Q.1.
Which of these foods are high in protein?
Q.2.
Grapefruits, oranges, lemons and limes are high in which vitamin?
Q.3.
Which of these might you use to bind together moist or slippery ingredients?
Q.4.
What would you use to remove lumps from powders?
Q.5.
Jelly sets due to the gelatine absorbing water and the protein molecules forming a .......
Q.6.
Gelatine returns to a liquid if it is heated above .......
Q.7.
Which of the following technical words would describe jelly (or a solution of gelatine) as a liquid?
Q.8.
Which of these is a way of preserving food?
Q.9.
How must the ingredients be listed on a food label?
Q.10.
Additives must be shown by name and ....... number.