Lesson 3.2.1.3
3.2.1.3 Carbohydrates: starch, sugars and dietary fibre Quiz: AQA Food Preparation and Nutrition, Unit 1
20 questions
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Lesson 3.2.1.3, Carbohydrates: starch, sugars and dietary fibre: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 1: Food, nutrition and health, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
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What is the main type of carbohydrate that is a polysaccharide?
- Fructose
- Sucrose
- Starch
- Glucose
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Which of these is a monosaccharide?
- Glucose
- Sucrose
- Lactose
- Starch
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Which pair of sugars is a disaccharide?
- Glucose and fructose
- Starch and cellulose
- Galactose and glycogen
- Sucrose and lactose
-
What is dietary fibre?
- Fat that is stored under the skin and used for energy later on
- Protein that the body cannot break down, found in animal products
- Vitamin that is found mainly in fresh fruits and vegetables
- Carbohydrate that the body cannot fully digest, found in plant foods
-
Which of these foods is a good source of starch?
- Cheese and full-fat yogurt
- Fish fillets and lean chicken
- Olive oil and sunflower seeds
- Potatoes and wholegrain pasta
-
Which sugar is found naturally in milk?
- Maltose
- Lactose
- Sucrose
- Fructose from fruit
-
The recommendation is that about 45% of energy from carbohydrate comes from starches. Which pair of carbohydrates reflects that advice?
- Dietary fibre in bran, plus free sugars in syrup and honey
- Free sugars in sweets and fizzy drinks, plus starches in cakes and biscuits
- Starches in bread, rice and potatoes, plus lactose in milk and fruit sugars
- Sucrose in table sugar, plus lactose in cream and butter
-
What is the recommended maximum proportion of energy that should come from free sugars?
- 25% of total energy intake
- 50% of total energy intake
- 15% of total energy intake
- 5% of total energy intake
-
Which carbohydrate is not broken down into simple sugars during digestion?
- Lactose from semi-skimmed milk
- Dietary fibre such as cellulose
- Sucrose from table sugar
- Starch from wholegrain bread
-
A recipe needs 60 g of carbohydrate, of which 45% should be starch. How many grams of starch is that?
- 27 g
- 45 g
- 33 g
- 15 g
-
Which change would most increase the fibre content of a bread recipe?
- Using plain white flour with an extra egg added
- Adding more butter to make the bread richer and moister
- Using extra sugar to make the bread softer and sweeter
- Using wholemeal flour instead of white flour
-
Why is dietary fibre important for good health?
- It provides the protein needed to repair damaged tissue in the body
- It helps keep the bowel healthy and can help prevent constipation
- It supplies most of the body's vitamin C needed to fight infection
- It stores energy as fat for use during times of illness or fasting
-
Which of these is a source of free sugars?
- Lentils and kidney beans in a stew
- Whole apples and fresh pears
- Brown rice and wholegrain pasta
- Fruit juice and syrup added to a dessert
-
A student says that starch and sugar both provide 4 kcal per gram. Is the student correct?
- No, starch provides 9 kcal per gram while sugar provides 4 kcal per gram
- No, sugar provides 9 kcal per gram while starch provides 2 kcal per gram
- No, starch provides no energy because the body cannot digest it at all
- Yes, both starch and sugar provide about 4 kcal per gram of carbohydrate
-
How does a high-fibre diet help with the bowel?
- Fibre dissolves in fat and coats the bowel to stop food moving through
- Fibre adds bulk and softens waste, helping food move through the bowel
- Fibre is absorbed fully into the blood, which stops the bowel from working
- Fibre converts into vitamin D in the bowel, which strengthens the muscles
-
Explain why a diet high in free sugars can contribute to tooth decay.
- Sugars block the flow of saliva, which stops the teeth receiving vitamin D
- Sugars remove calcium from the teeth directly, causing the enamel to soften
- Bacteria in the mouth use sugars to produce acid that attacks tooth enamel
- Sugars are stored in teeth as fat, which weakens the enamel over time
-
Which method correctly thickens a sauce using cornflour?
- Boiling the cornflour with extra sugar until it turns into a hard caramel toffee
- Adding the cornflour dry to the sauce and leaving it to cool without any stirring
- Adding the cornflour dry to hot oil and cooking it at a very high temperature quickly
- Mixing the cornflour into a little cold liquid, then heating and stirring the sauce
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Which of these is the correct description of a complex carbohydrate?
- A disaccharide made of two sugar units, such as sucrose or maltose
- A protein made of many amino acids joined together, such as gluten
- A polysaccharide made of many sugar units joined together, such as starch
- A monosaccharide made of a single sugar unit, such as glucose or fructose
-
Which food is the richest source of dietary fibre?
- Wholemeal bread, bran cereal and dried beans
- White bread, plain pasta and refined rice
- Full-fat milk, cheese and natural yogurt
- Sugary sweets, fizzy drinks and biscuits
-
A student wants to cut free sugars in a fruit smoothie. Which change best achieves this?
- Blending the smoothie for longer, which removes all sugar from the mixture
- Replacing sugar syrup with whole fruit, which contains natural sugars rather than free sugars
- Adding honey and syrup, which are both natural and therefore not free sugars
- Adding extra fruit juice, which is free from any sugar and adds no energy
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