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Worksheets

HELE5- HELE REVIEWER

Total questions: 22

Worksheet time: 11mins

Name
Class
Date
1.

What is meal planning in its simplest form?

a)

Cooking all meals for the week at once

b)

Sketching out what you will eat at each meal over a week

c)

Buying groceries without a list

d)

Eating the same meal every day

2.

Which of the following is NOT a factor to consider when planning meals for a family?

a)

Budget

b)

Number of family members

c)

Weather conditions

d)

Age of family members

3.

What does the largest part of the food pyramid represent?

a)

Fruits and vegetables

b)

Proteins

c)

Grains

d)

Dairy products

4.

Which food group helps build strong muscles and bones?

a)

Go foods

b)

Glow foods

c)

Grow foods

d)

Green foods

5.

What is a wet market?

a)

A market that only sells water

b)

A market that sells non-perishable goods

c)

A market that sells perishable goods that need to be kept fresh

d)

A market that is always raining

6.

Which of these is NOT a characteristic of fresh fish?

a)

Shiny and bright red gills

b)

Fresh smell

c)

Dull and sunken eyes

d)

Firm flesh

7.

What color should fresh beef be?

a)

Brown

b)

Gray

c)

Bright red

d)

Green

8.

How should fresh vegetables feel when you touch them?

a)

Soft and mushy

b)

Slimy and sticky

c)

Crisp and firm

d)

Hot and spicy

9.

What is a colander used for in the kitchen?

a)

Cutting vegetables

b)

Draining excess water from washed vegetables

c)

Measuring ingredients

d)

Stirring soups

10.

Which kitchen tool is used for lifting, flipping, and frying food in a pan?

a)

Ladle

b)

Tongs

c)

Spatula

d)

Strainer

11.

What is food presentation?

a)

The way food tastes

b)

The arrangement of food on the plate to make it appealing

c)

The process of cooking food

d)

The way food smells

12.

Why is it important to wash hands before cooking?

a)

To make hands look clean

b)

To remove harmful bacteria

c)

To make the food taste better

d)

To make cooking easier

13.

What should you do if you need to sneeze while preparing food?

a)

Sneeze into the food

b)

Sneeze on your hands

c)

Turn away and use a tissue or your elbow

d)

Continue cooking without covering your mouth

14.

Which of these is NOT a benefit of good food presentation?

a)

It can make us more excited to eat

b)

It can help us learn about portion sizes

c)

It can make the food taste spicier

d)

It can bring people together

15.

In which table setting style do guests serve themselves from a separate table?

a)

Family style

b)

Russian style

c)

Buffet style

d)

English style

16.

How much should a tablecloth hang over the sides of the table for informal occasions?

a)

2-3 inches

b)

4-6 inches

c)

8-10 inches

d)

12-14 inches

17.

What is a cover in table setting?

a)

A blanket for the table

b)

The arrangement of table appointments for each person

c)

A special plate for desserts

d)

A decorative centerpiece

18.

What is the purpose of a centerpiece on a dining table?

a)

To hold utensils

b)

To improve the appearance of the table

c)

To serve food

d)

To keep the tablecloth in place

19.

Which of these is NOT considered tableware?

a)

Flatware

b)

Dinnerware

c)

Glassware

d)

Cookware

20.

Why is it important to use separate cutting boards for raw meats and cooked foods?

a)

To save time while cooking

b)

To make the kitchen look organized

c)

To prevent cross-contamination

d)

To make cleaning easier

21.

What is the purpose of a table napkin?

a)

To decorate the table

b)

To wipe hands and mouth during the meal

c)

To serve as a placemat

d)

To cover leftover food

22.

Which food group keeps your skin, hair, and eyes healthy?

a)

Glow foods

b)

Grow foods

c)

Show foods

d)

Go foods