Leaving Certificate Home Economics! Quiz

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  • 1/20 Questions

    What proteins are found in milk?

    • Lactobumin, Lactoglobulin, Livetin
    • Gluten, Threonine
    • Ovalbumin, Albumin
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About This 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!

Leaving Certificate Home Economics! Quiz - Quiz

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  • 2. 

    What occus in pasteurised milk?

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

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

    • Heated for 132 degrees over a hot surface for 1 second

    Correct Answer
    A. Heated for 15 seconds at 72 degrees then cooled rapidly to 10 degrees
    Explanation
    Pasteurization is a process used to kill harmful bacteria in milk and extend its shelf life. The correct answer states that pasteurized milk is heated for 15 seconds at 72 degrees Celsius and then cooled rapidly to 10 degrees Celsius. This temperature and time combination is commonly used for pasteurization as it effectively destroys most pathogens while minimizing the impact on the taste and nutritional quality of the milk. Rapid cooling helps to prevent the growth of any remaining bacteria after heating.

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  • 3. 

    Where in cereal is fat present?

    • The bran

    • The germ

    • The outer husk

    Correct Answer
    A. The germ
    Explanation
    The germ is where fat is present in cereal. The germ is the reproductive part of the seed and contains essential nutrients, including fats. It is located at the center of the seed and is responsible for sprouting into a new plant. Therefore, it makes sense that the germ would contain fats, as it provides energy for the seed to grow.

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  • 4. 

    What includes the addition of a water molecule?

    • Condensation reaction

    • Hydrolysis

    • Dextrinisation

    Correct Answer
    A. Hydrolysis
    Explanation
    Hydrolysis refers to the chemical reaction in which a water molecule is added to break down a compound into its constituent parts. This process is commonly used to break down complex molecules into simpler ones. In the context of the given options, hydrolysis is the only process that involves the addition of a water molecule. Condensation reaction, on the other hand, involves the removal of a water molecule to form a larger molecule. Dextrinisation is a process that involves the breakdown of complex carbohydrates into smaller, simpler sugars through the application of heat.

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  • 5. 

    What is the process where NH2 is converted to urea and is excreted by the livea?

    Correct Answer
    deamination
    Explanation
    Deamination is the process by which the amino group (NH2) is removed from an amino acid molecule. In the case of urea production, deamination occurs in the liver where the amino group is removed from amino acids and converted into ammonia. The ammonia is then further processed into urea, a less toxic compound, which is excreted by the liver into the bloodstream and eventually eliminated from the body through urine.

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  • 6. 

    What inhibits calcium absorption?

    • Excess Vitamin E and K

    • Oxalates, Phytates and Excess Protein

    • Excess fat and water

    Correct Answer
    A. Oxalates, Phytates and Excess Protein
    Explanation
    Oxalates, phytates, and excess protein inhibit calcium absorption. Oxalates are found in foods like spinach and rhubarb and can bind to calcium, preventing its absorption. Phytates, found in grains and legumes, can also bind to calcium and reduce its absorption. Excess protein intake can increase calcium excretion through the urine, leading to decreased absorption. Therefore, consuming high levels of oxalates, phytates, and protein can hinder the body's ability to absorb calcium efficiently.

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  • 7. 

    Which type of cholesterol is primarily responsible for transporting cholesterol away from the arteries and back to the liver, where it can be processed and eliminated from the body?

    • Low-density lipoprotein (LDL) cholesterol 

    • High-density lipoprotein (HDL) cholesterol 

    • Very-low-density lipoprotein (VLDL) cholesterol 

    • Chylomicrons

    Correct Answer
    A. High-density lipoprotein (HDL) cholesterol 
    Explanation
    High-density lipoprotein (HDL) cholesterol is often termed the "good" cholesterol because it plays a crucial role in reverse cholesterol transport. HDL cholesterol helps to remove cholesterol from the bloodstream and artery walls and transports it back to the liver. Once returned to the liver, cholesterol can be reprocessed, used to produce hormones, or excreted from the body, thus reducing the risk of heart disease and stroke. This function is essential for maintaining cardiovascular health and preventing atherosclerosis.

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  • 8. 

    Name a structural protein

    Correct Answer
    keratin
    collagen
    Explanation
    Keratin and collagen are both examples of structural proteins. Keratin is a fibrous protein that is found in the outer layers of the skin, hair, and nails, providing strength and protection. Collagen is the most abundant protein in the body and forms the main component of connective tissues, such as tendons, ligaments, and skin. Both proteins play crucial roles in maintaining the structural integrity and function of various tissues in the body.

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  • 9. 

    What protein is found in the meat fibres?

    • Elastin and Collagen

    • Myosin, Actin and Globulin

    • Caesin, VItelin and Threonine

    Correct Answer
    A. Myosin, Actin and Globulin
    Explanation
    Myosin, Actin, and Globulin are proteins that are found in the meat fibers. Myosin is a motor protein that is responsible for muscle contraction. Actin is another protein that works together with myosin in muscle contraction. Globulin is a group of proteins that have various functions, including transporting substances in the blood and helping with the immune system. These proteins are essential for the structure and function of meat fibers.

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  • 10. 

    Caesinogen is converted to caesin by what enzyme?

    Correct Answer
    rennin
    Explanation
    Rennin is the enzyme responsible for converting caesinogen into caesin. Caesinogen is a protein found in milk, and rennin plays a crucial role in the digestion of milk proteins. It specifically acts on caesinogen, breaking it down into caesin, which is a primary component of cheese formation. Rennin is produced in the stomach of young mammals, including humans, to aid in the digestion of milk.

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  • 11. 

    What is a good source of Vitamin A?

    • Fortified flour, leafy green vegetables and hard water

    • Blackcurrants, Kiwis, Strawberrys

    • Fortified milk,cod liver oil, cheese

    Correct Answer
    A. Fortified milk,cod liver oil, cheese
    Explanation
    Fortified milk, cod liver oil, and cheese are good sources of Vitamin A. Fortified milk is milk that has been enriched with additional nutrients, including Vitamin A. Cod liver oil is derived from the liver of cod fish and is high in Vitamin A. Cheese, particularly cheddar cheese, is also a good source of this vitamin. These foods provide a significant amount of Vitamin A, which is essential for maintaining healthy vision, supporting the immune system, and promoting the growth and development of cells in the body.

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  • 12. 

    Name an essential amino acid

    Correct Answer
    lysine
    leucine
    isoleucine
    Explanation
    Lysine, leucine, and isoleucine are all essential amino acids. Essential amino acids cannot be synthesized by the body and must be obtained through diet. Lysine is important for collagen production, immune function, and calcium absorption. Leucine is involved in protein synthesis and muscle growth. Isoleucine is necessary for energy production and regulation of blood sugar levels. These three amino acids play crucial roles in various physiological processes and are essential for overall health and wellbeing.

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  • 13. 

    Give an example of a conjugated proten

    Correct Answer
    lipoprotein
    nucleoprotein
    phosphoprotein
    caesin
    chromatin
    Explanation
    The correct answer includes examples of different types of conjugated proteins. Lipoprotein is a combination of lipids and proteins, nucleoprotein is a combination of nucleic acids and proteins, phosphoprotein contains phosphate groups attached to proteins, caesin is a milk protein, and chromatin is a complex of DNA, RNA, and proteins found in chromosomes. These examples demonstrate the different types of conjugated proteins that exist in biological systems.

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  • 14. 

    Give an example of a natural food colouring?

    Correct Answer
    chlorophyll
    Explanation
    Chlorophyll is a natural food coloring agent found in plants. It is responsible for the green color in various fruits and vegetables such as spinach, broccoli, and green apples. Chlorophyll is commonly used as a natural food coloring in products like candies, ice creams, and beverages. It is a safe and healthy alternative to synthetic food dyes, as it does not have any known harmful effects on human health.

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  • 15. 

    Salmonella is an example of toxic food poisoning

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Salmonella is not an example of toxic food poisoning. Salmonella is a type of bacteria that can cause food poisoning, but it is not specifically classified as toxic food poisoning. There are other types of bacteria, viruses, and toxins that can also cause food poisoning. Therefore, the statement that Salmonella is an example of toxic food poisoning is false.

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  • 16. 

    What does the NSAI give?

    • Consumer Choice Magazine

    • ISO 9000

    • Information to consumers about their responsibilities and rights

    Correct Answer
    A. ISO 9000
    Explanation
    The NSAI gives ISO 9000.

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  • 17. 

    Name a local authority housing scheme

    Correct Answer
    shared ownership scheme
    pension scheme
    tenant scheme
    Explanation
    These are all examples of different types of housing schemes. A shared ownership scheme is a program where individuals can purchase a share of a property and pay rent on the remaining share. A pension scheme is a financial plan that provides income for individuals during their retirement years. A tenant scheme refers to a program or initiative aimed at providing affordable housing options for individuals who are renting.

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  • 18. 

    What are the three properties of eggs?

    Correct Answer
    Emulsification
    Aeration
    Coagulation
    Explanation
    The three properties of eggs are emulsification, aeration, and coagulation. Emulsification refers to the ability of eggs to combine and stabilize oil and water-based ingredients, creating a smooth and creamy texture. Aeration refers to the ability of eggs to trap air and increase volume when beaten, resulting in light and fluffy baked goods. Coagulation refers to the ability of eggs to solidify and set when heated, providing structure and stability to dishes like custards and quiches.

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  • 19. 

    Name the three stages of family resource management

    Correct Answer
    inputs
    outputs
    throughputs
    Explanation
    The three stages of family resource management are inputs, outputs, and throughputs. Inputs refer to the resources, such as time, money, and energy, that are available to the family. Outputs are the results or outcomes of the family's resource management, such as the products or services they produce or consume. Throughputs are the processes or activities that transform inputs into outputs, including decision-making, planning, and organizing. These stages are essential for effective management of resources within a family unit.

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  • 20. 

    ________________ is a natural emulsifier in eggs. (Hint- It starts with the letter 'L')

    Correct Answer
    lecithin, Lecithin
    Explanation
    Lecithin is a natural emulsifier found in egg yolks. It helps to stabilize mixtures of oil and water, which is why egg yolks are often used in recipes like mayonnaise and hollandaise sauce. The emulsifying properties of lecithin allow these mixtures to stay blended, preventing the separation of the oil and water components. This makes lecithin an essential ingredient in many culinary preparations.

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  • Aug 24, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Jun 06, 2011
    Quiz Created by
    Swarovski29
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