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Year 7 Food assessment

Total questions: 84

Worksheet time: 29mins

Name
Class
Date
1.

Food preparation and nutritional education........

a)

builds our practical design skills.

b)

builds our faith in nutrition.

c)

builds our cooking skills and knowledge on food.

d)

builds on our taste buds.

2.

How many food groups are there in the 'EAT WELL' plate?

a)

4

b)

5

c)

3

d)

6

3.

Carbohydrates give us energy, this should make up 1/3 of our diet.

a)

True

b)

False

4.

Fruit and vegetables should make up 1/3 of our diet too. We are advised to eat at least ??? portions a day.

a)

7

b)

6

c)

4

d)

5

5.

The smallest part of the 'EAT WELL' plate is .........

a)

Proteins

b)

Fat and Sugar

c)

Milk and dairy

d)

Carbohydrates

6.

Carbohydrates are based on foods high in sugar and fat.

a)

True

b)

False

7.

Carbohydrates are foods based on starch, such as bread and potatoes.

a)

True

b)

False

8.

Dairy foods based on milk, usually from cows include butter, cheese and yoghurt.

a)

True

b)

False

9.

What does 'FSA' stand for?

a)

Food Stewardship Agency

b)

Food Standards Accountability

c)

Food Sustainable Agency

d)

Food Standards Agency

10.

Is exercise just as important as having a balanced diet?

a)

Yes

b)

No

c)

It depends

d)

Not sure

11.

The 'EAT WELL' plate is a guide to .......

a)

help prevent losing excessive weight and become healthy.

b)

help prevent excessive weight gain and make us unhealthy.

c)

help prevent excessive weight gain and keep us healthy.

d)

help us become underweight and unhealthy.

12.

Personal safety and food hygiene is not important when cooking.

a)

True

b)

False

13.

All food handlers must be aware of the need for personal hygiene to prevent food poisoning.

a)

True

b)

False

14.

Food hygiene rules must be followed closely when....

a)

Cooking and serving

b)

Storing and preparing

c)

Storing, preparing and cooking

d)

Storing, preparing, cooking and serving

15.

We use different coloured chopping boards to avoid

a)

the kitchen becoming un-organised

b)

the colours matching the food you are cutting

c)

cross-contamination and bacterial growth

d)

working in groups during practical lessons

16.

When must we wash our hands?

a)

Before handling food and after eating

b)

Before handling food and after handling food

c)

Before handling food and after going to the toilet

d)

Before going to the toilet and after handling food

17.

Bacteria is microscopic living creatures that live on everything.

a)

True

b)

False

18.

For food safety reasons, a blue plaster must be worn to cover any cuts. This is because........

a)

this looks modern and trendy to look at.

b)

it is much more hygienic than any other plaster.

c)

it stands out, as not many foods are blue.

d)

it matches the blue traditional apron.

19.

We should tie long hair back because

a)

it looks messy and unprofessional.

b)

it can get in the way of you cooking.

c)

it prevents fires and hazards.

d)

the scalp contains large numbers of bacteria.

20.

We should wear an apron to

a)

protect our food from our clothes.

b)

protect our clothes from getting messy.

c)

protect our image in the kitchen.

d)

appear professional in the kitchen.

21.

Bacteria thrive in

a)

cold, moist places

b)

warm, dry places

c)

warm, moist places

d)

cold, dry places

22.

The main difference between personal hygiene at home and in the food industry are.......

a)

chopping boards, hair nets, gloves and antibacterial solution.

b)

chopping boards, kitchen size and antibacterial solution.

c)

chopping boards, hair nets, gloves and many sinks.

d)

chopping boards, many sinks, gloves and antibacterial solution.

23.

Kitchen hygiene and food safety is important to prevent ourselves and our families becoming ill with food poisoning.

a)

True

b)

False

24.

The refrigerator should be no warmer than

a)

3°C

b)

6°C

c)

4°C

d)

5°C

25.

The freezer should be no warmer than

a)

-17°C

b)

-18°C

c)

-19°C

d)

-16°C

26.

Name the logo:

a)

Hunts

b)

Heinz

c)

Kraft

d)

French's

27.

Name the logo:

a)

Tim Hortons

b)

Lucky Brand

c)

Time Warner

d)

Starbucks

28.
This chain is known for their square-pattied burger made with fresh ground beef
a)
Wendy's
b)
Carl’s Jr.
c)
McDonald's
d)
Burger King
29.
At the end of 2010, it became the largest fast food chain worldwide
a)
Wendy’s
b)
Pizza Hut
c)
McDonald's
d)
Subway
30.

Name this logo

a)

Lays

b)

Ruffles

c)

Cheetos

d)

Pringles

31.

Name The Brand!

a)

Papa John's

b)

Toppers

c)

Dominos

d)

Pizza Hut

32.

what is this brand?

a)

pepsi

b)

persi

c)

pepsi cola

d)

cola

33.

What Type Of Candy Is This?

a)

Gummy Bears

b)

Gummy Animals

c)

Gummy Colors

d)

Gummies

34.
Name the logo:
a)
Skittles
b)
M&Ms
c)
Jolly Rancher
d)
Sweet Tarts
35.
Name the brand
a)
Burger king
b)
Taco Bell
c)
Taco king
36.

Identify this brand based on its logo

a)

Swiss Miss

b)

Quaker Oats

c)

Kentucky Fried Chicken

d)

Quick Oats

37.

Name of the brand

a)

Domino's pizza

b)

Dominoes for Kids

c)

Domingo"s pizza

d)

Dominoes pizza

38.

This is the logo for:

a)

Cheetos

b)

Burger King

c)

Carl's Jr.

d)

Wendy’s

39.

The acronym learnt to analyse food products is ........

a)

Oranges

b)

Apples

c)

Satsumas

d)

Clementine

40.

Any food product can be analysed using SATSUMAS.

a)

True

b)

False

41.

The T in SATSUMAS stands for .......

a)

Texture and tone

b)

Taste and smell

c)

Taste and texture

d)

Smell and Texture

42.

The U in SATSUMAS stands for ?

a)

Unclassified Cost

b)

Unified Cost

c)

Unit Production

d)

Unit Cost

43.

The term product analysis means to .......

a)

Evaluate and complain

b)

Analyse and Avoid

c)

Analyse and evaluate

d)

Analyse and copy

44.

Product analysis helps you ........

a)

gain a better understanding of existing products

b)

gain a poor understanding of existing products

c)

gain a better understanding of non-existing products

45.

The texture of ice-cream is...........

a)

thick and crispy

b)

crunchy and flaky

c)

smooth and runny

46.

SATSUMAS would aid you in producing a product specification.

a)

False

b)

True

47.

Crisps have a ?

a)

Smooth texture

b)

Runny texture

c)

Crunchy texture

48.

Information you get from analysing an existing product can help you ............

a)

Copy the product exactly

b)

Complain about that products appearance

c)

Design an unsuccessful version

d)

Design a new more successful product

49.

The purpose of research is to gather the information needed to .........

a)

Design a simplified version of the product

b)

Design a new improved product

c)

Design a version with more allergens

50.

Through Analysing existing meals, I can improve my cooking techniques.

a)

True

b)

False

51.

Through analysing existing meals, I can develop new improved recipes.

a)

True

b)

False

52.

It is also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents.

a)

Dredger

b)

Sifter

c)

Spatula

d)

Colander

53.

They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items

a)

Can Opener

b)

Kitchen Scissors

c)

Spatula

d)

Potato Masher

54.

It is used to shake flour, salt, and pepper on meat, poultry, and fish.

a)

Funnels

b)

Whisks

c)

Dredger

d)

Flipper

55.

It is a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers

a)

Spatula

b)

Ladle

c)

Flipper

56.

These are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food

a)

Blenders

b)

Refrigerator

c)

Oven

d)

Freezer

57.

This tool is used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods.

a)

Wooden Spoon

b)

Plastic Scraper

c)

Soup Ladle

d)

Serving Spoon

58.

This tool is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.

a)

Potato Masher

b)

Mortar and Pestle

c)

Knife

d)

Shears

59.

Which of the following is used for peeling fruits and vegetables?

a)
b)
c)
d)
60.

Which of the following is used for beating an egg?

a)
b)
c)
d)
61.

Which of the following is used for frying a fish?

a)
b)
c)
d)
62.

Which of the following is used for measuring liquid ingredients like evaporated milk?

a)
b)
c)
d)
63.

Which of the following is used for keeping the food and ingredients free from contamination and spoliation?

a)
b)
c)
d)
64.

Which of the following is used in sifting flour?

a)
b)
c)
d)
65.

Which of the following is used in measuring time in cooking?

a)
b)
c)
d)
66.

Which of the following is used in grating of cheese?

a)
b)
c)
d)
67.

Which of the following mixing tool would be best to use to incorporate air into foods?

a)
b)
c)
d)
68.

Which of the following cutting tools is used to remove the outer surface of fruits and vegetables?

a)

Shredder-grater

b)

Cutting board

c)

Kitchen shears

d)

Peeler

69.

Which of the following preparation tools would you use for turning meats and fried foods, and for handling foods such as corn on the cob, hard-cooked eggs, and baked potatoes?

a)

Tongs

b)

Kitchen ford

c)

Ladle

d)

Baster

70.

2. Which one of these is NOT a standard measuring cup size?

a)

1/4 cup

b)

1/3 cup

c)

1/2 cup

d)

3/4 cup

71.

What is a name of this?

a)

Cuttery

b)

Whisk

c)

Spoon

d)

Ladle

72.
What is the name of this piece of kitchen equipment? 
a)
Hand Mixer 
b)
Blender 
c)
Stand Mixer 
d)
Food Processor 
73.

This item is most commonly used to retrieve food from a hot liquid.

a)

Sifter

b)

Rotary Beater

c)

Mixing Spoon

d)

Slotted Spoon

74.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
75.

All of the following tools could be used to lift and turn meat during cooking EXCEPT...

a)

Tongs

b)

Turner

c)

Rubber Spatula

d)

Wooden spoon

76.

Which piece of equipment is used to roll and stretch out dough?

a)

Rolling pin

b)

Kitchen shears

c)

Pastry blender

77.
What is it?
a)
Electric hand mixer
b)
Standing mixer
c)
Blender
d)
whisker
78.
Name this cooking technique.
a)
kneading
b)
baking
c)
searing
d)
mixing
79.
Name this cooking technique.
a)
grinding
b)
grilling
c)
peeling
d)
searing
80.
Name this cooking technique.
a)
sifting
b)
baking
c)
frying
d)
rolling
81.
Name this cooking technique.
a)
basting
b)
grilling
c)
frying
d)
marinating
82.
Name this cooking technique.
a)
dicing
b)
roasting
c)
frosting
d)
slicing
83.
Name this cooking technique.
a)
kneading
b)
rolling
c)
glazing
d)
stirring
84.
Name this cooking technique.
a)
grinding
b)
blanching
c)
rolling
d)
leveling