WorksheetsFOOD TECH YR 7
Total questions: 12
Worksheet time: 6mins
Name
Class
Date
1.
Which cooking utensil is used to roll out dough until it is flat and even?
a)
Pastry Brush
b)
Rolling Pin
c)
Spatula
d)
Sifter
2.
How many teaspoons is equivalent to one tablespoon?
a)
1
b)
2
c)
3
d)
4
3.
To separate and retain the coarse parts of ingredients such as flour is a technique called...
a)
Sifting
b)
Beating
c)
Folding
d)
Stirring
4.
Which of the following is NOT one of the included 5 food groups from the Australian Guide to Healthy Eating?
a)
Fruit
b)
Milk and Milk Products
c)
Grains
d)
Saturated and Trans Fats
5.
Which cooking method uses heat and moisture of steam from boiling water to cook food?
a)
Boiling
b)
Grilling
c)
Steaming
d)
Microwaving
6.
Which cooking methods means to fly lightly in a little oil and butter?
a)
Saute
b)
Frying
c)
Steaming
d)
Simmer
7.
Which cutting technique is used when food has been cut into thin, uniform matchstick pieces such as carrot?
a)
Julienne
b)
Dicing
c)
Peeling
d)
Grated
8.
What is a garnish?
a)
A food decorative on a dish
b)
A seasoning
c)
A type of dessert
d)
Used as an appetiser
9.
Which cooking utensil would you use to test if a cake is ready?
a)
Whisk
b)
Cooks Knife
c)
Vegetable Peeler
d)
Skewer
10.
Which food sources provide us with the most energy?
a)
Protein
b)
Sugar
c)
Carbohydrates and Lipids (Fats)
11.
Which Vitamin helps provide protection from disease?
a)
Folate
b)
Vitamin B
c)
Vitamin C
d)
Iron
12.
Which method of frying uses no oil?
a)
Deep-Frying
b)
Shallow-Frying
c)
Stir-Frying
d)
Dry-Frying
100 %
