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WorksheetsStage 4 Food Technology & Agriculture
Total questions: 53
Worksheet time: 18mins
Name
Class
Date
1.
A plant cultivated by people is called a
a)
green
b)
stem
c)
crop
d)
tree
2.
What is agriculture?
a)
the hunting and gathering
b)
the altering genetic material of plants
c)
the cultivation of plants/domesticating animals
d)
using technology to increase production
3.
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.
4.
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.
5.
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
6.
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
7.
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
8.
a)
teaspoon
b)
ladle
c)
wooden spoon
d)
skimmer
9.
a)
pot
b)
frying pan
c)
grillpan
d)
saucepan
10.
a)
colander
b)
masher
c)
ladle
d)
sieve
11.
Is this the correct way to put a pot / pan handle?
a)
Yes
b)
No
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
19.
If I use a cutting board to cut raw meat, poultry or fish and I plan to use it again, the board is...
a)
reused as is.
b)
wiped with a damp cloth.
c)
sanitised by washing in hot soapy water and rinsing/drying thoroughly.
d)
wiped with dry paper towel.
20.
Meat, poultry and fish products are defrosted by...
a)
leaving them to thaw on the bench top.
b)
placing them in the refrigerator.
c)
cooking from frozen.
d)
defrosting them in a sunny spot on the window ledge.
21.
I should refrigerate left overs as soon as...
a)
they are thoroughly cold.
b)
I have covered them and placed them in the fridge immediately.
c)
I get around to it.
d)
I have finished the dishes and cleaning responsibilities.
22.
Chemicals used for cleaning should be stored...
a)
in the fridge, right at the back.
b)
in the pantry with the dry storage.
c)
in a designated cupboard, preferably locked.
d)
out in the sunlight.
23.
Which of the following is NOT a safe kitchen practice?
a)
Store leftovers in the fridge.
b)
Wash hands after handling raw meat.
c)
Tie hair back, always wear an apron and hairnet and enclosed shoes.
d)
Wipe a chopping board down with paper towel after using.
24.
If there is a fat or grease fire in the kitchen I should...
a)
tell my teacher and allow him/her to smother the fire with a tight fitting lid or fire blanket.
b)
tell my teacher and then scream to warn others.
c)
tell my teacher and then run as fast as I can out of the room.
d)
tell my teacher and then get the kitchen assistant.
25.
If I cut myself the best way to treat it is...
a)
wrap it in a tea towel and keep cooking.
b)
tell the teacher and then hold it above the kitchen bench to avoid dropping blood on the floor.
c)
wash the cut and dry with paper towel and then ask the teacher for a bandaid.
d)
let my cooking partner finish the practical lesson.
26.
I can prevent electric shocks in the kitchen by...
a)
letting my cooking partner operate all electrical equipment.
b)
using a knife to remove toast from the toaster.
c)
using electrical appliances near water.
d)
removing kitchen appliances by the plug NOT the cord.
27.
It is the process of growing plants of all types and varieties in an urban environment.
a)
Urban gardening
b)
Community gardening
c)
Wall gardening
d)
Container gardening
28.
This type of ornamental garden consists of flowerbeds that laid in regular formal or balance arrangements.
a)
Container gardening
b)
Formal garden
c)
Informal garden
d)
Container garden
29.
Refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, and quail.
a)
Game
b)
Poultry
c)
Birds
d)
Fish
30.
Aboriginal and Torres Strait Islander Peoples have been the traditional custodians of the Australian continent for a long time. Scientists estimate this to be between ________ and _______ years ago, which makes them one of the oldest continuous cultures in the world.
a)
600 - 1200 years ago
b)
6,000 - 12,000 years ago
c)
60,000 - 120,000 years ago
d)
1 million years ago
31.
wheat protein is?
a)
albumin
b)
globulin
c)
gluten
32.
A student should have a minimum of how many glasses of water per day?
a)
5
b)
6
c)
7
d)
8
33.
Elements essential for good health. e.g. Calcium, Iron, Potassium
a)
Protein
b)
Fat
c)
Minerals
d)
Carbohydrates
34.
The amount of energy the body gets from food is measured in.
a)
Metabolism
b)
Diet
c)
Calories
d)
Protein
35.
Energy storage nutrients that help the body store some vitamins e.g. oils, butter, margarine
a)
Fats
b)
Carbohydrates
c)
Minerals
d)
Vitamins
36.
Ashley is getting ready for her soccer game. Which nutrient will give her body the main fuel for her game?
a)
Fat
b)
Water
c)
Multi-vitamin
d)
Carbohydrates
37.
When you don't drink enough water you can become:
a)
silly
b)
hyper
c)
intoxicated
d)
dehydrated
38.
Which of the following is an excellent source of protein?
a)
steak
b)
bread
c)
carrots
d)
water
39.
This nutrient makes up 75% of your body:
a)
water
b)
vitamin A
c)
carbohydrates
d)
protein
40.
Eating foods rich in calcium can help reduce the risk of osteoporosis.
a)
True
b)
False
41.
Fats, water, and vitamins are a part of the six categories of nutrients true or false?
a)
True
b)
False
42.
Which food group does yogurt and milk belong in?
a)
protein
b)
vegetables
c)
fruit
d)
dairy
43.
What does it mean to cut a food into long, thin pieces?
a)
flake
b)
rehydrate
c)
peel
d)
slice
44.
What piece of equipment is shown?
a)
Dry Measuring Cups
b)
Liquid Measuring Cup
c)
Measuring Spoons
45.
a)
Chef's Knife
b)
Paring knife
c)
Cleaver
46.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour
liquids in then read the measurement
at eye level.
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
47.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
48.
What equipment should you use to measure the following:
1 cup milk
1 cup milk
a)
A
b)
B
c)
C
49.
Which piece of kitchen equipment is used to place cakes and cookies to cool?
a)
hot mitts
b)
cutting board
c)
drying rack
d)
cooling rack
50.
Which piece of kitchen equipment protects hand when working with hot pans?
a)
oven mitts
b)
rubber scraper
c)
spatula
d)
dish towel
51.
What am I?
a)
Pastry blender
b)
Paint Brush
c)
Pastry Brush
52.
What is the danger zone temperature for harmful bacteria?
a)
Temperatures between 4-69 Degrees
b)
Temperatures between 0-60 Degrees
c)
Temperatures between 5-60 Degrees
d)
Temperatures between 4-50 Degrees
53.
Preparing food several hours in advance can make food unsafe because:
a)
Bacteria can grow if the food temperatures fall into the danger zone
b)
Foods can lose their flavor, color and general quality
c)
Foods can lose their nutritional value
d)
Refrigerators can only hold so much food
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