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WorksheetsFood Technology
Total questions: 18
Worksheet time: 9mins
Name
Class
Date
1.
Before entering the kitchen it is necessary to...
a)
ensure your hair is tied back and jewellery is removed.
b)
ensure you have all necessary PPE and have secured loose clothing.
c)
ensure you have your recipe, container, enclosed protective shoes on.
d)
all of these answers are necessary.
2.
When I am carrying a knife I should always carry it by...
a)
the blade.
b)
the handle with the tip pointing at the ground.
c)
holding it inside a safer object like a frying pan.
d)
run to get back to my bay quickly.
3.
When passing a knife to another person offer him/her the....
a)
Handle
b)
Blade
c)
Tip
4.
When getting rid of food scraps and oils you should....
a)
pour them in the sink and wash them down the drain
b)
put them in the waste bin or compost
5.
When washing dishes, what are two important things to remember?
a)
Rinse all dishes and wash in cold water
b)
Wash in hot soapy water and dry
c)
Rinse in running water and dry
6.
To prevent the transfer of bacteria to food and to protect your clothing you should
a)
wear gloves
b)
wear an apron
c)
tie your hair up
d)
take off your jacket
7.
a)
teaspoon
b)
ladle
c)
wooden spoon
d)
skimmer
8.
a)
pot
b)
frying pan
c)
grillpan
d)
saucepan
9.
a)
colander
b)
masher
c)
ladle
d)
sieve
10.
Is this the correct way to put a pot / pan handle?
a)
Yes
b)
No
11.
After letting the washing up water out the drain, you should...
a)
Put the dishes away
b)
Run hot water down the drain to clear
c)
Wipe over the sink
d)
Wash and rinse the dishes
12.
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
13.
Nutrients that build and repair tissues and cells e.g. meat, milk, eggs.
a)
Fat
b)
Minerals
c)
Vitamins
d)
Protein
14.
Pick the correct word.
a)
Measuring things.
b)
Measuring cups.
c)
Measuring sticks.
d)
Measuring spoons.
15.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
16.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
17.
What am I?
a)
Rotary beater
b)
Spatula
c)
Whisk
d)
Hand Mixer
18.
To remove clumps from flour or to incorporate air into flour, use a...
a)
Sifter
b)
Strainer
c)
Colander
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