Year 9 End of Term Quiz

Name the two knife holds you should use when cutting up ingredients (tick one):

• Tunnel and Claw

• Firm and Loose

• Bridge and Claw

• Bridge and Tuck

Which one of the following is not one of the 4C’s? (Tick one)

• Chilling

• Cross-Contamination

• Carefulness

• Cleaning

What temperature should food be cooked to to ensure that bacteria cannot spread? Tick one 

• 60oC

• 5oC

• 100oC

• 75oC

Where should raw meat be stored in a fridge? Tick one

• At the top

• At the bottom

• Anywhere it fits in

• Under the cooked meat

How should you carry a knife when moving? Tick one

• By the handle but holding out in front of you

• By the handle, at your side

• By the blade so no-one gets hurt

What colour chopping board should you use for cooked meat? Tick one

• Red

• Yellow

• Blue

• Green

What should you never use to get something out of the oven? Tick one

• A tea towel

• Oven Gloves

• A damp tea towel

Which of the following is not a nutrient? Tick one

• Carbohydrates

• Water

• Starchy Food

• Fat

Identify the main nutrient associated with each food group.

• Fibre

• Butter and Oils

• Fat

• Fruit and Vegetables

• Vitamins and Minerals

• Wholegrain Foods

• Protein

• Bread, Rice & Pasta

• Carbohydrates

• Meat, Fish and Eggs

Which of these is not a food group on the Eatwell Guide? Tick one

• Vitamins and Minerals

• Oils and Spreads

• Fruit and Vegetables

• Protein