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Food tech revision

Total questions: 25

Worksheet time: 12mins

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.
To separate and retain the coarse parts of ingredients such as flour is a technique called...
a)
Sifting
b)
Beating
c)
Folding
d)
Stirring
3.

Which of the following is NOT one of the included 5 food groups from the Eatwell Guide to Healthy Eating?

a)

Fruit

b)

Milk and Milk Products

c)

Grains

d)

Saturated and Trans Fats

4.
Which cooking method uses heat and moisture of steam from boiling water to cook food?
a)
Boiling
b)
Grilling
c)
Steaming
d)
Microwaving
5.
Which cooking methods means to fly lightly in a little oil and butter?
a)
Saute
b)
Frying
c)
Steaming
d)
Simmer
6.
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
7.
Which cooking utensil would you use to test if a cake is ready?
a)
Whisk
b)
Cooks Knife
c)
Vegetable Peeler
d)
Skewer
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 food sources provide us with the most energy?
a)
Protein
b)
Sugar
c)
Carbohydrates and Lipids (Fats)
10.
Which Vitamin helps provide protection from disease?
a)
Folate
b)
Vitamin B
c)
Vitamin C
d)
Iron
11.
a)
grillpan
b)
frying pan
c)
roasting tin
d)
baking tin
12.
a)
pot
b)
frying pan
c)
grillpan
d)
saucepan
13.

What is the first step to washing hands?

a)

Using soap

b)

Using warm water

c)

Using warm water and soap

d)

Wiping my hands with a wipe

14.

What is the temperature Danger Zone?

a)

5`c - 60`c

b)

4`c - 60`c

c)

6`c - 50`c

d)

5`c - 50`c

15.

What is cross contamination?

a)

This is when germs spread from one food to the next.

b)

Where some food on the plate touch each other.

c)

I think this is when animals touch food.

d)

This is the process where bacteria present in raw food is transferred to cooked food.

16.

How should a knife be held safely?

a)

Run with it!

b)

Have sword fights.

c)

Walking with it by my side.

d)

Walking with it and the blade facing towards myself so no one else gets hurt.

17.

Should I cut raw chicken and vegetables on the same chopping board?

a)

Yes!

b)

Depends on what vegetables I'm cooking.

c)

No way!!

d)

If the chicken has no blood.

18.

True or false. A chef's knife is the best option for cutting an onion or potato?

a)

True

b)

False

19.
Which food group does yogurt and milk belong in?
a)
protein
b)
vegetables
c)
fruit
d)
dairy
20.
Which piece of kitchen equipment protects hand when working with hot pans?
a)
oven mitts
b)
rubber scraper
c)
spatula
d)
dish towel
21.

What nutrient do you get from meats and eggs?

a)

Protein

b)

Minerals

c)

Vegetables

d)

Carbohydrates

22.

What nutrient do you get from meats and eggs?

a)

Protein

b)

Minerals

c)

Vegetables

d)

Carbohydrates

23.

What food group does Milk and Cheese belong to?

a)

Dairy

b)

Liquids

c)

Carbohydrates

d)

Vegetables

24.

meat from chickens, ducks and geese

a)

poultry

b)

paultry

c)

poltry

d)

paltry

25.

Which meat is made out of pigs?

a)

ham

b)

pork

c)

bacon

d)

veal

e)

venison

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