home ec summer test

Question 1

What are food preparation practical skills?

Answer 1

Skills involved in preparing food for cooking or serving

Includes techniques like chopping, mixing, and measuring ingredients.

Question 2

What is the procedure for washing dishes?

Answer 2

1. Scrape off food residues
2. Rinse with water
3. Apply detergent
4. Scrub with a sponge
5. Rinse again
6. Dry with a cloth or air dry

Ensures cleanliness and hygiene in the kitchen.

Question 3

List good personal hygiene practices.

Answer 3

• Wash hands regularly
• Wear clean clothes
• Use gloves when necessary
• Tie back hair
• Avoid touching face while cooking

Essential for preventing foodborne illnesses.

Question 4

What are common types of accidents in the kitchen?

Answer 4

• Cuts
• Burns
• Slips
• Falls
• Electrical shocks

Awareness helps in implementing safety measures.

Question 5

State safety rules during practical work.

Answer 5

• Keep work areas clean
• Use equipment safely
• Avoid distractions
• Wear appropriate clothing
• Follow instructions carefully

Important for maintaining a safe cooking environment.

Question 6

Identify pieces of kitchen equipment and state their use.

Answer 6

• Knife - Cutting ingredients
• Cutting board - Surface for chopping
• Pot - Cooking food
• Pan - Searing and frying food
• Oven - Baking and roasting

Each equipment serves a specific function in food preparation.

Question 7

What are specific measurements for different spoons?

Answer 7

• Teaspoon - 5 ml
• Tablespoon - 15 ml
• Dessert spoon - 10 ml

Accurate measurements are crucial in cooking and baking.

Question 8

Recognise the use of colour coded chopping boards.

Answer 8

Used to prevent cross-contamination

Each color represents a specific type of food, e.g., red for raw meat, green for vegetables.

Question 9

Identify the functions and sources of macronutrients.

Answer 9

• Carbohydrates - Energy source, found in grains and fruits
• Proteins - Building and repair tissue, found in meat and legumes
• Fats - Energy storage, found in oils and nuts

Macronutrients are essential for body functions.

Question 10

Identify the functions and sources of micronutrients.

Answer 10

• Vitamins - Support immune function, found in fruits and vegetables
• Minerals - Bone health, found in dairy and leafy greens

Micronutrients are crucial for various biochemical processes.

Question 11

Identify the functions and sources of fibre and water.

Answer 11

• Fibre - Aids digestion, found in whole grains and legumes
• Water - Hydration, found in beverages and fruits

Both are vital for maintaining health.

Question 12

Name the food groups in the eat well guide.

Answer 12

• Fruits and Vegetables
• Starchy Foods
• Proteins
• Dairy or Dairy Alternatives
• Fats

Represents a balanced diet for overall health.

Question 13

Identify foods within specific food groups in the eat well guide.

Answer 13

• Fruits - Apples, bananas
• Vegetables - Carrots, spinach
• Starchy Foods - Rice, bread
• Proteins - Chicken, beans
• Dairy - Milk, cheese

Helps in meal planning and nutrition.

Question 14

Outline areas in the kitchen where food can be stored.

Answer 14

• Refrigerator
• Freezer
• Pantry
• Cabinets

Proper storage prevents spoilage and contamination.

Question 15

Explain the terms perishable, non-perishable, and semi-perishable.

Answer 15

• Perishable - Foods that spoil quickly (e.g., dairy)
• Non-perishable - Foods that last long (e.g., canned goods)
• Semi-perishable - Foods that last moderately (e.g., potatoes)

Important for understanding food storage.

Question 16

List the information found on a food label.

Answer 16

• Ingredients list
• Nutritional information
• Allergen information
• Serving size
• Expiration date

Helps consumers make informed choices.

Question 17

Recognise the meaning of symbols found on food labels.

Answer 17

• Organic - Produced without synthetic fertilizers
• Gluten-free - Contains no gluten
• Fair Trade - Meets certain ethical standards

Symbols provide insight into food production methods.

Question 18

Name the 3 main parts of the cooker.

Answer 18

• Burner
• Oven
• Control panel

Each part plays a role in cooking food.

Question 19

Examine a recipe in terms of nutritional content, skills, and equipment required.

Answer 19

Consider the nutritional value, preparation skills needed, and tools necessary for the recipe

Understanding these aspects helps in meal preparation and planning.

Question 20

Identify the origin of a selection of foods in relation to food provenance.

Answer 20

Food provenance refers to the geographical origin of food items

Important for understanding food sourcing and sustainability.