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WorksheetsYear 9 Food 100% Club
Total questions: 20
Worksheet time: 21mins
Which of the following foods is a protein alternative?
Cheese
Chicken
Egg
Tofu
To cook food in a pan using vapour produced by boiling liquid is to:
steam
boil
saute
A person who is unable to eat wheat products is:
Vegan
Coeliac
Diabetic
Anaemic
A mixture of carbon dioxide, oxygen, and nitrogen is inserted into packaging before sealing to slow bacterial growth is called?
Retort pouches
Aseptic packages
MAP (Modified atmosphere packaging)
Which word below means to add nutrients to foods that do not already have them.
Enrichment
Fortification
Enhancement
Natural
A toaster toasting bread is an example of
condensation
conduction
convection
radiation
Which of the following foods does not count towards your 5-a-day?
Carrot
Banana
Sweetcorn
Baked Potato
During digestion carbohydrates are broken down into:
Fats and fatty acids
Glucose
Amino acids
All
The browning of starch when food is subjected to dry heat is known as:
coagulation
caramelisation
dextrinisation
gelatinisation
Fats and sugars creamed together in a cake recipe trap air. This is known as
whisking
coagulation
aeration
sweetening
Which nutrient is important for body, cell, and muscle growth and repair?
vitamins
fats
proteins
carbohydrates
Protein molecules are made up of small joined together called________.
Fatty acids
Amino acids
Hydrogen
Oxygen
Which is the correct definition of a ‘use-by’ date?
Food can be sold after this date
Food is safe to eat after this date
Food must be eaten by this date
Food will still be fresh after this date
Re-heated food must reach a core temperature of
20°C
37°C
63°C
75°C
Vitamin C is also known as
acetic acid
ascorbic acid
citric acid
folic acid
Which food is a major allergen?
Beans
Lentils
Nuts
Peas
What is another word for lipids?
Carbohydrates
Fats
Proteins
Minerals
Which of the following vitamins are water-soluble?
A
B
D
K
Butter, ice cream, and red meat are sources of unhealthy _____.
fat
protein
carbohyrates
minerals
Q5. What are the temperatures that form the danger zone for food safety?
0 to 60 degrees
60 degrees to 100 degrees
Between 5 degrees and 63 degrees
Under 5 degrees
