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Flashcards in Difficult Exam Qs Deck (35)
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1
Q

Outline the role of energy in the body

A

Generating heat
Functioning of internal organs
For growth

2
Q

State the temperature range for optimum growth for each of the following groups of micro organisms
Psychrophiles
Mesophiles
Thermohiles

A

P: -5 to 20°c

M: 20 to 45°c

T: 45 to 75°c

3
Q

Give an example of a non essential amino acid

A

Serine

4
Q

Describe the effect of gelatinisation on starch

A

When starch is combines with liquid and heated, grains swell and burst, absorbing liquid and becoming thicker.
Water molecules are trapped resulting in a gel

5
Q

Give two culinary examples of gelatinisation

A

Roux sauce

Pastry

6
Q

Name and describe two common food poising bacteria under the following headings :
Food poisoning bacteria
Description and characteristics
Habitat

A

SALMONELLA, rod shape, gram negative, produces asexually, contagious, unwashed hands, rodents

CLOSTRIDIUM BOTULINUM, rod shape, gram positive, produces asexually, not contagious, unpasteurised cheese, canned food, vacuum packed food

7
Q

Explain the process of fermentation

A

The breakdown of carbohydrates by yeast to produce carbon dioxide, alcohol and energy

8
Q

Differentiate between the following:
Cholecalciferol (D3)
And
Ergocaliferol (D2)

A

Cholecalciferol is an animal form of vitamin D created when UV light shines on the skin

Ergocalciferol is made by plants using UV light shining on fungi and yeast

9
Q

What is oxidative rancidity

A

Rancidity that occurs when oxygen joints with the double bond in unsaturated fatty acids. It causes lipids to spoil producing an unpleasant smell and taste

10
Q

What is hydrolytic rancidity

A

Spoilage that occurs when enzymes break down the lipids into glycerol and fatty acids. This produces an unpleasant smell

11
Q

Explain the underlying principal of irradiation

A

Gama rats are passed through the food.

These kill microorganisms and prevent any ripening from occurring keeping the foods fresh

12
Q

Name three by products of yeast fermentation

A

Alcohol
Carbon dioxide
Energy

13
Q

Temperature of plays freezing

A

-30°c

14
Q

Temperature of fluidised freezing

A

-30°c

15
Q

Four functions of energy in the body

A

Movement
Growth
Internal organ functioning
Maintaining heat

16
Q

Biological functions of iron

A

Removes energy from food during digestion
Create a red blood cells which are needed to carry oxygen throughout the body
Helps carry oxygen to the muscles providing them with energy

17
Q

Factors assisting iron absorption

A

Vitamin C converts non haem iron into haem iron
Consuming non haem and haem iron together
Acid in the stomach chemically changes non haem iron into haem

18
Q

Factor is hindering iron absorption

A

Tannins
Phytic acid
Oxalic acid
Excess dietary fibre

19
Q

What is papain

A

Meat tenderising enzyme

20
Q

How is meat tenderised by correct methods before slaughter

A

Show be rested before slaughter
Glycogen builds up in body
Once killed it turns to lactic acid
This tenderised meat

21
Q

Function of an board bia

A

Promotes the sale of Irish products at home and abroad
Provide information in relation to meat and meat products
Awards board bia quality mark to high standard
Eu legislation implemented
Routinely check animals across the country

22
Q

Maximum working hours

A

48hours

23
Q

Culinary application of hydroscopy

A

Keeps cakes moist preventing them from drying out

24
Q

Function of iodine

A

Assists in formation of hormones
Prevents goitre
Growth

25
Q

Two additives used in white flour production and their function

A

Bleaching agents eg calcium carbonate to whiten.

Improvers eg vitamin c to improve quality of gluten in flour

26
Q

Blast freezing

A

Food passes through tunnel on a conveyor belt and a blast of cold air surrounds it eg fruit

27
Q

Cryogenic freezing

A

Passed through a conveyor belt, sprayed with liquid nitrogen eg strawberries

28
Q

Flow freezing

A

Passed through on conveyor belt. Blasted with cold air from underneath and kept moving to prevent them sticking together eg peas

29
Q

Function of pectin in jam making

A

Used to set jam and make it more solid. Found in skin eg apples

30
Q

Use of sugar in jam making

A

Used to actuate pectin

Helps prevent crystallisation

31
Q

Identify three factors that influence patterns of household expenditure.

A

Family size
Location
Economic status

32
Q

Identify two main functions of the Waste Electrical and Electronic Equipment (WEEE) directive.

A

manages the collection, recycling and environmental disposal of electrical appliances and batteries

consumers can return used electrical / electronic equipment and batteries free of charge to either the retailer or authorised collection points

33
Q

Function of potassium

A

Healthy nerve activity

Muscle functioning

34
Q

List 3 different classes if food additive and an example of each

A

Colourings eg Carotene
Preservative eg salt
Flavouring eg herbs

35
Q

Identify three different items of nutritional information that are generally included in pre packaged food

A

Energy value
RDA
Amount oc nutrients per 100g