Quiz Topics
1. Hygiene Practices (Personal, Food, and Kitchen)
Specific Competence: Apply personal hygiene practices; Handle food safely (storage, preparation, serving, leftovers); Prevent food contamination; Practice correct kitchen hygiene, including cleaning, sanitation (keeping things germ-free), waste disposal, and pest management. Learning Activities: Learn about body hygiene, oral hygiene, and handwashing/sanitising; Study safe food handling methods; Understand how to prevent food from getting dirty; Learn about cleaning, keeping things germ-free, getting rid of waste, and managing pests in the kitchen, including making home-made pesticides. Expected Standard: Personal hygiene practices applied appropriately; Food hygiene practiced appropriately; Kitchen hygiene practiced correctly.
2. Food Spoilage and Poisoning
Specific Competence: Understand the causes, conditions, and prevention of food spoilage (when food goes bad); Identify types of food poisoning (from living things, physical objects, or chemicals), their symptoms (signs), and how to prevent them. Learning Activities: Study what makes food go bad and how to stop it; Learn about different kinds of food poisoning, what signs to look for, and how to keep food safe, including looking at real-life examples. Expected Standard: Techniques to reduce spoilage and poisoning applied correctly.
3. Food Preservation Methods
Specific Competence: Apply different methods to keep food from going bad, using both old ways and new technologies. Learning Activities: Learn about traditional methods like drying, fermenting, curing, smoking, and potting food; Study modern methods such as refrigeration, Modified Atmosphere Packaging (MAP – changing the air around food), Ultra-High Temperature (UHT – heating food to a very high temperature for a short time), vacuum packaging (removing air), using UV light, and making preserves like jam and pickles. Expected Standard: Foods preserved methodically (in an organized way).
4. Food Groups and Their Use
Specific Competence: Understand the different types of food groups, their nutritional value (what food provides for the body), and how to prepare them for meals. Learning Activities: Study the parts of animals and animal products, what food value they offer, and how cooking changes them; Learn how to sort, understand the food value of, and prepare fruits and vegetables; Discover sources, food value, and dishes made from legumes (like beans) and oily seeds; Explore other protein sources, their good and bad points, and plant-based foods; Learn about different types of grains and cereals, their food value, how flour is made, how cooking affects them, and various dishes. Expected Standard: Food groups used properly in meal preparation.
5. Flour Mixtures and Baking
Specific Competence: Skillfully prepare various items using flour mixtures, understanding the ingredients, their roles, and different preparation methods. Learning Activities: Learn about ingredients in flour mixtures, what they do, how much to use, and what can be used instead; Study raising agents (things that make dough rise), how they work, and what can be used as substitutes; Explore different types of batters (wet flour mixtures), how they are used, common mistakes, and dishes made from them; Learn methods for making cakes and biscuits, correct amounts, how cakes are structured, and challenges in baking; Practice decorating cakes with fondant, buttercream, and specific themes; Understand different types of pastries, their uses, common problems, how to fix them, and various dishes; Learn to make different wraps like tortilla, chapatti, pita, and naan; Study yeast mixtures, how to make bread, the science of yeast (how yeast works), and new dishes using yeast. Expected Standard: Flour mixtures applied skillfully.