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Y9 Knowledge Check

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

What are cereals?

a)

Cereals are the grain or seeds of cultivated grasses

b)

Breakfast

c)

Plants

d)

Cereals are the stalks of cultivated grassescerecerecereere

2.

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

a)

light and fluffy

b)

hard and dry

3.

Barley is a form of cereal.

a)

True

b)

False

4.
Whole grains provide ______, which promotes intestinal health.
a)
sugar
b)
dietary fiber
c)
starch
d)
gluten
5.

Brown rice has dietary fibre from bran.

a)

True

b)

False

6.
Yeast breads must be ___________ in order to develop the gluten
a)
mixed
b)
scaled
c)
kneaded
d)
none of the above
7.

What is the main function of sugar when combined with yeast?

a)

develops flavor

b)

develops gluten

c)

feeds yeast

d)

adds structure

8.

Which of the following temperatures would not be recommended for yeast? select all that apply

a)

cold

b)

boiling

c)

warm

9.

Which of the following does yeast not need to expand?

a)

warmth

b)

light

c)

moisture

d)

food: such as sugar

10.

During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:

a)

starting baking

b)

rise slightly

c)

double in size

d)

triple in size

11.

During the production of yeast breads, punching down the dough releases:

a)

carbon dioxide

b)

carbon monoxide

c)

hydrogen

d)

oxygen

12.
Temperature is critical in yeast breads
a)
True
b)
False
13.
Yeast is a living organism 
a)
True 
b)
False 
14.
If the temperature of your water is too hot, your yeast will... 
a)
Multiply
b)
Die 
c)
Dissolve 
d)
Live
15.
Refrigerating your bread helps to: 
a)
Slow down the growth of gluten
b)
Keep the aroma
c)
Speed up the growth of gluten 
16.

Proofing is when...

a)

kneading takes place and oxygen is produced.

b)

the dough is fed with sugar and we produced a gas.

c)

carbon dioxide is produced and the dough doubles.

d)

we begin to mix the yeast mixture with the flour.

17.

Which flour do we use to make bread

a)

Plain flour

b)

Self raising flour

c)

Rice flour

d)

Strong plain flour

18.

The elastic protein in flour is called what?

(a)  

19.

Why do you leave bread to prove?

a)

to give you time to do the washing up

b)

to allow the salt to dissolve

c)

to give the yeast time to work

20.

What temperature do you need to have the oven on?

a)

100

b)

125

c)

150

d)

200

21.

Why do we knead the bread dough?

a)

To stretch and develop the gluten

b)

So that all the ingredients get mixed together

22.

If you want to bake 2 loaves of homemade yeast bread at the same time, you should:

a)

decrease the baking temperature

b)

decrease the baking time

c)

increase the baking temperature

d)

increase the baking time

23.

If fermentation fails to occur when baking yeast bread products, what will happen?

a)

dough will have too much gas and explode

b)

dough will not rise

c)

dough will be dry

d)

dough will not be elastic

24.

A protein substance formed from the protein of the flour that gives elasticity to dough and is developed during kneading.

a)

leavening agent

b)

salt

c)

carbon dioxide

d)

gluten

25.

What food crop is this?

(a)  

26.

Rice is one of the world’s ________ important crops.

a)

most

b)

least

27.

Rice is the main food eaten in how many countries?

a)

more than 100

b)

more than 70

c)

more than 50

d)

more than 30

28.

700 million tonnes of rice are produced around the world every year. What percentage is grown in Asia?

a)

10%

b)

25%

c)

75%

d)

90%

29.

Which of the following rice growing systems is the most productive>

a)

Flood prone

b)

Upland

c)

Rain fed

d)

Irrigated

30.

Rice needs a lot of water to grow.

a)

false

b)

true

31.
Label part A with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
32.
Label part B with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
33.
Label part C with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
34.
Pick the one that DOES NOT apply. Why are grains a staple around the world? 
a)
Easily stored
b)
Easily grown
c)
Low in nutrients
d)
Low cost
35.
This part of the grain contains all of the insoluble fiber.
a)
Bran
b)
Endosperm
c)
Germ
36.

This part of the grain contains most of the carbohydrates in the form of starch.

a)

Bran

b)

Endosperm

c)

Germ

37.
This part of the grain is considered the nutritional powerhouse.
a)
Bran
b)
Endosperm
c)
Germ
38.
To make stronger by adding an extra nutrient.
a)
Fortified
b)
Restored
c)
Converted
d)
Enriched
39.
When cooking pasta, your finished product should be 
a)
al dente.
b)
a roux.
c)
mise en place.
40.
To create a base for the mac and cheese, we mixed equal fat to flour, which is called?
a)
A roux.
b)
Mirepouix.
c)
Consomme.
d)
Hollandaise.
41.

Peanuts are.....

a)

nuts

b)

legumes

c)

fruits

d)

vegtables

42.
A food allergy...
a)
only causes digestive problems 
b)
is not too serious 
c)
is life threatening
d)
affects all children differently  
43.

What is the flour to fat ratio for Short pastry?

a)

1:1

b)

1:2

c)

2:3

d)

2:1

44.
Shortening is another word for....
a)
water
b)
short crust
c)
fat
d)
flour
45.
Once the fat has been rubbed into the flour, you can see the flour particles have been covered in?
a)
Fat water molecules
b)
Waterproof layer of fat
c)
Fat molecules
d)
Butter
46.
Short gluten molecules prevent the pastry from...
a)
From being stretchy
b)
From rising
47.
The ingredient in pastry that provides structure is 
a)
Flour
b)
Sugar
c)
Fat
d)
Water
48.
What is the purpose of salt in a pastry?
a)
Controls the yeast
b)
Taste only
c)
Makes a softer texture
d)
Controls gluten formation
49.
What acts as glue when working with pastry dough?
a)
Butter
b)
Water
c)
Salt
d)
Tape
50.

What is the main reason for sifting flour before making pastry?

a)

To add flavor

b)

To remove lumps and aerate

c)

To make it heavier

d)

To dissolve the gluten

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