WorksheetsFood Technology
Total questions: 50
Worksheet time: 28mins
Name
Class
Date
1.
Before entering the kitchen it is necessary to...
a)
ensure your hair is tied back and jewellery is removed.
b)
ensure you have all necessary PPE and have secured loose clothing.
c)
ensure you have your recipe, container, enclosed protective shoes on.
d)
all of these answers are necessary.
2.
If I use a cutting board to cut raw meat, poultry or fish and I plan to use it again, the board is...
a)
reused as is.
b)
wiped with a damp cloth.
c)
sanitised by washing in hot soapy water and rinsing/drying thoroughly.
d)
wiped with dry paper towel.
3.
When I am carrying a knife I should always carry it by...
a)
the blade.
b)
the handle with the tip pointing at the ground.
c)
holding it inside a safer object like a frying pan.
d)
run to get back to my bay quickly.
4.
Which of the following is NOT a safe kitchen practice?
a)
Store leftovers in the fridge.
b)
Wash hands after handling raw meat.
c)
Tie hair back, always wear an apron and hairnet and enclosed shoes.
d)
Wipe a chopping board down with paper towel after using.
5.
If there is a fat or grease fire in the kitchen I should...
a)
tell my teacher and allow him/her to smother the fire with a tight fitting lid or fire blanket.
b)
tell my teacher and then scream to warn others.
c)
tell my teacher and then run as fast as I can out of the room.
d)
tell my teacher and then get the kitchen assistant.
6.
If I cut myself the best way to treat it is...
a)
wrap it in a tea towel and keep cooking.
b)
tell the teacher and then hold it above the kitchen bench to avoid dropping blood on the floor.
c)
wash the cut and dry with paper towel and then ask the teacher for a bandaid.
d)
let my cooking partner finish the practical lesson.
7.
I can prevent electric shocks in the kitchen by...
a)
letting my cooking partner operate all electrical equipment.
b)
using a knife to remove toast from the toaster.
c)
using electrical appliances near water.
d)
removing kitchen appliances by the plug NOT the cord.
8.
What is cross contamination?
a)
Angry food
b)
Mixing foods together
c)
When raw food comes into contact with cooked food
d)
Keeping perishable food in the fridge
9.
Which is the correct way to wash up?
a)
Wash dishes under a running tap until clean
b)
Rinse dishes before washing; use warm water; wash in no particular order
c)
Use water as hot as you can stand; use detergent; remove food scraps before washing; wash from least dirty to most dirty
d)
Chuck everything in as it comes to hand
10.
Which temperature range is known as the danger zone?
a)
Less than 00C
b)
Between 00C and 50C
c)
Between 50C and 600C
d)
between 610C and 740C
11.
Which of the following nutrients provides energy to the body?
a)
carbohydrates
b)
vitamins
c)
water
d)
minerals
12.
Which of the following nutrients is important for body, cell, and muscle growth and repair?
a)
vitamins
b)
fats
c)
proteins
d)
carbohydrates
13.
What is the main reason for eating a wide variety of foods?
a)
to learn the food label
b)
to provide all the nutrients you need
c)
to keep from getting bored with your diet
d)
to help improve physical fitness
14.
A student is concerned about having a well-balanced diet. What percent of his total daily calories should come from fat?
a)
0%
- 5%
b)
20%
- 35%
c)
40%
- 45%
d)
50%
- 70%
15.
An athlete is preparing to run a marathon (26.2 miles), decide which of the following meals she should eat the night before to provide the most energy for the race?
a)
eat a steak and drink a coffee
b)
load up on candy bars and chips
c)
eat pasta and drink water
d)
eat a bowl of cereal and drink an energy drink
16.
A student should have a minimum of how many glasses of water per day?
a)
5
b)
6
c)
7
d)
8
17.
Nutrients that build and repair tissues and cells e.g. meat, milk, eggs.
a)
Fat
b)
Minerals
c)
Vitamins
d)
Protein
18.
Elements essential for good health. e.g. Calcium, Iron, Potassium
a)
Protein
b)
Fat
c)
Minerals
d)
Carbohydrates
19.
The amount of energy the body gets from food is measured in.
a)
Metabolism
b)
Diet
c)
Calories
d)
Protein
20.
Energy storage nutrients that help the body store some vitamins e.g. oils, butter, margarine
a)
Fats
b)
Carbohydrates
c)
Minerals
d)
Vitamins
21.
Ashley is getting ready for her soccer game. Which nutrient will give her body the main fuel for her game?
a)
Fat
b)
Water
c)
Multi-vitamin
d)
Carbohydrates
22.
When you don't drink enough water you can become:
a)
silly
b)
hyper
c)
intoxicated
d)
dehydrated
23.
Which of the following is an excellent source of protein?
a)
steak
b)
bread
c)
carrots
d)
water
24.
This nutrient makes up 75% of your body:
a)
water
b)
vitamin A
c)
carbohydrates
d)
protein
25.
Eating foods rich in calcium can help reduce the risk of osteoporosis.
a)
True
b)
False
26.
Fats, water, and vitamins are a part of the six categories of nutrients true or false?
a)
True
b)
False
27.
You can control and prevent lifestyle diseases such as cancer, diabetes and heart disease by diet, lifestyle and exercise.
a)
TRUE
b)
FALSE
28.
If you are a vegan, which of these foods would you NOT eat?
a)
Black beans
b)
Brown rice
c)
Fat free peanut butter
d)
Fried Eggs
29.
Which type of fats are the "bad fats"?
a)
All fats are bad.
b)
Saturated fats
c)
Unsaturated fats
30.
Which food group does yogurt and milk belong in?
a)
protein
b)
vegetables
c)
fruit
d)
dairy
31.
If sugar is listed first in the ingredients in a food product, that means the product is very nutritious.
a)
True
b)
False
32.
Pick the correct word.
a)
Measuring things.
b)
Measuring cups.
c)
Measuring sticks.
d)
Measuring spoons.
33.
What does it mean to cut a food into long, thin pieces?
a)
flake
b)
rehydrate
c)
peel
d)
slice
34.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
35.
Knead?
a)
to beat your dough rapidly to make it grow
b)
to make a pizza pie
c)
To stretch your dough out
d)
To be italian
36.
What piece of equipment is shown?
a)
Dry Measuring Cups
b)
Liquid Measuring Cup
c)
Measuring Spoons
37.
What piece of equipment is shown?
a)
Strainer
b)
Sifter
c)
Colander
38.
a)
Chef's Knife
b)
Paring knife
c)
Cleaver
39.
To correctly measure brown sugar you must pac it down firmly so that it retains the shape if the cup.
a)
true
b)
false
40.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour
liquids in then read the measurement
at eye level.
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
41.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
42.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
43.
What equipment should you use to measure the following:
1 cup milk
1 cup milk
a)
A
b)
B
c)
C
44.
Which piece of kitchen equipment drains liquids from foods?
a)
fork
b)
strainer
c)
utility spoon
d)
spatula
45.
Which piece of kitchen equipment is used to place cakes and cookies to cool?
a)
hot mitts
b)
cutting board
c)
drying rack
d)
cooling rack
46.
Which piece of kitchen equipment protects hand when working with hot pans?
a)
oven mitts
b)
rubber scraper
c)
spatula
d)
dish towel
47.
Which piece of kitchen equipment protects the countertop when chopping?
a)
hot mitts
b)
cutting board
c)
mat
d)
spork
48.
What am I?
a)
Rotary beater
b)
Spatula
c)
Whisk
d)
Hand Mixer
49.
What am I?
a)
Pastry blender
b)
Paint Brush
c)
Pastry Brush
50.
To remove clumps from flour or to incorporate air into flour, use a...
a)
Sifter
b)
Strainer
c)
Colander
100 %
