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high school year 10

Total questions: 20

Worksheet time: 7mins

Name
Class
Date
1.

What is the main reasons to always follow healthy hygiene practices in the kitchen

a)

so that the food always looks good

b)

To prevent food being wasted

c)

To protect people of customers from becoming ill or injured

d)

To keep your new trainers clean

2.

Pick the two results of bad kitchen hygiene

a)

Enhanced flavours and customer experiences

b)

Better food presentation and increased profits

c)
Foodborne illnesses, cross-contamination
d)

Increased cooking speed and reduced staff costs

3.

Why should you wear PPE within the kitchen?

a)
To avoid getting burned by hot surfaces.
b)
To ensure safety and hygiene.
c)
To impress guests with your attire.
d)
To look fashionable while cooking.
4.

What is a balanced diet?

a)
A balanced diet consists only of fruits and vegetables.
b)
A balanced diet is high in sugar and fats.
c)
A balanced diet excludes all carbohydrates.
d)

provides all essential nutrients in the right proportions.

5.

Why should we always strive to eat a healthy balanced diet?

a)
To lose weight quickly and easily.
b)
To follow the latest diet trends.
c)
To save money on groceries.
d)

To support overall health and prevent diseases.

6.

How can social factors effect your food choices?

a)
Social factors have no impact on food preferences.
b)
Food choices are solely based on personal taste.
c)
Food choices are determined only by nutritional value.
d)

Trough cultural differences family traditions, peer influence, and socioeconomic status.

7.

How would a person who was Muslims food choices differ from someone else's?

a)
Muslims can eat any type of meat without restrictions.
b)
Muslims are required to eat only vegetarian food.
c)
Muslims can consume alcohol in moderation.
d)
Muslims avoid pork and alcohol, and eat only halal meat.
8.

What effect do seasons have on food quality?

a)
Food quality is solely determined by cooking methods.
b)
Seasons have no impact on food quality.
c)
Seasons only affect the price of food, not its quality.
d)
Seasons significantly influence food quality by affecting the freshness, flavor, and availability of produce.
9.

What is a carbon footprint?

a)
A carbon footprint is the amount of carbon stored in trees and plants.
b)
A carbon footprint is the total amount of greenhouse gases emitted by an individual or entity, expressed in carbon dioxide equivalents.
c)
A carbon footprint measures the distance traveled by carbon in the atmosphere.
d)
A carbon footprint is the total weight of carbon used in manufacturing products.
10.

Draw where you think raw meat should be stored within this fridge

11.
Question Image

Match the Sign of Quality to it's Example

a)

No black spots or bruising

1.

Free of Decay

b)

Large for it's Variety

2.

Plump & Heavy

c)

Uniform in Color

3.

Correct Shade for it's Variety

d)

Not mushy or overripe

4.

Firm to the touch

12.

What economical factors will effect food choices

a)

Dietary preferences

b)
Cultural influences
c)
Seasonal trends
d)
Income level, food prices, availability of resources, economic stability.
13.

identify the risks in the kitchen

a)

Loud noises and hot ovens

b)

Food spoilage and smelly eggs

c)
Slips, cuts, burns, chemical exposure, electrical hazards.
d)

Overcooked meals and and melting ice-creams

14.

Which is the correct way to cook a chilli beef?

a)
Fry the beef with no spices and serve cold.
b)
Cook ground beef with onions and spices, then add tomatoes and beans, simmer for 20-30 minutes.
c)

Boil the beef with water for 10 minutes and add other ingredients to your taste requirements

d)

Bake the beef in the oven for 45 minutes without any ingredients. add the rest of the ingredients after baking

15.

Which one of the following is a food bourn bacteria that could cause illness

a)
E. coli
b)
Listeria monocytogenes
c)
Clostridium botulinum
d)
Salmonella
16.

Where could you find the food bacteria salmonella

a)
Processed cheese
b)
Raw poultry, eggs, meat, unpasteurized milk, and contaminated produce.
c)
Cooked seafood
d)
Canned vegetables
17.

what is a risk assessment with in the kitchen used for

a)
To identify and manage potential hazards in the kitchen.
b)
To determine cooking times for recipes.
c)
To enhance the flavor of dishes.
d)
To organize kitchen utensils efficiently.
18.

What information would you find on a recipe card?

a)
Serving suggestions
b)
Cooking utensils needed
c)
Nutritional value
d)
Name of the dish, ingredients, measurements, cooking instructions, preparation time, cooking time, serving size.
19.

What is the purpose of tomatoes in a tomato soup recipe

a)

To provide flavour, colour, and texture.

b)
To enhance sweetness
c)
To add protein
d)
To thicken the soup
20.

What are nutrients?

a)
Nutrients are only found in animal products.
b)
Nutrients are essential substances that support growth, metabolism, and health.
c)
Nutrients are a type of chemical that causes disease.
d)
Nutrients are harmful substances that should be avoided.

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