wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Year 8 Food Revision

Total questions: 109

Worksheet time: 1hrs 11mins

Name
Class
Date
1.

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

2.

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

3.

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

4.

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

5.

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

6.

Q7. Match this knife hold - bridge hold

a)
b)
c)
7.

Q7. Match this knife hold - claw grip

a)
b)
c)
8.

What color should a chopping board be when preparing fish?

a)

Red

b)

Blue

c)

Green

d)

Brown

9.

What temperature should frozen food be stored at?

a)

Below -18C

b)

Below 5C

c)

Over 60c

d)

None of these

10.

What does bacteria need to grow?

a)

Warmth

b)

Ice

c)

Water

d)

Time

e)

Food

11.

Bacteria ______ very fast.

a)

multiply

b)

divide

c)

addition

12.

What foods are ideal for bacteria to grow?

a)

chocolate

b)

chips

c)

meat

d)

cheese

13.

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

14.

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

15.

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

16.
Which of these types of meats is safe to eat rare/pink? (Tick all that apply.) 
a)
Beef
b)
Chicken
c)
Sausages
d)
Beef Burgers
17.
Cross contamination is...
a)
When you don't cook food properly
b)
When bacteria is transferred from one food to another
c)
When someone gets really angry in the kitchen
d)
Not really worth worrying about
18.
What temperature should your fridge be?
a)
-18oC
b)
0-5oC
c)
5-8oC
d)
15oC
19.
What temperature should your freezer be?
a)
-18oC
b)
5oC
c)
63oC
d)
75oC
20.
Best before dates are found on foods where it's ok to eat them after if you think they're ok
a)
True
b)
False
21.
Best before dates are found on foods like meat and fish
a)
True
b)
False
22.
A food with a use by date might make you ill if you eat it after that date
a)
True
b)
False
23.
How many times can you reheat leftovers?
a)
Once
b)
Twice
c)
As many times as you want
d)
You shouldn't
24.
How can you tell if food has enough bacteria to cause food poisoning?
a)
it will have changed Colour
b)
You can't
c)
It will smell
d)
It will taste different
25.
Whilst in a food preparation or serving environment, what is the best way to dry your hands after washing them?
a)
Using paper towels.
b)
Tea Towels
c)
Let them dry naturally
d)
Your clothes
26.

How is a health risk that results from ingesting food that is contaminated with parasites?

a)

Parasite food

b)

Food poisoning

c)

Animal food

d)

Animal Poisons

27.

The following are signs and symptoms of someone suffering from food poisoning except…….

a)

Joint pain

b)

Nausea

c)

Fever

d)

Headache

28.

Name TWO types of food poisoning.

a)

Bacterial food poisoning and Bacteria Toxins poisoning

b)

Nonbacterial food poisoning and bacterial food poisoning

c)

Nonbacterial food poisoning and Chemical food poisoning

d)

Bacterial food poisoning and Salmonella food poisoning

29.

Which factor does NOT lead to food poisoning?

a)

Inadequate cooling of boiled rice

b)

Inadequate reheating of chicken briyanni rice.

c)

Overcooking meat

d)

Inadequate defrosting chicken

30.

A type of food poisoning which is caused by bacteria toxins such as Salmonella species is called ________________________.

a)

Bacterial food poisoning

b)

Nonbacterial food poisoning

c)

Bacteria toxins

d)

Chemical food poisoning

31.
What is the most important way to prevent a foodborne illness from bacteria?
a)
Control time and temperature
b)
Practice good cleaning and sanitizing
c)
Practice good personal hygiene
32.
What is the most important way to prevent a foodborne illness from viruses?
a)
Control time and temperature
b)
Practice good personal hygiene
c)
Practice good cleaning and sanitation
33.

A sickness caused by eating food that contains a contaminant?

a)

Strep throat

b)

Foodborne illness

c)

Scarlet Fever

d)

Migraines

34.

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

a)

True

b)

False

35.

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

36.

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

37.

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

a)

True

b)

False

38.
The purpose of carbohydrates is:
a)
to provide a layer of insulation for protection.
b)
to boost the immune system and fight off infection.
c)
to provide the body with energy.
d)
to help us get a good night's rest.
39.
Which of the following statements describes portion control?
a)
Eating what restaurants typically serve us.
b)
Following the serving size on a food label.
c)
Eating only what you like so you don't waste calories.
d)
Choosing one food group for the day and only eating that.
40.
What does saturated fat do?
a)
Help with digestion of food.
b)
Provide quick bursts of energy.
c)
Provides us with essential nutrients.
d)
Raise cholesterol.
41.
Grains are a good source of...
a)
Protein
b)
Carbohydrates
c)
Sugar
d)
Water
42.
The food group that is highest in protein is...
a)
Milk and alternatives
b)
Fruit and vegetables
c)
Meat and alternatives
d)
Grain products
43.
Water
a)
Gives us energy
b)
Helps body to absorb fat
c)
Carries nutrients around body
d)
Is not a nutrient
44.
Which nutrient is our body's MAIN source of energy?
a)
Carbohydrates
b)
Fats
c)
Water
d)
Minerals
45.
How does calcium help our body?
a)
Builds muscle
b)
Helps eyesight
c)
Develops red blood cells
d)
Builds strong bones
46.
Which one of these is considered the "good fats" that we get from foods?
a)
Unsaturated Fat
b)
Trans Fat
c)
Saturated 
d)
Carbs
47.
Seafood is a type of protein.
a)
True
b)
False
c)
Maybe
48.
Cereal is a type of a grain.
a)
True
b)
Maybe
c)
False
49.
How can you tell what the main ingredient in a food is?
a)
the first ingredient on the food label
b)
the last ingredient on the food lable
c)
the one with the highest percentage
d)
the amount of calories
50.
Which of the following are proteins?
a)
arugula
b)
Strawberries
c)
tortilla
d)
Beans, eggs, chicken
51.
How many calories in 1 cup of soup?
a)
160
b)
120
c)
100
d)
60
52.

TRUE OR FALSE: Fish is a source of protein.

a)

True

b)

False

53.
What measures energy in food?
a)
Calories
b)
Ruler
c)
Thermometer
d)
Food label
54.

Which of the following foods is NOT a protein?

a)

bread

b)

Steak

c)

Eggs

d)

Chicken

55.

Which of the following is an excellent source of vitamin C?

a)

orange juice

b)

milk

c)

bread

d)

hamburger

56.
Which of the following is an excellent source of protein?
a)
steak
b)
bread
c)
carrots 
d)
water
57.

Proteins ...

a)

Help our body to grow

b)

Provide energy

c)

Cereal and Rice are examples

58.

The definition of a grain is "a single, hard seed"

a)

True

b)

False

59.

Which of the following is NOT one of the most common grains?

a)

Wheat

b)

Corn

c)

Barley

d)

Rice

60.

Which is the healthiest choice?

a)

Whole grains

b)

Refined grains

c)

Enriched grains

61.

Whole grains are processed.

a)

True

b)

False

62.

Which part of the grain is the outer skin?

a)

Bran

b)

Endosperm

c)

Germ

63.

Whole grains are low in fat and cholesterol.

a)

True

b)

False

64.

Al Dente means:

a)

Soft and mushy

b)

Chewy and firm

c)

Hard and crunchy

65.

3 cups of uncooked pasta will yield how many cups of cooked pasta?

a)

3

b)

4

c)

5

d)

6

66.

1 cup of uncooked rice will yield how many cups of cooked rice?

a)

1

b)

2

c)

3

d)

4

67.

Will you try to incorporate whole grains into your diet?

a)

Yes :)

b)

No :(

68.

What are some cereals?

a)

Rice, maize,rye, and barley

b)

sago, rice, barley, and wheat

69.

This wheat is grown in the UK and Europe and is sown in autumn and harvested the following summer. It produces soft, weak flour with less than 10% protein.

a)

Spring wheat

b)

Winter Wheat

70.

Which of the following is not a cereal grain?

a)

Wheat

b)

Rice krispies

c)

Rice

d)

Barley

71.

Do cereals contain protein?

a)

True

b)

False

72.

Which type of protein is found in cereals?

a)

Animal

b)

Plant

73.

Identify the basic structures of cereal grains

a)

Bran

b)

Endosperm

c)

Germ

d)

Rice Grain

74.

Brown rice has dietary fibre from bran.

a)

True

b)

False

75.

The germ of a cereal grain contains fat which will turn rancid.

a)

True

b)

False

76.

When rice is boiled, it absorbs water and become _________________ and __________________ in texture.

a)

light and fluffy

b)

hard and dry

77.

Noodle is an examples of cereal product.

a)

True

b)

False

78.

Barley is a form of cereal.

a)

True

b)

False

79.

Macaroni is an example of cereal product.

a)

True

b)

False

80.

Whole grain foods, such as breads and cereals, are enriched with thiamin and riboflavin.

a)

True

b)

False

81.
Whole grains provide ______, which promotes intestinal health.
a)
sugar
b)
dietary fiber
c)
starch
d)
gluten
82.
What is the source of most carbohydrates?
a)
Animals
b)
Plants
c)
Eggs
d)
Mother Nature
83.

What food group is white bread in?

a)

cereals and grains

b)

dairy

c)

meat

84.

Brown rice has dietary fibre from bran.

a)

True

b)

False

85.

Corn starch is a cereal product from corn.

a)

True

b)

False

86.

Tortilla chips are made from corn.

a)

True

b)

False

87.

Barley is a form of barley.

a)

True

b)

False

88.

Carbohydrate is a (a)   that is needed by all animals.

89.

What are the main functions of carbohydrate in the body?

a)

To make the body grow and repair the body

b)

To insulate the body and to keep it warm

c)

To allow the body the body to absorb vitamins

d)

To give the body energy and to help the body get rid of waste products

90.

They are two groups of carbohydrate ____________ and _________________

(a)  

91.

Complex carbohydrates can be found in ________________

a)

Starch for example pasta

b)

Lactose for example milk

c)

Fructose for example honey

d)

Glucose for example ripe fruits

92.

Sugar carbohydrates can be found in _________________

a)

Glucose for example ripe fruits

b)

Fructose for example fruits and honey

c)

Sucrose for example sugar produced from sugar cane and beet

d)

All of the above

93.

If we are deficient in carbohydrate we will suffer from_____________

a)

Weight gain

b)

An increase in energy

c)

Weight loss

d)

An inability to absorb vitamins K E A D

94.

One gram of carbohydrate will provide___________ of energy.

a)

7.7kcals/32kj

b)

3.37kcals/16kj

c)

30kcals/60kj

d)

1kcals/5kj

95.

If insufficient levels of carbohydrate has been eaten, the level of (a)   in the blood will drop and the cells throughout the body will not have enough energy.

96.

If your diet contains more carbohydrate than the body needs the body will convert this into__________

a)

sugar and this will be stored in the body

b)

protein and this will be stored in the body

c)

fat and this will be stored in the body

d)

minerals and they will be stored in the body

97.

It is recommended that most of the carbohydrate in our diets should come from___________________

a)

Complex carbohydrate for example starch

b)

Sugar carbohydrate for example fructose

98.

What is the main function of protein in the body?

a)

Is the main source of energy for the body

b)

Helps to build and repair body tissue

c)

Provide warmth and cushioning to the body's organs

d)

Helps to transport vitamins through the body

e)

All of the above are roles of protein in the body

99.

What is another function of consuming proteins?

a)

Improves appetite

b)

Improves bone health

c)

Boosts metabolism

d)

Improves sleep

e)

Boosts cholesterol levels

100.
What kinds of food can you get protein from in your diet?
a)
Eggs
b)
Meat and Fish
c)
Nuts and Legumes
d)
All of the above
101.

When should you eat protein?

a)

Once a day

b)

Throughout the day

c)

Once a month

d)

Once a week

102.
You can get protein from plant sources.
a)
True
b)
False
103.

Examples of plant-based proteins are:

a)

Eggs and Spinach

b)

Corn and Seaweed

c)

Tofu and Beans

d)

Edamame and Broccoli

104.

A balanced vegetarian diet is unable to meet daily protein intake?

a)

True

b)

False

105.

Consuming Plant- based proteins leads to higher fibre intake?

a)

True

b)

False

106.

Eggs is a complete protein.

a)

True

b)

False

107.

Consuming Meat-based protein leads to higher cholesterol?

a)

True

b)

False

108.

Meat-based proteins are easier to be absorbed by the body?

a)

True

b)

False

109.

Excessive Protein consumption can lead to:

a)

Poor Bone Health

b)

Kidney disease and other related diseases

c)

Sleep difficulty

d)

Build more muscles

Similar Resources on Wayground

Legislative branch

104 questions

Legislative branch

quiz

Worksheet

•

8th Grade

speech and debate

110 questions

speech and debate

quiz

Worksheet

•

6th - 8th Grade

7_Chapters 5 & 6_The Constitution

109 questions

7_Chapters 5 & 6_The Constitution

quiz

Worksheet

•

7th - 8th Grade

LEAP Review all contents

106 questions

LEAP Review all contents

quiz

Worksheet

•

6th - 8th Grade

IPAS- Bab 3 - A. Kedatangan Bangsa Asing ke Indonesia

105 questions

IPAS- Bab 3 - A. Kedatangan Bangsa Asing ke Indonesia

quiz

Worksheet

•

6th Grade - University

Year in Review

114 questions

Year in Review

quiz

Worksheet

•

6th - 8th Grade

SS.8.a.6.a+

114 questions

SS.8.a.6.a+

quiz

Worksheet

•

8th Grade