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WorksheetsFood Tech 101
Total questions: 27
Worksheet time: 13mins
Name
Class
Date
1.
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.
2.
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.
3.
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
4.
a)
colander
b)
masher
c)
ladle
d)
sieve
5.
Is this the correct way to put a pot / pan handle?
a)
Yes
b)
No
6.
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
7.
Pick the correct word.
a)
Measuring things.
b)
Measuring cups.
c)
Measuring sticks.
d)
Measuring spoons.
8.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
9.
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
10.
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.
11.
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.
12.
When passing a knife to another person offer him/her the....
a)
Handle
b)
Blade
c)
Tip
13.
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
14.
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
15.
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
16.
a)
teaspoon
b)
ladle
c)
wooden spoon
d)
skimmer
17.
a)
pot
b)
frying pan
c)
grillpan
d)
saucepan
18.
a)
colander
b)
masher
c)
ladle
d)
sieve
19.
Is this the correct way to put a pot / pan handle?
a)
Yes
b)
No
20.
After letting the washing up water out the drain, you should...
a)
Put the dishes away
b)
Run hot water down the drain to clear
c)
Wipe over the sink
d)
Wash and rinse the dishes
21.
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
22.
Nutrients that build and repair tissues and cells e.g. meat, milk, eggs.
a)
Fat
b)
Minerals
c)
Vitamins
d)
Protein
23.
Pick the correct word.
a)
Measuring things.
b)
Measuring cups.
c)
Measuring sticks.
d)
Measuring spoons.
24.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
25.
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
26.
What am I?
a)
Rotary beater
b)
Spatula
c)
Whisk
d)
Hand Mixer
27.
To remove clumps from flour or to incorporate air into flour, use a...
a)
Sifter
b)
Strainer
c)
Colander
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