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Year 9 Food Prep & Nutrition Assessment - Oct 25

Total questions: 38

Worksheet time: 19mins

Name
Class
Date
1.
Which of the following is correct?
a)
Gluten is the starch in flour
b)
Gluten is the protein in flour
c)
Gluten is the fibre in flour
d)
Gluten is the yeast in flour
2.
Which type of flour is most suitable for bread making?
a)
Cornflour
b)
Rice flour
c)
Self-raising flour
d)
Strong plain flour
3.
The function of sugar in bread making is to:
a)
improve the flavour
b)
add colour
c)
strengthen the gluten
d)
feed the yeast
4.
When making bread, which gas is released to help the bread to rise?
a)
Oxygen
b)
Carbon dioxide
c)
Hydrogen
d)
Sulphur dioxide
5.
Which of the following are water-soluble vitamins?
a)
A and D
b)
A and C
c)
B and C
d)
B and D
6.
Caramelisation is when:
a)
carbohydrate is broken down when heated
b)
protein coagulates when heated
c)
fat melts and changes shape when heated
d)
sugar melts and changes colour when heated
7.
What is the process called when yeast produces carbon dioxide?
a)
Caramelisation
b)
Gelatinisation
c)
Emulsification
d)
Fermentation
8.
The flour used when making pasta is called:
a)
00 (dopio zero) flour
b)
strong flour
c)
wholemeal flour
d)
self-raising flour
9.
Which of the following foods is high in protein?
a)
Cabbage
b)
Cheese
c)
Oranges
d)
Cucumber
10.
Which of the following is a micronutrient?
a)
Carbohydrate
b)
Fat
c)
Protein
d)
Vitamin C
11.
Which food is most likely to contain bacteria from soil?
a)
Cheese
b)
Bread
c)
Carrot
d)
Meat
12.
Colour-coding prevents which type of contamination?
a)
Pest
b)
Hand
c)
Waste
d)
Cross
13.
Food handlers should avoid touching food with their hands by using:
a)
tongs
b)
scissors
c)
skewers
d)
knives
14.
Leaving what on worktops attracts pests?
a)
Crumbs
b)
Cleaning fluids
c)
Clean plates
d)
Forks
15.
What should a bin always have to prevent contamination?
a)
Handles
b)
Wheels
c)
A logo
d)
A lid
16.
Which of the following is not a symptom of food poisoning?
a)
Nausea
b)
Skin rash
c)
Vomiting
d)
Stomach pain
17.
What colour chopping board is dairy prepared on?
a)
Red
b)
White
c)
Green
d)
Yellow
18.
Which of the following is a way to reduce food waste?
a)
Measure portion side prior to cooking
b)
Spend as little money as possible
c)
Always purchase more then you won't run out
19.
Which of the following is a common symptom of protein deficiency?
a)
Skin rash
b)
Brittle nails
c)
Yellow tongue
d)
Shaky hands
20.
Which of the following helps build and repair muscles?
a)
Carbohydrates
b)
Fats
c)
Protein
21.
Teenage girls require more iron than boys
a)
True
b)
False
22.
Girls need more protein than boys for growth.
a)
True
b)
False
23.
Which of these best describes the function of Vitamin C
a)
It helps repair muscle
b)
It provides lots of energy
c)
It supports your immune system
24.
Vitamin C is found in what common food?
a)
Chicken
b)
Citrus Fruits
c)
Dairy products
d)
Red meat
25.
A nutritional analysis can provide
a)
The amount of calories
b)
The cost of the product
c)
The weight of the product
26.
AT least 50% of your energy should come from Carbohydrates
a)
True
b)
False
27.
High Biological Value Proteins are found in foods from animals.
a)
True
b)
False
28.
What are proteins made up off?
a)
Citric acids
b)
Amino Acids
c)
Vitamins
d)
Minerals
29.

Which nutrient is essential for healthy bones and teeth?

a)

Protein

b)

Vitamin C

c)

Iron

d)

Calcium

30.

What colour chopping board is typically used for raw meat?

a)

Red

b)

Blue

c)

Green

d)

White

31.

Which of the following is a good source of dietary fibre?

a)

Brown rice

b)

Chicken

c)

White bread

d)

Butter

32.

Which vitamin is important for vision and healthy skin?

a)

Vitamin A

b)

Vitamin D

c)

Vitamin B12

d)

Vitamin C

33.

What colour chopping board is typically used for cooked meat?

a)

Green

b)

Brown

c)

Blue

d)

Yellow

34.

Which of the following foods is a good source of iron?

a)

Rice

b)

Milk

c)

Apple

d)

Spinach

35.

What crop is grown in the UK?

a)

Tobacco

b)

Wheat

c)

Soy Beans

d)

Coffee

36.

Chicken and eggs can be produced by.....

a)

Free Range farming

b)

Plantation farming

c)

Intensive farming

d)

Vertical Farming

37.

Soft Fruits such as raspberries and strawberries are grown in the UK

a)

True

b)

False

38.

Which of the following is a good practice to maintain food hygiene?

a)

Leaving food uncovered

b)

Using the same knife for raw meat and vegetables

c)

Washing hands before handling food

d)

Wearing jewellery while cooking

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