LC HOME ECONOMICS REVISION QUESTIONS ~

FOOD PREPARATION & COOKING PROCESSES

MEAL MANAGEMENT & PLANNING:

  1. Give a brief explanation of the current Irish dietary guidelines?
  2. Write an account of the factors that must be considered when planning meals?
  3. Plan a day’s menu (B/fast, lunch, dinner) for a teenager and evaluate your menu in terms of a balanced diet and the current dietary guidelines.
  4. Explain how a person’s food choices may be affected by i) personal ii) educational and iii) economic considerations

FOOD PREPARATION AND COOKING PROCESSES:

  1. Outline the physical changes that occur during the preparation and cooking of food?
  2. Outline the chemical changes that occur during the preparation and cooking of food?
  3. Differentiate between enzymic and non-enzymic browning? (give e.gs)
  4. List six steps to follow when preparing and cooking food to ensure maximum vitamin/mineral content?
  5. Explain the underlying principles of cooking food?
  6. Classify cooking methods and give two examples in each class (include a definition)
  7. Write an account of how methods of cooking affect the nutritive value and the palatability of food?
  8. What is a garnish? Give three examples of garnishes used in food?
  9. What is recipe modification? Explain why some recipes are modified?

SOUPS:

  1. What is stock? List the guidelines to follow when making stock?
  2. Classify soups and give examples in each class?
  3. List the guidelines to follow when preparing and making soup?
  4. Give three characteristics of a well-made soup?
  5. Name two garnishes and two accompaniments typically served with soup?

SAUCES:

  1. Classify sauces and give examples in each class
  2. Outline two ways a basic white sauce can be modified to make it more interesting?
  3. List four reasons sauces are served with food and give an example in each case?
  4. What is a roux?
  5. Give three characteristics of a well made sauce?

PASTRY:

  1. Classify pastry and suggest a culinary use for each type?
  2. Enumerate the rules/guidelines for making pastry?
  3. What do you understand by the term ‘baking blind’?
  4. Why is pastry often ‘baked blind’?
  5. Why should pastry be cooked in a pre-heated oven?
  6. Why should pastry be placed in the fridge /chilled before baking?
  7. Why should pastry not be re-heated in a microwave?
  8. Explain briefly how to make two types of pastry you have studied and suggest a suitable dish/recipe for each?

FOOD PREPARATION AND COOKING EQUIPMENT:

  1. List six points to consider when choosing food preparation and cooking equipment?
  2. List the points to follow for safe use and care of care of kitchen equipment?
  3. List four rules to follow when selecting A) saucepans B) Knives and C) Cutlery?

SENSORY ANALYSIS:

  1. What is sensory analysis?
  2. Give three reasons why a food manufacturer might use sensory analysis testing?
  3. Discuss the influence of any three of the senses when choosing, buying or eating food
  4. Categorise sensory analysis testing and give an example of one type of test in each category.
  5. Give details of one sensory analysis test you have carried out in class and explain why you used this test?
  6. Set out the conditions required for controlling sensory analysis testing to ensure accurate results?

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