Year 9 Food Assessment Point 1 2025
Authored by Elizabeth Brownlie
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8th Grade
Used 4+ times
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30 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main function of pectin in jam making?
Acts as a preservative
Helps the jam to set and thicken
Adds sweetness
Increases acidity
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT one of the 4Cs of food safety?
Cleaning
Cooking
Chilling
Chopping
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main raising agent used in a traditional Swiss roll?
Baking powder
Air (whisked eggs)
Yeast
Bicarbonate of soda
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient is essential for making jam set properly?
Salt
Pectin
Oil
Vinegar
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature (in Celsius) is usually required to sterilise jam jars?
50°C
100°C
120°C
180°C
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a chemical raising agent?
Steam
Baking powder
Whisked egg whites
Air
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main reason for rolling a Swiss roll while it is still warm?
To make it look pretty
To prevent cracking
To cool it faster
To add flavour
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