Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

GRADE 10 FOOD

Total questions: 50

Worksheet time: 27mins

Name
Class
Date
1.

The yolk is yellow and well-rounded. There should be no brown edges for the white, which should be firm.

a)

Basted eggs

b)

Hard fried

c)

Sunny-side up or "eyes open."

d)

Boiled eggs

2.

The white is firm and the yolk is soft, pink, and covered with a thin film.

a)

Basted eggs

b)
Scrambled egg
c)
Hard-boiled egg
d)
Poached egg
3.

_______ are a mixture of eggs, salt, and pepper cooked in a pan over high heat; can cook so quickly.

a)
Fried eggs
b)
Poached eggs
c)
Omelette
d)
Scrambled eggs
4.

It is cooking eggs out of their shell in simmering liquid like water with vinegar and salt, although wine, milk, and stock are also used.

a)
Poaching
b)
Frying
c)
Scrambling
d)
Boiling
5.

"Cereals are _____ plants that belong to the grass family."

a)
vegetables
b)

monocotyledonous

c)

dycotyledonous

d)

cotyledonous

6.

It is made of rolled oat groats (dehulled oat kernels) and is prepared by adding water and boiling up to 30 minutes

a)
Barley soup
b)
Granola
c)
Oatmeal
d)
Rice porridge
7.

It is essentially wheat endosperm in granular form that is free from bran and germ.

a)
Cornmeal
b)
Rye flour
c)
Whole wheat flour
d)

Farina

8.

The word "pasta” is the Italian for_____

a)
noodles
b)
sauce
c)
bread
d)

dough

9.

______ makes the best pasta. Its essential characteristics are its hardness, gluten quality, and color

a)
Barley flour
b)
Cornmeal
c)
Rice flour
d)
Durum wheat
10.

What is the name of this pasta?

a)
penne
b)
fusilli
c)

anellini

d)
spaghetti
11.

Literally meaning "little ribbons," made using wheat flour, salt, eggs, and sometimes little water in homes.

a)
spaghetti
b)
penne
c)
lasagna
d)
fettuccine
12.

The shape of the factory-made versions vary from producer to producer, ranging from a square pasta to a wide noodle.

a)

Spaghetti

b)

Anellini

c)

Fettucine

d)

Lasagna

13.

The name means "quills". This is a factory-made tubular pasta characterized by its oblique cut.

a)
penne
b)
spaghetti
c)

fettucine

d)

anellini

14.

It is rolled out with a wooden rolling pin into a thin sheet and cut into small disks, squares, or rectangles

a)

Fettucine

b)
Ravioli
c)

Spaghetti

d)

Anellini

15.

It is a long, stripped shaped durum-wheat pasta, originally rolled by hand.

a)
lasagna
b)
spaghetti
c)
penne
d)
fettuccine
16.

It is the old name for spaghetti.

a)

vermicelli

b)
penne
c)
fettuccine
d)
linguine
17.

At the start of cooking, this kind of sauce is thickened. It is done by heating fat or oil and flour together.

a)
Béchamel
b)
Salsa
c)
Pesto
d)
Roux
18.

It is reducing a large piece of food to coarse or fine threads.

a)

Grating

b)
Mincing
c)
Chopping
d)
Dicing
19.

It is cutting food into pieces.

a)
Slicing
b)
Dicing
c)
Mashing
d)
Chopping
20.

It is considered "gentle cooking." It is a few degrees before boiling point. The bubbling at the top of the liquid should be sustained.

a)
steaming
b)
simmering
c)
boiling
d)
frying
21.

These are usually served at the start of a meal and sometimes considered an appetizer.

a)
Main courses
b)

Soups

c)
Desserts
d)
Beverages
22.

It is a French word which means broth.

a)
bouillon
b)
velouté
c)
jus
d)
soup
23.

A clear and sparkling broth from bouillon.

a)
Stock
b)
Bouillon
c)
Consommé
d)
Broth
24.

A deluxe cream soup made from shellfish such as crabs, oysters, or shrimp is called _____.

a)
bisque
b)
stew
c)
soup
d)
chowder
25.

_____ is the French word for mashed.

a)
purée
b)
battre
c)
écrasé
d)
mélanger
26.

______ is a famous soup

of Spain. It is a purée of black

beans, hot sausages, chicken,

and ham.

a)

Olla Podrida

b)

Wanton

c)

Bouillabase

d)

French onion soup

27.

_____ is a chicken, shrimp,

and spinach soup from China.

a)

Olla Podrida

b)
Minestrone soup
c)
Clam Chowder
d)

Wanton soup

28.

_____ is a soup famous

from France and New Orleans.

It is a heavy soup and is

considered a meal since it contains

chunks of fish, lobsters, oysters,

and shrimp.

a)
Chowder
b)

Wanton

c)

Bouillabase

d)

Olla Porida

29.

______ is a thin liquid made from boiling

the bones, trimmings, and scraps of

meat, chicken, or fish to extract the

flavor and nutrients.

a)
Stock
b)
Sauce
c)
Gravy
d)

Soup

30.

Cereals are a major source of _______.

a)
carbohydrates
b)
vitamins
c)
fats
d)
proteins
31.

______ is a major grain crop in Europe, Canada, and the

United States;

a)
Rice
b)
Barley
c)
Wheat
d)
Corn
32.

_____ a major grain crop in the Philippines, Thailand, Japan, China, and Malaysia.

a)
Wheat
b)
Corn
c)
Barley
d)
Rice
33.

It is a chief grain crop in Mexico and in Central,

Northern, and Southern America.

a)
Barley
b)
Rice
c)
Wheat
d)
Corn
34.

It is ready-to-

cook cereals that are prepared by taking regular, old-fashioned whole-rolled oats or quick-cooking oats and mixing them with other ingredients, like coconut, brown sugar, honey, dried fruits, water, cinnamon, nutmeg, and vegetable

oil.

a)
Pasta salad
b)
Rice pudding
c)
Fruit smoothie
d)

Granola

35.

____ is a factory-made

long tube made from durum-wheat flour and water. It is boiled in plenty of salted water.

The name means "grooms" or

"brides"

a)
Penne
b)
Spaghetti
c)
Fettuccine
d)

Ziti

36.

Beating or whipping ingredients together. This is done by using a wire whisk.

a)
Mashing
b)
Blending
c)
Stirring
d)
Whisking
37.

"Cereals are (a)   plants

that belong to the grass family...

38.

Mixing two or more ingredients thoroughly or by

using a food processor.

a)

Blending

b)

Whisking

c)

Mixing

d)

Chopping

39.

(a)   is a thin liquid made from boiling the bones, trimmings, and scraps of meat, chicken, or fish to extract the flavor and nutrients.

40.

It is the most

popular game bird in the

US.

a)
wild turkey
b)
quail
c)
pheasant
d)
duck
41.

The tenderest meat

will have streaks of white fat, called _____

a)
marbling
b)
muscle fibers
c)
gristle
d)
tendons
42.

(meat of young sheep under twelve months)

a)
beef
b)
lamb
c)
pork
d)
veal
43.

It refers to a young male sheep or maiden ewe with no

more than two permanent incisors in wear.

a)

Hogget

b)

Calf

c)

Beef

d)
Kid
44.

(meat of adult sheep)

a)
chicken
b)
beef
c)
mutton
d)
pork
45.

It is cooking food quickly through

radiated heat directed from above or below

it. The heat source can be glowing charcoal,

electricity, or gas.

a)
Steaming
b)

Grilling

c)
Baking
d)
Frying
46.

What is Unique Selling Proposition (USP)

a)

It highlights

the background of the company

b)

It highlights

what makes your product or service stand out.

c)

It highlights

the weakness of the brand

d)

It highlights

the production cost of the product

47.

The Four P’s of Marketing

a)
People, Process, Performance, Partnership
b)
Product, Price, Position, Presentation
c)
Product, Price, Place, Promotion
d)
Place, Price, People, Promotion
48.

It is how products and services interact

with consumers through designs, logos, and messages.

a)
Public Relations
b)
Advertising
c)
Branding
d)
Marketing
49.

It refers to the direction of the fabric designs. It can

be structural or decorative.

a)
Fabric texture
b)
Design orientation
c)
Color scheme
d)

Line

50.

_____ refers to the

quality of the surface. The

fabric used affects how the

garment looks and feels.

a)
Texture
b)
Design
c)
Pattern
d)
Finish