Leaving Certificate Home Economics! Quiz

20 Questions | Attempts: 5984

Leaving Certificate Home Economics! Quiz - Quiz

The Leaving Certificate examinations are an incredibly important part of an Irish student’s life, as they will determine what your academic scope is with regards to how likely you are to get the college course of your dreams once you graduate. One of the exams you may find yourself up against is home economics! Let’s see how prepared you are for that exam on this quiz!

Questions and Answers
  • 1. 
    What proteins are found in milk?
    • A. 

      Lactobumin, Lactoglobulin, Livetin

    • B. 

      Gluten, Threonine

    • C. 

      Ovalbumin, Albumin

  • 2. 
    Where in cereal is fat present?
    • A. 

      The bran

    • B. 

      The germ

    • C. 

      The outer husk

  • 3. 
    What occus in pasteurised milk?
    • A. 

      Heated for 15 seconds at 72 degrees then cooled rapidly to 10 degrees

    • B. 

      Forced through holes to disperse fat globules and heated for 10 seconds at 60 degrees

    • C. 

      Heated for 132 degrees over a hot surface for 1 second

  • 4. 
    What inhibits calcium absorption?
    • A. 

      Excess Vitamin E and K

    • B. 

      Oxalates, Phytates and Excess Protein

    • C. 

      Excess fat and water

  • 5. 
    What protein is found in the meat fibres?
    • A. 

      Elastin and Collagen

    • B. 

      Myosin, Actin and Globulin

    • C. 

      Caesin, VItelin and Threonine

  • 6. 
    What is a good source of Vitamin A?
    • A. 

      Fortified flour, leafy green vegetables and hard water

    • B. 

      Blackcurrants, Kiwis, Strawberrys

    • C. 

      Fortified milk,cod liver oil, cheese

  • 7. 
    What does the NSAI give?
    • A. 

      Consumer Choice Magazine

    • B. 

      ISO 9000

    • C. 

      Information to consumers about their responsibilities and rights

  • 8. 
    What cholesterol is bad?
    • A. 

      Low density cholesterol

    • B. 

      High density cholesterol

    • C. 

      Pathogenic cholesterol

  • 9. 
    Name a structural protein
  • 10. 
    What are the three properties of eggs?
  • 11. 
    Name a natural emulsifier in eggs
  • 12. 
    Name the three stages of family resource management
  • 13. 
    Name an essential amino acid
  • 14. 
    Name a local authority housing scheme
  • 15. 
    What is the process where NH2 is converted to urea and is excreted by the livea?
  • 16. 
    What includes the addition of a water molecule?
    • A. 

      Condensation reaction

    • B. 


    • C. 


  • 17. 
    Caesinogen is converted to caesin by what enzyme?
  • 18. 
    Give an example of a natural food colouring?
  • 19. 
    Salmonella is an example of toxic food poisoning
    • A. 


    • B. 


  • 20. 
    Give an example of a conjugated proten
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