Food Technology Quizzes for Year 8 Comprehensive School Students

Question 1

Which of the following is NOT a macronutrient in human nutrition?

Accepted Answer

Vitamin C

Answer

Protein

Answer

Fat

Answer

Carbohydrate

Question 2

What is a key feature of a 'balanced diet'?

Accepted Answer

It provides all the essential nutrients in the right amounts.

Answer

It focuses on a single food group.

Answer

It is rich in calories and fats.

Answer

It restricts certain food groups.

Question 3

Why are food safety and hygiene practices essential in both catering and home environments, and how do they safeguard public health?

Accepted Answer

To prevent foodborne illnesses and protect the well-being of individuals and communities.

Answer

To enhance the taste and appearance of food.

Answer

To comply with legal regulations and industry standards.

Answer

To reduce food waste and promote sustainability.

Question 4

Which meal plan offers the best balance of nutrients for a group of vegetarian athletes?

Accepted Answer

Oatmeal with fruit and nuts for breakfast, salad with grilled tofu and quinoa for lunch, and lentil soup with whole-wheat bread for dinner

Answer

White bread with jam for breakfast, pizza with cheese and pepperoni for lunch, and pasta with meat sauce for dinner

Answer

Fruit smoothie for breakfast, trail mix for lunch, and salad with grilled chicken for dinner

Question 5

During cooking, meat undergoes changes that make it more tender. Which of these changes causes the meat to become more tender?

Accepted Answer

Connective tissue in the meat breaks down, allowing the meat fibers to relax.

Answer

Proteins in the meat coagulate, making the meat firmer.

Answer

Starch in the meat gelatinizes, creating a thicker texture.

Question 6

Why do we use food preservation techniques like canning, freezing, and dehydration?

Accepted Answer

To keep food safe and make it last longer.

Answer

To make food taste better and have more nutrients.

Answer

To make food look and feel different.

Question 7

What are the key benefits of dietary fiber in a healthy diet?

Accepted Answer

Aids digestion by keeping your digestive system healthy

Accepted Answer

Regulates blood sugar levels by slowing down sugar absorption

Accepted Answer

Promotes fullness, reducing appetite and aiding weight management

Question 8

Which of the following statements about cooking oils is true?

Accepted Answer

Canola oil is a versatile oil with a neutral flavor and a high smoke point, making it suitable for various cooking methods.

Accepted Answer

Coconut oil is a rich source of saturated fat, which can increase cholesterol levels if consumed excessively.

Answer

Olive oil is ideal for frying because of its high smoke point and neutral flavor.

Question 9

What is the role of carbohydrates in the human body?

Accepted Answer

Carbohydrates provide energy and support the brain, nervous system, and muscles.

Answer

Carbohydrates are stored as fat and provide energy when needed.

Answer

Carbohydrates are essential for bone development.

Answer

Carbohydrates are not necessary for the human body.

Question 10

Which action can consumers take to promote sustainable food practices?

Accepted Answer

Reducing food waste by composting or using leftovers

Answer

Buying the cheapest food items

Answer

Only buying organic food

Question 11

How does the digestive system break down food and help the body absorb nutrients?

Accepted Answer

Food is broken down into smaller molecules in the digestive system, which are then absorbed into the bloodstream through the walls of the small intestine.

Answer

The large intestine digests carbohydrates, while the small intestine digests proteins and fats.

Answer

Enzymes play no role in digestion.

Answer

The stomach is the only organ involved in digestion.

Question 12

What are nutrients and why are they essential for our bodies?

Accepted Answer

Nutrients are substances in food that provide energy and help our bodies grow, repair, and function properly.

Answer

Nutrients are only found in processed foods, not in natural foods.

Answer

Nutrients are only important for adults, not for children or teenagers.

Question 13

Food labels play a crucial role in helping consumers make informed dietary choices. How do food labels assist people in making healthier decisions and identifying potential allergens?

Accepted Answer

Food labels empower consumers by providing essential information for making informed dietary choices and managing health conditions.

Answer

Food labels are not required by law and are mainly used to promote products.

Answer

Food labels primarily provide nutritional information but do not include details about potential allergens.

Question 14

In a balanced diet, proteins are essential nutrients. What is their primary function?

Accepted Answer

Building and repairing body tissues and organs

Answer

Providing energy for the body

Answer

Regulating body temperature

Answer

Storing genetic information

Question 15

What is the key difference between a food allergy and a food intolerance?

Accepted Answer

A food allergy involves the immune system, while a food intolerance affects the digestive system.

Answer

A food allergy is a mild reaction, while a food intolerance is more severe.

Answer

A food allergy is triggered by eating a food, while a food intolerance can be caused by inhaling or touching a food.

Answer

Food allergies and food intolerances are the same condition.

Question 16

How do food processing methods like canning, freezing, and fermentation impact the nutritional value of food? Discuss the pros and cons of each method.

Accepted Answer

Canning: Preserves nutrients by sealing and heating food, but may reduce heat-sensitive vitamins.

Accepted Answer

Freezing: Preserves nutrients by rapidly cooling food, but may affect texture and flavor.

Accepted Answer

Fermentation: Enhances nutritional value with probiotics, but may create acidic byproducts that some may not tolerate.

Answer

All food processing methods have the same impact on nutrient preservation and food safety.

Question 17

In food science experiments, controlling variables is crucial for reliable results. Which of these methods is NOT a valid way to control variables?

Accepted Answer

Introducing a new variable during the experiment

Answer

Establishing a control group without the experimental treatment

Answer

Randomizing the sequence of experimental treatments

Answer

Utilizing identical equipment and materials for all experimental groups

Question 18

How can considering psychological factors, like emotions, and sensory factors, like taste and smell, help in designing effective nutrition interventions that promote healthier eating habits?

Accepted Answer

Considering the psychological and sensory factors that influence food preferences can lead to more effective nutrition interventions that encourage healthier eating habits.

Answer

Psychological factors, like emotions, have no impact on food preferences.

Answer

Taste and smell are the most important factors in determining food preferences, with psychological factors playing a smaller role.

Answer

Sensory factors have no relevance in developing effective nutrition interventions.

Question 19

Which of the following is **not a macronutrient**?

Accepted Answer

Vitamins

Answer

Carbohydrates

Answer

Proteins

Answer

Fats

Question 20

Which of the following cooking techniques involves cooking food **in a liquid**?

Accepted Answer

Boiling

Answer

Grilling

Answer

Frying

Answer

Roasting

Question 21

Which of the following is **not** a type of food safety hazard?

Accepted Answer

Nutritional

Answer

Biological

Answer

Physical

Answer

Chemical

Question 22

What is the primary function of a food processor?

Accepted Answer

To chop and mix ingredients

Answer

To knead dough

Answer

To blend liquids

Answer

To steam vegetables

Question 23

What is the name of the process by which microorganisms break down food, releasing gases and acids?

Accepted Answer

Fermentation

Answer

Decomposition

Answer

Pasteurization

Answer

Sterilization

Question 24

What is the primary responsibility of a food hygienist?

Accepted Answer

To ensure food is safe to eat

Answer

To develop new food products

Answer

To teach about nutrition

Answer

To enforce food safety regulations

Question 25

Which of the following is NOT a major food group?

Accepted Answer

Energy

Answer

Carbohydrates

Answer

Fats

Answer

Proteins

Question 26

What is the main source of energy for the human body?

Accepted Answer

Carbohydrates

Answer

Proteins

Answer

Fats

Answer

Vitamins

Question 27

What is the key difference between a roux and a béchamel sauce?

Accepted Answer

Roux is a mixture of flour and butter, while béchamel is a white sauce made with roux and milk

Answer

Roux is a white sauce, while béchamel is a mixture of flour and butter

Answer

Béchamel is a mixture of flour and butter, while roux is a white sauce

Answer

Béchamel is a white sauce made with roux and milk, while roux is a mixture of flour and butter

Question 28

What are the characteristics of a well-cooked roast chicken?

Accepted Answer

Crispy skin and tender inside

Answer

Chewy skin and dry inside

Answer

Soft skin and uncooked inside

Answer

Brown skin and tough inside

Question 29

Why is hygiene and safety important in food preparation?

Accepted Answer

To prevent the spread of foodborne illnesses

Answer

To make sure the food tastes good

Answer

To follow kitchen rules

Answer

To satisfy customers

Question 30

Which tool is used to check the temperature of food?

Accepted Answer

Thermometer

Answer

Knife

Answer

Whisk

Answer

Cutting board

Question 31

What is the purpose of blanching vegetables?

Accepted Answer

To keep their colour and nutrients

Answer

To reduce bitterness

Answer

To cook them more quickly

Answer

To make them softer

Question 32

What is the difference between a chemical and a physical change in food?

Accepted Answer

Chemical changes involve a change in the structure of food, while physical changes do not

Answer

Chemical changes can be reversed, while physical changes cannot

Answer

Chemical changes do not change the composition of food, while physical changes do

Answer

Physical changes can be reversed, while chemical changes cannot

Question 33

How can food technology contribute to addressing food insecurity?

Accepted Answer

By developing new food sources

Accepted Answer

By improving food preservation methods

Accepted Answer

By reducing food waste

Accepted Answer

By educating consumers about nutrition

Question 34

Which of the following is **not** a food group?

Accepted Answer

Psychology

Answer

Dairy

Answer

Fruits and vegetables

Answer

Cereals

Question 35

What is the main nutrient found in carbohydrates?

Accepted Answer

Glucose

Answer

Protein

Answer

Fat

Answer

Vitamin C

Question 36

Which cooking technique involves using a hot, oiled pan to cook food quickly?

Accepted Answer

Stir-frying

Answer

Boiling

Answer

Roasting

Answer

Steaming

Question 37

Which of the following meals provides a balanced intake of nutrients?

Accepted Answer

A sandwich, an apple, and a glass of milk

Answer

A bowl of pasta

Answer

A burger and fries

Answer

A slice of cake and a soft drink

Question 38

What is the main purpose of using a food processor in cooking?

Accepted Answer

To chop and mix ingredients

Answer

To heat and cook food

Answer

To store food

Answer

To weigh and measure ingredients

Question 39

Which food provides a good source of dietary fibre?

Accepted Answer

Wholewheat bread

Answer

White bread

Answer

Cheese

Answer

Eggs

Question 40

Why is it important to maintain good hygiene when handling food?

Accepted Answer

To prevent food contamination

Answer

To enhance the flavour of food

Answer

To improve the appearance of food

Answer

To make food last longer

Question 41

Which term describes the transfer of heat from one substance to another through direct contact?

Accepted Answer

Conduction

Answer

Convection

Answer

Radiation

Answer

Evaporation

Question 42

Which of the following is NOT a macronutrient?

Accepted Answer

Vitamin C

Answer

Carbohydrate

Answer

Protein

Answer

Fat

Question 43

What is the process by which the body breaks down food into smaller molecules called?

Accepted Answer

Digestion

Answer

Absorption

Answer

Respiration

Answer

Excretion

Question 44

What is the name of the instrument used to measure the temperature of food?

Accepted Answer

Thermometer

Answer

Micrometer

Answer

Calipers

Answer

Barometer

Question 45

Which of the following is a potential food safety hazard?

Accepted Answer

Undercooked meat

Answer

Fresh vegetables

Answer

Boiled water

Answer

Refrigerated food

Question 46

What is the primary role of yeast in bread making?

Accepted Answer

To make the dough rise

Answer

To add sweetness

Answer

To improve texture

Answer

To enhance flavour

Question 47

How do the properties of starch and gluten affect the texture of baked goods?

Accepted Answer

Starch gelatinizes and thickens, providing structure and softness, while gluten forms an elastic network, contributing to chewiness.

Answer

Both starch and gluten form gelatinous networks, resulting in a firm and elastic texture.

Answer

Starch and gluten enhance the browning of baked goods, creating a crispy outer layer.

Answer

Starch and gluten have minimal impact on the texture of baked goods.

Question 48

Which food is NOT a source of carbohydrates?

Accepted Answer

Meat

Answer

Bread

Answer

Fruit

Answer

Rice

Question 49

What is the primary function of carbohydrates in the body?

Accepted Answer

Provide energy

Answer

Build and repair body tissues

Answer

Regulate body temperature

Answer

Transport oxygen

Question 50

Which cooking method involves heating food in a pan with oil or fat?

Accepted Answer

Frying

Answer

Boiling

Answer

Grilling

Answer

Stewing

Question 51

What is the main purpose of using yeast in baking?

Accepted Answer

Make the dough rise

Answer

Add flavour

Answer

Preserve the food

Answer

Improve texture

Question 52

What is the primary role of emulsifiers in food?

Accepted Answer

Prevent separation of ingredients

Answer

Enhance flavour

Answer

Preserve food

Answer

Improve texture

Question 53

Which of the following is NOT a macronutrient, which is needed in larger amounts by the body?

Accepted Answer

Vitamins

Answer

Carbohydrates

Answer

Proteins

Answer

Fats

Question 54

Which cooking method involves heating food in a small amount of fat, such as oil or butter?

Accepted Answer

Frying

Answer

Boiling

Answer

Baking

Answer

Steaming

Question 55

What is the main purpose of kneading dough when preparing baked goods?

Accepted Answer

To develop gluten, a protein that gives dough its structure

Answer

To remove air bubbles

Answer

To make the dough smooth

Answer

To add flavour

Question 56

Which of the following foods is a good source of protein?

Accepted Answer

Chicken

Answer

Broccoli

Answer

Rice

Answer

Apple

Question 57

What is the primary function of yeast in bread making?

Accepted Answer

To make the dough rise by releasing carbon dioxide

Answer

To add flavour

Answer

To prevent spoilage

Answer

To give the bread a golden crust

Question 58

Which of the following is NOT classed as a macronutrient?

Accepted Answer

Vitamins

Answer

Carbohydrates

Answer

Proteins

Answer

Fats

Question 59

What is the primary role of carbohydrates in the body?

Accepted Answer

Provide energy

Answer

Build and repair tissues

Answer

Regulate bodily processes

Answer

Store excess energy

Question 60

Which cooking method involves submerging food in boiling liquid?

Accepted Answer

Boiling

Answer

Frying

Answer

Roasting

Answer

Grilling

Question 61

What is the term for the process by which complex carbohydrates are broken down into simpler sugars?

Accepted Answer

Digestion

Answer

Absorption

Answer

Assimilation

Answer

Excretion

Question 62

What role do enzymes play in cooking?

Accepted Answer

Breaking down complex molecules into simpler ones

Answer

Preventing bacterial growth

Answer

Enhancing flavour

Answer

Changing the colour of food

Question 63

Which of the following terms refers to the range of different foods consumed by a person or group?

Accepted Answer

Diet

Answer

Nutrition

Answer

Gastronomy

Answer

Culinaria

Question 64

Which nutrient is essential for building and repairing body tissues?

Accepted Answer

Proteins

Answer

Carbohydrates

Answer

Fats

Answer

Minerals