wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Food Prep and Nutrition 2021

Total questions: 90

Worksheet time: 51mins

Name
Class
Date
1.
Nutrients that build and repair tissues and cells e.g. meat, milk, eggs.
a)
Fat
b)
Minerals
c)
Vitamins
d)
Protein
2.
A chemical compound made up of one or more simple sugar e.g. bread, rice, pasta
a)
Protein
b)
Water
c)
Fat
d)
Carbohydrates
3.
The body uses this to carry nutrients and waste. It also helps joints move smoothly.
a)
Fat
b)
Water
c)
Minerals
d)
Vitamin 
4.
The process of breaking down food into a form the body can use.
a)
Diet
b)
Metabolism
c)
Calories
d)
Digestion
5.
The amount of energy the body gets from food is measured in.
a)
Metabolism
b)
Diet
c)
Calories
d)
Protein
6.

About how many calories should a kid your age have each day?

a)

800

b)

1,200

c)

2,000

d)

3,000

7.
What is the main reason for eating a wide variety of foods? 
a)
to learn the food label
b)
to provide all the nutrients you need 
c)
to keep from getting bored with your diet 
d)
to help improve physical fitness 
8.

What is the main function of carbohydrates in the body?

a)

Protect the organs

b)

Keeps you feeling full

c)

Supply energy for cells

d)

Repairs body tissues

9.
What is the key difference between saturated and unsaturated fats?
a)
Saturated fats are usually liquid at room temperature; unsaturated fats are usually solid
b)
Saturated fats stay solid at room temperature; unsaturated fats are usually liquid
c)
Saturated fats can be found in vegetable oils, unsaturated fats can be found in animal products
d)
Saturated fats are healthier than unsaturated fats
10.
Which carbohydrate provides the most bulk to the diet? 
a)
Fructose 
b)
Lactose 
c)
Fiber 
d)
Sucrose
11.

What is the role of protein in the body?

a)

Is the main source of energy for the body

b)

Helps to build and repair body tissue

c)

Provide warmth and cushioning to the body's organs

d)

Helps to transport vitamins through the body

e)

All of the above are roles of protein in the body

12.

Identify the basic structures of cereal grains

a)

Bran

b)

Endosperm

c)

Germ

d)

Rice Grain

13.

Brown rice has dietary fibre from bran.

a)

True

b)

False

14.

Noodle is an examples of cereal product.

a)

True

b)

False

15.

When flour is mixed with a liquid and heated, as in a sauce, the mixture will thicken. This is called_________

a)

Thickening

b)

Viscosity

c)

Gelatinisation

d)

Rue

16.

Whole grain foods, such as breads and cereals, are enriched with thiamin and riboflavin.

a)

True

b)

False

17.

Dextrinisation is

a)

the application of dry heat on starch

b)

results in a brown color

c)

improves flavor

d)

all the above

18.
What 2 main nutrients does cheese provide for your body? 
a)
Vitamin A and C
b)
Calcium and Protein
c)
Vitamin B
19.

Which of the following products is obtained from the process of removing water from raw milk?

a)

Cream

b)

Dry milk

c)

Cheese

d)

Condensed milk

20.
How does calcium help our body?
a)
Builds muscle
b)
Helps eyesight
c)
Develops red blood cells
d)
Builds strong bones
21.
Half of your plate should be:
a)
Fruits and Vegetables
b)
Protein
c)
Grains
d)
Dairy
22.
_______ is a disease in which your bones are weakened and can easily break.
a)
arthritis 
b)
osteoporosis
c)
scoliosis 
d)
pneumonia 
23.

what type of nutrient is a carbohydrate?

a)

macronutrient

b)

micronutrient

24.

which type of vegetarian does not eat eggs but does eat dairy?

a)

lacto ovo vegetarian

b)

vegan

c)

ovo vegetarian

d)

lacto vegetarian

25.

What is the raising agent in bread?

a)

yeast

b)

air

c)

carbon dioxide

d)

steam

26.

which of these is an example of primary processing?

a)

flour to pasta

b)

fruit to jam

c)

milk to yoghurt

d)

wheat to flour

27.

what products are usually fortified?

a)

bread

b)

cereal

c)

spreads

d)

all of the above

28.

what is the main reason we need to eat fat?

a)

energy

b)

insulation

c)

organ protection

d)

tasty

29.

what is a consequence of protein deficiency?

a)

coronary heart disease

b)

diabetes

c)

kwashiorkor

d)

weight loss

30.

which type of protein can be made by the body?

a)

essential

b)

non essential

31.

The rate at which you use energy when you are completely at rest is called ___________.

a)

heart rate

b)

advanced metabolic rate

c)

calorie

d)

basal metabolic rate

32.

True or False: The more calories that a food has, the more heat energy it contains.

a)

True

b)

False

33.

The number of calories a person needs in a day are affected by:

a)

the amount of activity that a person will do.

b)

the air temperature.

c)

basal metabolic rate (BMR).

d)

none of the above.

34.

the spread of harmful bacteria from one source to another

a)

Toxin

b)

Danger Zone

c)

Cross Contamination

d)

Pathogen

35.

a disease producing agent

a)

Pathogen

b)

Toxin

c)

Bacteria

d)

Organism

36.

High sodium intake __________________ on possibility heart disease.

a)

has no effect

b)

increases chances

c)

decreases chances

d)

eliminates chances

37.

If your body does not produce insulin or does not use insulin properly, you may be _____________________.

a)

free to eat sugar

b)

immune to gaining weight

c)

very muscular

d)

diabetic

38.

How many calories in one serving?

a)

37g

b)

55g

c)

40

d)

230

39.

What does it mean that the blue portion of the plate is rather small?

a)

Vegetables should be eaten in abundance

b)

You shouldn't consume all that much dairy

c)

You should consume a non-fat diet

d)

Fruits are a poor source of nutrients

40.

What are the three large molecules most commonly found in food?

a)

Proteins, Amino acids, Carbohydrates

b)

Carbohydrates, Proteins, Fats

c)

Fatty acids, Carbohydrates, Proteins

d)

Glucose, Proteins, Fats

41.

Proteins are broken up into ...

a)

glucose

b)

fatty acids and glycerol

c)

fats

d)

amino acids

42.

Fats are broken up into ...

a)

glucose

b)

fatty acids and glycerol

c)

fiber

d)

amino acids

43.

Carbohydrates are broken up into ...

a)

glucose

b)

fatty acids and glycerol

c)

fiber

d)

amino acids

44.

Citrus fruits such as grapefruits, oranges, lemons and limes are high in which vitamin?

a)

A

b)

B

c)

C

d)

D

45.

The Eatwell guide recommends that you eat:

a)

5 portions of fruit per day

b)

5 portions of fruit and vegetables per day

c)

5 portions of vegetables per day

d)

5 portions of fruit and vegetables per day week

46.

How can fruit be stored in order to extend their life?

a)

Freezing

b)

Drying

c)

Refrigerator

d)

All of the above

47.

Fruit & Veg are a source of:

a)

Dairy

b)

Vitamins

c)

Protein

d)

Carbohydrates

48.

When cutting an onion in school, we use a RED chopping board. True or False?

a)

True

b)

False

49.
Which of these types of meats is safe to eat rare/pink? (Tick all that apply.) 
a)
Beef
b)
Chicken
c)
Sausages
d)
Beef Burgers
50.
Cross contamination is...
a)
When you don't cook food properly
b)
When bacteria is transferred from one food to another
c)
When someone gets really angry in the kitchen
d)
Not really worth worrying about
51.
What temperature should your fridge be?
a)
-18oC
b)
0-5oC
c)
5-8oC
d)
15oC
52.
What temperature should your freezer be?
a)
-18oC
b)
5oC
c)
63oC
d)
75oC
53.
Best before dates are found on foods where it's ok to eat them after if you think they're ok
a)
True
b)
False
54.
Best before dates are found on foods like meat and fish
a)
True
b)
False
55.
A food with a use by date might make you ill if you eat it after that date
a)
True
b)
False
56.
How many times can you reheat leftovers?
a)
Once
b)
Twice
c)
As many times as you want
d)
You shouldn't
57.

With regards to food hygiene, what are ‘the 4 C’s’? (choose 4)

a)

cleaning

b)

clothing

c)

cooking

d)

chilling

e)

cross contamination

58.

What is the minimum core temperature which will ensure most bacteria is destroyed when cooking?

a)

55ºC

b)

63ºC

c)

75ºC

d)

100ºC

59.

Between which temperatures is known as the bacterial ‘danger zone’?

a)

0ºC – 100ºC

b)

5ºC – 63ºC

c)

20ºC – 100ºC

d)

25ºC – 50ºC

60.

Which do you want the least amount of in your diet?

a)

Protein

b)

Sugar

c)

Potassium

d)

Calcium

61.

True or False. All cholesterol is bad for you.

a)

True

b)

False

62.

What is another name for fibre? (choose 2)

a)

carbohydrate

b)

Non starch polysaccharide

c)

sugar

d)

roughage

63.

Which body system does fibre affect?

a)

Circulation

b)

Immune

c)

Digestive

d)

Skeletal

64.
_____________have plenty of vitamins.
a)
Candy
b)
Fresh foods
c)
Soda
d)
Chocolate
65.
___________has vitamins to help your bones and teeth
a)
Milk
b)
Pepsi
c)
Gatorade
d)
Monster drink
66.
What food group does chicken belong to?
a)
Fat
b)
carbohydrate
c)
protein
d)
vegetables
67.
Fish is good for?
a)
carbohydrate
b)
omega 3
c)
fibre
d)
calcium
68.

Which foods do we need to eat every day?

a)

some food from each group

b)

some fruit and vegetables only

c)

some food from all the groups but not fats and sugar

69.

Eating too much fatty food can be bad for which part of your body?

a)
b)
c)
70.

Which of the following statements about organic farming is TRUE?

a)

It allows the use of artificial herbicides

b)

It allows routine use of antibiotics

c)

It allows the use of GM feed

d)

None of the above

71.

Which 3, are types of cereals grown

a)

Wheat

b)

Soya

c)

Maize

d)

Tofu

e)

Rye

72.

Primary processing does not include ...

a)

Trimming off leaves

b)

Milling flour

c)

Cheese production

d)

Milk pasteurization

73.

Which of these would be classified as a root vegetable?

a)

Carrots

b)

Parsnips

c)

Cucumber

d)

Spinach

e)

Peas

74.

What is the definition of, emulsion?

a)

Two monosaccharides combined

b)

A mixture of two liquids

c)

The process of adding hydrogen to oils to make them into solid fats

d)

The process of making flour from grains of wheat

75.

Which of these methods of preserving food would be classed as high-temperature methods?

a)

Pasteurisation

b)

Blast chilling

c)

Salting

d)

Sterilisation

e)

Canning

76.

Which one of the following statements about the FairTrade mark is true?

a)

It shows that manufacturers of the product have used genetically modified crops

b)

It shows that farmers of the raw ingredients have been guaranteed a good price

c)

It shows that farmers of the raw ingredients have worked in poor conditions

d)

It shows that manufacturers of the product have used non-biodegradable packaging

77.

What types of fats are considered healthy fats?

Choose all that apply.

a)

Monounsaturated fat

b)

Saturated fat

c)

Polyunsaturated fat

d)

Trans fat

78.
If you eat too much saturated fat, cholesterol might build up:
a)
in your brain
b)
in your liver
c)
in your veins and arteries
d)
in your bones
79.
What is the key difference between saturated and unsaturated fats?
a)
Saturated fats are usually liquid at room temperature; unsaturated fats are usually solid
b)
Saturated fats stay solid at room temperature; unsaturated fats are usually liquid
c)
Saturated fats can be found in vegetable oils, unsaturated fats can be found in animal products
d)
Saturated fats are healthier than unsaturated fats
80.
Which carbohydrate provides the most bulk to the diet? 
a)
Fructose 
b)
Lactose 
c)
Fiber 
d)
Sucrose
81.
A smooth paste formed when flour is added to melted fat is called what?
a)
Sauce
b)
Cream
c)
Roux
d)
Bisque
82.
Which nutrient helps you feel full and also helps with digestion?
a)
Fats
b)
Sugar
c)
Protein
d)
FIber
83.

Select the three methods of heat transfer when food is cooked (tick all that apply):

a)

conduction

b)

caremelisation

c)

dextrinisation

d)

radiation

e)

convection

84.

Which of these cooking methods is an example of a dry method?

a)

Grilling

b)

Deep frying

c)

Stewing

d)

Boiling

85.

Which of these cooking methods is an example of a water based method?

a)

Stir frying

b)

Baking

c)

Steaming

d)

Grilling

86.

The best method of cooking a quiche is:

a)

by steaming

b)

by grilling

c)

by microwave

d)

by baking

87.

When carrying out a tasting panel on a range of similar foods, which of these tests will decide which is the most popular?

a)

Rating test

b)

Ranking test

c)

Triangle test

d)

Paired preference test

88.

Which of the following points should be observed when setting up a tasting session? (Tick all that apply)

a)

Provide small samples of food

b)

Use clean spoons/forks for each sample tested

c)

Label foods clearly and accurately

d)

Give testers a piece of apple between each sample

e)

Provide clear instructions

89.

What type of testing would be recorded in this way?

a)

Discrimination

b)

Profiling

c)

Grading

90.

On what types of products would you find this logo?

a)

All organic foods

b)

Farm produce e.g. milk, eggs and meat

c)

Fairtrade products

d)

RSPCA approved products

Similar Resources on Wayground

Economics Final Spring '21

89 questions

Economics Final Spring '21

quiz

Worksheet

•

9th - 12th Grade

Effective Instruction for Varying Developmental Levels

87 questions

Effective Instruction for Varying Developmental Levels

quiz

Worksheet

•

10th Grade

Earth, Moon, Sun and Stars

86 questions

Earth, Moon, Sun and Stars

quiz

Worksheet

•

9th - 12th Grade

CH 8 MedTerm - Blood and Lymph

95 questions

CH 8 MedTerm - Blood and Lymph

quiz

Worksheet

•

10th - 12th Grade

CH 13 MedTerm - Auditory

85 questions

CH 13 MedTerm - Auditory

quiz

Worksheet

•

10th - 12th Grade

MT Nervous System Final Review for Test

86 questions

MT Nervous System Final Review for Test

quiz

Worksheet

•

10th - 12th Grade