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PEICAI SECONDARY SCHOOL

NUTRITION AND FOOD SCIENCE UNIT
REVISION

NAME: ………………………………..( ) DATE: ………………

CLASS: ………….

Topic: Protein

1 State the chemical elements which make up a protein molecule that is different
from carbohydrate and fats.
…………………………………………………………………………………………… [3]
2 State the digestion products of proteins .
…………………………………………………………………………………………… [1]

3 Define essential amino acids and provide three examples.

Definition : ………………………………………………………………………………
[1]
………………………………………………………………………………

Examples

1. ……………………………………………..

2. ……………………………………………..
[3]
3. ……………………………………………..

4 Define non- essential amino acids and provide three examples.

Definition : ………………………………………………………………………………
[1]
………………………………………………………………………………

Examples

1. ……………………………………………..

2. ……………………………………………..
[3]
3. ……………………………………………..

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5 Define high biological value protein (HBV) and provide two different animals and two
plant examples.

Definition : ……………………………………………………………………………… [1]

………………………………………………………………………………

No. Animal Plant

2 [4]

6 Define low biological value protein (LBV) and provide three different examples.

Definition : ………………………………………………………………………………
[1]
………………………………………………………………………………

Examples

1. ……………………………………………..

2. ……………………………………………..

3. ……………………………………………..
[3]

7 (a) Explain the difference in protein needs of a teenager and an elderly.

Teenager
……………………………………………………………………………………………
……………………………………………………………………………………………. [1]

Elderly

……………………………………………………………………………………………
…………………………………………………………………………………………….
[1]

(b) Explain the relationship between protein and the following;

Enzymes:
……………………………………………………………………………………………
……………………………………………………………………………………………. [1]

Immunity:
…………………………………………………………………………………………… [1]
…………………………………………………………………………………………….
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Transportation of oxygen:
……………………………………………………………………………………………
……………………………………………………………………………………………. [1]

Energy :
……………………………………………………………………………………………
…………………………………………………………………………………………….
[1]

8 Explain how vegetarians can ensure that their diet contains sufficient High
biological value (HBV) protein.
…………………………………………………………………………………………….
…………………………………………………………………………………………….
…………………………………………………………………………………………….
…………………………………………………………………………………………… [4]

Section A

Answer all questions.

Answer all questions. For each question, tick the answer (A, B, C or D) which you consider correct.

1 Which of the following are examples of essential amino acids?

1 Glycine
2 Isoleucine
3 Lysine
4 Proline
5 Valine

A 1, 2, and 4

B 2, 3 and 5

C 1 and 4 only

D 3 and 5 only
[1]

2 Which statements about proteins are correct?

1 Elderly needs proteins to repair and replace worn out cells and tissues.
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2 Enzymes, which are made of proteins, helps in the formation of collagen.

3 Protein is the main source of energy in the body.
4 It is needed to support a strong immune system.

A 1, 2, 3 and 4

B 1 and 4 only

C 2 and 3 only

D 1 only
[1]

3 Which chemical element is only found in a protein molecule?

A carbon

B hydrogen

C nitrogen

D oxygen
[1]
4 Which of the following row shows the correct example of a high biological and low
biological value protein.

High biological value Low biological value

A Almond milk Sunflower seed

B Soybean Barley

C Baked beans Eggs

D Chicken Quinoa
[1]

5 Which of the following reactions takes place when egg is cooked?

A caramelisation

B coagulation

C dextrinization

D gelatinization
[1]

6 Eggs has a variety of uses in dishes.

Which of the following row shows the correct dish to the use of eggs?

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Uses Example of dish

A Binding agent Meat patties

B Coating Vegetable fritters

C Thickener Puddings
[1]
D Setting agent Custard sauce

7 Which of the following is the most suitable way to store eggs?

A In the chiller, beside a box of durian

B In the egg carton, on the kitchen counter near the window

C Sharp tip facing downwards on the kitchen counter, near the window

D In the egg carton ,in the chiller, with rounded tip of egg facing downwards
[1]
8 Which row shows the most suitable dishes for the different types of vegetarian?

Vegan Lacto- vegetarian Ovo- vegetarian

1 Dhal curry with rice Egg cheese mayo sandwich Omelet rice
2 Almond milk pudding Milk pudding Egg tart
3 Tempeh burger Chickpea burger with cheese Eggs benedict
4 Plain tofu pudding Cheesecake Chiffon cake

A 1, 2, 3 and 4

B 1, 2 and 3

C 2, 3 and 4

D 3 and 4 only [1]

9 Complete the sentence.

Vitamin C enhances the absorption of …..1….. in the body by keeping it in its most
absorbable form. Orange and …..2…...are rich in vitamin C.

Statement 1 Statement 2

A Iron Apple

B Calcium Guava

C Iron Kale

[1]
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D Calcium Broccoli

10 Which is not a function of Vitamin C in the body?

A to support the immune system

B needed in the synthesis of collagen

C to protect body cells against attacks by free radicals

D helps to activate enzymes for the synthesis of genetic material in the body
[1]

[Total: 10m]

Section B

Answer all questions.

3 The following ingredients can be used to make a sponge cake by the whisking method.

3 eggs
150g caster sugar
150g plain flour

(a) State two different functions of each ingredient used in the cake mixture.

Ingredient functions

Egg
1…………………………………………………………………………..

2 ………………………………………………………………………….

Caster
sugar 1…………………………………………………………………………..

2 ………………………………………………………………………….

Plain flour
1…………………………………………………………………………..

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2 ………………………………………………………………………….
[6]

(b) Name two other methods of cake making and give one example of each method.

method 1 ……………………………………………………………………………………

example ………………………………………………………………………………………

method 2 ……………………………………………………………………………………

example ……………………………………………………………………………………… [4]

(c) The cake is heated by convection and conduction when it is baked.

Explain how convection transfers heat to food.

…………………………………………………………………………………………………

…………………………………………………………………………………………………

…………………………………………………………………………………………………

…………………………………………………………………………………………………

………………………………………………………………………………………………..
[2]

(d) Explain how dextrinization, maillard browning and caramelisation occur during the
baking of the cake.

(i) dextrinization

……………………………………………………………………………………………

(ii) maillard browning

……………………………………………………………………………………………

(iii) caramelisation

……………………………………………………………………………………………
[3]

4 Milk and cheese are types of dairy product

(a) Name three nutrients that are present in milk and cheese.

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1. …………………………………………………………………………………………….

2. …………………………………………………………………………………………….

3. …………………………………………………………………………………………….

[3]

(b) Give three rules for the storage of milk in the home.

1. …………………………………………………………………………………………….

2. …………………………………………………………………………………………….

3. …………………………………………………………………………………………….
[3

]
(c) Other than milk and cheese, name two other dairy products.

1. …………………………………………………………………………………………….

2. ……………………………………………………………………………………………. [2]

(d) With a reason, name a type of milk which would be suitable for a person suffering
from coronary heart disease(CHD).

Type of milk ……………………………………………

[2]
Reason ………………………………………………………………………………………..

[Total: 25m]

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Section C
Answer all questions.
5 It is important to plan meals which suit the needs of individuals.
With reference to My Healthy Plate, discuss the special dietary needs of an active
teenager. [15]

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BLANK PAGE

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