wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Year 8 - What's in the kitchen?

Total questions: 20

Worksheet time: 11mins

Name
Class
Date
1.

If you have long hair you should let it hang loose because its all lovely and beautiful.

a)

True

b)

False

2.

Why should we always wash fruit and vegetables before we use them?

a)

To get rid of dirt

b)

So they look nice and shiny

c)

So they don't smell

3.

Tick the correct hygiene rules

a)

Blazer should be hung over chairs

b)

Hands should be wash before cooking and after handling raw meat

c)

Aprons should be worn and wiped at the end of every lesson

d)

Jumpers can be worn in the kitchen

e)

Chewing gum is not allowed when cooking

4.

What is the main reason for drying our hands after washing them?

a)

So they don't drip water everywhere

b)

Because germs and bacteria are more easily spread with wet hands

c)

Your hands are slippery when wet, and you will not be able to hold kitchen utensils properly

5.

What should you always use when holding hot items such as pans, baking trays and when opening the oven?

a)

Bare hands

b)

Oven Gloves

c)

A wet tea-towel

d)

A dishcloth

6.

What should we do when using saucepans?

a)

Leave unattended

b)

Continually stir food to prevent burning

c)

Keep pan handles pointing out to make it easy to hold on to

d)

Fill the saucepans to the top

7.

When cooking with saucepans or frying pans we should always keep the handles turned (a)  

8.

What colour of chopping board do we use when chopping vegetables?

a)
b)
c)
d)
9.

What colour of chopping board do we use when chopping raw meat?

a)
b)
c)
d)
10.

What do we use a blue chopping board?

a)
b)
c)
d)
11.

A burn is cause by what type of heat?

a)

WET

b)

OIL

c)

HOT

d)

DRY

12.

What do you call a WET heat accident?

a)

BURN

b)

CUT

c)

SCALD

d)

BRUISE

13.

When we get a burn how long should we run water over it for?

a)

3 minutes

b)

20 minutes

c)

10 minutes

d)

1 minute

14.

Tick the two things that cause a SCALD

a)

IRON

b)

BOILING KETTLE

c)

TOUCHING A TRAY JUST OUT OF THE OVEN

d)

A BURST HOT WATER BOTTLE

e)

CANDLE

15.

What is this piece of equipment called?

a)

Saucepan

b)

Tongs

c)

Fish Slice

d)

Whisk

16.

Can you tell me what we use a WHISK for?

a)

To Mash Potatoes

b)

Mix a sauce

c)

To blend a smoothie

d)

Flip an egg

17.

What is this piece of equipment called?

a)

Spatula

b)

Whisk

c)

Stirrer

d)

Wooden Spoon

18.

What ingredient is NOT needed for flapjacks

a)

Butter

b)

Milk

c)

Syrup

d)

Oats

e)

Sugar

19.

Do you need a sieve when making flapjacks?

a)

Yes

b)

No

20.

How could you make the Flapjacks more HEALTHY?

a)

Add more sugar

b)

Add in some raisins of dried fruit

c)

Replace the oats with Frosties

d)

Double the syrup content