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Worksheets

Year 8 quiz

Total questions: 18

Worksheet time: 9mins

Name
Class
Date
1.

Which of the following is a micronutrient

a)

Protein

b)

Vitamin A

c)

Vitamin Z

d)

Carbohydrate

2.

Which food provides carbohydrate in the diet?

a)

Chicken

b)

Pasta

c)

Tomatoes

d)

Butter

3.

What kind of raising agent is yeast?

a)

Biological

b)

Chemical

c)

Mechanical

4.

Which method of aeration makes a Swiss Roll rise?

a)

Rubbing in

b)

Creaming

c)

Beating

d)

Whisking

5.

What are the 4 main ingredients used for making bread?

a)

Strong plain flour

Yeast

Salt

Warm water

b)

Plain flour

Yeast

Salt

Cold water

c)

Strong plain flour

Baking powder

Salt

Warm water

d)

Plain flour

Yeast

Sugar

Cold water

6.

Name the protein found in flour

a)

Glupin

b)

Mutton

c)

Gluten

d)

Lupin

7.

Name the type of food poisoning bacteria found in chicken

a)

E Coli

b)

Salmonella

c)

Bacillus Cereus

d)

Listeria

8.

Which are common symptoms of food poisoning?

a)

Sickness

Diarrhoea

Runny nose

Cough

b)

Sore leg

Swollen toe

Sickness

Stomach pains

c)

Diarrhoea

Nausea

Headache

Swollen fingers

d)

Sickness

Diarrhoea

Stomach pains

Nausea

9.

Which temperature range is the Danger Zone?

a)

5 - 100 degrees C

b)

5 - 63 degrees C

c)

10-75 degrees C

d)

0 - 50 degrees C

10.

What conditions do food poisoning bacteria need to grow and multiply?

a)

Food

Cold

Sunlight

Acid

b)

Food

Warmth

Moisture

Holiday

c)

Food

Warmth

Moisture

Time

d)

Food

Warmth

Alkali

Time

11.

Which cooking methods involve water or liquid?

a)

Boiling

Poaching

Frying

BBQ

b)

Boiling

Poaching

Blanching

Stir frying

c)

Boiling

Roasting

Poaching

Baking

d)

Boiling

Poaching

Blanching

Braising

12.

Explain why minced beef is suitable for "dry frying"

a)

It is a dry meat

b)

Mince is high in fat. When heated, the fat melts and cooks the mince.

c)

Mince is low in fat, so it will not burn.

13.

Which of the following are types of cuts (for vegetables)?

a)

Julienne

Brunoise

Batonnet

Rondelle

b)

Julienne

Brunoise

Batonnet

Triangle

c)

Julienne

Brunoise

Batonnet

Hexagon

14.

What can food poverty lead to?

a)

Unemployment and malnutrition

b)

Obesity and hypothermia

c)

Hunger and unemploment

d)

Hunger and malnutrition

15.

How can we make sure individuals receive support to prevent food poverty?

a)

Cost of living roadshow

Food banks

Promote education on producing healthy meals

b)

Promote education on producing healthy meals

Food banks

Work 3 jobs

c)

Promote education on producing healthy meals

Food banks

Give up TV and mobile phone

16.

Which pastries use cold water?

a)

Shortcrust

Flaky

Puff

Suet

b)

Shortcrust

Hot water crust

Suet

Filo

c)

Shortcrust

Choux

Hot water crust

Flaky

d)

Shortcrust

Flaky

Choux

Puff

17.

Which products are made from shortcrust pastry?

a)

Dumplings

Sausage Rolls

Pasties

b)

Pasties

Sausage Rolls

Pork Pies

c)

Pasties

Quiche

Sweet mince pies

d)

Chocolate eclairs

Pasties

Dumplings

18.

What is the oven temperature for cooking pasties?

a)

160 degrees C

b)

200 degrees C

c)

170 degrees C

d)

180 degrees C