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WorksheetsYear 9 End of Unit Quiz 2024_2025
Total questions: 39
Worksheet time: 19mins
Q4. Describe one way to carry a knife safely when moving around the kitchen.
By the handle pointing forwards
By the blade so it is covered up
By the handle pointing downwards
On a tray
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
Q7. Match this knife hold - bridge hold
Q7. Match this knife hold - claw grip
What colour should a chopping board be when preparing meat?
Red
Blue
Green
Brown
What temperature should frozen food be stored at?
Below -18C
Below 5C
Over 60c
None of these
What does bacteria need to grow?
Warmth
Ice
Water
Time
Food
Bacteria ______ very fast.
multiply
divide
addition
What foods are ideal for bacteria to grow?
chocolate
chips
meat
cheese
What happens to bacteria when they are cooled to below 5c?
Bacteria is dormant - grows slowly or not at all
Bacteria dies
Bacteria is in a deep sleep
Bacteria is active so multiplying fast
Spot the spelling error
Bacteria
Samonella
E.Coli
Campylobacter
Identify the high risk food group
When letting the dough rise, do all of the following EXCEPT:
Lightly grease the bowl
Place it in the freezer
Choose a warm place to let it double in bulk
Cover the bowl with a towel
What develops gluten in the dough?
Shaping it
Kneading
Refrigerating it
Which flour type contains more gluten
bread flour
self raising flour
plain flour
To press the dough with the heel of the hands, fold it, turn it (same direction) and repeat until the dough is smooth and elastic.
pushing
kneading
mixing
What temperature does yeast need for the bread to rise effectively?
Around 37C
Around 20C
Around 50C
Around 75C
What does bacteria need to grow?
Warmth
Ice
Water
Time
Food
What is coagulation?
bonds that hold large protein molecules together in compact, folded bundles
the chemical bonds have broken and the protein molecule has unfolded and changed shape
the joining together of lots of denatured proteins molecules, which changes the appearance and texture of the food.
What is denaturation?
bonds that hold large protein molecules together in compact, folded bundles
the chemical bonds have broken and the protein molecule has unfolded and changed shape
the joining together of lots of denatured proteins molecules, which changes the appearance and texture of the food.
Protein molecules are made up from:
Chemical bonds
Protein bonds
Amino Acids
Amino bonds
a protein molecule that has unfolded and changed shape has:
Denatured
Coagulated
When denatured proteins coagulate they, (tick two that apply)
trap and hold water in pockets
change the appearance and texture of food
Change colour + smell of food
join together and trap air in pockets
Examples of coagulation taking place is:
Fried egg, lemon tart, quiche
Chicken nuggets, quiche, boiled egg
Burger, quiche, cake
Biscuits, fried egg, lemon tart
The process involving the browning of starch when food is subjected to dry heat
coagulation
caramelisation
dextrinisation
gelatinisation
Gelatinisation This happens when starch is heated in a liquid such as water. The starch in carbohydrates absorb the water and begin to
shrink
cut
swell
lower
Gelatinisation can be used to thicken food. It is used to make
batters and cakes
gravy and sauces
rice and pasta
fruits and salads
Starch is a Carbohydrate
True
False
Gluten is important in bread making because it
gives a short crumbly texture
gives a golden colour once baked
allows the bread to rise well
is an important nutrient in the diet
Which type of flour contains the most gluten?
Bread flour
Self raising flour
Plain flour
Gluten free flour
