3.2.1.2 Fats: saturated, monounsaturated and polyunsaturated Quiz: AQA Food Preparation and Nutrition, Unit 1

The 20 questions

1. Which group of fats is classed as unsaturated?

   • Monounsaturated and polyunsaturated fats
   • Only saturated fats found in animal products
   • Saturated and monounsaturated fats
   • Saturated and trans fats from processed foods

2. Which of these is a main source of saturated fat?

   • Sunflower seeds and walnuts
   • Oily fish such as salmon and mackerel
   • Full-fat cheese and butter
   • Olive oil and avocados

3. Which fat is a good source of monounsaturated fat?

   • Butter
   • Coconut oil
   • Olive oil
   • Lard from pork fat

4. Which statement describes the main function of fat in the diet?

   • Providing the body with large amounts of vitamin C and vitamin B
   • Providing a concentrated source of energy and helping absorb fat-soluble vitamins
   • Providing the main source of dietary fibre to keep the bowel healthy
   • Providing most of the calcium needed for healthy bones and teeth

5. What is the dietary guideline for total fat as a percentage of daily energy intake?

   • 50% or more
   • 15% or less
   • 35% or less
   • 45% or more

6. Which fats are polyunsaturated?

   • Trans fats formed when vegetable oils are heated and cooled repeatedly
   • Monounsaturated fats found in olive oil and avocados
   • Omega-3 and omega-6 fats found in oily fish, nuts and seeds
   • Saturated fats found in butter, cheese and cream

7. Which change to a recipe would most reduce its total fat content?

   • Adding extra butter to mashed potatoes for flavour
   • Adding cream to a sauce to make it smoother
   • Frying chicken in extra oil for a crispier coating
   • Grilling chicken instead of frying it in oil

8. Which cooking method is a healthier way to reduce the fat in a potato dish?

   • Coating potatoes in butter before frying in a pan
   • Deep-frying potatoes in a large amount of oil
   • Roasting potatoes in a generous amount of lard
   • Baking potatoes instead of roasting them in oil

9. A student makes shortcrust pastry using 100 g of flour and 50 g of fat. What is the approximate fat content by weight?

   • Three quarters of the total weight of flour and fat in the mix
   • One tenth of the total weight of flour and fat in the mix
   • One third of the total weight of the flour and fat
   • Half the total weight of flour and fat in the mixture

10. Why is it recommended to limit saturated fat in the diet?

    • High saturated fat intake is linked to a higher risk of coronary heart disease
    • High saturated fat intake reduces the body's absorption of vitamin C fully
    • High saturated fat intake causes tooth decay in both children and adults
    • High saturated fat intake leads to iron deficiency anaemia in most people

11. A student uses a food processor to make shortcrust pastry. What is the main benefit?

    • It increases the saturated fat content of the pastry mix
    • It rubs the fat into the flour quickly and evenly
    • It removes the fat from the pastry so it is lower in energy
    • It adds extra fat to the pastry so it becomes flakier

12. Which fat is solid at room temperature and contains mostly saturated fat?

    • Olive oil
    • Rapeseed oil
    • Sunflower oil
    • Lard

13. Which fats are found in oily fish such as salmon?

    • Monounsaturated fats only, with no polyunsaturated fat
    • Trans fats formed from frying the fish in hydrogenated oil
    • Polyunsaturated fats including omega-3 fatty acids
    • Saturated fats including large amounts of cholesterol

14. A cake recipe uses 200 g of butter. Which change would reduce its saturated fat most effectively?

    • Replacing the butter with lard to make the cake softer
    • Adding a second portion of butter to the cake batter
    • Adding extra cream to the cake to keep it moist
    • Replacing part of the butter with a polyunsaturated oil

15. Why is dietary fat important for absorbing some vitamins?

    • Vitamins A, D, E and K dissolve in fat, so they need dietary fat to be absorbed
    • Vitamins B and C dissolve in fat, so fat is needed for their absorption
    • Fat converts vitamins into minerals that the body can use easily
    • Fat stops vitamins being broken down in the stomach during digestion

16. Which description of trans fats is the most accurate?

    • Fats made from sugar and used to sweeten and bind cakes and biscuits
    • Fats that are fully digested and have no link to heart disease at all
    • Fats formed when vegetable oils are hardened, and they raise heart disease risk
    • Fats found naturally in fresh oily fish that protect the heart and arteries

17. Explain why a sauce made with a polyunsaturated oil may be preferred to one made with lard.

    • The oil contains large amounts of vitamin C, which the lard does not provide
    • The oil contains no fat at all, so the sauce is lower in energy than lard
    • The oil has less saturated fat, which helps reduce the risk of coronary heart disease
    • The oil has more saturated fat, which gives the sauce a smoother and creamier texture

18. What happens to the fat content of a dish when it is grilled instead of shallow fried?

    • Less added fat is used, so the total fat in the dish is usually lower
    • The fat turns into protein during grilling, so the dish has no fat left
    • The fat content is unchanged because the same oil is used in both methods
    • More added fat is absorbed into the food, so the total fat is always higher

19. Which nutrient provides the most energy per gram?

    • Carbohydrate, which provides 4 kcal per gram
    • Fat, which provides 9 kcal per gram
    • Fibre, which provides 2 kcal per gram
    • Protein, which provides 4 kcal per gram

20. Which statement about the role of cholesterol in the diet is accurate?

    • High intakes of saturated fat raise blood cholesterol and so raise heart disease risk
    • Cholesterol is a fibre that cannot be digested and passes through the bowel
    • Cholesterol is a vitamin found only in fruits and vegetables and is needed daily
    • Cholesterol is a sugar that is stored in the liver to provide quick energy

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