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Worksheets

Year 7 Design and Technology End of Year PPE

Total questions: 80

Worksheet time: 43mins

Name
Class
Date
1.

What are these called?

a)

Gears/Gear Train

b)

Nuts and Bolts

c)

Blade

d)

Belt and Pulley

2.

What are these called?

a)

Gears/Gear Train

b)

Nuts and Bolts

c)

Blade

d)

Belt and Pulley

3.

How many mm in 1cm?

a)

1

b)

10

c)

100

d)

1000

4.

How many mm in 12.5cm?

a)

0.125

b)

1.25

c)

12.5

d)

125

5.
This is an example of a _______ circuit
a)
open
b)
series
c)
parallel
d)
square
6.
This is the symbol for a _____?
a)
switch
b)
light 
c)
battery
d)
wires
7.
This is the symbol for a _____?
a)
an AC current source
b)
a DC current source
c)
a battery
d)
a single cell
8.
a)
Light
b)
Battery
c)
Motor
d)
Switch (Closed)
9.

This symbol represents a ..........

a)

Bulb

b)

Battery

c)

Buzzer

d)

Microphone

10.

what is this?

a)

magnet

b)

magnetic field

c)

microphone

d)

motor

11.

How many grams in a killogram?

a)

1

b)

10

c)

100

d)

1000

12.

We measure solids in Kilograms, what unit of measurement do we use for liquids?

a)

ml/L

b)

mg/Kg

c)

lbs/St

d)

Km/m

13.

Shortcrust pastry is made with a flour and butter ratio of 2:1, if a recipe uses 300g of flour how much butter will be needed?

a)

50g

b)

100g

c)

150g

d)

300g

14.

What is this diagram called?

a)

Eatwell Plate

b)

Diet Guide

c)

Healthy Selector

d)

Unhealthy Guide

15.

What does this diagram help us do?>

a)

Eat a healthy and well balanced diet.

b)

Pick what to have for breakfast

c)

Pick foods that go together best

16.

How many portions of fruit and veg should you have a day?

a)

1

b)

3

c)

5

d)

9

17.

How would you cook an omelette?

a)

Frying

b)

Boiling

c)

Baking

d)

Grilling

18.

How would you cook pasta?

a)

Frying

b)

Boiling

c)

Baking

d)

Grilling

19.

How would you cook a cake?

a)

Frying

b)

Boiling

c)

Baking

d)

Grilling

20.

How would you cook toast?

a)

Frying

b)

Boiling

c)

Baking

d)

Grilling

21.

What ingredients are there in this pizza. (select 3)

a)

Flour

b)

Mushrooms

c)

Tomatoes

d)

Dough

e)

Pepperoni

22.

It is very important that you do not run, shove or throw things in Textiles because:

a)

A person could be offended by your behaviour and report you for acting irresponsibly.

b)

A person could have equipment in their hands which could hurt themselves or someone else.

c)

A person could be holding their material and you could damage it.

d)

A person could be concentrating and you could distract them.

23.

Anthropometrics is the scientific study of

a)

making products safe

b)

making products comfortable

c)

the measurements and proportions of the human body

d)

hands

24.

When Anthropometrics are applied to a product, it makes the product

a)

Ergonomic

b)

Economic

c)

Aeronomic

d)

Autonomic

25.

This means that the product is __________ to use and less likely to cause injury.

a)

Simple

b)

Comfortable

c)

Complicated

d)

Strenuous

26.

1.Ergonomics is the science of ___.

a)

designing the job to fit the worker

b)

fitting the worker to the job

c)

lifting injuries

d)

safety and health

27.

Name this saw.

a)

Hand saw

b)

Hack saw

c)

Coping saw

d)

Tennon saw

28.

Name this workshop machine.

a)

Pillar Drill

b)

Hand Drill

c)

Rising Drill

d)

Geared Drill

29.
a)
Steel Rule
b)
Tape Measure
c)
Folding Wood Rule
d)
Carpenter-Framing Square
30.

What kind of weld is in the picture

a)

Arc welding

b)

Braze welding

c)

Oxy-acetylene welding

d)

a) TIG welding

31.

Name the part (X) shown in fig is:

a)

Torch

b)

Brazing rod

c)

Weld pool and flux

d)

Base metal

32.

Name the part (X) shown in fig

a)

Brazing rod

b)

Base metal

c)

Torch

d)

Flux

33.

Why do we add a Finish to materials? (Select 2 Answers)

a)

It allows them to be packaged easier.

b)

It protects the material.

c)

It makes the material look better.

d)

It lowers the cost of the material.

34.

What are the 3 categories of Metals?

a)

Ferrous, Non-Ferrous, Alloys

b)

Pourus, Non-Pourus, Alloys

c)

Alloys, Non-Alloys, Pure

d)

Heavy, Light, Feather

35.

Convert 21mm into cm.

a)

210

b)

0.21

c)

2.1

d)

0.021

36.

Convert 33.5 cm into mm.

a)

335

b)

3350

c)

3.35

d)

0.35

37.

Convert 2.8m into mm.

a)

28

b)

280

c)

2800

d)

28000

38.

What is this machine called?

a)

A Pillar drill

b)

A Cordless drill

c)

A Hand drill

d)

A Mortice machine

39.

What is this piece of equipment called?

a)

Clamp

b)

Work holder

c)

A Bench hook

d)

Vice

40.

What is this piece of equipment called?

a)

A Steel rule

b)

A Ruler

c)

A Metal ruler

d)

A Measuring gauge

41.

What is this?

a)

Try Square

b)

Set Square

c)

Square

d)

Metal Rule

42.

When using the disk sander, what PPE ( personal protection equipment) must you consider.

a)

Glasses, apron and gloves.

b)

Safety mask, safety, gloves and safety mask.

c)

Goggles, apron and gloves

d)

Apron & safety goggles.

43.

The word for two METALS merged together is...

a)

Alloy

b)

Ferrous

c)

Manufactured Metal

d)

Non-Ferrous

44.

Which type of wood is grown quickly helping it be sustainable?

a)

Hardwood

b)

Softwood

c)

Manmade

45.

What wood is this?

a)

Plywood

b)

MDF

c)

Chipboard

46.

Which of the following are types of Timbers?

a)

Acrylics

b)

Hardwoods

c)

Softwoods

d)

Manufactured boards

e)

Polycarbonates

47.

What measurements do you use in Design Technology?

a)

Inches

b)

Feet

c)

Miles

d)

Centimetres

e)

Millimetres

48.

What must be worn at all times to prevent flying debris and corrosive materials from getting in your eyes?

a)

safety goggles or safety glasses

b)

helmet

c)

hair ties

d)

contact lenses or prescription glasses

49.

When should you report an injury that happened during class.

a)

immediately

b)

after class

c)

when it gets infected

d)

never so I don't get in trouble

50.

If you are not sure about your next cut or drill or how to use a piece of equipment, which of the following should you do?

a)

read the project instructions again

b)

rewatch a specific equipment video

c)

ask your instructor

d)

just give it a try so you don't waste time

51.

What does PPE stand for?

a)

Possible Protection Equipment

b)

Personal People Evidence

c)

Personal Protective Equipment

d)

Protective planning equipment

52.

What is the name of this saw?

a)

Tenon Saw

b)

Back Saw

c)

Hack Saw

d)

Hegner Saw

53.

Which of these are parts of this saw? (Select 3)

a)

Table

b)

Blade

c)

Belt

d)

Chuck

e)

Power Switch

54.

What is the name of Machine?

a)

Miller

b)

Lathe

c)

Band Facer

d)

Pillar Drill

55.

Which of these are parts of this machine? (Select 3)

a)

Clamp

b)

Belt

c)

Table

d)

Chuck

e)

Guard

56.

Why is a Finger/Comb Joint better than other Wood Joints?

a)

It has more surfaces in contact.

b)

It allows the glue to attach better.

c)

It looks better.

d)

It is easier to take apart if needed.

57.

When getting yourself ready to cook you should?

a)

wash hands, wipe the work surface, put on an apron

b)

put bags and stool under the table, wash your hands, wipe the work surface

c)

wash hands, remove jewellery, put bags and stool under the table

d)

put on an apron, wash hands, remove jewellery

58.

What are the correct names for the different parts of the cooker?

a)

grill, stove, cooker

b)

oven, hob, stove

c)

oven, grill, hob

d)

stove, grill, oven

59.

What cooking methods are carried out on the top of the cooker?

a)

baking, frying, boiling

b)

frying, steaming, poaching

c)

steaming, poaching, roasting

d)

poaching, steaming, baking

60.

When it is most important to wash your hands thoroughly?

a)

after touching raw food

b)

when you get up in the morning

c)

after putting cooked food in a box

d)

after handling raw vegetables

61.

Give 2 rules for using electric whisks safely.

a)

Don’t put fingers near blades

b)

Only use school approved electric whisks

c)

check beaters are attached properly

d)

use only wireless whisks

62.

Which dial would you turn to use the left back hob?

a)

1

b)

2

c)

3

d)

4

63.

Which dial would you turn to use the Oven?

a)

1

b)

2

c)

3

d)

4

64.

What gas mark is missing that should be next to 180 Degrees Celsius?

a)

3

b)

4

c)

6

d)

7

65.

What gas mark is missing that should be next to 220 Degrees Celsius?

a)

3

b)

4

c)

6

d)

7

66.

What temperature is missing that should be next to gas mark 5?

a)

160

b)

190

c)

200

d)

210

67.

Where should the milk go in the fridge?

a)

On top

b)

In the door

c)

Top shelves

d)

Bottom Shelf

68.

Where should the raw meat go in the fridge?

a)

On top

b)

In the door

c)

Top shelves

d)

Bottom Shelf

69.

Where should theyoghurt and desserts go in the fridge?

a)

On top

b)

In the door

c)

Top shelves

d)

Bottom Shelf

70.

What is the correct temperature for storing foods in the fridge?

a)

-22 to -18

b)

-17 to -1

c)

0 to 5

d)

6 to 18

71.

What is the correct temperature for storing foods in the freezer?

a)

-22 to -18

b)

-17 to -1

c)

0 to 5

d)

6 to 18

72.

Bacteria like a warm environment and multiply quickly between the temperatures of 8°c and 60°c. What name is given to this temperature range?

a)

Danger Zone

b)

Risk Zone

c)

Deadly Zone

d)

Thunder Zone

73.

Besides warm temperatures what else do bacteria need to multiply?

a)

Light/heat/food

b)

Cold/dryness/light

c)

Heat/time/dryness

d)

Food/moisture/time

74.

True or false - if pathogenic bacteria are present in our food, we will be at risk of becoming very ill with food poisoning?

a)

True

b)

False

75.

True or false – it takes bacteria 20mins in the correct conditions to multiply?

a)

True

b)

False

76.

True or false – bacteria multiply by dividing into two. This is known as secondary fission.

a)

True

b)

False

77.

What symptoms may you have if you have food poisoning? (Pick 3)

a)

Vomiting

b)

Pale spots

c)

diarrhoea

d)

nausea

e)

Back rash

78.

What are the two ways in which foods should be held when cutting them with a sharp knife?

a)

Grab and Go

b)

Bridge and Grip

c)

Tower and Grip

d)

Bridge and Claw

79.

Why are sharp knives safer to use than blunt knives?

a)

Sharp Knives all have ergonomic rubber grips.

b)

Blunt knives need more pressure and it is easy to slip and cut yourself.

c)

Sharp knives have depth stop marks.

80.

Which of these best explain how to care for sharp knives once you have finished using them. (Pick 3)

a)

Wipe the blade carefully with a sponge along the spine of the knife

b)

Carry only by the blade end

c)

Place knives in the sink and leave for the teacher to collect

d)

Replace in the correct knife block

e)

Collecvt and leave on the side work surface not the bowl.