WorksheetsF&N year 7 assessment
Total questions: 19
Worksheet time: 10mins
Which section of the Eatwell Guide is the largest, showing the food group we should eat most often?
Dairy and alternatives
Fruit and vegetables
Oils and spreads
Meat, fish, eggs and beans
What is the recommended minimum number of portions of fruit and vegetables to eat each day?
2
3
5
8
Which of the following is NOT a key message of the Eatwell Guide?
Eat at least 5 portions of fruit and vegetables a day
Drink at least 2 litres of fizzy drinks a day
Choose wholegrain or higher fibre versions of starchy foods
Eat less salt – no more than 6g a day for adults
Which of the following is a starchy food?
Carrot
Potato
Apple
Broccoli
Which of these is NOT a benefit of eating fruit and vegetables?
They are high in fibre
They provide vitamins and minerals
They are high in saturated fat
They help reduce the risk of heart disease
Which of these is a sign that fruit is ripe and ready to eat?
It is hard and green
It is soft and has a pleasant smell
It is covered in mould
It is very dry
Which of the following is a good source of vitamin C?
Banana
Orange
Potato
Bread
What is the main reason for washing fruit and vegetables before eating?
To make them taste better
To remove dirt and bacteria
To make them look shiny
To cool them down
What is the main risk of not washing your hands before preparing food?
The food will taste bad
You could spread harmful bacteria
The food will be too hot
The food will be too salty
Which of the following is NOT a food safety rule?
Keep raw and cooked foods separate
Store food at the correct temperature
Leave food out at room temperature for several hours
Wash hands before handling food
Which of these is a leafy vegetable?
Cabbage
Potato
Carrot
Pea
Which of the following is a safe way to taste food while cooking?
Use the same spoon for tasting and stirring
Use a clean spoon each time you taste
Taste with your fingers
Taste straight from the pan
Which of the following is a benefit of eating a variety of fruit and vegetables?
You get a range of different nutrients
It is more expensive
It makes food preparation harder
It increases sugar intake
Q4. Describe one way to carry a knife safely when moving around the kitchen.
By the handle pointing forwards
By the blade so it is covered up
By the handle pointing downwards
On a tray
Q6.Identify 3 times you should wash your hands whilst cooking.
When shaking hands with someone
After you have sneezed or coughed
After you have been to the bathroom
When you leave the classroom
After you have handled meat
Q7. Match this knife hold - bridge hold
Q7. Match this knife hold - claw grip
Why should you leave the sink and work surfaces clean at the end of your practical lesson?
To keep miss happy
To ensure that all bacteria has been killed, making it safe for the next class
So the next class don't know what you made
So the room doesn't smell
If you spill something in the Food Technology room, you should?
Tell a responsible student to wipe up the spill
Pretend it wasn't you
Finish what you are doing then clean up the spill & put out the safety sign
Wipe it up immediately and place a sign to warn people that the floor might be slippery
