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Worksheets

Food and Consumer Education Secondary 2

Total questions: 100

Worksheet time: 50mins

Name
Class
Date
1.

Look at the image and name the cutting skills involved.

a)

mincing

b)

shredding

c)

grating

d)

slicing

2.

In cake making the role of fats is to provide _________________.

a)

sweetness and distinct brown surface

b)

tenderness and moistness

c)

an increase in volume and make the cake soft and fluffy

d)

structure and sets the shape of cake

3.

In cake making the role of sugar is to provide _________________

a)

sweetness and distinct brown surface.

b)

tenderness and moistness and gives rich flavour to cakes.

c)

an increase in volume and make the cake soft and fluffy.

d)

structure and sets the shape of cake.

4.

In cake making the role of flour is to provide ________________

a)

sweetness and distinct brown surface.

b)

tenderness and moistness and gives rich flavour to cakes.

c)

an increase in volume and make the cake soft and fluffy.

d)

structure and sets the shape of cake.

5.

In cake making the role of egg is to provide ________________

a)

sweetness and distinct brown surface.

b)

tenderness and moistness and gives rich flavour to cakes.

c)

an increase in volume and make the cake soft and fluffy.

d)

structure and sets the shape of cake.

6.

Baking powder is used in baking to produce ________________.

a)

oxygen

b)

nitrogen

c)

hydrogen

d)

carbon dioxide

7.

The rubbing-in method in cake making is a technique where ______________________.

a)

egg is rubbed into the flour

b)

sugar is rubbed into the flour

c)

fat is rubbed in to the flour

8.

The texture of cakes made using the rubbing-in method are ________________________.

a)

crumbly and dense

b)

light and spongy

c)

crumbly and light

d)

light and tender

9.

The texture of cakes made using the whisking method are ________________________________.

a)

crumbly and dense

b)

light and spongy

c)

crumbly and light

d)

light and tender

10.

The texture of cakes made using the creaming method are ________________________________.

a)

crumbly and dense

b)

light and spongy

c)

crumbly and light

d)

light and tender

11.

Creaming is the process where _________________ are beaten together to produce a smooth, thick mixture with trapped air.

a)

eggs and sugar

b)

sugar and flour

c)

fats and sugar

d)

flour and eggs

12.

Sifting of flour is important to ____________________________.

a)

incorporate air

b)

make it smooth

c)

remove lumps

d)

remove impurities

13.

In cake making, curdling happens where lumps are formed when ___________________ is added too fast into the creamed cake mixture.

a)

flour

b)

sugar

c)

egg

d)

fats

14.

Scones and rock cakes are examples of cakes made from _______ method.

a)

rubbing-in

b)

all-in-one

c)

creaming

d)

whisking

15.

Muffins is an example of a cake made from _______ method.

a)

rubbing-in

b)

all-in-one

c)

creaming

d)

whisking

16.

Swiss roll is an example of a cake made from _______ method.

a)

rubbing-in

b)

all-in-one

c)

creaming

d)

whisking

17.

Butter cake is an example of a cake made from _______ method.

a)

rubbing-in

b)

all-in-one

c)

creaming

d)

whisking

18.

In cake making, the flour is folded in gently to prevent ___________________________.

a)

curdling of the batter

b)

knocking out the air bubbles

c)

the batter from drying out

d)

the fats from melting

19.

In pastry making, the when the fats in the dough melts, the pastry becomes ___________________________.

a)

dry

b)

tough

c)

soft

d)

sticky

20.

Shortcrust pastry is commonly used as ___________________.

a)

base for tarts and pies

b)

base for curry puffs

21.

A batter is a mixture of flour with ________________ water or milk.

a)

sugar

b)

butter

c)

eggs

d)

margarine

22.

Batter can be classified as thin or thick depending on the amount of _____________________ used.

a)

flour

b)

liquid

c)

butter

23.

Thin batter when cooked has a _________________________ texture.

a)

light and tender

b)

light and crispy

c)

tender and crispy

24.

Thick batter when cooked has a _________________________ texture.

a)

light and tender

b)

light and crispy

c)

tender and crispy

25.

Food ________________________ refers to how food is arranged and shown to others.

a)

decorating

b)

garnishing

c)

presentation

26.

The styling and arrangement of food onto the plate is known as _________________.

a)

plating

b)

presentation

c)

decorating

d)

garnishing

27.

A _______________ is a person who buys goods and services for his or her own use.

a)

vendor

b)

manager

c)

consumer

d)

seller

28.

A person has the rights to live and work in an environment that does not affect their well-being. This is the right to ________ as a consumer.

a)

satisfaction of basic needs

b)

a healthy environment

c)

safety

d)

to choose

29.

Accurate information on products and services should be easily available to consumers so that they could make ____________ choices.

a)

faultless

b)

correct

c)

informed

d)

perfect

30.

Consumers have the rights to __________ and get sellers to take action to correct the problem or wrong.

a)

be heard

b)

seek redress

c)

be pleased

d)

be contented

31.

When making an exchange or refund the __________ must be produced as proof of purchase.

a)

packaging

b)

label

c)

reciept

d)

warranty

32.

A ______________ is an example of both a goods and service provider.

a)

hawker selling food

b)

restaurant with waiters serving food and drinks

c)

hairdresser cutting hair

d)

dentists giving treatment

33.

Consumer have the right to learn how to make good and informed choices when buying goods and services. This is the right to __________________.

a)

be informed

b)

seek redress

c)

safety

d)

consumer education

34.

A ______________ is a short, easily remembered verse or tune used in advertisements.

a)

tagline

b)

rhythm

c)

jingle

d)

rhyme

35.

The floating advertisements seen on the Internet is a form of ______________ advertising media.

a)

electronic

b)

broadcast

c)

print

d)

banner

36.

When payment is made via ______________, the money is deducted immediately from the bank account.

a)

credit card

b)

hire purchase

c)

stored value card

d)

debit card

37.

Which of the following is not an example of a stored-value card?

a)

NETS FlashPay

b)

EZ-Link card

c)

Debit card

d)

NETS CashCard

38.

Using specially designed and appealing images in an advertisement is an example of using the _______________ advertising technique.

a)

celebrity endorsements

b)

slogans and jingles

c)

emotional appeal

d)

sponsorship

39.

This method of payment can be used to pay in parts within the time limit however; additional charges will be included for late payment.

a)

instalment

b)

stored-value card

c)

debit card

d)

cash

40.

__________________ is a machine used to pay bills.

a)

Self-service Kiosk

b)

Self-payment Kiosk

c)

Billing Machine

d)

Self-service Automated Machine

41.

______________ occurs when a person is unable to pay off their debts.

a)

Loans

b)

Bankruptcy

c)

Overspending

d)

Repossession

42.

Which of the following are used to reach out to customer via the internet in electronic media?

a)

Pop-up and banner advertisements

b)

Banner sidebar advertisements

c)

Social networking sites ans floating advertisements

d)

All of the above

43.

Which broadcast media can be used to reach large audience?

a)

Television and magazine

b)

Magazine and posters

c)

Television and radio

d)

Radio and posters

44.

Which of the following is not key area to consider when presenting food?

a)

Choice of plate

b)

Garnishing

c)

Arrangement of food

d)

None of of the above answers

45.

Using a plate that is too small will make the dish look more.

a)

TRUE

b)

FALSE

46.

Using a big plate to serve a small amount of food would be appropriate as it makes the food more appealing.

a)

FALSE

b)

TRUE

47.

Covering the main dish with the sauce can cause the dish to look unappealing.

a)

TRUE

b)

FALSE

48.

Placing the sauce by the side of the main dish as a complement can enhance the presentation of the dish.

a)

FALSE

b)

TRUE

49.

Adding sauces in a same colour as the dish will increase the visual appeal of the dish.

a)

TRUE

b)

FALSE

50.

Food with interesting shape can make the presentation of the food more exciting.

a)

TRUE

b)

FALSE

51.

Different food textures can be obtained by using different methods of cooking.

a)

TRUE

b)

FALSE

52.

Different food textures can be obtained by choosing food with contrasting textures.

a)

TRUE

b)

FALSE

53.

Garnishes can be used to add colour texture and flavour to food.

a)

TRUE

b)

FALSE

54.

Name this herb that is usually used as a garnish in Western dishes.

a)

Parsley

b)

Coriander

c)

Spring onion

d)

Thyme

55.

Name this herb that is usually used in cooking to enhance the flovour of dishes.

a)

Parsley

b)

Coriander

c)

Rosemary

d)

Thyme

56.

Name this spice that is commonly used in Indian cooking.

a)

cumin

b)

cloves

c)

saffron

d)

tumeric

57.

When taking close-up shots, it is not important to keep the crockery and cutlery clean.

a)

TRUE

b)

FALSE

58.

Sensory evaluation does not involve assessing the _________________ of the food.

a)

appearance

b)

texture

c)

flavour

d)

cooking method

59.

When assessing the appearance of food, these descriptors can be used except __________________________.

a)

crumb

b)

consistency

c)

shape

d)

soft

60.

When assessing the texture of food, these descriptors can be used except __________________________.

a)

hard

b)

crumb

c)

creamy

d)

soft

61.

Which of the following is not an example of a sensory test?

a)

ranking test

b)

rating test

c)

triangle test

d)

All of the above

62.

In a ranking test of sensory evaluation of a food product, the tester is given food samples to rank according to specific properties such as sweetness or crispness

a)

TRUE

b)

FALSE

63.

In a rating test of sensory evaluation of a food product, the tester is given food samples to rate in how much the tester likes or dislikes the food samples.

a)

TRUE

b)

FALSE

64.

Which of the following is not a reason why sensory evaluation are conducted?

a)

to check if the food product meets certain standards

b)

make comparison between different food products

c)

investigate specific features of an ingredient

d)

improve the quality by modifying the recipe

65.

The common methods of cooking for the Chinese are _____________________________________

a)

stir-frying and steaming

b)

grilling and boiling

c)

deep-frying and stewing

d)

stewing and baking

66.

The common methods of cooking for the Malay are _____________________________________

a)

stir-frying and steaming

b)

grilling and boiling

c)

deep-frying and stewing

d)

stewing and baking

67.

The common methods of cooking for the Indian are _____________________________________

a)

stir-frying and steaming

b)

grilling and boiling

c)

deep-frying and stewing

d)

stewing and baking

68.

The common methods of cooking for the Eurasian are _____________________________________

a)

stir-frying and steaming

b)

grilling and boiling

c)

deep-frying and stewing

d)

stewing and baking

69.

Which of the following ingredient is commonly used in Malay cooking?

a)

belacan

b)

cardamon

c)

cumin

d)

worcestershire sauce

70.

Which of the following ingredient is commonly used in Eurasian cooking?

a)

belacan

b)

cardamon

c)

cumin

d)

worcestershire sauce

71.

Which of the following ingredient is commonly used in Indian cooking?

a)

belacan

b)

cardamon

c)

vinegar

d)

worcestershire sauce

72.

Which of the following ingredient is commonly used in Chinese cooking?

a)

belacan

b)

cardamon

c)

soya sauce

d)

worcestershire sauce

73.

Yusheng is a common festive food served during MId Autumn Festival.

a)

TRUE

b)

FALSE

74.

Ondeh-ondeh is a common festive food served during Hari Raya.

a)

TRUE

b)

FALSE

75.

Jalebi is a common festive food served during Deepavali.

a)

TRUE

b)

FALSE

76.

Ghee is clarified butter used in Indian cooking.

a)

TRUE

b)

FALSE

77.

The ___________________ usually wash their hands using a teapot called teko before eating,

a)

Indian

b)

Malay

c)

Chinese

d)

Eurasian

78.

The ___________________ usually have their food served on banana leaves.

a)

Indian

b)

Malay

c)

Chinese

d)

Eurasian

79.

_________________________ are edible substances used to enhance or complements the flavour of food.

a)

Toppings

b)

Spices

c)

Garnishes

d)

Condiments

80.

Which of the following part of a food label gives you information on the amount of energy the food item contains?

a)

Ingredients

b)

Nutritional claims

c)

Nutritional information panel

d)

Type of food

81.

Award labels are issued by relevant organisations to show that a product has met certain requirements.

a)

TRUE

b)

FALSE

82.

The Healthier Choice Symbol is awarded by _____________________.

a)

National Environment Agency

b)

Health Promotion Board

c)

Singapore Environment Council

d)

Majlis Ugama Islam Singapura

83.

The Water-efficiency label is awarded by _____________________.

a)

NEA

b)

PUB

c)

SEC

d)

MUIS

84.

The Energy Label is awarded by _____________________.

a)

National Environment Agency

b)

Health Promotion Board

c)

Singapore Environment Council

d)

Majlis Ugama Islam Singapura

85.

The Green Label is awarded by _____________________.

a)

National Environment Agency

b)

Health Promotion Board

c)

Singapore Environment Council

d)

Majlis Ugama Islam Singapura

86.

Choose the appropriate consumer right for

this situation:


The zipper of the new bag Jessie bought is not working.

a)

Right to consumer education

b)

Right to redress

c)

Right to a healthy environment

d)

Right to choose

87.

Choose the appropriate consumer right for

this situation:


Mrs Lim would like to buy a washing machine at a shopping mall.

a)

Right to consumer education

b)

Right to redress

c)

Right to a healthy environment

d)

Right to choose

88.

Choose the appropriate consumer right for

this situation:


The sales assistant is explaining to Mr Ravi the features of a certain laptop.

a)

Right to consumer education

b)

Right to redress

c)

Right to be informed

d)

Right to choose

89.

Choose the appropriate consumer right for

this situation:


A seminar on smart shopping was held at a community

centre.

a)

Right to consumer education

b)

Right to redress

c)

Right to be informed

d)

Right to choose

90.

Choose the appropriate consumer right for

this situation:


Wei Xiang is writing a compliment letter to QY shoes for the good service he received from them.

a)

Right to consumer education

b)

Right to redress

c)

Right to be informed

d)

Right to be heard

91.

Which of the conditions that needs to be fulfilled in order to have a faulty item repaired, replaced, refunded or reduced in price?

a)

The customer damaged the item.

b)

The customer did not try to repair the item themselves or asked someone else to repair it, causing it to become damaged.

c)

The customer misused the item and caused it to become faulty.

d)

The customer did not know about the problem before the purchase.

92.

Choose the best method of payment for this description:


You do not have to worry about paying the wrong fare when taking the bus. You just have to ensure that there is a sufficient amount of money in me.

a)

Debit card

b)

Stored- value card

c)

Credit card

93.

Choose the best method of payment for this description:


Use me to make payments at small provision shops when you buy snacks.

a)

Debit card

b)

Cash

c)

Credit card

94.

Choose the best method of payment for this description:


When using me to make payment, you have to sign on the receipt. The purchase amount will be deducted immediately

from your bank account.

a)

Debit card

b)

Cheque

c)

Electronic transfer

95.

Choose the best method of payment for this description:


You can use me to pay for expensive items and you can send me via post easily.

a)

Debit card

b)

Cheque

c)

Electronic transfer

96.

Choose the best method of payment for this description:


Use me if you do not have enough money to buy a car. You can make payment every month until you complete the

full payment.

a)

Hire purchase and instalment

b)

Cheque

c)

Electronic transfer

97.

Choose the best method of payment for this description:


You can use me to make purchases at most retail stores. However, payment can only be authorised by a PIN.

a)

Credit card

b)

Cheque

c)

Electronic transfer

98.

To cut food into small cube-shaped pieces is _______________.

a)

shredding

b)

mincing

c)

dicing

d)

chopping

99.

To cut food into fine and irregular pieces is _______________.

a)

dicing

b)

mincing

c)

dicing

d)

chopping

100.

To cut food into course and irregular pieces is _______________.

a)

slicing

b)

mincing

c)

dicing

d)

chopping