WorksheetsFood Safety and Processing Quiz
Total questions: 28
Worksheet time: 14mins
Which of the following is a reason why food is processed?
To increase shelf life
To make food less safe
To reduce nutrients
To make food more expensive
Which of the following is NOT a reason for food processing?
To improve safety
To enhance flavour
To increase the risk of contamination
To preserve food
Which of the following is an example of cross contamination?
Using the same chopping board for raw chicken and salad vegetables
Adding too much salt to a dish
Overcooking vegetables
Using a clean plate for cooked food
Which of the following is an example of physical contamination in the kitchen?
A hair found in a bowl of soup
Bacteria growing on meat
Mould on bread
Salmonella in eggs
Which of the following is an example of biological contamination in the kitchen?
Salmonella bacteria in undercooked chicken
A piece of plastic in a sandwich
A broken glass in a salad
A metal screw in a cake
What is aeration in food preparation?
The process of adding air to a mixture to make it lighter
The process of removing water from food
The process of adding sugar to food
The process of heating food
What is shortening in baking?
A fat used to make pastry crumbly and tender
A type of flour
A method of cooking
A type of sugar
What does the term "food miles" refer to?
The distance food travels from where it is produced to where it is consumed
The number of calories in food
The weight of food
The price of food
Why do we grill food?
To cook food quickly and give it a charred flavour
To freeze food
To make food last longer
To add sugar to food
Which nutrient is provided by oily fish?
Omega-3 fatty acids
Vitamin C
Calcium
Iron
In which season are apples typically grown in Great Britain?
Autumn
Winter
Spring
Summer
Soft fruits, such as strawberries and raspberries, are usually grown in which season in Great Britain?
Summer
Winter
Autumn
Spring
What is one function of soluble fibre in the diet?
Helps to lower blood cholesterol
Increases sugar absorption
Causes dehydration
Increases fat content
Which of the following is a critical control point for preventing cross contamination?
Using separate chopping boards for raw and cooked foods
Leaving food out overnight
Using dirty utensils
Not washing hands
Which of the following is NOT a biological contaminant?
Metal shavings
Bacteria
Mould
Viruses
Which of the following is a physical contaminant?
A piece of glass in a salad
E. coli bacteria in beef
Mould on cheese
Yeast in bread
Which of the following is a reason for processing food?
To make it safer to eat
To increase the risk of food poisoning
To reduce its shelf life
To make it less appealing
Which of the following is an example of cross contamination?
Using the same knife for raw meat and cooked vegetables without washing it
Cooking food at a high temperature
Storing food in the fridge
Washing hands before cooking
Which of the following is a method of aeration in baking?
Whisking egg whites
Adding salt
Using a slow cooker
Freezing dough
Which of the following is a function of shortening in pastry?
Makes the pastry crumbly and tender
Makes the pastry chewy
Makes the pastry hard
Makes the pastry sweet
Which of the following is a biological contaminant?
Mould growing on bread
A stone in lentils
A piece of plastic in soup
A hair in a sandwich
Which of the following is a reason for processing food?
To improve its appearance
To make it less nutritious
To increase the risk of spoilage
To make it more expensive
Which of the following is an example of physical contamination?
A piece of metal in a pie
Bacteria in milk
Yeast in bread
Mould on cheese
Which of the following is a way to reduce food miles?
Buying locally produced food
Importing food from other countries
Using more packaging
Freezing food
Which of the following is a benefit of grilling food?
It uses less fat than frying
It increases the sugar content
It makes food soggy
It reduces the protein content
Which of the following is a source of omega-3 fatty acids?
Mackerel
Chicken breast
White bread
Carrots
Which of the following is a function of soluble fibre?
To prevent constipation
Increases fat absorption
Causes tooth decay
Reduces protein intake
Which of the following is an example of cross contamination?
Placing cooked meat on a plate that held raw meat
Cooking vegetables in boiling water
Storing apples in a cool place
Washing fruit before eating
