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FOOD TECHNOLOGY

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

Nutrients are divided in 6 main categories: Carbohydrates, fats, proteins, minerals, vitamins and water.

a)

True

b)

False

2.

Eating a variety of foods in your diet is not only recommended but can also help fight against sickness, and disease.

a)

True

b)

False

3.

Many foods contain water including fruits, vegetables and fruit juices.

a)

True

b)

False

4.

Food items such as butter, cream cheese and heavy cream are in the EAT MOST section of the Australian Guide to Healthy Eating?

a)

True

b)

False

5.

Brown rice is a part of what food group?

a)

Fruits

b)

Vegetables

c)

Dairy

d)

Proteins

e)

Grains

6.

Spinach is a part of what food group?

a)

Fruits

b)

Vegetables

c)

Dairy

d)

Grains

e)

Proteins

7.

Pineapple is a part of what food group?

a)

Fruit

b)

Vegetable

c)

Grains

d)

Dairy

e)

Protein

8.

Yogurt is a part of what food group?

a)

Fruits

b)

Vegetables

c)

Dairy

d)

Grains

e)

Protein

9.

Pork is part of what food group?

a)

Fruit

b)

Vegetables

c)

Dairy

d)

Grains

e)

Protein

10.

One example of cross-contamination is when someone preparing foo:

a)

prepares hand-battered food in small batches

b)

using the same board with raw chicken and cooked chicken without being washed in between

c)

uses separate cutting boards for raw and cooked meat

d)

washes fruits and vegetables under running water

11.

How many seconds should the total handwashing process take?

a)

10

b)

15

c)

20

d)

25

12.

You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact with the baked goods?

a)

supply tongs for use in serving items

b)

have workers use single-use papers to serve

c)

wrap items in plastic before putting in the case

d)

all of the above

13.
To increase the flavor of a food by adding herbs, spices, or other ingredients or to prepare a cooking utensil for cooking is to:
a)
grease
b)
season
c)
tenderize
14.
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.
15.
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.

16.
When passing a knife to another person offer him/her the....
a)
Handle
b)
Blade
c)
Tip
17.

When washing dishes, what are important things to remember? Tick all that apply

a)

Rinse extra dirty dishes prior to washing

b)
Wash in hot soapy water and dry
c)

Use cold water only- that will remove the grease!

18.
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
19.
a)
teaspoon
b)
ladle
c)
wooden spoon
d)
skimmer
20.
a)
pot
b)
frying pan
c)
grillpan
d)
saucepan
21.
a)
colander
b)
masher
c)
ladle
d)
sieve
22.
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 
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

28.

What is food safety?

a)

Being safe around food in the kitchen so you don't get hurt.

b)

Taking care to prepare your food safely to stop people getting sick.

c)

Making sure you don't play with food and you are careful when cooking so you don't waste food.

d)

Making sure food is cooked and stored safely.

29.

Which of the following would you believe to be the 'healthiest' snack from those shown here?

a)
b)
c)
d)
30.

Which of the following is safe food practice?

a)

Place knives in a sink with hot soapy water so they can soak.

b)

Clean your area and equipment as you go.

c)

Use a tea towel to remove hot dishes from the oven.

d)

Use a pan lid to drain boiled pasta.

31.

Which is the correct position for the pan handle?

a)
b)
c)
32.

Name the equipment pictured.

a)

Vegetable peeler.

b)

Food scraper.

c)

Carrot laminater.

d)

Defoliator.

33.

Name the correct chopping method.

a)

Bridge.

b)

Claw.

c)

Finger.

d)

Tunnel.

34.

What is the main nutrient found in the potatoes, rice, bread and pasta section of the Eatwell guide?

a)

Protein.

b)

Carbohydrates.

c)

Fats.

d)

Vitamins and minerals.

35.

What should we consume in small amounts according to the Australian Guide of Healthy Eating?

a)

Fat.

b)

Dairy.

c)

Meat and fish.

d)

Oils and spreads.

36.

What is the function of Fat?

a)

Keeps you warm.

b)

Gives energy.

c)

Protects your internal organs.

d)

For growth and repair.

37.

Which foods should you avoid?

a)

Sugary.

b)

Foods high in salt.

c)

Processed fatty foods.

d)

Foods high in fibre.

38.

Why is it better to eat food that is in season?

a)

It is fresher.

b)

It is more nutritious.

c)

It costs less.

d)

It uses more CO2.

39.

What is the method called where we combine flour and butter together when making a crumble topping?

a)

Rubbing in.

b)

Stirring.

c)

Finger and thumb.

d)

Knocking together.

40.

Which nutrient helps keep our bones and teeth strong?

a)

Vitamin A

b)

Calcium

c)

Iron

d)

water

41.
What food group does bread belong to?
a)
Proteins
b)
Carbohydrates
c)
Fats and sugar
d)
Dairy
42.

What is this grip called?

a)

Spider Grip

b)

Toenail Grip

c)

Short Grip

d)

Claw / Bear Grip

43.

When entering the kitchen- place these activities in the correct order:

a)

Hair

b)

Apron

c)

Hands

d)

Bench

1)
2)
3)
4)
44.

Bread belongs in ​ ​ (a)   food group​

Choose from the below words
Carbohydrate
Fruit
Vegetable
Fats
Dairy
45.

A banana belongs in which food group? ​ (a)  

Choose from the below words
Fruit
Carbohydrate
Vegetables
Dairy
Protein
46.

A typical BBQ requires the cooking of which food group over a flame?​ (a)  

Choose from the below words
Protein
Vegetables
Dairy
Carbohtdrate
47.

Complete this sentence:

When washing your hands, it is recommended that you scrub for ​ (a)   or sing ​ (b)   twice.

Choose from the below words
20 seconds
Happy Birthday
48.

Which food group does this belong in?

a)

Protein

b)

Fats

c)

Vegetables

d)

Dairy

49.

When washing dishes we must use ​ (a)   and ​ (b)   thoroughly to prevent ​ (c)   and avoid ​ (d)   .

Choose from the below words
hot soapy water
dry
bacteria growing
food poisoning
50.

What is the top part of the cooker called?

a)

Spider Cage

b)

Hob

c)

Grill

d)

Oven

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