Question 1
1 markWhat is the primary biological reason for cooking raw poultry, such as chicken, to a high internal temperature before consumption?
GCE O-Level · Nutrition and Food Science (6097)
Preparation and Cooking of Food: Practice Questions
5 multiple-choice questions marked as you go, and 2 written questions with worked solutions. All on Preparation and Cooking of Food.
7 questions9 marksFree, no account
Question 2
1 markWhich of the following describes the key structural changes in eggs and meat collagen during moist-heat cooking at temperatures between \(60^\circ\text{C}\) and \(85^\circ\text{C}\)?
Question 3
1 markWhich of the following scientific reasons explains why fish generally requires a significantly shorter cooking time than beef or poultry?
Question 4
1 markWhy does fresh meat become significantly firmer and lose juices when cooked above \(75^\circ\text{C}\) for a prolonged period?
Question 5
1 markA student is preparing a salad with sliced apples and notices the flesh turns brown after a few minutes. Which of the following describes the reaction occurring and how it can be prevented?
Question 6
2 marksExplain how prolonged high-heat cooking affects the texture and digestibility of the protein in meat.
Write your answer out first, then check it against the worked solution.
Question 7
2 marksExplain two reasons why food is cooked before consumption.
Write your answer out first, then check it against the worked solution.
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