WorksheetsFOOD TECH - END OF TERM QUIZ 1
Total questions: 20
Worksheet time: 11mins
What is this a picture of?
Scrambled egg
Fried egg
Poached egg
Boiled egg
What does the acronym PPE stand for in Food Tech?
Protective Personal Equipment
Personal Protection Equipment
Personal Protective Equipment
Proactive Protection Equipment
Lollies could be described as tasting:
Salty
Sweet
Fatty
Spicy
What do you see in this picture?
Bagel
Crumpet
Brioche
Croissant
Which of the following is a picture of a croque monsieur?
Which of the following may be used to deep-fry food in a commercial kitchen
To rub fat on the surface of a fat or cooking utensil is to:
marinate
dress
grease
baste
To increase the flavour of a food by adding herbs, spices, or other ingredients or to prepare a cooking utensil for cooking is to:
grease
marinate
baste
season
Chef's knives are mostly used for:
Small items like fruit and vegetables
Slicing tomatoes and other soft foods
Removing bones from fish
Dicing, chopping and mincing
What type of cut is this?
Battonet
Julienne
Paysanne
Diced
What is the main ingredient in Hommus?
Lentils
Chick peas
Split peas
Legumes
Select the MOST accurate definition for the word, 'hygiene' from those given below.
To wash your hands thoroughly to ensure no germs are spread
The conditions and practices that help to maintain health and prevent diseases
The practices undertake to ensure no germs are spread
The conditions that help to maintain health and prevent diseases
Choose ALL examples of good hygiene practices from those shown here:
What is a safety rule that should be observed when using knives?
Always wear a short sleeved shirt
Use them for the purpose intended, concentrate and follow safety instructions
Always use a glass chopping board when slicing
Wear safety glasses at all times when handling knives
The temperature danger zone for food is:
Between 5 degrees and 60 degrees Celsius
Between 4 degrees and 60 degrees Fahrenheit
Between 4 degrees and 60 degrees Celsius
Between 10 degrees and 60 degrees Celsius
Tick ALL of the practices outlined below that could potentially cause food poisoning
Overcooked food
Poor personal hygiene
Undercooked food
Pests like flies, rodents and insects
Given the right conditions, bacteria can double:
Every 30 seconds
Every 1 to 2 minutes
Every 5 to 10 minutes
Every 10 to 20 minutes
Choose TWO examples of PPE's that may be used in a commercial kitchen:
Which of the following are VISIBLE signs of food poisoning?
Vomiting
Diarrhea
Headache
Nausea
People who are lactose-intolerant need to avoid eating:
Nuts and seeds
Dairy products
Any proteins
Gluten
