WorksheetsYear 7 Food & Hospitality Quiz – Special Dietary Needs
Total questions: 20
Worksheet time: 10mins
A dietary requirement is:
a specific nutritional need for health or medical reasons
a type of exercise routine
a method of cooking food
a way to decorate meals
2. Name one reason someone may have a special diet.
Medical condition
Preference for spicy food
Lack of time to cook
Interest in trying new recipes
3. What food must be avoided for someone with coeliac disease?
Gluten-containing foods
Dairy products
High-sugar foods
Spicy foods
Lactose intolerance means:
The body cannot properly digest lactose, a sugar found in milk.
The body cannot digest proteins in meat.
The body cannot absorb vitamin C from fruits.
The body cannot process gluten in wheat.
5. One safe alternative for someone who is lactose intolerant is:
Soy milk
Whole milk
Cheese
Butter
6. The food that must be avoided for a nut allergy is:
Bread
Nuts
Cheese
Rice
A vegetarian diet is:
A diet that excludes meat and fish
A diet that includes only meat
A diet that consists only of dairy products
A diet that includes only processed foods
A vegan diet is:
A diet that excludes all animal products.
A diet that includes fish and eggs.
A diet that allows dairy but not meat.
A diet that is high in processed foods.
9. The following food must be avoided in a Halal diet:
Pork
Chicken
Fish
Beef
Cross-contamination is dangerous for someone with allergies because:
It can cause an allergic reaction by exposing them to allergens.
It makes food taste bad.
It increases the shelf life of food.
It helps prevent allergies.
One way cafés can show respect to customers with special diets is:
Offering menu options suitable for special diets.
Ignoring customers' dietary requests.
Serving only standard meals without alternatives.
Refusing to answer questions about ingredients.
One challenge cafés face when preparing food for special diets is:
Ensuring ingredients meet dietary restrictions
Using only organic ingredients
Serving food quickly
Offering only sweet dishes
Labelling is important on menus because:
It helps customers make informed choices about their food.
It makes the menu look more colorful.
It increases the price of the food.
It reduces the number of menu items.
Staff should do the following if they are unsure about an ingredient:
Guess the ingredient and proceed.
Ignore the uncertainty and continue.
Ask a supervisor or manager for clarification.
Remove the ingredient from the recipe.
Gluten-free food must be kept separate from regular food because:
it prevents cross-contamination for people with gluten intolerance or celiac disease.
it tastes better when stored separately.
it is more expensive than regular food.
it spoils faster than regular food.
Which of the following is an example of a gluten-free food?
Rice
Wheat bread
Barley
Rye
A café might offer plant-based meals because:
they want to cater to customers with dietary preferences or restrictions
they want to increase the price of their menu items
they want to reduce the number of customers
they want to avoid using fresh ingredients
The purpose of a safety checklist in a café is to:
Ensure all safety procedures are followed
Increase menu variety
Improve customer loyalty programs
Reduce food costs
Communication is important when preparing special meals because:
it ensures dietary needs and preferences are met
it makes the food taste better
it reduces the cost of ingredients
it speeds up the cooking process
Good menu design can help customers by:
Making it easier for them to choose what to order
Increasing the prices of menu items
Limiting their food choices
Confusing them with too many options
