wayground logo

Free Printable Worksheets

NEW

Font size

S
M
L
XL
Worksheets

Yr 7 Food

Total questions: 45

Worksheet time: 15mins

Name
Class
Date
1.
Which cooking utensil is used to roll out dough until it is flat and even?
a)
Pastry Brush
b)
Rolling Pin
c)
Spatula
d)
Sifter
2.
How many teaspoons is equivalent to one tablespoon?
a)
1
b)
2
c)
3
d)
4
3.
To separate and retain the coarse parts of ingredients such as flour is a technique called...
a)
Sifting
b)
Beating
c)
Folding
d)
Stirring
4.
Which of the following is NOT one of the included 5 food groups from the Australian Guide to Healthy Eating?
a)
Fruit
b)
Milk and Milk Products
c)
Grains
d)
Saturated and Trans Fats
5.
Which cooking method uses heat and moisture of steam from boiling water to cook food?
a)
Boiling
b)
Grilling
c)
Steaming
d)
Microwaving
6.

Which cooking methods means to fry lightly in a little oil and butter?

a)

Saute

b)

Frying

c)

Steaming

d)

Simmer

7.
Which cutting technique is used when food has been cut into thin, uniform matchstick pieces such as carrot?
a)
Julienne
b)
Dicing
c)
Peeling
d)
Grated
8.
What is a garnish?
a)
A food decorative on a dish
b)
A seasoning
c)
A type of dessert
d)
Used as an appetiser
9.
Which cooking utensil would you use to test if a cake is ready?
a)
Whisk
b)
Cooks Knife
c)
Vegetable Peeler
d)
Skewer
10.

Which food source provide us with the most energy?

a)

Protein

b)

Sugar

c)

Carbohydrates

d)

Fats

11.
Which method of frying uses no oil?
a)
Deep-Frying
b)
Shallow-Frying
c)
Stir-Frying
d)
Dry-Frying
12.

Which of the following is used for combining ingredients for various types of dishes?

a)

mixing bowls

b)

whisks

c)

baskers

d)

tongs

13.

Which of the following may be used to incorporate air into the batter while stirring?

a)

slotted spoon

b)

whisk

c)

wooden spoon

d)

rubber spatula

14.
which of the following describes a ladle?
a)
a tool with a tube connected to a rubber bulb
b)
a tool designed to open cans, jars, and bottles
c)
a deep spoon with large teeth around the edges
d)
a deep spoon with a long handle that holds and serves liquids
15.

Which of the following helps dry ingredients like flour become light, airy, and very powdery?

a)

tongs

b)

ladle

c)

sifter

d)

whisk

16.
What is the measurement unit of bread?
a)
a kilogram
b)
a pound
c)
a loaf
d)
a piece
17.
What's the most popular fast-food dish in London and the UK?
a)
crisps & meat
b)
meat and chips
c)
fish and chips
d)
meat and crisps
18.

What do you call a specific style of cooking, e.g. Mexican, Italian, etc.?

a)

style

b)

orientation

c)

method

d)

cuisine

19.

Which of the following is an example of a BAD food hygiene practice that could lead to cross-contamination?

a)

chopping raw and cooked meat on the same chopping board

b)

washing vegetables in clean water

c)

keeping food in food grade containers

d)

washing hands before handling food

20.

High-risk foods that are easily contaminated are

a)

dried, uncooked rice and pasta

b)

flour and powdered milk

c)

fish, oysters and sushi

d)

chocolate bars

21.

How many times can you reheat any food leftovers?

a)

Once

b)

Twice

c)

As many times as you like as long as it was in the fridge

d)

As many times as you like as long as it is eaten within a week

22.
Slows down bacteria growth 
a)
refrigerator
b)
freezer
c)
the kitchen counter
d)
your locker
23.
a)

sauteing

b)

simmering

c)

boiling

d)

pan-frying

24.
a)

mince

b)

dice

c)

slice

d)

pare

25.
a)

mix

b)

dredge

c)

flake

d)

marinate

26.
a)

simmering

b)

frying

c)

roasting

d)

steaming

27.
a)

stewing

b)

sauteing

c)

roasting

d)

toasting

28.

Name this food preparation technique in the picture provided.

a)

kneading

b)

rolling

c)

glazing

d)

stirring

29.

Name this food preparation technique in the picture provided.

a)

stirring

b)

mixing

c)

dicing

d)

kneading

30.

Name this cooking technique in the picture provided.

a)

frying

b)

peeling

c)

measuring a liquid

d)

basting

31.

1. This tool is used for

a)

Measuring small amounts of ingredients

b)

Measuring large amounts of ingredients

c)

Mixing drinks

d)

Eating soup

32.

4. What am I?

a)

Skewer

b)

Knife

c)

Vegetable peeler

d)

Food Masher

33.

I may be used for everything here, EXCEPT?

a)

Grating

b)

Grilling

c)

Shredding

d)

Slicing

34.

These are known as

a)

Fancy shapes

b)

Vegetable peelers

c)

Art pieces

d)

Cookie cutters

35.

What is this?

a)

pasta salad

b)

pasta

c)

ravioli

d)

bow tie pasta

36.

Cucumbers, tomatoes and beans are:

a)

Vegetables

b)

Fruit

c)

Proteins

d)

Sugars

37.

Potatoes, bread, rice are:

a)

Grains

b)

Vegetables

c)

Sugars

d)

Proteins

38.

Which product is produced by insects?

a)

fruit

b)

honey

c)

poultry

d)

carbohydrates

39.

is a sweet juicy fruit that is round at the bottom and becomes thinner at the top.

a)

peach

b)

cherry

c)

pear

d)

banana

40.

Sauerkraut is made from what finely cut vegetable?

a)

Lettuce

b)

Onion

c)

Cabbage

d)

African artichokes

41.

In what type of restaurant would you typically find the condiment wasabi?

a)

Chinese

b)

French

c)

Japanese

d)

Spanish

42.

Which chain has the most locations in the U.S. ?

a)

McDonald's

b)

Subway

c)

Burger King

d)

Domino's

43.

What is the main food you'll find in 'Guacamole'?

a)

Celery

b)

Parsley

c)

Basil

d)

Avocado

44.

In which country was pizza first invented?

a)

Spain

b)

Italy

c)

China

d)

France

45.

Where did falafels originate?

a)

Middle East Countries

b)

Asia

c)

North America

d)

Australia

Similar Resources on Wayground

Sewing Safety and Machine Parts Updated Version

44 questions

Sewing Safety and Machine Parts Updated Version

quiz

Worksheet

•

6th - 8th Grade

Esencia School-Wide Behavior Expectations

49 questions

Esencia School-Wide Behavior Expectations

quiz

Worksheet

•

7th Grade

Cooking Terms FACS 7

42 questions

Cooking Terms FACS 7

quiz

Worksheet

•

7th Grade

Atención básica al cliente

44 questions

Atención básica al cliente

quiz

Worksheet

•

8th Grade

Food Safety, Kitchen Safety, and Food Label Quiz

40 questions

Food Safety, Kitchen Safety, and Food Label Quiz

quiz

Worksheet

•

6th - 8th Grade

6th Grade Kitchen Safety and Sanitation Review

47 questions

6th Grade Kitchen Safety and Sanitation Review

quiz

Worksheet

•

6th Grade

PH 2 Kelas 8 Prakarya Bab 5

40 questions

PH 2 Kelas 8 Prakarya Bab 5

quiz

Worksheet

•

8th Grade

Limbah Keras Organik dan Anorganik

50 questions

Limbah Keras Organik dan Anorganik

quiz

Worksheet

•

8th Grade