WorksheetsFood tech
Total questions: 34
Worksheet time: 17mins
In a recipe what does tsp mean?
(a)
What does Tbsp mean in a recipe?
(a)
Are these dry ingredients or wet ingredients? Flour, sugar, salt
(a)
Which of these are a wet ingredient?
Oil
Salt
Baking powder
Which of these are food prep techniques?
Oven Mitt
Microwave
Frying
Sifter
Which of these flours has baking powder in it?
HIgh Grade Flour
Plain Flour
Self Raising Flour
Wheat Flour
What is the purpose of:
wearing fully enclosed safe shoes in a kitchen?
hygiene
safety
What is the purpose of:
putting on a clean apron before cooking?
safety
hygiene
What is the purpose of:
cleaning up spills immediately when they happen?
hygiene
safety
What is the purpose of:
tying up hair and wearing a hat in the kitchen?
safety
hygiene
What is the purpose of:
washing up in hot soapy, water?
safety
hygiene
Is it okay to put raw meat and cooked meat together?
No
Yes
The body needs protein for...
insulation and warmth
chicken
strength
growth and repair
why does the body need fat?
for curves
for insulation
to get chubby
store and provide energy
why is water vital to life
because people are thirsty
to build metabolism
70% of the human body is water
Which factor does NOT lead to food poisoning?
Inadequate cooling of boiled rice
Inadequate reheating of chicken briyanni rice.
Overcooking meat
Inadequate defrosting chicken
Vacuum packing is
air free packing
water free packing
Both of these
None of the above
Which piece of kitchen equipment is used to place under hot dishes to cool food safely and evenly, as well as, to protect counter-tops?
cooling rack
cooling mat
oven mitt
drying rack
Which kitchen equipment is a metal cutting tool with openings of different sizes and may be used to prepare cheese or cabbage?
food chopper
grater/shredder
pastry blender
rolling pin
Mr. Jones is demonstrating to students how to dice foods. What does he need to protect the tabletop?
cutting board
grater
scraper
straightening steel
What is the proper name of this piece of kitchen equipment?
ladle
soup spoon
ladel
lable
I am used to put sauces on food
Pastry blender
Paint Brush
Pastry Brush
Rubber Brush
One-celled living organisms so small that they can only be seen with a microscope.
Marinade
Puppies
Wire Whisk
Bacteria
A dangerous bacteria that causes foodborne illness.
Cross-contamination
Sanitize
Salmonella
Gummy bears
You should wash produce thoroughly under cold water and use a vegetable scrubber to loosen dirt on hard vegetables.
True
False
It is ok to serve food that has been sitting out at room temperature for 6 hours.
True
False
What does HACCP mean?
Hazard Analysis Critical Control Point
Hazard And Careful Control Point
Housing A Critical Control People
