish and oily fish? • Name a type of white fish and a type of oily fish. • Which type of fish is recommended for invalids and why? • Shellfish are divided into molluscs and crustaceans. Classify the following: crab, muscles, lobster, cockles.

19. Topic 8: Fish • Outline three points to keep in mind when choosing fish. • Look at the following pictures and outline one sign that we should look for to ensure freshness.

20. Topic 8: Fish • Outlinethree ways how we can be sustainable consumers when buying fish. • Suggest two ways how parents can encourage children to eat more fish.

21. Topic 9: Meat • Which animal give us: • Beef • Pork • Veal 2. What is the difference between tender cuts and tough cuts of meat? 3. Why are we recommended to eat more white meat than red meat?

22. Topic 9: Meat 4. What is ‘game’? 5. Suggest two points to keep in mind when: • Buying meat • Storing meat

23. Topic 10: Environment and Waste Management • What is meant by ‘environment’? • How can air pollution affect our health? • What is the difference between solid waste and liquid waste? • Organic waste can be made into compost. • What is organic waste? • What is compost? • Inorganic waste can be recycled. List the 4 types of bring-in sites and the type of waste which is put in each.

24. Topic 10: Environment and Waste Management • How would you describe an engineered landfill? • Explain what ‘separation of waste at source’ means. • What is the difference between hazardous and bulky waste? • Where should these types of waste be disposed of? • Which are the 5 R’s? • Describe one government scheme that has been initiated to help in the management of waste. • Name two bi-products generated from waste.

25. Topic 11: Consumer Rights and Responsibilities • Who is a consumer? • Outline 3 factors that influence consumer choices. • What is meant by ‘informed consumer’? • Give 2 benefits of being an informed consumer. • Outline 2 rights which we have as consumers. • Robert bought a mobile phone but after a week it stopped working. Briefly describe the process of filing a complaint.

26. Topic 12: Shops and Shopping Practices • Name 4 factors that influence our choice of shop. • Give 1 advantage and 1 disadvantage of the following: • Specialist shop • Supermarkets • Discount stores • Open market • Door-to-door seller • Mail order • Online shopping

27. Topic 12: Shops and Shopping Practices • Outline 2 points to keep in mind when buying online. • What is the difference between impulse purchase and planned purchase?

28. Topic 13: Marketing Strategies • What are marketing strategies? • Name 2 marketing strategies which are used to influence consumer choices. • Describe two strategies used in a store layout to encourage consumers to buy more. • Give one advantage and one disadvantage of advertising.

29. Topic 13: Marketing Strategies • How can an advert be misleading? • Outline two rules for wise shopping.

30. Topic 14: Organic Farming and GMOs • What is organic farming? • Name one practice used in organic farming and one practice used in conventional farming. • Give one benefit of organic farming on our health and one benefit for the environment. • Draw the label found on organic products.

31. Topic 14: Organic Farming and GMOs • What does GMO stand for? • Give one reason why GMOs are used.

32. Topic 15: Whisking Method • Which are the 3 main ingredients used for the whisking method. • Name two sweet dishes that are made with the whisking method. • Describe how to make a sponge cake with the whisking method. • How would you check that sponge cakes are ready? • Define: • Folding-in • Ribbon texture 6. Why can sponge cakes have dry powdery patches?

33. Topic 16: Weighing and Measuring • Name the 3 types of weighing scales. • Give two rules to be followed when using a weighing scales. • Draw a level, rounded and heaped teaspoon. • Give 2 rules to be followed when using a measuring jug.

34. Topic 17: Labour Saving Devices • What are labour saving devices? • Give two advantages of using labour saving devices. • Give two disadvantages of using labour saving devices. • Outline 3 points to consider when buying labour saving devices. • Which labour saving device is used for the following tasks: • To slice vegetables • To puree vegetables and fruits • To make pastry • To boil water

35. Topic 17: Labour Saving Devices 6. Which attachment of the food mixer is used to: • Make doughs • Whip up cream • 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.

36. Topic 18: The Rubbing-In Method • Name two dishes made with the rubbing-in method. • What is the ratio of fat to flour used in the rubbing-in? • Why do we use our finger tips for the rubbing-in? • List 2 raising agents used in rubbed-in mixtures. • The shortcrust pastry is made with the rubbing-in. Briefly describe how to make the rubbing-in.

37. Topic 19: Creaming Method • What is the creaming method used for? • Which are the main ingredients used for the creaming method? • What is the difference between creaming and all-in-one method? • Why are cakes made with the creaming method known as ‘rich cakes’? • Explain the terms ‘curdling’ and ‘whisking’.

38. Topic 20: Senior Citizens • Name one emotional, physical, social and intellectual need of senior citizens. • Outline two lifestyle changes that the elderly experience. • Identify two ways how elderly can make good use of their free time. • The government offers various services to help the elderly live an independent life. Namethree of these services.

39. Topic 20: Senior Citizens 5. List three places where the elderly can live. 6. Give one advantage and one disadvantage of an elderly: • Living alone • Living with family members • Living in a residential home 7. List two gadgets which help an elderly live an independent life.

40. Topic 21: Safety in and Outside and Home • Who is most at risk of having accidents inside and outside the home? • Name a safety precaution to be taken in the: • Kitchen • Bedroom • Staircase • Bathroom

41. Topic 22: Refrigerators and Freezers • Give two reasons why we should own a refrigerator and freezer. • Outline four points to keep in mind before buying a refrigerator and a freezer. • At what temperature should the refrigerator and the freezer be set? • Outline the designs available for refrigerators and for freezers. • Why shouldn’t milk be put in the refrigerator’s door? • Name two foods that shouldn’t be stored in the refrigerator. • Why should we buy a CFC free refrigerator?

42. Topic 22: Refrigerators and Freezers • Name two packaging materials suitable to be put in the refrigerator. • Which are the 3 defrosting methods? • Briefly explain how to manually defrost a freezer. • What is freezer burn? • What is the use of fast-freeze button?

43. Topic 23: Goods and services with minimal impact on the environment • What does ‘green consumer’ mean? • Outline three ways how we can be green consumers when: • Buying goods 3. Why is biodegradable plastic less harmful for the environment?

44. Topic 23: Goods and services with minimal impact on the environment 4. What do the following symbols mean? 5. How can consumers put pressure on manufacturers to produce more eco-friendly products?