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Food and cookery LO1

Total questions: 80

Worksheet time: 49mins

Name
Class
Date
1.

What is the purpose of yeast in bread making?

a)

To add flavor to the bread

b)

To make the bread rise

c)

To prevent the bread from spoiling

d)

To give the bread a fluffy texture

2.

Which of the following conditions do yeasts require to ferment?

a)

Cold temperature and low pH level

b)

Moisture and darkness

c)

Warmth and food

d)

Oxygen and high sugar concentrations

3.

What is the recommended temperature to destroy yeasts?

a)

Below 20˚C

b)

Between 20˚C and 40˚C

c)

Between 40˚C and 70˚C

d)

Above 70˚C

4.

Which of the following is true about moulds?

a)

They can survive freezing temperatures

b)

They prefer alkaline conditions

c)

They grow on sugary foods

d)

They are destroyed by temperatures above 70˚C

5.

What does mould growth on food indicate?

a)

The food is fresh

b)

The food has been stored correctly

c)

The food is safe to eat

d)

The food may cause respiratory problems

6.

Which of the following is a use of moulds in the food industry?

a)

Giving bread its characteristic flavor

b)

Causing food poisoning

c)

Preventing food spoilage

d)

Producing meat alternatives

7.

What is the purpose of the control slice in the mould experiment?

a)

To test the conditions for bacterial growth

b)

To compare the growth of different moulds

c)

To determine the preferred conditions for yeasts

d)

To observe the effect of moisture on mould growth

8.

What is the purpose of adding moisture to some of the bread slices in the mould experiment?

a)

To prevent mould growth

b)

To create acidic conditions

c)

To observe the effect of warmth on mould growth

d)

To test the preferred conditions for mould growth

9.

Where should the Moist/Light/Warm bag be stored in the mould experiment?

a)

In the fridge or cupboard

b)

Near a radiator or window

c)

In a dark and cool place

d)

In a warm and well-lit area

10.

What can be used to test acidic conditions in the mould growth experiment?

a)

Lemon juice

b)

Vinegar

c)

Salt

d)

Sugar

11.
a)

spatula

b)

spoon

c)

knife

d)

tong

12.

a)

grater

b)

spoon

c)

knives

d)

tong

13.
a)

chopping board

b)

board

c)

wood

d)

kettle

14.
a)

mixer

b)

toaster

c)

blender

d)

wok

15.
a)

grater

b)

spatula

c)

tong

d)

blender

16.

a)

knives

b)

spatula

c)

fork

d)

spoon

17.
a)

stove

b)

oven

c)

toaster

d)

electric oven

18.

a)

peeler

b)

tong

c)

blender

d)

bowl

19.

a)

toaster

b)

microwave

c)

stove

d)

oven

20.

a)

refrigerator

b)

refrigarator

c)

rafrigerator

d)

refrigerater

21.

a)

pot

b)

cooker

c)

pressure cooker

d)

flyer

22.

a)

blender

b)

mixer

c)

machine

d)

wisk

23.

a)

knife

b)

spoon

c)

mixer

d)

whisk

24.

a)

measuring tape

b)

measuring cup

c)

measuring cylinder

d)

measuring tube

25.

a)

rolling paper

b)

rolling pin

c)

wooden

d)

strainer

26.

a)

stove

b)

pan

c)

fryer

d)

oven

27.

a)

grill

b)

BBQ

c)

pan

d)

stove

28.

a)

stove

b)

cabinet

c)

grill

d)

dishwasher

29.

a)

hotpot

b)

pot

c)

kettle

d)

teapot

30.

a)

colander

b)

spinner

c)

basket

d)

bowl

31.

What temperature should the fridge be?

a)

10°C - 13°C

b)

5°C-7°C

c)

1°C-4°C

d)

-2°C- 0°C

32.

Where should high-risk foods be stored?

a)

Under the sink

b)

In the fridge

c)

In the cupboard

d)

On the worktop

33.

What is the Scottish Dietary Goal for Fruit and Veg?

a)

Increase intake

b)

Decrease intake

34.

Grilling is a healthy method of cooking

a)

True

b)

False

35.

What is an appropriate garnish for spaghetti bolognese

a)

Lemon wedge

b)

Breadsticks

c)

Finely chopped parsley

d)

Garlic bread

36.

What is the Scottish Dietary Goal for salt?

a)

Increase

b)

Decrease

37.

What conditions do bacteria need to grow?

a)

Warmth, food, darkness and time

b)

Direct sunlight, time, food and high temperatures

c)

Food, time, warmth and moisture

d)

Darkness, low temperatures, time and water

38.

Where is raw meat stored?

a)

Middle of the fridge

b)

Bottom of the fridge

c)

Top of the fridge

39.

What is this called?

a)

Fish Slice

b)

Spatula

40.

Which category does cheese come from?

a)

Dry ingredients

b)

Meat and meat alternatives

c)

Diary and dairy alternatives

d)

Herbs and Spices

41.

A sickness caused by eating food that contains a contaminant?

a)

Strep throat

b)

Foodborne illness

c)

Scarlet Fever

d)

Migraines

42.

One-celled living organisms so small that they can only be seen with a microscope.

a)

Marinade

b)

Puppies

c)

Wire Whisk

d)

Bacteria

43.

A dangerous bacteria that causes foodborne illness.

a)

Cross-contamination

b)

Sanitize

c)

Salmonella

d)

Gummy bears

44.

To thoroughly clean surfaces to get rid of bacteria and it is the first step in preventing foodborne illness.

a)

Sanitize

b)

Miracle Worker

c)

Sanity

d)

White glove treatment

45.

When harmful bacteria are transferred from one food or surface to another.

a)

Hand shake

b)

Walking barefoot

c)

Cross-contamination

d)

Single-contamination

46.

Salmonella and E-coli are two bacteria that can make a person extremely sick or can cause death.

a)

True

b)

False

47.

You should wash produce thoroughly under cold water and use a vegetable scrubber to loosen dirt on hard vegetables.

a)

True

b)

False

48.

You should use the same cutting board for meats and vegetables and you do not have to clean in between cutting each.

a)

True

b)

False

49.

Always thaw foods in the refrigerator overnight and never thaw them lying on the counter or in a sink of water.

a)

True

b)

False

50.

It is ok to serve food that has been sitting out at room temperature for 6 hours.

a)

True

b)

False

51.

The basic areas of safety in the kitchen that we covered were falls, fires/burns, cuts, poisoning and electrical shock.

a)

True

b)

False

52.

It is proper dining etiquette to put your elbows on the table, be 10 minutes late, leave your napkin on the table and only get it if you need to blow your nose, talk with food in your mouth, chew with your mouth open, when eating meat cut it up all at one time, and sending a thank you note is not necessary.

a)

True

b)

False

53.

Personal hygiene is important when working in the kitchen because ___________.

a)

You will look and feel clean

b)

You will smell fresh and clean

c)

Food will be protected from germs

d)

None of the above

54.

 In order to prevent cross contamination in the Kitchen

a)

Use a strong cutting board that can last a long time

b)

Use different cutting board for each type of food

c)

Use a bamboo cutting board

d)

Use a wooden cutting board

55.

 Which step in food safety, would quickly slow the growth of bacteria?

a)

Separate  

b)

Cook

c)

Chill

d)

Clean

56.

When working in the kitchen, what is the best practice?

a)

Use hand sanitizer instead of washing your hands

b)

Stay home if you are sick

c)

Wash your hair at least once a week

d)

Wash your hands at the start of the days work

57.

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

58.

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

59.

Which images shows the bridge hold?

a)
b)
c)
60.

Which images shows the claw grip?

a)
b)
c)
61.

What does bacteria need to grow?

a)

Warmth

b)

Ice

c)

Water

d)

Time

e)

Food

62.

What foods are ideal for bacteria to grow?

a)

chocolate

b)

chips

c)

meat

d)

cheese

63.

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

64.

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

65.

Hands should be washed before and after handling raw food.

a)

True

b)

False

66.

Change of odour in food are one of the signs of food spoilage.

a)

True

b)

False

67.

It is okay to use the same chopping board for cooked and raw food?

a)

True

b)

False

68.

What type of food contamination could occur from the image shown?

a)

Chemical

b)

Physical

c)

Bacterial

d)

Spoilage

69.

What type of food contamination can you see in the image?

a)

Chemical

b)

Bacterial

c)

Physical

d)

Spoilage

70.

What type of food contamination is shown in the image?

a)

Spoilage

b)

Bacterial

c)

Physical

d)

Chemical

71.

What is the name of chemicals that are found in food and can cause food to deteriorate?

a)

Microbial spoilage

b)

Contamination

c)

Mould

d)

Enzymes

72.

What colour plaster should you use to cover a cut or open wound?

a)

Red

b)

Yellow

c)

Green

d)

Blue

73.

Which is not an example of cross contamination?

a)

Vegetables contaminated by bacteria in soil because they hadn't been washed properly

b)

A food handler using a red chopping board for raw chicken and then making sandwiches on the same board.

c)

Cooked meat contaminated by blood from raw meat that hasn't been cleaned off the surface.

d)

Food handlers getting bacteria on their hands from the fridge handle and then making pasta salads.

74.

The most common cause of food poisoning is?

a)

pathogenic bacteria

b)

benign bacteria

c)

pathogenic yeasts

d)

benign moulds

75.

Which of the following is not a usual source of bacteria?

a)

insects

b)

people

c)

rubbish

d)

cleaning chemicals

76.

Which is the optimum (best) temperature for bacterial growth?

a)

37C

b)

5C

c)

63C

d)

75C

77.

The best pH for bacteria is?

a)

6 - 8

b)

2 - 5

c)

9 - 12

d)

4 - 10

78.

Which is not a method of preventing bacterial growth?

a)

Keeping food at room temperature

b)

Keeping food at 5C

c)

Drying food

d)

Adding lots of sugar or salt to food

79.

Which type of date marking is important for food safety

a)

use-by-date

b)

best-before-date

c)

sell-by-date

d)

production-date

80.

Which of these is not a condition needed for microbes to grow and reproduce?

a)

oxygen

b)

time

c)

temperature

d)

moisture

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