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Worksheets

Year 7 TAS - Food

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

What is SUSHI ?

a)

bbq meat, cooked at the table

b)

crumbed and fried pork

c)

soup with thick noodles

d)

raw fish sliced thinly

e)

raw fish and other ingredients, served on rice

2.

Pasta belongs in which food group?

a)

Grains

b)

Meat + Protein

c)

Vegetables

d)

Fruit

e)

Dairy

3.

Potato belongs in which food group?

a)

Grains

b)

Meat and Protein

c)

Vegetables

d)

Fruit

e)

Dairy

4.

What's it?

a)

letucce

b)

letuce

c)

lettuce

d)

lettucce

5.

What are these?

a)

biscuits

b)

bisciuts

c)

bicsuits

d)

biskets

6.

What's this?

a)

yougurt

b)

yoghurt

c)

yougut

d)

youghurt

7.

What are these?

a)

deserts

b)

desserts

c)

disserts

d)

dessets

8.
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.

9.
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.
10.
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
11.
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
12.
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
13.
a)
teaspoon
b)
ladle
c)
wooden spoon
d)
skimmer
14.
a)
pot
b)
frying pan
c)
grillpan
d)
saucepan
15.
a)
colander
b)
masher
c)
ladle
d)
sieve
16.

What are the qualities to look for when buying vegetables

a)

firm, crisp and well coloured

b)

no wrinkled skin and light in colour so to ripen when stored

c)

soft, and well coloured

d)

firm, crisp, well coloured, free from bruising and damage

17.

Vegetables provide the diet with

a)

colour

b)

texture

c)

variety

d)

all of the above

18.

Vegetables are an excellent source of nutrients including

a)

vitamins

b)

minerals

c)

fibre

d)

all of the above

19.

How should you store fresh vegetables

a)

anywhere as it doesn't matter

b)

only in the pantry

c)

the fridge below 5°C

d)

the fridge below 5°C and a dark cool place for potatoes and onions

20.

What is the classification of vegetables that tomato, zucchini and pumpkin belong too.

(a)  

21.

Why is it a good idea to buy vegetables in season?

a)

less expensive

b)

best quality

c)

don't have to buy frozen vegetables

d)

more expensive and better quality

22.

How do you say "FOOD" in Japanese ?

a)

niku

b)

sakana

c)

yasai

d)

kudamono

e)

tabemono

23.

A dishwasher is is an example of something that makes a family's life easier and is a kind of ...

a)

technology

b)

helper

c)

cure

d)

hindrance

24.

What is the MAIN goal of the design process?

a)

to find solutions to problems

b)

to give scientists something to do

c)

to make charts and graphs

d)

to write articles for magazines

25.

What is technology?

a)

anything made by nature

b)

anything that costs a lot of money

c)

anything people make that has no purpose

d)

anything that people make or do that changes the natural world