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Year 7 and 8 exam revision

Total questions: 34

Worksheet time: 18mins

Name
Class
Date
1.

What is the multiplication calculation to convert 1/4 carrot for 2 servings to the amount needed for 6 servings?

a)

0.25 x 3 = 0.75

b)

0.25 x 2 = 0.5

c)

0.25 x 4 = 1

d)

0.25 x 6 = 1.5

2.

For the ingredient '4 slices of wholemeal bread' in a recipe that serves 2, how many slices are needed to serve 6?

a)

12 slices of wholemeal bread

b)

6 slices of wholemeal bread

c)

8 slices of wholemeal bread

d)

10 slices of wholemeal bread

3.

For the ingredient '15g butter' in a recipe that serves 2, what is the multiplication factor to convert the recipe to serve 6?

a)

3

b)

2

c)

4

d)

1.5

4.

For the ingredient '15g butter' in a recipe that serves 2, how much butter is needed to serve 6?

a)

45g butter

b)

30g butter

c)

60g butter

d)

20g butter

5.

For the ingredient '1/2 rasher bacon' in a recipe that serves 2, what is the multiplication factor to convert the recipe to serve 6?

a)

3

b)

2

c)

6

d)

1.5

6.

For the ingredient '1/2 rasher bacon' in a recipe that serves 2, how much bacon is needed to serve 6?

a)

1.5 rashers bacon

b)

1 rasher bacon

c)

2 rashers bacon

d)

3 rashers bacon

7.

Cross contamination is:

a)

the transfer of harmful bacteria from one food or surface to another

b)

the process of cooking food thoroughly

c)

the method of storing food at the correct temperature

d)

the act of washing hands before handling food

8.

Preventing contamination of food involves which of the following practices?

a)

Washing hands before handling food

b)

Leaving food uncovered

c)

Using the same cutting board for raw meat and vegetables

d)

Storing cooked and raw foods together

9.

Washing a knife safely involves:

a)

Washing it separately and carefully by hand

b)

Leaving it in a sink full of soapy water

c)

Putting it in the dishwasher with other utensils

d)

Wiping the blade with a dry cloth only

10.

The three types of contamination are:

a)

Biological, chemical, and physical contamination

b)

Thermal, electrical, and magnetic contamination

c)

Organic, inorganic, and radioactive contamination

d)

Viral, bacterial, and fungal contamination

11.

The measurement metric measurements of measuring cups & spoons are:

a)

milliliters (ml) and liters (l)

b)

inches and feet

c)

grams and kilograms

d)

pounds and ounces

12.

Select the correct abbreviations for measuring equipment.

a)

mm, cm, m, km

b)

kg, lb, oz, g

c)

V, A, Ω, W

d)

L, ml, cl, dl

13.

Which of the following lists the correct steps of measuring?

a)

Select the correct tool, place it properly, read the measurement at eye level, record the value accurately.

b)

Guess the length, use any tool, write down any number, ignore accuracy.

c)

Use a random tool, measure from any point, estimate the value, round off carelessly.

d)

Pick the largest tool, measure quickly, record without checking, skip double-checking.

14.

The BAKING process involves:

a)

cooking food by dry heat in an oven

b)

boiling food in water

c)

frying food in oil

d)

steaming food over water

15.

The FRYING process involves:

a)

cooking food by dry heat in an oven

b)

Cooking food in oil or fat, quick cooking method

c)

cooking food in a pot of water

d)

steaming food over water

16.

The BOILING process involves:

a)

cooking food by dry heat in an oven

b)

Cooking food in oil or fat, quick cooking method

c)

covering food with water and enough heat to make the water bubble vigorously

d)

steaming food over water

17.

What are the 5 hygiene steps prior to cooking?

(a)  

18.

Identify the different types of Preparation Techniques. (Refer to page 11 of Kitchen Basics Booklet)

a)

Chopping, slicing, dicing, grating

b)

Boiling, baking, frying, steaming

c)

Fermenting, pickling, curing, smoking

d)

Roasting, grilling, poaching, broiling

19.

What is the temperature range for the temperature danger zone?

a)

4°C to 60°C

b)

0°C to 100°C

c)

-5°C to -20°C

d)

60°C to 100°C

20.

What is the recommended refrigerator temperature?

a)

At or below 4°C

b)

At or below 10°C

c)

At or below 16°C

d)

At or below 0°C

21.

What is the recommended freezer temperature?

a)

0°F (-18°C) or lower

b)

32°F (0°C) or lower

c)

40°F (4°C) or lower

d)

10°F (-12°C) or lower

22.

The correct steps to safely use an oven are:

a)

Preheat the oven, use oven mitts, place food inside, and monitor cooking time.

b)

Turn on the oven and immediately place food inside without preheating.

c)

Use bare hands to handle hot trays and racks.

d)

Leave the oven door open while cooking.

23.

How many millilitres in 1 Litre?

a)

100ml

b)

500ml

c)

250ml

d)

1000ml

24.

How many cups make up 1 Litre?

a)

1 cup

b)

4 cups

c)

10 cups

d)

2 cups

25.

How many grams in 1 kilogram?

a)

1000g

b)

250g

c)

500g

d)

10g

26.

How many mls in 1 TBSP

a)

10ml

b)

50ml

c)

5ml

d)

20ml

27.

What do you measure liquids in?

a)

Measuring cups

b)

Measuring jug

c)

Spoons

d)

Bowl

28.

What does tsp stand for?

a)

Tablespoon

b)

Little spoon

c)

Tisp

d)

Teaspoon

29.

What is the cooking method stir fry?

a)

Cooking in an oven with dry heat

b)

Boiling in water

c)

Cooking in oil at a high heat in a wok

d)

Cooking in the air fryer

30.

Which is NOT a safe step of removing something from the oven?

a)

Stand infront of the oven door to open it

b)

Use oven mitts

c)

Shut the oven door straight away

d)

Don't use a wet tea towel

31.

How do you measure flour correctly?

a)

Scoop as much as you can

b)

Scoop the flour with a spoon into the cup

c)

Scoop the flour, and level with the flat edge of a knife

d)

Shake off the excess

32.

What is sifting for?

a)

To make it look like its snowing

b)

To remove lumps from dry ingredients

c)

To make it easier to stir

d)

To mix ingredients in

33.

How many mls is 1 teaspoon?

a)

5ml

b)

100ml

c)

50ml

d)

1ml

34.

What would happen if chicken was left out of the fridge for too long?

a)

It would cook itself

b)

It would start to melt

c)

It would stay the same

d)

Bacteria would start to multiply