/ ALDRIDGESTATEHIGH SCHOOL
P.O BOX 3061 PALLAS STREET
MARYBOROUGH. 4650 / Phone
4120 8444
Fax
4120 8400

SUBJECT:HOME ECONOMICSINSTRUMENT: END TERM 2014

UNIT:INTRODUCTORY CRITERION: KNOWLEDGE &

FOOD & NUTRITION UNDERSTANDING

YEAR:8TEST TIME:45 MINUTES

TEACHER:

STUDENT:______

Assessable elements / Descriptors
A / B / C / D / E
The student work demonstrates evidence of:
Knowledge and understanding / Comprehensive knowledge and understanding of concepts, facts and procedures.
≥ 85% / Thorough knowledge and understanding of concepts, facts and procedures.
≥ 70% / Satisfactory knowledge and understanding of concepts, facts and procedures.
≥ 45% / Variable knowledge and understanding of concepts, facts and procedures.
≥ 30% / Rudimentary knowledge and understanding of concepts, facts and procedures.
≤ 30%
OVERALL RESULT

Multiple Choice Questions – 1 Mark per question.

CIRCLE THE CORRECT LETTER.

Question 1Hygiene is necessary in the kitchen because it…

a) keeps us from hurting ourselves

b) helps to stop germs from spreading

c) means that the kitchen is always left tidy

d) prevents children from hurting themselves

Question 2A moderate oven is set at…

a) 220 degrees Celsius

b) 300 degrees Celsius

c) 150 degrees Celsius

d) 180 degrees Celsius

Question 3When using electrical equipment, follow this rule:

a)Never use equipment with frayed cords

b)When removing the cord from the power, pull the plug not the cord

c)Dry hands before using electrical equipment

d)All of the above

Question 4When removing hot items from the oven, the best piece

of equipment is….

a)an apron

b)a dishcloth

c)a dry tea towel

d)an oven mitt

Question 5Plate scrapers are most commonly used to …

a)scrape the sides of bowls

b)flip eggs in the frying pan

c)spread ingredients on pizzas

d)stir cake ingredients together

Question 6One tablespoon is equal to…

a)5 mls.

b)20 mls.

c)15 mls.

d)30 mls.

Question 7¾ cup of milk would be most accurately measured with a …

a)l cup measure, less ¼

b)½ cup measure, and ¼ cup measure

c)Measuring jug filled to ¾ level

d)China cup – estimate ¾ level

Question 8How many millilitres of water is equivalent to one metric cup?

a)250 ml.

b)400 ml.

c)375 ml.

d)325 ml.

Question 9The best order for washing up the following equipment

after use would be ….

a)Chinaware, cutlery, saucepans, glasses

b)Glasses, saucepan, cutlery, mixing bowl

c)Glasses, cutlery, chinaware, saucepan

d)Chopping board, frying pan, saucepan, glasses

Question 10 ½ kilogram is equal to :…

a)50 g.

b)1000 g.

c)500 g.

d)100 g. (10 MARKS)

TRUE / FALSE Questions – Indicate ‘T or ‘F in the space provided.

1 Mark for each question

Question 11

Measuring spoons are used to measure small amounts of dry and liquid

ingredients. ______

Question 12

The rubbing-in method in dough making involves beating sugar

and butter together.______

Question 13

Saucepan handles should be turned in on the stove.______

Question 14

Use the “1 cup” measuring cup to measure 250 mls of milk. ______

Question 15

Perishable foods should be kept in the pantry.______(5 Mks.)

Question 16Explain what the following kitchen utensils are used for.

a) Egg Lifter______

______

b) Wooden Spoon______

______

c) Cook’s knife ______

______

d) Colander ______

______

e) Vegetable Peeler ______

______

(5 Mks. )

Question 17Fill in the missing space with the correct word from the list

below:

NOTE: NOT ALL OF THE WORDS ARE NEEDED.

sift, slice, chop, blend, sauté, cream, dice, knead

1. / To cut food up into thin pieces keeping the original shape.
2. / To beat butter and sugar until light and fluffy.
3. / A process whereby lumps and foreign bodies are removed from dry ingredients.
4. / To cut food into fine cubes or very small pieces.
5. / To roughly cut food into pieces.

(5 Mks.)

Question 18Write out the correct meaning of the abbreviations listed

below.

tab
L
C
g
temp

(5 Mks.)

Question 19

Fully explain how to measure a cup of flour. (Make sure you

mention all the utensils necessary and why you use them).

______

______

______

(2 Mks.)

Question 20Read the following recipe carefully and then answer the

questions below:

PLAIN MUFFINS
Ingredients
60 g. butter
½ cup sugar
1 cup S.R. Flour
1 egg
Vanilla
60 ml. milk
Pinch salt / Method:
1. Beat butter and sugar until light and fluffy.
2. Add vanilla
3. Add egg and beat well.
4. Sift flour and salt together.
5. Add flour and milk alternately and mix lightly into a soft dough.
6. Divide mixture evenly into 12 muffin papers.
7. Bake in a moderate oven for 15-18 minutes.

a)Besides washing your hands, tying back long hair and putting on an apron, list two other tasks you would do before making this recipe.

1. ______

2. ______

(2 Marks)

b) Identify three (3) different pieces of equipment you would need to get out of your unit in order to make this recipe and explain how you would use it.

Equipment / Use
1) ______/ ______
2) ______/ ______
3) ______/ ______

(6 Mks. )

Question 20

c)LIST two (2)dry ingredients used in this recipe.

a) ______

b) ______(2 Mks)

Question 21

Below is a list of the five food groups according to the Australian Guide to Healthy Eating. Place each food listed into the correct group.

Two Minute Noodles, raw peanuts, can of corn,
Cheddar cheese, dried apricots, brown rice, eggs

FOOD GROUPS

1. Bread, cereals, rice, pasta, noodles ______

2. Lean Meat, fish, poultry, eggs, nuts, legumes______

3. Milk, yoghurt, cheese______

4. Fruit ______

5. Vegetables, legumes______

Circle all poor choices

(8 Marks)

TOTAL/50

G:\Coredata\Curriculum\HOME ECONOMICS\JUNIOR HOME EC\YR 7-8 HEC\2014\UNIT 1 Food\ASSESSMENT\Theory.END SEM 2014.doc