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SUMMER HOME ECONOMICS YEAR 8 REVISION BOOK

Total questions: 115

Worksheet time: 56mins

Name
Class
Date
1.

WHAT TYPE OF FAMILY RESOURCES IS THE PICTURE

a)

MATERIAL RESOURCES

b)

NON-MATERIAL RESOURCES

c)

HUMAN RESOURCES

2.

Tangible assets such as house and lot, furniture and appliances, jewelry, automobiles, and cash.

a)

HUMAN RESOURCES

b)

MATERIAL RESOURCES

c)

NON-MATERIAL RESOURCES

3.

Serves as protection against natural threats, such as extreme weather and dangerous creatures, and even as security against human beings.

a)

FOOD

b)

CAR

c)

SHELTER

4.

Groceries, raw, cooked food, staples, condiments, and spices are what component of family’s budget allocation?

a)

Clothing

b)

EDUCATION

c)

FOOD

d)

SHELTER

5.

Tuition fees, books, daily food, transportation allowance of children are example of?

a)

Food

b)

Utilities

c)

Health

d)

Education

6.

Intangible resources such as time, health, and experiences

a)

Material resources

b)

Human resources

c)

Non-material Resources

d)

Family reources

7.

Amount of money set aside or deposited in bank.

a)

Food

b)

Health

c)

Savings

d)

Education

8.

The Mariano family has a vegetable garden in their backyard. Excess harvests are sold in the neighborhood which is a good source for _____ income

a)

Material Income

b)

Psychic

c)

Real

d)

Supplementary Income

9.

Human resources are those which refer to family members and what each one possesses.

a)

TRUE

b)

FALSE

10.

Non-human resources are things and elements which are available to the family and to everyone.

a)

TRUE

b)

FALSE

11.

Which of the following is a non- material resources

a)

a. Intelligence

b)

b. Health

c)

c. Jewelry

12.

Which of the following is a material resources

a)

a. Strength

b)

b. money

c)

c. health

13.

Skills is what kind of resources?

a)

a. Material resources

b)

b. Non- Material resources

c)

c. Human Resources

14.

Plants is what kind of resources?

a)

a. Material resources

b)

b. Non- Material resources

c)

c. Human Resources

15.

Knowledge doesn’t include facts and information.

a)

TRUE

b)

FALSE

16.

Money is the purchasing power that helps one acquire his needs.

a)

TRUE

b)

FALSE

17.

A ___________ include anything tangible or intangible that helps provide for the needs of its members.

a)

a. Family’s resources

b)

b. Income

c)

c. Salary

d)

d. Wages

18.

Resources that includes everything owned by the family like house and lot, appliances, and jewelry are___________.

a)

a. Non-material resources

b)

b. Resources

c)

c. Material resources

d)

d. Human Resources

19.
The first step in making a decision is to: 
a)
A. Brainstorm possible solution
b)

B. State the problem or situation

c)
C. Consider the consequences
d)
D. Evaluate the decision
20.
The decision-making model will help you to:  
a)
make perfect decisions
b)
make more responsible decisions
c)
help you to make impulsive decisions
d)
avoid responsible decisions
21.
Consequences are always bad: 
a)
A. True
b)
B. False
22.
The second step of decision making is
a)

List your possible choices

b)
Outline the consequences
c)
Identify the problem
d)
Make the decision
23.

The process of making a choice or solving a problem.

a)

Decision Making

b)

Experience

c)

Integrity

d)

Values

24.
Jake has a history test on Friday. On Thursday night Jake's friend asks him to go to the movies. Jake lists the positives and negative outcomes of each choice. Which step in the decision-making process is this?
a)
A. Evaluate the decision
b)
B. Describe the situation
c)
C. Consider the consequences
d)
D. Explore the options
25.

How many steps does the decision-making process have?

a)

4

b)

6

c)

10

d)

12

26.

We need _____________ for our body to grow well and stay healthy.

a)

teeth

b)

nutrients

c)

food

d)

sleep

27.

Our body uses _____________ to carry out daily activities.

a)

energy

b)

hands

c)

nutrients

d)

protein

28.

What nutrients do different types of food have?

a)

carbohydrates and vitamins

b)

protein and carbohydrates

c)

fats, vitamins and minerals

d)

fats, vitamins and minerals, protein, carbohydrates

29.

__________________ are energy giving foods.

a)

minerals

b)

fats

c)

carbohydrates

d)

protein

30.

What nutrient keeps our body warm?

a)

fat

b)

protein

c)

fruits and vegetables

d)

carbohydrates

31.

Tick all foods that belong to the Protein Food Group.

a)
b)
c)
d)
e)
32.

Water makes up more than half of our body.

a)

True

b)

False

33.

How much water does our body have?

a)

50%

b)

90%

c)

75%

d)

100%

34.

Tick all the foods that belong to the Carbohydrates Food Group.

a)
b)
c)
d)
e)
35.

We have ____________ milk teeth.

a)

twenty-five

b)

20

c)

thirty

d)

35

36.

The Essential Nutrients are:

1.) Vitamins and Minerals

2.) Fats

3.) Proteins

4.) (a)  

5.) Fiber

6.) Water


Choose from the below words
Carbohydrates
Vegetables
Grains
Fruits
37.

This bread contains . . .

a)

carbohydrate

b)

fat

38.

This juice contains . . .

a)

protein

b)

vitamin

39.

This cheese contains . . .

a)

protein

b)

carbohydrate

40.

This Soybean contains . . .

a)

protein

b)

carbohydrate

41.

This milk contains . . .

a)

carbohydrate

b)

protein

42.

this banana contains . . .

a)

vitamin

b)

protein

43.

this fatty meat contains . . .

a)

protein

b)

fat

44.

this butter contains . . .

a)

vitamin

b)

fat

45.

What is a carbohydrate?

a)

Fish

b)

Rice

c)

Melon

d)

Meat

46.

Eggs are...

a)

Proteins

b)

Carbohydrates

c)

Fats

d)

Oils

47.

Which of the following nutrients provides energy to the body?

a)

carbohydrates

b)

vitamins

c)

water

d)

minerals

48.

Which of the following nutrients is important for body, cell, and muscle growth and repair?

a)

vitamins

b)

fats

c)

proteins

d)

carbohydrates

49.
This nutrient makes up 75% of your body:
a)
water
b)
vitamin A
c)
carbohydrates 
d)
protein 
50.
You need to drink only two glasses of water every day.
a)
True
b)
False
51.

Yogurt belongs to what food group?

a)

Dairy

b)

Protein

52.

One half of your plate should be

a)

Protein

b)

Dairy

c)

Grains

d)

Fruits and Vegetables

53.

Which mineral helps build strong bones and teeth? (found in milk)

a)

Potassium

b)

Calcium

c)

Iron

d)

None

54.
Which of the following are used to build muscles and used for energy?
a)
Carbohydrates
b)
Protein
c)
Water
d)
Fats
55.

To be healthy we have to...

a)

eat junk food.

b)

sleep all day.

c)

do exercise, eat healthy and rest.

d)

watch TV all day.

56.

Which group of foods should be taken in a small amount?

a)

Carbohydrates

b)

Fats

c)

Vitamins

d)

Proteins

57.

The following are foods that contain carbohydrates except?

a)
b)
c)
d)
58.

We get protein from?

a)
b)
c)
d)
59.

What happens when you have too much fat in your diet?

a)

Obesity

b)

Diabetes

c)

Thin

d)

Kidney disease

60.

What is the food pyramid?

a)

A guide to take care of our food

b)

A guide to choose healthy food

c)

A guide to increase stamina

d)

A guide to buy types of food

61.

Vegetables are a protein supplier to the human body. Vegetables are a first class protein.

a)

Correct

b)

Wrong

c)

Not accurate

d)

No answer

62.

Carbohydrate provides the most important source of energy for our body. Example of carbohydrate is

a)
b)
c)
d)
63.

Dairy products are made up of milk, cheese and milk. These foods are rich in protein, vitamin B and fat

a)

Correct

b)

Wrong

c)

Not accurate

d)

No answer

64.

On level 4 of the food pyramid, we are encouraged to consume these types of foods in small quantities. Among the types of foods in this level are oil, sugar and ________

a)

Meat

b)

Nuts

c)

Cereal

d)

Salt

65.

What is the function of fat?

a)

Provide energy

b)

Protect our vital organs such as heart and kidney

c)

For formation of bones and muscles

d)

To maintain a healthy body

66.

Which kitchen layout is represented in the picture?

a)

Parallel Shape

b)

Straight Shape

c)

U-Shape

d)

L-Shape

67.

Which kitchen layout is represented in the picture?

a)

Parallel Shape

b)

U-Shape

c)

L-Shape

d)

Straight Shape

68.

Which kitchen layout is represented in the picture?

a)

U-Shape

b)

Peninsular Shape

c)

Parallel Shape

d)

Straight

69.

The image is a demonstration of which type of kitchen unit?

a)

Parallel Unit

b)

Peninsular Unit

c)

Base Unit

d)

Counter Unit

70.

The most common kitchen layouts are:

a)

Peninsular Shape

b)

L-Shape

c)

Parallel Shape

d)

U-Shape

71.

Which of the following is a peninsular unit?

a)
b)
c)
d)
72.

Which kitchen layout is represented in the picture?

a)

Parallel Shape

b)

Straight Shape

c)

U-Shape

d)

L-Shape

73.

Which kitchen layout is represented in the picture?

a)

Parallel Shape

b)

U-Shape

c)

L-Shape

d)

Straight Shape

74.

Which kitchen layout is represented in the picture?

a)

U-Shape

b)

Peninsular Shape

c)

Parallel Shape

d)

Straight

75.

Which of the following units will be most appropriate if only a small space is available for a kitchen?

a)
b)
c)
d)
76.

Which kitchen unit stands in the center of a large kitchen with a hob or sink unit in the work top?

a)

Base Unit

b)

Wall Unit

c)

Work tops unit

d)

Island Unit

77.

Units that fit from floor to ceiling, and may include oven housing as well as cupboards and drawers is know as what type of kitchen unit?

a)

Base Unit

b)

Wall Unit

c)

Tall Unit

d)

Worktops Unit

78.

Which of the following units is used to form a barrier between the kitchen and the dining area?

a)
b)
c)
79.

Which of the following is the correct food preparation sequence?

a)

Food storage

Food preparation Cooking

Serving

Cleaning up

b)

Food storage

Cooking

Food preparation

Serving

Cleaning up

c)

Food storage

Serving

Food preparation Cooking

Cleaning up

d)

Food storage

Cleaning up

Food preparation Cooking

Serving

80.

The THREE major appliances in a kitchen are:

a)

Refrigerator

Cooker/Range

Microwave

b)

Refrigerator

Cooker/Range

Dishwasher

c)

Refrigerator

Cooker/Range

Sink

d)

Counter Top

Cooker/Range

Sink

81.

The sink should be placed between the refrigerator and the cooker.

a)

True

b)

False

82.

The sum of the sides of the work triangle should not be smaller than 15 feet or larger than 22 feet. 

a)

True

b)

False

83.

This is an example of what type of Kitchen?

a)

One Wall

b)

L Shaped

c)

Corridor / Galley

d)

U Shaped

e)

Island

84.

This is an example of what type of Kitchen?

a)

One Wall

b)

L Shaped

c)

Corridor / Galley

d)

U Shaped

e)

Island

85.

This is an example of what type of Kitchen?

a)

One Wall

b)

L Shaped

c)

Corridor / Galley

d)

U Shaped

e)

Island

86.

This is an example of what type of Kitchen?

a)

Peninsula

b)

Double L

c)

Corridor / Galley

d)

U Shaped

e)

Island

87.

This is an example of what type of Kitchen?

a)

Peninsula

b)

Double L

c)

Corridor / Galley

d)

G Shaped

e)

Island

88.
Name this utensil...
a)
Drainer
b)
Strainer
c)
Colander
d)
Cooling Rack
89.
Name this utensil...
a)
Dry Measuring Cup
b)
Measuring Cup
c)
Liquid Measuring Cup
d)
Bowl
90.
Name this utensil...
a)
Dry Measuring Cup
b)
Measuring Cup
c)
Liquid Measuring Cup
d)
Bowl
91.
Name this utensil...
a)
Cooling Rack
b)
Cutting Board
c)
Whisk
d)
Turner
92.
Name this utensil...
a)
Liquid Measuring Cup
b)
Measuring Glass
c)
Grater
d)
Ladle
93.
Name this utensil...
a)
Spoons
b)
Peeler
c)
Measuring spoons
d)
Slotted Spoons
94.
Name this utensil...
a)
Tongs
b)
Kitchen Shears
c)
Slotted Spoons
d)
Mixing Spoons
95.
Name this utensil...
a)
Sifter
b)
Mixing Spoon
c)
Rubber Spatula
d)
Tuner
96.
Name this utensil...
a)
Sifter
b)
Rotary Beater
c)
Mixing Spoon
d)
Slotted Spoon
97.
What is this item?
a)
Measuring cup
b)
Dry measuring cup
c)
Liquid Measuring cup
d)
Cup
98.
What is the correct name for this item?
a)
Spoons
b)
Measuring Spoons
c)
Dry measuring spoons
d)
Liquid measuring spoons
99.
What is the name of this kitchen tool?
a)
Turner
b)
Sifter
c)
Measuring equipment
100.
What is this item?
a)
Mixer
b)
Pastry Blender
c)
Blender
101.
What is this item?
a)
Tweezers
b)
Tongs
c)
Grabbers
102.

You must always _________ to prevent accidents. Choose the correct answers

a)

Concentrate

b)

Read your recipe whilst chopping

c)

Listen

d)

Watch where you are walking

e)

Use plastic tools

103.

Q4. Describe one way to carry a knife safely when moving around the kitchen.

a)

By the handle pointing forwards

b)

By the blade so it is covered up

c)

By the handle pointing downwards

d)

On a tray

104.

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

105.

Q6.Identify 3 times you should wash your hands whilst cooking.

a)

When shaking hands with someone

b)

After you have sneezed or coughed

c)

After you have been to the bathroom

d)

When you leave the classroom

e)

After you have handled meat

106.

Q7. What should you use to take a tray out of the oven.

a)

A tea towel

b)

A damp dishcloth

c)

One oven glove

d)

A pair of oven gloves

107.

Q7. Match this knife hold - bridge hold

a)
b)
c)
108.

Q7. Match this knife hold - claw grip

a)
b)
c)
109.

What temperature should frozen food be stored at?

a)

Below -18C

b)

Below 5C

c)

Over 60c

d)

None of these

110.

What does bacteria need to grow?

a)

Warmth

b)

Ice

c)

Water

d)

Time

e)

Food

111.

Bacteria ______ very fast.

a)

multiply

b)

divide

c)

addition

112.

What foods are ideal for bacteria to grow?

a)

chocolate

b)

chips

c)

meat

d)

cheese

113.

Why should you leave the sink and work surfaces clean at the end of your practical lesson?

a)

To keep miss happy

b)

To ensure that all bacteria has been killed, making it safe for the next class

c)

So the next class don't know what you made

d)

So the room doesn't smell

114.

Why do we use washing up liquid to wash the dishes?

a)

Bubbles!!

b)

The washing up liquid breaks down the fats and helps to removes dirt

c)

The washing up liquid makes the plates smell nice

d)

It helps to make the dishes clean and shiny

115.

What happens to bacteria when they are cooled to below 5c?

a)

Bacteria is dormant - grows slowly or not at all

b)

Bacteria dies

c)

Bacteria is in a deep sleep

d)

Bacteria is active so multiplying fast