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WorksheetsPre Test Grade 8
Total questions: 80
Worksheet time: 45mins
The temperature zone for the fridge is
1-5 C
0-6 C
0-5 C
-1 - 5 C
What is the optimal temperature for bacteria to breed?
37 C
48 C
75 C
65 C
Nutrients are not lost during freezing
True
False
The 'Danger Zone' is...
A song title
Bacteria breeding temperature zone
A place you shouldn't go
When foods may spoil
Store cleaning supplies and other chemicals away from all food and food service items and at least 6 inches off the floor
true
false
Which foods should NOT be kept in the fridge?
broccoli
bananas
onions
pineapples
potatoes
Which food is NOT okay to freeze?
cheese
milk
bread
lettuce
Where do we store a box of cake mix?
Where do we store lettuce?
What TWO places can you store soda?
What are the THREE places you can store carrots?
Where is the best place to store your ice cream?
Where do we keep frozen pizza?
Where do we keep milk?
Buying in bulk is a way of reducing waste control.
True
False
Which of the following can go into a compost heap or worm farm.
Diseased dead plants
Eggshells
Chicken Bones
Foil
Where should you store long-life milk (before opening).
Dry Storage Area
Refrigerator
Freezer
Room Temperature
Cooked food gets spoiled easily due to ___________
moisture
flavour and spices
Which of the following kills the food spoiling bacteria ?
drying
boiling
freezing
using salt and sugar
Which of the following is not a basic food safety rule?
Keep yourself and your kitchen clean.
Store meat, poultry, seafood, and eggs together, away from other foods
Cook food thoroughly
Refrigerate food properly.
Frozen foods are classified as __________.
Non-perishable
Perishable
Semi-perishable
Which of the following is NOT considered a perishable food?
Cooked pasta
Raw meat
Bread
Salami
You have received a food delivery. Which food should be put away last?
Cans of baked beans
Fresh milk
Onions
Ice cream
What factors should be considered when storing any type of food
Humidity
Temperature
Air flow
All of the above
All foods - including those in dry storage - have some water content
True
False
Which cake making method beats the fat and sugar together until the mixture is smooth and creamy.
Creaming Method
All-in-One method
Whisking Method
What may cause a cake to have a dry texture?
Too much liquid
Not enough Raising agent
Cake not baked long enough
None of the above
What causes a cake to have a cracked peak on top?
Not enough raising agent
Oven temperature not hot enough
Baking tin too small
Too much liquid
Which raising agents are used in cake making? Select all that apply.
Air
Yeast
Baking Soda
Baking Powder
When making cake, it is best that all ingredients be at room temperature.
True
False
Frosting helps to keep cakes fresh.
True
False
It is not necessary to preheat the oven when baking cakes.
True
False
What can be added to cakes to change their texture?
Food coloring
Nuts
Cinnamon
Vanilla extract
Fruits
The function of sugar in cake making is:
To allow leavening
Form the cake structure
Add color
Add tenderness
The oven door should not be opened or cakes moved until they have finished rising and partially browned.
True
False
Which cake making method involves combining the fat into the flour until the mixture looks like breadcrumbs.
Creaming
Rubbing in
All-In-One
Whisking
What can cause the cake fault shown in this picture?
Mixture too thick
Fruits wet when added to mixture
Cake not baked long enough
A reliable way to check a cake for doneness is to stick the middle with a toothpick or skewer.
True
False
Cake batter should be baked as quickly as possible after being mixed to prevent the escape carbon dioxide.
True
False
This type of nutrient is needed in larger amounts and includes proteins, fats, and carbohydrates
Carbohydrate
Micronutrient
Mineral
Macronutrient
This macronutrient is a building block for the body's tissues
Carbohydrate
Fat
Protein
Vitamin
The starches and sugars found in foods; esp. in plant based foods. They are the main source of energy.
Fat
Protein
Carbohydrates
Nutrients
Nutrients that promote normal growth, give you energy, and keep your skin healthy. There are two types: saturated and unsaturated.
Fat
Protein
Carbohydrates
Nutrients
Compounds that help to regulate body processes.
Fats
Vitamins
Minerals
Carbohydrates
The study of nutrients and how the body uses them. The title of this unit.
Nutrition
Healthy eating
Nutrients
Metabolism
L-Ascorbic acid is the chemical name for which vitamin?
A
C
D
E
What condition is associated with a deficiency of vitamin C?
Night Blindness
Osteoporosis
Haemochromatosis
Scurvy
What condition is associated with a deficiency of vitamin A?
Night Blindness
Osteoporosis
Haemochromatosis
Scurvy
What condition is associated with a deficiency of vitamin K?
Night Blindness
Osteoporosis
Uncontrolled bleeding
Scurvy
Which vitamin enhances calcium absorption?
A
B
C
D
Which vitamin enhances iron absorption?
A
B
C
D
When shallow frying is the product?
Fully Immersed in oil
Cooked in small quantity of oil
Which of The answers below should you do when deep frying?
Never over fill the fryer with oil or food
Don’t allow oil to smoke
Place food in carefully to avoid splashing
Ensure foods are dry/without excess water
Don’t store anything above the fryer
Tick the answers you feel are an advantage of using shallow frying as a method of cookery?
Quick method of cookery
No loss of soluble nutrients
Good colour
Adds variety to menu
Tick the answers you feel are a disadvantage to using shallow frying as a method of cookery?
Food absorbs fat and changes nutritional value
Food needs to be looked after
Can generally only be used with more expensive cuts of meat
What is the dry heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is the moist heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is FRYING?
To quickly cook food directly under a heat source.
Cooking food by hot air in an oven
When food is cooked in fat
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
What is BOILING?
To quickly cook food directly under a heat source.
Food cooked in fat
To cook food in water that has reached its highest possible temperature of 212°F.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
What is DEEP-FAT FRYING?
Food cooked in fat
Food is completely covered in oil or fat to be cooked
Food that cooked by hot air, similar to baking, uncovered, usually in an oven.
To quickly cook food directly under a heat source.
What is GRILLING?
Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.
Cooking food by hot air in an oven.
To quickly cook food directly under a heat source.
Foods cooked by vapors from boiling water.
What is ROASTING?
Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in fat
What is STEAMING?
Foods cooked by vapors from boiling water.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Soup Spoon
Dinner Fork
Where should the knife be placed on the table and which way should the blade be facing
to the right facing out
to the right and facing in
to the left facing out
to the left facing in
How would you place your fork and knife after you have enjoyed your meal
On the side of your plate
In the middle of your plate
On the edge of you plate
When setting the table, where do you place your dinner fork
(a)
When setting a table, where should you place the napkin
To the left
To the right
Before you start eating, where should you place your napkin
(a)
A piece of Cloth That is Used at the table for wiping the mouth and fingers while eating.
TABLE NAPKIN
TOP CLOTH
HANDKERCHIEF
TABLE SKIRT
When you are finished eating, put your silverware on the tablecloth
TRUE
FALSE
Which napkin fold is the fanfold ?
Which Napkin Fold is the Candle?
