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Worksheets

Year 9 Food 100% Club

Total questions: 20

Worksheet time: 21mins

Name
Class
Date
1.

Which of the following foods is a protein alternative?

a)

Cheese

b)

Chicken

c)

Egg

d)

Tofu

2.

To cook food in a pan using vapour produced by boiling liquid is to:

a)

steam

b)

boil

c)

saute

3.

A person who is unable to eat wheat products is:

a)

Vegan

b)

Coeliac

c)

Diabetic

d)

Anaemic

4.

A mixture of carbon dioxide, oxygen, and nitrogen is inserted into packaging before sealing to slow bacterial growth is called?

a)

Retort pouches

b)

Aseptic packages

c)

MAP (Modified atmosphere packaging)

5.

Which word below means to add nutrients to foods that do not already have them.

a)

Enrichment

b)

Fortification

c)

Enhancement

d)

Natural

6.

A toaster toasting bread is an example of

a)

condensation

b)

conduction

c)

convection

d)

radiation

7.

Which of the following foods does not count towards your 5-a-day?

a)

Carrot

b)

Banana

c)

Sweetcorn

d)

Baked Potato

8.

During digestion carbohydrates are broken down into:

a)

Fats and fatty acids

b)

Glucose

c)

Amino acids

d)

All

9.

The browning of starch when food is subjected to dry heat is known as:

a)

coagulation

b)

caramelisation

c)

dextrinisation

d)

gelatinisation

10.

Fats and sugars creamed together in a cake recipe trap air. This is known as

a)

whisking

b)

coagulation

c)

aeration

d)

sweetening

11.

Which nutrient is important for body, cell, and muscle growth and repair?

a)

vitamins

b)

fats

c)

proteins

d)

carbohydrates

12.

Protein molecules are made up of small joined together called________.

a)

Fatty acids

b)

Amino acids

c)

Hydrogen

d)

Oxygen

13.

Which is the correct definition of a ‘use-by’ date?

a)

Food can be sold after this date

b)

Food is safe to eat after this date

c)

Food must be eaten by this date

d)

Food will still be fresh after this date

14.

Re-heated food must reach a core temperature of

a)

20°C

b)

37°C

c)

63°C

d)

75°C

15.

Vitamin C is also known as

a)

acetic acid

b)

ascorbic acid

c)

citric acid

d)

folic acid

16.

Which food is a major allergen?

a)

Beans

b)

Lentils

c)

Nuts

d)

Peas

17.

What is another word for lipids?

a)

Carbohydrates

b)

Fats

c)

Proteins

d)

Minerals

18.

Which of the following vitamins are water-soluble?

a)

A

b)

B

c)

D

d)

K

19.

Butter, ice cream, and red meat are sources of unhealthy _____.

a)

fat

b)

protein

c)

carbohyrates

d)

minerals

20.

Q5. What are the temperatures that form the danger zone for food safety?

a)

0 to 60 degrees

b)

60 degrees to 100 degrees

c)

Between 5 degrees and 63 degrees

d)

Under 5 degrees