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WorksheetsPreparation and Cooking of Food
Total questions: 15
Worksheet time: 9mins
Which of the following meat does not belong to the category
Beef
Chicken
Mutton
Venison
Which would be a suitable part of the animal for stewing
Chuck
Short loin
Sirloin
Shank
Identify which is a true statement
Meat is a high biological value protein food
Seafood is a low biological value protein food
Vegetables are rich sources of protein food
Cereals provide high biological value protein
Which of the following is an oily fish
Cod
Red Tilapia
Salmon
Seabass
Eggs are a rich sources of nutrients. Identify the nutrient lacking in Eggs
Carbohydrates
Fats
Proteins
Minerals
Eggs are used in food preparation in a variety of ways. Which is not the use of egg in cooking?
As an emulsifier
As a binding agent
As a raising agent
As a thinning agent
As a setting agent
Milk is nature's perfect food containing many nutrients. Identify the nutrient lacking in milk
Carbohydrates
Fats
Proteins
Vitamin C
Vitamin A
Identify the product that does not belong to the dairy products category
Butter
Cream
Coconut Cream
Yoghurt
Identify the cereal grains commonly eaten in Asia
Corn
Oats
Rice
Quinoa
Wheat
Which fruits are termed as tropical fruits
Banana
Berries
Durian
Pineapple
Orange
Identify which vegetables fall under tuber category
Brinjal
Carrot
Potato
Rhubarb
Yam
Which of the following dishes use beans in the food preparation
Corn soup
Falafel
Tau Huay
Tempeh burger
Soya bean milk
Which of the following does not belong to the Poultry
Duck
Goose
Swan
Turkey
Identify a famous ethnic local Malay dish that uses chicken as an accompaniment
Nasi Lemak
Nasi Goreng kampung
Nasi dagang
Nasi Ulam
Which of the following ways can be used to tenderise meat before cooking.
Mixing with water
Marinating with acid
Pounding with meat hammer
Using Enzymes like papain
