Food commodities
What's covered
Key facts
Bread, cereals, flour
Brown rice takes longer to cook than white rice because the bran layer slows water absorption.
Butter, oils, sugar and syrup
Butter is solid at room temperature because it is mostly saturated milk fat.
Dairy alternatives
Almond milk is naturally very low in protein and is not a like-for-like protein replacement for cow's milk.
Fruit and vegetables
Blanching inactivates the enzymes that would otherwise cause loss of colour, flavour, texture and vitamins in vegetables during freezing.
Macronutrients by food group
Butter and lard belong to the food group highest in saturated fat.
Meat, fish, poultry and eggs
The white of an egg is called albumen.
Milk, cheese and yoghurt
The main protein found in milk is casein.
Soya, beans, nuts and seeds
Beans on toast supplies all essential amino acids because the cereal and pulse complement each other.
Bread, cereals, flour
Cereals are grasses grown for their edible grains, such as wheat, oats, rice, barley and maize.
Butter, oils, sugar and syrup
Caramelisation is the browning of sugars by heat alone, without protein.
Practice questions with answers
A taste of the 102 questions in this topic, answers marked. Sign up to practise the full set with spaced repetition.
Which flour has the highest gluten content?
- •cornflour
- •plain flour
- •self-raising flour
- ✓strong bread flour
Which fat is solid at room temperature?
- ✓butter
- •corn oil
- •olive oil
- •sesame oil
Which of these is a plant-based alternative to cow's milk?
- •Buttermilk
- •Goat's milk
- ✓Oat milk
- •Whole milk
Why should fresh leafy vegetables be cooked briefly?
- •to add fibre
- •to add water
- •to break down protein
- ✓to keep more vitamin C
Which food group is the main source of carbohydrate in the UK diet?
- ✓Bread, rice, pasta and potatoes
- •Dairy and dairy alternatives
- •Meat, fish, poultry and eggs
- •Oils and spreads
Why do tougher cuts of meat need slow, moist cooking?
- •to add extra flavour to the meat
- ✓to break down connective tissue
- •to evaporate the water in the meat
- •to render the fat out of the meat
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