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Worksheets8 Food Technology - Introduction Survey
Total questions: 15
Worksheet time: 8mins
What is food safety?
Being safe around food in the kitchen so you don't get hurt.
Taking care to prepare your food safely to stop people getting sick.
Making sure you don't play with food and you are careful when cooking so you don't waste food.
Making sure food is cooked and stored safely.
What is cross-contamination?
Ensuring that food that should be cooked before serving is not in contact with food that has already been cooked.
Ensuring that food that can be served raw is kept separate from food that needs to be cooked before eating.
Washing dishes after using them to make sure you don't mix ingredients up.
Keep hot food away from cold food so the temperatures don't drop too much.
What is the danger zone?
Temperature over 60'C where bacteria can grow very rapidly and can make people sick.
Zone between 5 and 60'C where bacteria grow very rapidly.
Zone between 5 and 60'C where bacteria stop growing.
Temperature below 5'C where bacteria can't grow - they just stop reproducing making it dangerous.
What does food sustainability mean?
Working safely in the kitchen.
Making sure you are not wasting food in the kitchen.
Making sure you are not wasting food or resources (water, electricity or gas) in the kitchen.
Not wasting food.
What are the five food groups?
Carbohydrates, dairy, fruit, vegetable and meat.
Grains/legumes, dairy, fruit, vegetable and meat.
Protein, fruit, vegetables, meat and grains.
Protein, vitamins, minerals, carbohydrates, fat.
If your recipe needed 3/4 cup of sugar, and I asked you to double it, how much sugar would you need?
6/4 cup
1 1/2 cups
1 cup
2/3 cups
When weighing an ingredient, the scales read 0.250, how much of the item do you have in grams or kilograms.
250 grams
2.5 kilograms
.250 grams
2.5 grams
If a recipe calls for 2 tablespoons of milk, how many millilitres (ml) is this equal to?
10ml
20ml
30ml
40ml
What is the difference between best before and use-by dates on packaged foods?
How are ingredients listed in a recipe?
Dry ingredients then liquid ingredients
Ingredients you need first to ingredients you need last.
In order from highest (amount of the ingredient) to lowest
In alphabetical order, so it's easy to find ingredients
Refrigerated food should only be kept out of the fridge for 30 minutes, then it needs to be thrown away.
True
False
What order should dishes be washed?
Glassware, cookware, cutlery, serving-ware, bakeware
Glassware, cutlery, serving-ware, cookware, bakeware
Glassware, cookware, bakeware, cutlery, serving-ware
Cookware, bakeware, glassware, cutlery, serving-ware,
What does it mean to 'chop an apple?'
Cutting the apple into even sized, thin slices.
Cutting the apple roughly into different sized pieces
Cutting the apple into quarters of the same size
Cutting the apple into pieces of the same size.
What does it mean to 'julienne a carrot?'
Cutting the carrot into thin, even sized pieces.
Shredding the carrot into even sized pieces using a grater.
Cutting the carrot into thin pieces, of different shapes.
Cutting the carrot into thin, even strips.
What is the Australian Guide to Healthy Eating (AGHE)? HINT! It's on the wall in the kitchen/classroom!
(a)
