Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Food Education Course Outline

Total questions: 33

Worksheet time: 19mins

Name
Class
Date
1.

Choose the correct pair of words to describe the texture of these foods: Ice-cream, Unbuttered Toast, Lettuce, Honey.

a)

Creamy, Crunchy, Crisp, Sticky

b)

Smooth, Hard, Leafy, Thick

c)

Soft, Brittle, Fresh, Viscous

d)

Cold, Dry, Wet, Sweet

2.

Which sensory property is described as 'crispy, creamy, soft, crunchy'?

4 lines
3.

The word 'Appearance' means:

a)

The way someone or something looks

b)

A type of sound

c)

A kind of taste

d)

A specific smell

4.

Odour/Smell is defined as:

a)

A sensation perceived by the sense of taste

b)

A sensation perceived by the sense of touch

c)

A sensation perceived by the sense of smell

d)

A sensation perceived by the sense of sight

5.

The word 'Taste' refers to:

a)

A sense that allows us to perceive flavors.

b)

A type of visual art.

c)

A musical instrument.

d)

A form of exercise.

6.

The word 'Texture' refers to:

a)

The feel, appearance, or consistency of a surface or substance

b)

A type of sound

c)

A color pattern

d)

A mathematical formula

7.

Which of the following lists the steps involved in washing your dishes?

a)

Rinse, Soap, Scrub, Rinse, Dry

b)

Soap, Rinse, Scrub, Dry

c)

Scrub, Rinse, Soap, Dry

d)

Dry, Soap, Rinse, Scrub

8.

When working in any kitchen it is important to follow safe work practices to prevent accidents and ensure that your food is safe to eat. Some students have been doing some cooking in the food centre and have had to leave for an emergency. Observe the area that they have been working in and identify one unsafe work practice from the following options.

a)

Leaving knives out on the counter

b)

Washing hands before cooking

c)

Storing food in the refrigerator

d)

Using a cutting board for vegetables

9.

What danger does baggy, loose-fitting clothing present in the kitchen?

a)

Food poisoning

b)

A fire hazard

c)

A fashion disaster

10.

What type of shoes should be worn in the kitchen?

a)

sandals

b)

steel-toed boots

c)

lace-up shoes

11.

Which of the following is not a safety requirement in the kitchen?

a)

Tie up loose, long hair

b)

Get rid of chewing gum

c)

Wear tops with no sleeves

12.

Which of the following is a hazard?

a)

Placing a knife into a soapy sink

b)

Keeping a knife under a towel

c)

Keeping a knife in a container

13.

What should you use to pick-up broken crockery?

a)

A dustpan

b)

Your hands

c)

A tea towel

14.

What is a scald?

a)

A type of meat

b)

A hot liquid

c)

A burn caused by wet heat

15.

What should you never use to lift a hot pot from the cook top?

a)

An oven-mitt

b)

A wet cloth

c)

A thick, dry cloth

16.

Which of the following is a safe work practice?

a)

Turn pot handles away from heat

b)

Never use pots with handles

c)

Turn pot handles over heat

17.

Fill in the blank: Cut in the direction ______ from the body.

a)

away

b)

towards

c)

parallel

d)

perpendicular

18.

Fill in the blank: Keep your fingers and thumbs ______ of the way of the blade of your knife.

a)

out

b)

in

c)

around

d)

through

19.

Fill in the blank: Let a falling knife ______. Do not try to catch it.

a)

fall

b)

rise

c)

stop

d)

fly

20.

Fill in the blank: Clean the knife immediately after using it. Do not store knives and other sharp objects in ______ between periods of use.

a)

sinks

b)

drawers

c)

cabinets

d)

countertops

21.

Fill in the blank: Keep fingers ______ from knife blades.

a)

away

b)

near

c)

on

d)

under

22.

Fill in the blank: Avoid placing knives near the edge of a countertop; always place them on the side of the ______.

a)

chopping board

b)

sink

c)

stove

d)

table

23.

Ways to prevent cross-contamination include:

a)

Using separate cutting boards for raw meat and vegetables

b)

Washing hands and surfaces often

c)

Cooking food to the right temperature

d)

All of the above

24.

What is this kitchen essential used for peeling fruits and vegetables?

a)

Peeler

b)

Knife

c)

Grater

d)

Slicer

25.

Which kitchen essential is used for measuring small quantities of ingredients?

a)

Measuring spoons

b)

Cutting board

c)

Frying pan

d)

Whisk

26.

What is this kitchen essential used for measuring liquids?

a)

Measuring Cup

b)

Spoon

c)

Fork

d)

Knife

27.

What is the name of the kitchen essential used to protect hands from heat?

a)

Oven Mitt

b)

Spatula

c)

Whisk

d)

Cutting Board

28.

What should you always ensure when placing your bowl on the scales?

a)

The scales are turned on

b)

The bowl is clean

c)

The scales are balanced with 0 on the display

d)

The bowl is empty

29.

When measuring liquids, where should you place the jug?

a)

On a flat surface

b)

On a tilted surface

c)

In the air

d)

On a vibrating platform

30.

What is the abbreviation for Teaspoon?

a)

tsp

b)

tbs

c)

tbsp

d)

ts

31.

What is the abbreviation for Tablespoon?

a)

Tbsp

b)

Tsp

c)

Tbl

d)

Tbs

32.

What is the abbreviation for Millilitres?

a)

mL

b)

ml

c)

ML

d)

Ml

33.

What is the abbreviation for Kilograms?

a)

kg

b)

km

c)

kl

d)

kmg