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WorksheetsYear 9 Food Assessment
Total questions: 51
Worksheet time: 25mins
What does the term 'Cuisine' mean?
A) A type of cooking equipment
B) A style of cooking and eating characteristic of a particular country or region
C) A special presentation technique
D) A type of ingredient
Cuisines have developed over many years and will have which of the following?
Ingredients that are grown locally
Specific preparation and cooking methods
Specific cooking equipment
Special presentation or serving techniques
Many cuisines are influenced by the _______ of the country and the mix of people from other countries who bring their traditional eating patterns with them.
climate
currency
language
population
Food today has become very _______ as people travel abroad and have access to a variety of foods from other countries.
multicultural
expensive
scarce
traditional
Which of the following is NOT mentioned as a factor that influences cuisine?
A) Climate of the country
B) The mix of people from other countries
C) The price of food
D) Traditional eating patterns
Which of the following best describes how international travel has affected local cuisines?
A) It has made local cuisines less diverse
B) It has introduced new ingredients and cooking styles
C) It has eliminated traditional eating patterns
D) It has reduced the popularity of local foods
What is one reason why traditional eating patterns may change in a country?
C) Increase in food prices
D) Lack of cooking equipment
B) Decrease in population
A) Introduction of new foods from other cultures
Which factor is commonly associated with shaping the cuisine of a region?
D) The type of transportation
C) The number of schools
B) The colour of local buildings
A) The region's climate
What is the traditional Italian pasta dish with a tomato-based sauce?
Fettuccine Alfredo
Pad Thai
Spaghetti Bolognese
Sushi
In which cuisine is a sushi mat used?
French
Japanese
Russian
Welsh
Which of the following cheeses are eaten in French cuisine?
Cheshire, cheddar, stilton
Edam, gouda, beemster
Roquefort, camembert, brie
Formaggella, gorgonzola, parmesan
Which of the following ingredients are commonly used in Thai cuisine?
pasta, tomatoes, olives, rice
sticky rice, coconut milk, lemongrass, chilli peppers
wheat flour, butter, cheese, potatoes
seafood, chorizo, serrano ham, paprika
Which of the following ingredients are commonly used in Moroccan cuisine?
pasta, tomatoes, olives, rice
sticky rice, coconut milk, lemongrass, chilli peppers
couscous, lamb, aubergines, fava beans
seafood, chorizo, serrano ham, paprika
Biryani, dahl, kofta and jalfrezi are all name of regional dishes in which country?
Kenya
China
Portugal
India
The five senses that influence food choice are:
sight, smell, taste, digestion, sound
sight, smell, taste, touch, sound
sight, smell, taste, touch, breathing
sight, smell, temperature, touch, sound
What happens when you shake oil and water together?
They mix and stay mixed
They mix but separate again after settling
They never mix
They form a solid
Emulsifiers are molecules that have two ends: one attracted to water (__________) and one attracted to oil (__________). Fill in the blanks.
hydrophilic, hydrophobic
hydrophobic, hydrophilic
hydrophilic, lipophilic
lipophobic, hydrophobic
What is the function of an emulsifier when added to oil and water?
It makes them taste better
It prevents the oil and water from separating
It changes their color
It makes them freeze
When making mayonnaise, what ingredient is added to oil and vinegar to act as an emulsifier?
Sugar
Salt
Eggs
Flour
What is gluten?
Gluten is a protein found in wheat flour.
Gluten is a type of sugar found in fruits.
Gluten is a vitamin found in vegetables.
Gluten is a mineral found in dairy products.
Which type of flour contains a high proportion of gluten and is used to make products such as bread?
Self-raising flour
Strong plain flour
Cake flour
Rice flour
Why is kneading necessary when making bread?
Kneading is necessary because as bread rises the dough stretches to help hold its shape.
Kneading is necessary to add sweetness to the bread.
Kneading is necessary to make the bread dough cold.
Kneading is necessary to prevent the bread from rising.
What is the role of yeast in bread dough?
Yeast is the raising agent that makes the dough rise by producing CO2 bubbles, which are trapped by the gluten network.
Yeast adds color to the dough by producing pigments.
Yeast acts as a preservative to prevent the dough from spoiling.
Yeast is used to sweeten the dough by producing sugar.
The process of changing the colour and flavour of food by breaking down starch molecules is known as _______.
dextrinisation
caramelisation
fermentation
gelatinisation
Carbohydrates are made of which three elements?
Carbon, Nitrogen, Oxygen
Carbon, Hydrogen, Oxygen
Hydrogen, Nitrogen, Oxygen
Carbon, Sulphur, Oxygen
What is caramelisation?
The breaking up of sugar molecules when they are heated
The freezing of sugar molecules
The dissolving of sugar in water
The burning of fat
Why do we add water to the sugar in a pan when making caramel?
To make it sweeter
To stop the sugar burning
To make it dissolve faster
To cool it down
When making caramel, it must not be ______ as the sugar will crystallise into hard lumps.
stirred
heated
cooled
covered
Some foods such as onions contain ______ which caramelise if they are sauteed or roasted over time with some oil or fat.
natural sugars
proteins
starch
vitamins
When starch is heated in a liquid it ________.
gelatinises
caramelises
ferments
emulsifies
Starch molecules are made of thousands of ________ molecules joined together.
Protein
Glucose (sugar)
Fat
Water
When starch granules are put into cold water, they sink to the ________ of the pan.
bottom
top
side
middle
At what temperature do starch granules start to absorb water and swell?
40ºC
60ºC
80ºC
100ºC
At what temperature does a sauce completely thicken due to gelatinisation?
60ºC
80ºC
100ºC
120ºC
What are the building blocks of proteins called?
Fatty acids
Amino acids
Nucleic acids
Glucose
Proteins are large molecules that are ______ into bundles to take up less space.
folded
stretched
broken
dissolved
Denaturation of protein is caused by which of the following?
Heat (frying or boiling an egg)
Acids (adding lemon juice)
Air bubbles (in a sponge cake)
Whisking (egg whites for meringue)
What is the process called when denatured protein molecules take up more space, bump into each other, and join together?
Coagulation
Fermentation
Emulsification
Pasteurization
Denatured protein molecules trap and hold what from the food in pockets between them?
Water
Fat
Salt
Sugar
Overcooking protein causes it to become tough and dry because the protein molecules squeeze out the water they were holding.
True
False
Fill in the blank: When presenting food, '________ is more.'
Less
More
Bigger
Full
Fill in the blank: Odd numbers of things looks ________ when presenting food.
better
worse
strange
unusual
Which of the following is NOT a texture you might create when presenting food?
Smooth
Rough
Soft
Loud
Fill in the blank: When presenting food, it is important to add ________.
colour
sugar
water
salt
Fill in the blank: Garnish with ________, salad, or herbs when presenting food.
fruit
cheese
bread
meat
Creating height is a rule to follow for presenting food well.
True
False
Fill in the blank: Make sure the plate has been ________ up when presenting food.
cleaned
filled
broken
painted
Fill in the blank: ________ control is important when presenting food.
Portion
Color
Temperature
Texture
Fill in the blank: When presenting food, always consider the ________ of the plate.
temperature
weight
height
size
Which of the following is important for making food look appealing?
Using a variety of colors
Ignoring presentation
Serving everything in one color
Overcrowding the plate
Fill in the blank: A good food presentation should balance color, texture, and ________.
shape
noise
smell
price
