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Year 9 Food assessment

Total questions: 90

Worksheet time: 30mins

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.

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

a)

True

b)

False

6.

What does 'FSA' stand for?

a)

Food Stewardship Agency

b)

Food Standards Accountability

c)

Food Sustainable Agency

d)

Food Standards Agency

7.

Is exercise just as important as having a balanced diet?

a)

Yes

b)

No

c)

It depends

d)

Not sure

8.

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.

9.

Personal safety and food hygiene is not important when cooking.

a)

True

b)

False

10.

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

a)

True

b)

False

11.

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

12.

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

13.

Bacteria is microscopic living creatures that live on everything.

a)

True

b)

False

14.

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.

15.

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.

16.

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.

17.

Bacteria thrive in

a)

cold, moist places

b)

warm, dry places

c)

warm, moist places

d)

cold, dry places

18.

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.

19.

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

a)

True

b)

False

20.

The refrigerator should be no warmer than

a)

3°C

b)

6°C

c)

4°C

d)

5°C

21.

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

a)

Oranges

b)

Apples

c)

Satsumas

d)

Clementine

22.

Any food product can be analysed using SATSUMAS.

a)

True

b)

False

23.

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

a)

Texture and tone

b)

Taste and smell

c)

Taste and texture

d)

Smell and Texture

24.

The U in SATSUMAS stands for ?

a)

Unclassified Cost

b)

Unified Cost

c)

Unit Production

d)

Unit Cost

25.

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

a)

Evaluate and complain

b)

Analyse and Avoid

c)

Analyse and evaluate

d)

Analyse and copy

26.

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

a)

Evaluate and complain

b)

Analyse and Avoid

c)

Analyse and evaluate

d)

Analyse and copy

27.

Is the Criteria?

a)

A recipe to follow

b)

The method of how to make the product

c)

Age of the target group

d)

Properties the product must have

28.

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

29.

SATSUMAS would aid you in producing a product specification.

a)

False

b)

True

30.

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

31.

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

32.

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

a)

True

b)

False

33.

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

a)

True

b)

False

34.

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

35.

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

36.

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

a)

Funnels

b)

Whisks

c)

Dredger

d)

Flipper

37.

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

38.

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

a)

Blenders

b)

Refrigerator

c)

Oven

d)

Freezer

39.

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

40.

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

a)
b)
c)
d)
41.

Which of the following is used for beating an egg?

a)
b)
c)
d)
42.

Which of the following is used for frying a fish?

a)
b)
c)
d)
43.

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

a)
b)
c)
d)
44.

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

a)
b)
c)
d)
45.

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

a)
b)
c)
d)
46.

Which of the following is used in sifting flour?

a)
b)
c)
d)
47.

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

a)
b)
c)
d)
48.

Which of the following is used in grating of cheese?

a)
b)
c)
d)
49.

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

50.

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

51.

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

52.

What is a name of this?

a)

Cuttery

b)

Whisk

c)

Spoon

d)

Ladle

53.
What is the name of this piece of kitchen equipment? 
a)
Hand Mixer 
b)
Blender 
c)
Stand Mixer 
d)
Food Processor 
54.

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

a)

Sifter

b)

Rotary Beater

c)

Mixing Spoon

d)

Slotted Spoon

55.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
56.

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

57.

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

a)

Rolling pin

b)

Kitchen shears

c)

Pastry blender

58.
What is it?
a)
Electric hand mixer
b)
Standing mixer
c)
Blender
d)
whisker
59.
Name this cooking technique.
a)
kneading
b)
baking
c)
searing
d)
mixing
60.
Name this cooking technique.
a)
grinding
b)
grilling
c)
peeling
d)
searing
61.
Name this cooking technique.
a)
sifting
b)
baking
c)
frying
d)
rolling
62.
Name this cooking technique.
a)
measuring liquids
b)
sifting
c)
leveling
d)
cutting in
63.
Name this cooking technique.
a)
basting
b)
grilling
c)
frying
d)
marinating
64.
Name this cooking technique.
a)
dicing
b)
roasting
c)
frosting
d)
slicing
65.
Name this cooking technique.
a)
kneading
b)
rolling
c)
glazing
d)
stirring
66.

Q1-Name one symptom of diabetes

a)

Getting tired

b)

Having low performance in studies

c)

Having headache

d)

Stunted growth

67.

Q2-Name 1 point how to prevent diabetes

a)

Eating a lot of oil

b)

Exercising daily

c)

Eating a lot of salt

d)

Having a lot of medicines

68.

Q3-What is diabetes ?

a)

A condition in which there are frequent headaches

b)

a condition in which there is loss of appetite

c)

a condition in which there is difficulty to breath

d)

a condition in which there is excess sugar in the blood

69.

Q4-What is obesity ?

a)

An excessive height

b)

An excessive blood

c)

An excessive amount of body fat

d)

An excessive amount of sugar level

70.

Q5-1 point to avoid obesity

a)

Eat more food

b)

Do physical activities

c)

Do nothing just relax

d)

None of the above

71.

Q6-Obesity increases your risk of-

a)

Heart disease

b)

Sugar

c)

Headache

d)

Viral fever

72.

How to prevent lifestyle related diseases

a)

Do not do physical activities

b)

Use more of oil and salt

c)

Eat a balanced diet

73.

What happen's when a person eat's a lot of junk food ?

a)

All of the above

b)

All nutrients are not obtained

c)

The person may fall ill often

d)

The person may become obese

e)

None of the above

74.

Q10-One symptom of anaemia is -

a)

Headache

b)

Breathlessness

c)

All of the above

d)

None of the above

75.

Q11-One point to prevent anaemia

a)

Eat less salt

b)

Don't do any physical activity

c)

Don't rest at all

d)

None of the above

76.

Anaemia is a deficiency in the number or quality of red blood cells in your body.

a)

True

b)

False

77.

The most common cause of anaemia is high levels of iron in the body.

a)

True

b)

False

78.

Layers of flat pasta and ground beef (or other meats), cheese, and tomato sauce. It is baked in an oven. Garlic and oregano are added for flavor.

a)
b)
c)
d)
79.

Diabetes, Cancer, and Coronary Heart Disease are all examples of?

a)

Health-Related Positives

b)

Nutrition-Related Diseases

c)

New Diseases

d)

Health Concepts

80.

BMI stands for:

a)

Bring More Ice

b)

Be Mindfully Insticntive

c)

Body Mass Index

d)

Best Movie Issued

81.

Processed cupcakes and sugary candy are considered:

a)

Saturated Fats

b)

Oily Fats

c)

Trans Fats

d)

Whole Fats

82.

Risk factors that can lead to obesity include:

a)

Inactive Lifestyle

b)

Overeating

c)

Neither A nor B

d)

Both A and B

83.

(True or False) BMI can be measured.

a)

True

b)

False

84.

The recommended amount of minutes for exercise is:

a)

20

b)

45

c)

60

d)

30

85.

In order to maintain a healthy weight one must:

a)

Exercise Regularly

b)

Eat a balanced diet

c)

Maintain a positive mood often

d)

All of the above

86.
Name this cooking technique.
a)
frying
b)
peeling
c)
measuring a liquid
d)
basting
87.
Name this cooking technique.
a)
stirring 
b)
mixing
c)
dicing
d)
kneading
88.
Name this cooking technique.
a)
sifting
b)
grinding
c)
pouring
d)
blending
89.
Name this cooking technique.
a)
folding
b)
kneading
c)
broiling
d)
whisking/whipping
90.
Name this cooking technique.
a)
coring
b)
searing
c)
marinating
d)
scoring

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