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Year 8 Food Test Revision

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

How long should you wash your hands for?

a)

40 seconds

b)

20 seconds

c)

2 minutes

d)

15 seconds

2.

Hygiene is:

a)

Methods of preventing diseases

b)

Maintaining health and preventing bacteria spreading through washing hands.

c)

Maintaining health and preventing disease, especially through cleanliness.

3.

Which of the following are Macronutrients?

a)

Protein, Vitamins, Minerals, Fat

b)

Fat, Protein, Carbohydrates, Water

c)

Carbohydrates, Protein, Minerals, Vitamins

4.

Identify which of the following are Micronutrients.

a)

Water and Fat

b)

Carbohydrates and Protein

c)

Vitamins and Minerals

5.

Where would you place tinned food?

a)

freezer

b)

fridge

c)

pantry

6.

Which of the following foods are stored in the fridge?

a)

milk, eggs, chicken, tomato sauces, ham, apples

b)

chocolate sauce, bread, tomato, sausages

c)

steak, ice-cream, muesli, broccoli, biscuits

7.

Aroma can be classified as

a)

what is feels like when eating it

b)

what it looks like

c)

what it tastes like

d)

what it smells like

8.

Flavour can be classified as

a)

what is feels like when eating it

b)

what it looks like

c)

what it tastes like

d)

what it smells like

9.

Texture can be classified as

a)

what is feels like when eating it

b)

what it looks like

c)

what it tastes like

d)

what it smells like

10.

Appearance can be classified as

a)

what is feels like when eating it

b)

what it looks like

c)

what it tastes like

d)

what it smells like

11.

What does T stand for?

a)

teacup

b)

tablespoon

c)

teaspoon

12.

What does t stand for?

a)

teacup

b)

tablespoon

c)

teaspoon

13.

KJ stands for

a)

kinder

b)

kilograms

c)

kilojules

14.

Which of the following abbreviations represent one quarter of a cup?

a)

1/4

b)

1/8

c)

2/4

15.

which of the following are wet cookery methods?

a)

poaching, deep-frying, boiling

b)

boiling, simmering, poaching

c)

simmering, steaming, deep-frying

16.

Which of the following are dry cookery methods?

a)

frying, deep-frying, stewing

b)

Grilling, baking, deep-frying

c)

baking, boiling, roasting

17.

which is the largest section on the Healthy Eating Plate?

a)

Grains

b)

Fruit

c)

Vegetables

d)

Dairy

18.

which is the smallest section on the Healthy Eating Plate?

a)

Grains

b)

Fruit

c)

Vegetables

d)

Dairy

19.

Why do we sift flour?

a)

Removes lumps

b)

makes cakes rise

c)

Remove lumps and add air to the mixture

20.

Fair trade is

a)

Trade between companies in developed countries and producers in developing countries in which fair prices are paid to the producers.

b)

Providing fair profit to all workers involved.

c)

Trading fairly for the owner of the company to profit.