Science
1. Why are black beans used in brownies?
A. To make them crunchy
B. To add protein and fibre
C. To replace sugar
D. To change the colour only
B. To add protein and fibre ✅
5. One batch makes 12 cupcakes. How many cupcakes are in 3 batches?
A. 24
B. 30
C. 36
D. 48
C. 36
11. Why does food presentation matter?
A. It cooks food faster
B. It changes the recipe
C. It makes food look more appealing
D. It makes food healthier
C. It makes food look more appealing
15. Which tool helps blend black beans smoothly?
A. Measuring spoon
B. Blender or food processor
C. Knife
D. Oven
B. Blender or food processor
19. Why do cupcakes need a wrapper or pan?
A. To cook faster
B. To add flavour
C. To hold their shape while baking
D. To cool them
C. To hold their shape while baking
2. What does pumpkin purée do in cake-mix cupcakes?
A. Makes them salty
B. Adds moisture and softness
C. Makes them rise higher
D. Makes them freeze faster
B. Adds moisture and softness
6. Each fruit cup has ½ cup of fruit. How much fruit is in 4 cups?
A. 1 cup
B. 2 cups
C. 3 cups
D. 4 cups
B. 2 cups
12. Which of these would make a fruit cup more colourful?
A. Only pears
B. Apples and bananas
C. Apples, grapes, and berries
D. Only apples
C. Apples, grapes, and berries
16. Why is a digital timer helpful when baking?
A. It cools food
B. It mixes ingredients
C. It measures sugar
D. It prevents overbaking
D. It prevents overbaking
20. What might happen if ingredients are not mixed evenly?
A. The food will freeze
B. Nothing will change
C. The food may taste or bake unevenly
D. The food will cook faster
C. The food may taste or bake unevenly
3. Why is fruit a healthier sweet choice than candy?
A. Fruit has no sugar
B. Fruit contains fibre and vitamins
C. Fruit is always sour
D. Fruit lasts longer
B. Fruit contains fibre and vitamins
7. A brownie recipe uses 1 cup of black beans. How many cups are needed for 5 batches?
A. 3 cups
B. 4 cups
C. 5 cups
D. 10 cups
C. 5 cups
13. Which is a creative way to decorate cupcakes without icing?
A. Oil
B. Paper towels
C. Salt
D. Fruit or cinnamon
D. Fruit or cinnamon
17. Which piece of technology helps measure ingredients accurately?
A. Spoon
B. Plate
C. Measuring cup
D. Oven rack
C. Measuring cup
21. Why should fruit cups be sealed properly?
A. To change the taste
B. To make them heavier
C. To cook them
D. To keep fruit fresh and prevent spills
D. To keep fruit fresh and prevent spills
4. What happens if a baked good does not have enough moisture?
A. It melts
B. It becomes dry and crumbly
C. It turns green
D. It cooks faster
B. It becomes dry and crumbly
8. If cupcakes bake for 18 minutes, how long will 2 batches take one after another?
A. 18 minutes
B. 30 minutes
C. 36 minutes
D. 40 minutes
C. 36 minutes
14. Which design choice would best encourage someone to try a healthy dessert?
A. Making it very large
B. Plain packaging with no colour
C. A fun name and bright colours
D. Hiding the ingredients list
C. A fun name and bright colours
18. How could technology best help students improve their recipe after tasting it?
A. Writing notes on paper
B. Guessing what went wrong
C. Changing the oven temperature randomly
D. Recording feedback digitally to make changes
D. Recording feedback digitally to make changes
22. If cupcakes keep sinking in the middle, what engineering change would help most?
A. Removing the cupcake liners
B. Cooling them faster
C. Baking them longer without checking
D. Changing the recipe measurements or structure
D. Changing the recipe measurements or structure
Why does adding fibre-rich ingredients (like black beans or fruit) help keep us feeling full longer?
A. Fibre dissolves quickly
B. Fibre slows digestion
C. Fibre adds extra sugar
D. Fibre makes food heavier
B. Fibre slows digestion
A recipe needs ¾ cup of pumpkin purée per batch. How much pumpkin purée is needed for 4 batches?
A. 2 cups
B. 4 cups
C. 3 cups
D. 1½ cups
C. 3 cups
Which design choice would best encourage someone to try a healthy dessert?
A. Plain packaging with no colour
B. A fun name and bright colours
C. Hiding the ingredients list
D. Making it very large
B. A fun name and bright colours
How could technology best help students improve their recipe after tasting it?
A. Guessing what went wrong
B. Writing notes on paper
C. Recording feedback digitally to make changes
D. Changing the oven temperature randomly
C. Recording feedback digitally to make changes
Why is replacing some sugar or fat with pumpkin or fruit a healthier choice?
A. It removes all calories
B. It adds fibre and nutrients while reducing added sugar or fat
C. It makes food cook faster
D. It changes the food colour
B. It adds fibre and nutrients while reducing added sugar or fat