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Year 10 Summer Assessment FPN

Total questions: 50

Worksheet time: 31mins

Name
Class
Date
1.
Which nutrient is required for the growth and repair of body tissues?
a)
Protein
b)
Fat
c)
Carbohydrate
d)
Water
2.

A tough, complex carbohydrate that the body cannot digest.

a)

Fiber

b)

Protein

c)

Sugar

d)

Vitamin

3.

Class of nutrients made up of amino acids.They are needed to build and repair body structures, and to regulate processes in the

body.

a)

fiber

b)

protein

c)

sugar

d)

dietary supplements

4.

Protein is used by the human body to...

a)

build strong bones

b)

adsorb vitamins

c)

repair cells

d)

provide fiber

5.
True or False:
Vitamin C is used to help heal the body and boost a person's immune system
a)
True
b)
False
6.

To cook food in a pan using vapor produced by boiling liquid is to:

a)

steam

b)

boil

c)

saute

7.
How quickly can bacteria double on food that is left at room temperature?
a)
Every 5 minutes
b)
Every 15 minutes
c)
Every 20 minutes
d)
Every hour
8.

A person who is unable to eat wheat products is:

a)

Vegan

b)

Coeliac

c)

Diabetic

d)

Anaemic

9.

The main function of grilling sliced bread is:

a)

Caramelisation of the surface

b)

Dextrinisation of the starch

c)

Coagulation of the gluten

d)

Gelatinisation of the starch

10.

A toaster toasting bread is an example of

a)

condensation

b)

conduction

c)

convection

d)

radiation

11.

Most of what we eat should come from two food groups. What are these two groups?

a)

Fruit and vegetables, and Oils and spreads

b)

Fruit & Vegetables and Potatoes, bread, rice, pasta and other starchy carbohydrates

c)

Potatoes, bread, rice, pasta and other starchy carbohydrates, and Dairy and alternatives

d)

Oils & Spread and Dairy & Alternatives

12.
Which is NOT one of the 4 C's of storing food safely?
a)
Chill
b)
Clean
c)
Carbohydrate
d)
Cook thoroughly
13.

Tiny micro organisms which can cause food borne illness are called

a)

lice

b)

bacteria

c)

flagella

d)

virus

14.

The diets of vegetarians usually include beans to make up for the lack of

a)

proteins.

b)

carbohydrates.

c)

vitamins.

d)

lipids.

15.

How many liters of water should you drink a day?

a)

0.5-1 L

b)

2-3 L

c)

4-5 L

16.
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
17.

Crunchy foods are our main source of carbohydrate and play an important role in a healthy diet.

a)

TRUE

b)

FALSE

18.

Oily fish are high in...........

a)

saturated fat.

b)

unsaturated fat.

c)

Omega-12 fat.

19.

Eating salty food can lead to high blood pressure that link to heart disease and stroke.

a)

TRUE

b)

FALSE

20.

What are the main ingredients in Pastry Making?

a)

Butter, flour and sugar

b)

Flour, Water and Fat

c)

Lard, Milk and Flour

d)

Flour, Eggs and Baking Powder

21.

Which item provides structural strength in baked goods?

a)

Eggs

b)

Sugar

c)

Flavourings

d)

Flour

22.

________________ is the sticky protein that remains when starch is washed from flour.

a)

Glue

b)

Flakiness

c)

Gluten

d)

Dough

23.

To cut into matchstick shapes

a)

Chop

b)

Dice

c)

Julienne

d)

Mince

24.

To add salt and pepper for flavor to your food

a)

Brush

b)

Combine

c)

Season

d)

Stir

25.
What must food handler's do after touching their hair, face, body or using the restroom?
a)
Wash hands
b)
Rinse gloves
c)
Change their apron 
d)
Use hand sanitizer 
26.
Foods should not be left at room temperature over how many hours?
a)
1
b)
2
c)
3
d)
4
27.
The movement of pathogens from one location, or food, to another is
a)
Cross Contamination
b)
Cleaning
c)
Hazards
d)
Cleaning
28.
Non-meat examples of protein include
a)
broccoli, kale, carrots
b)
beans, legumes, eggs
c)
tofu, apples, spinach
29.
Amino Acids:
a)
are a type of marinade.
b)
help transport fats in the body.
c)
are the building blocks from which proteins are made.
d)
are only found in plants.
30.
Many fruits and vegetables naturally contain sugar
a)
True
b)
False
31.
To stay healthy, you should eat more simple carbohydrates than complex carbohydrates
a)
True
b)
False
32.
What happens if you eat more carbohydrates then your body needs?
a)
becomes DNA 
b)
turns to fat 
c)
creates extra energy 
d)
becomes waste
33.
What is the function of fat in food?
a)
Adds moisture
b)
Adds flavor and texture
c)
All of the above
d)
Adds crispness and tenderness
34.
Sugar contains lots of important vitamins and minerals that our bodies need to grow. 
a)
True
b)
False
35.
Apples, bananas, and oranges have sugar in them. 
a)
True
b)
False
36.

What is an example of a simple carbohydrate?

a)

Corn

b)

Beans

c)

Diet Coca Cola

d)

Gummy Bear Candy

37.

What is an example of a complex carbohydrate?

a)

Chicken

b)

Chocolate bar

c)

Potato

d)

2% Milk

38.

Which is NOT a carbohydrate?

a)

Oil

b)

Potatoes

c)

Sugar

d)

Rice

39.

Complex Carbs provides vitamins, minerals and fibre?

a)

True

b)

False

40.

One common cause of foodborne illness is:

a)

High acid foods

b)

Improper holding temperatures

c)

Excessive use of salt and other spices

d)

Too much exposure air

41.

In the Temperature Danger Zone,

a)

Bacteria are most likely to be killed

b)

Acid and salt begin to attack bacteria

c)

Conditions are least favorable for bacterial growth

d)

Conditions are most favorable for bacterial growth

42.

Food-borne illness can cause some flu-like symptoms.

a)

True

b)

False

43.

What is an example of a "high-risk food?"

a)

Raw eggs

b)

Vinegar

c)

Bread

d)

Pasteurized milk

44.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
45.

What is the outside of the egg called?

a)

Shell

b)

shell membrane

c)

chalaze

d)

albumen

46.

The egg white is called:

a)

shell

b)

chalazzae

c)

albumen

d)

air cell

47.

Eggs act as an emulsifier in which of the following foods?

a)

mayonnaise

b)

angel food

c)

meat loaf

d)

breaded meat

48.

Eggs act as a binder in which of the following foods?

a)

mayonnaise

b)

angel food

c)

meatloaf

d)

breaded meat

49.

How has this egg been cooked?

a)

Fried

b)

Scrambled

c)

Poached

d)

Boiled

50.

What is the food poisoning disease we associate with raw eggs/chicken?

a)

E-coli

b)

Salmonella

c)

Campylobactor

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