Lesson 3.5.2

3.5.2 British and international cuisines Quiz: AQA Food Preparation and Nutrition, Unit 4

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.5.2, British and international cuisines: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 4: Food choice, written with Revision Ninja.

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The 20 questions

  1. What term describes a cooking style characteristic of a specific region?

    • A diet
    • A menu
    • A cuisine
    • A ration

  2. What is a distinctive cooking method in traditional Chinese cuisine?

    • Stir-frying
    • Baking
    • Poaching
    • Deep-frying

  3. Which piece of equipment is traditionally used in Indian cuisine to cook flatbreads?

    • Paella pan
    • Tandoor oven
    • Bamboo steamer
    • Wok

  4. Which ingredient is a staple fat characteristic of Italian cuisine?

    • Ghee
    • Sesame oil
    • Lard
    • Olive oil

  5. Which traditional British meal is typically served with roast potatoes and gravy?

    • Full English
    • Bangers and mash
    • Sunday roast
    • Shepherd's pie

  6. What is the traditional British side dish made from batter and served with roast beef?

    • Soda bread
    • Cornbread
    • Puff pastry
    • Yorkshire pudding

  7. Which ingredient is a distinctive feature of traditional Mexican cuisine?

    • Rice noodles
    • Pita bread
    • Corn tortillas
    • Soda bread

  8. What presentation style is typical of traditional Japanese cuisine?

    • Large shared platters
    • Neat small portions
    • Stacked heavy portions
    • Buffet style

  9. Which eating pattern is characteristic of many Mediterranean cuisines?

    • Silent dining
    • Sharing dishes
    • Eating alone
    • Strict courses

  10. What term describes a traditional recipe adapted with a new non-traditional ingredient?

    • Modern variation
    • Authentic base
    • Historic dish
    • Standardised recipe

  11. Which recipe is an example of a traditional British baked cake?

    • Churros
    • Victoria sponge
    • Croissant
    • Baklava

  12. Which equipment is used in traditional Japanese cookery to roll and shape sushi?

    • Rolling pin
    • Sieve
    • Wire whisk
    • Bamboo mat

  13. Which cooking method is frequently used in traditional Thai cuisine?

    • Stir-frying
    • Dry roasting
    • Deep-fat boiling
    • Slow braising

  14. What is a recipe called when it keeps the traditional method but changes an ingredient?

    • Modern variation
    • Control sample
    • Master recipe
    • Basic formula

  15. What primarily defines a distinctive cuisine?

    • Regional ingredients
    • Calorie count
    • Recipe cost
    • Cooking time

  16. What do varying presentation styles across different global cuisines reflect?

    • Appliance wattage
    • Kitchen temperature
    • Cultural traditions
    • Storage limits

  17. Which traditional Scottish food is cooked on a griddle or in a pan?

    • Bannocks
    • Shortbread
    • Oatcakes
    • Haggis

  18. When researching a new cuisine, what should be investigated first?

    • Portion sizes
    • Serving temperature
    • Distinctive ingredients
    • Cooking times

  19. What is a typical eating pattern for a traditional British family meal?

    • Standing buffet
    • Eating on-the-go
    • Separate service
    • Seated together

  20. Which traditional British dish is made with minced meat and mashed potato?

    • Cornish pasty
    • Quiche lorraine
    • Shepherd's pie
    • Beef Wellington

All AQA Food Preparation and Nutrition quizzes