Semester 2- Food tech study exam

Kg.

Kilograms

l.

litres

ml.

millilitres

tspn.

teaspoon

g.

grams

c.

degrees celcius

SR flour

self-raising flour

mins

minutes

Tbsp

_tablespoon

2. How many ml are there in one cup?

250ml

How many cups equal 1 litre?

4 cups

3. a) What measuring utensil is used for measuring liquids and why?

A jug is used for measuring liquids as it is usually clear with labels as a guide for measuring. It also has a spout for easy pouring.

What measuring utensil is used for measuring dry ingredients and why?

A cup is used to measure dry ingredients as you can easily scoop ingredients from the bag it is stored in, then flatten the cup down with the back of a knife if you were wanting the dry ingredient to be packed, otherwise you can leave that step out if you wanted it heaped.

1 Tbsp

20ml

1 tspn

5ml

1/2 tspn

2.5ml

¼ tspn

1.25ml

5. State one reason why it is important to weigh and measure ingredients accurately.

It is important because your dish/item being made could not taste as good, and be a waste of ingredients.

7. (a) Name all pieces of equipment you would need to make this recipe.

Measuring Cups. Measuring Spoons. Measuring Jug. Table knife. Utility knife. White Board. Non slip mat. Glass Bowl. Wooden Spoon. Loaf Tin. Cake Cooler. Ice Cream Scoop. Oven Mitts. Tea Towels and Wash up cloth.

(b) Describe how would you measure the Flour?

You would get 1 cup and a ½ cup and your flour, then scoop up the flour with the cup, then with a small knife (butter knife), you will flatten the flour down with the back of the knife, with the excess flour going back into the stored container/bag. (repeat for both cups).

(c) Describe how would you measure the Water?

You would get a jug labelled with cup markings, crouch down so you can see when it gets to 1 cup better, and pour the water in.

8. List hygiene rules to remember to prevent food poisoning from this recipe.

1. Don't cross-contaminate with different used utensils, or equipment 2. allow bread to be fully cooked through 3. don't eat raw dough/flour 4. don't leave ice cream or cream sitting out.

9. List safety rules to remember if you were making this recipe.

1. be careful when using the boiling water. 2. use oven mitts when using oven. 3. cut away from fingers if using knife.

11. List the 4 Functions of Food- The 4 jobs food must do to keep us healthy

a) provide protection against disease b) provide heat and energy c) provide body building substances. d) regulate body systems

12. Outline the 5 Food Groups, listing 3 good food sources from each group.

a) Protien foods b) dairy foods c) grains d) veg e) fruits

13. Below list the names of 6 Food Nutrients that we get from the 5 Food Groups to help carry out the 4 Functions of Foods

a) water b) carbohydrates c) protiens d) fats e) vitamins f) minerals