WorksheetsS3 PH&F - Unit 1 Homework
Total questions: 15
Worksheet time: 27mins
Which preparation technique involves incorporating air into a mixture to make it light and fluffy?
A. Folding
B. Piping
C. Creaming
D. Rubbing-in
How should you cut through the mixture when folding?
With a knife
With the edge of the spoon
With a fork
With a whisk
This cookery process keeps water soluble nutrients in foods.
Poaching
Steaming
Boiling
Simmering
Give an example of a low risk food
Give an example of a high risk food
Order these types of frying from least oil used to most oil used
Stir
Shallow
Deep
Why is poaching a suitable cookery process for fish?
Organize these options into the right categories
Chicken
Cheese
Carrot
Tortilla
Milk
Beef mince
Lentils
Pasta
Cereal
Onion
Aubergine
Butter
Explain how should raw bacon be stored?
Explain how an open tin of beans should be stored
___________ uses radiation
Grilling
Boiling
Microwaving
Steaming
Match the following bacterial growth conditions to their preservation method
Moisture
Drying
Warmth
Fridge / freezer
pH
Canning
Air
Vacuum packing
Match the following hazards to the correct category
Chemical
Bleach
Physical
Hair in food
Biological
Sneezing on food
Allergenic
Peanuts
When folding you should use a (a) spoon
Rubbing in creates a barrier around flour particles and prevents (a) from forming.
