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WorksheetsYr 9 Assessment 2021
Total questions: 20
Worksheet time: 12mins
What are the temperatures that form the danger zone for food safety?
0 to 60 degrees
60 degrees to 100 degrees
Between 5 degrees and 63 degrees
Under 5 degrees
Match this knife hold - bridge hold
What color should a chopping board be when preparing fish?
Red
Blue
Green
Brown
What temperature should frozen food be stored at?
Below -18C
Below 5C
Over 60c
None of these
What does bacteria need to grow?
Warmth
Ice
Moisture
Time
Food
Who am I?
Receptionist
Concierge
Housekeeper
Manager
What are my duties?
Welcome and greet students, teach and mark their papers
Welcome and greet guests, handle guests room bookings and complaints
Welcome and greet customers, take food order and clean up afterwards
Welcome and greet guests, send guests luggage to rooms and run errands requested by guests
Who is the sous chef?
He/she is the chef's assistant
He/she is an assistant
He/she is a commis
He/she is a junior chef
This nutrient is the main fuel for our bodies
carbohydrates
protein
fat
calories
This nutrient is neccesary for building muscle and blood
carbohydrates
protein
fat
fiber
What is the Eatwell guide?
A guide that shows how much we can eat
A guide that shows which foods in which amounts we should eat
A guide that shows which foods we should eat
A guide that shows foods
Fish, meat, tofu and peanut butter are good sources of
carbohydrates
sugar
protein
fiber
In order to keep your digestion "moving", you should make sure to eat plenty of
fibre
fat
sugar
calories
Which of the following is NOT a mineral
sodium
calcium
iron
protein
Which cooking method did we use to make flapjack and or brownies
Melting
Whisking
Creaming
Rubbing in
Which skill method did we use to make Crumble and or Scones
Melting
Whisking
Creaming
Rubbing in
A grill uses which form of heat transfer
Conduction
Convection
Radiation
When we cover food in breadcrumbs it is called?
Crispyfying
Crumbing
Covering
Enrobing
What is the protein found in flour called?
Coronin
Keratin
Gluten
Dystrophin
We developed the gluten in our bread by?
Adding sugar
Kneading
Cooking the bread
Mixing it together
