3.6.2.1.3 Effects of processing and heating on nutrients and sensory properties Quiz: AQA Food Preparation and Nutrition, Unit 5

The 20 questions

1. Which vitamin is lost during heating and is also sensitive to drying?

   • Sodium, which is a mineral that is not affected by drying
   • Calcium, which is a mineral that is not destroyed by heat
   • Iron, which is a mineral that remains stable when heated
   • Vitamin C, which is heat sensitive and water soluble

2. Why do some vitamins decrease when food is heated for a long time?

   • Vitamins are broken down by heat, especially if cooked for a long time
   • Heat turns vitamins into minerals that the body can absorb
   • Heat has no effect on vitamins at any temperature used in cooking
   • Vitamins are increased by heat in almost all cases of cooking

3. What is the effect of drying fruit on its vitamin C content?

   • Vitamin C is turned into iron by the drying process
   • Vitamin C is reduced because it is sensitive to heat and air
   • Vitamin C is unaffected in every case of drying food
   • Vitamin C is doubled by the drying process in the sun

4. Which change in the sensory properties of milk can be caused by heating?

   • A cooked or caramelised flavour
   • A hard texture like chalk that cannot be poured
   • A sharp smell of vinegar from the carton
   • A bright green colour throughout the liquid

5. Why might a cook choose to steam vegetables rather than boil them?

   • Steaming increases the amount of sugar in the vegetables by a lot
   • Steaming keeps more water-soluble vitamins because the food does not sit in water
   • Steaming turns vegetables into a protein-rich food
   • Steaming removes all the flavour from vegetables in the pan

6. Which nutrient is most likely to be lost when vegetables are boiled in a large amount of water?

   • Starch, which is a carbohydrate stored in the vegetables
   • Protein, which is found in the cell structures of plants
   • Fat, which is stored in the seeds of some vegetables
   • Vitamin C, which is water soluble and heat sensitive

7. Which statement about heating and nutrients is accurate?

   • All nutrients are destroyed as soon as heat is applied to food
   • Some nutrients are lost during heating, while others are more stable
   • Heating always makes food more nutritious in every way possible
   • Heating only affects the colour of food in the pan

8. What is the effect of processing milk at a very high temperature on its taste?

   • It can give the milk a cooked, slightly sweet flavour
   • It removes all flavour from the milk completely
   • It makes the milk taste of salt because of the heat
   • It makes the milk taste like fresh fruit from the orchard

9. Why is thiamin lost during cooking?

   • Thiamin is found only in the cooking water of vegetables
   • Thiamin is sensitive to heat and can be destroyed during cooking
   • Thiamin is added to food during cooking in the kitchen
   • Thiamin is removed by freezing food for storage

10. Which cooking method is likely to keep the most vitamin C in green vegetables?

    • Frying in a deep pan of hot oil for a long time
    • Drying in a low oven for several hours at a low heat
    • Boiling for thirty minutes in a large pan of water
    • Quick steaming for a short time

11. Why does drying a food reduce its nutrient content?

    • Drying adds extra water to the food being dried
    • Heat and air exposure during drying can break down heat-sensitive nutrients
    • Drying removes all protein from the food in the process
    • Drying freezes the nutrients in the food so they cannot be used

12. Which sensory change happens when milk is heated for a long time?

    • The milk becomes harder to lift with a spoon from the pan
    • The taste changes and the milk may develop a skin on the surface
    • The milk becomes sour and green in the pan over time
    • The milk loses all its colour and turns completely clear

13. Which statement about the effect of processing on nutrients is correct?

    • The nutrient content changes depending on the heat and time used in processing
    • Processing always increases the vitamin content of food in every case
    • Processing never affects the sensory qualities of food in any way
    • Processing removes all minerals from food in every situation

14. A cook wants to keep the colour and vitamin content of broccoli. Which change is most helpful?

    • Fry it for a long time in a deep pan of oil
    • Leave it out to dry for several hours before cooking
    • Cook it for a shorter time with less water
    • Cook it for a long time in a large pot of water

15. Which change is most likely to make a dried apricot taste more concentrated?

    • Water is removed, so the sugars become more concentrated
    • Protein is destroyed by the sugar in the fruit during drying
    • Fibre is removed from the fruit during the drying process
    • Vitamins are added to the fruit during the drying process

16. Which effect does heating have on the sensory characteristics of food?

    • It only changes the weight of the food on the scale
    • It removes every flavour from the food completely
    • It can change flavour, colour and texture
    • It has no effect on colour or texture of the food

17. Which statement about loss of vitamins through heating and drying is correct?

    • Loss depends on the temperature, the time and the method used
    • Loss never happens in fruit or vegetables under any conditions
    • Loss only happens in raw foods that have not been cooked
    • Loss is the same for all foods and all cooking methods in the kitchen

18. Which milk process is most likely to change the sensory properties of milk the most?

    • Chilling in a fridge for one day after purchase
    • Storing milk in a dark cupboard away from light
    • Filtering through a fine membrane without any heating
    • Long heating in a sealed container

19. Which mineral is largely unaffected by heating, unlike many vitamins?

    • Vitamin C, which is destroyed by heat and air during cooking
    • Iron, which is not destroyed by heat in the way vitamins are
    • Folic acid, which is sensitive to heat and light in storage
    • Thiamin, which is sensitive to heat during cooking

20. Which change happens to milk that is heated to a high temperature for a long time?

    • It becomes thicker and turns into butter in the pan
    • It develops a cooked flavour and a skin may form on the surface
    • It becomes sweeter and changes into a thick cream
    • It turns into yoghurt as it cools on the side

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