Lesson T5.2.1
T5.2.1 Cooking savoury dishes for a healthy diet Quiz: KS3 Design & Technology, Unit 5
20 questions
In partnership with Revision Ninja
Lesson T5.2.1, Cooking savoury dishes for a healthy diet: 20 multiple choice questions for the KS3 Design & Technology (National Curriculum), Unit 5: Cooking and nutrition, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
-
Which cooking method requires no added fat to cook food?
- Pan-frying
- Roasting
- Deep-frying
- Steaming
-
Which ingredient is a lower-fat alternative to double cream in a sauce?
- Natural yoghurt
- Coconut oil
- Butter
- Cheddar cheese
-
What nutritional benefit do beans and lentils mainly provide in dishes?
- Protein and fibre
- Saturated fats
- Cholesterol
- Simple sugars
-
Which ingredient substitution best reduces salt in homemade stock?
- Caster sugar
- Herbs and vegetables
- Extra vegetable oil
- Baking powder
-
What does the term 'lean' mean when describing a cut of meat?
- Extra large
- High in salt
- Little visible fat
- Pre-cooked
-
What main nutritional benefits do vegetables add to savoury dishes?
- Vitamins and fibre
- Sugars and starch
- Sodium and oils
- Protein and fat
-
What equipment helps reduce the fat needed when frying onions?
- Non-stick pan
- Deep fat fryer
- Metal tray
- Cast iron skillet
-
Which type of mince is the healthiest choice for a bolognese sauce?
- High fat mince
- Standard beef mince
- Pork belly mince
- Lean mince
-
Which meat modification makes a bolognese sauce healthier?
- Beef sausages
- Cured bacon
- Lean mince
- Chicken thigh
-
Why is stir-frying considered a healthier cooking method?
- Cooks very slowly
- Uses little oil
- Submerges in fat
- Destroys all nutrients
-
When should seasoning be added to prevent an over-salted dish?
- End of cooking
- During boiling stage
- Start of cooking
- Before any tasting
-
Why is baking fish a healthier alternative to frying in batter?
- Adds extra calories
- Removes all protein
- Requires little fat
- Requires deep frying
-
What proportion of a balanced meal plate should starchy food occupy?
- A small quarter
- About a third
- Three quarters
- Half the plate
-
What nutritional benefit do kidney beans provide in a chilli?
- High sodium salt
- Saturated animal fat
- Fibre and protein
- Refined white sugar
-
Which option is an example of a healthy savoury snack?
- Carrot sticks
- Salted crisps
- Sugary biscuits
- Milk chocolate
-
Why are stir-fry ingredients added in stages?
- Cooling the wok
- Preventing burning
- Saving cooking fuel
- Varying cooking times
-
A recipe for 4 portions uses 2 tablespoons of oil. How much oil is used per portion?
- Half a tablespoon
- One tablespoon
- Four tablespoons
- Two tablespoons
-
Why is grilling considered a healthy cooking method for meat?
- Boils the protein
- Adds extra oil
- Cooks much slower
- Fat drips away
-
What should be used to replace some salt and sugar in a recipe?
- Processed stock cubes
- Artificial butter spread
- Herbs and spices
- Extra cooking oil
-
What is a major nutritional advantage of steaming vegetables?
- Adds healthy fats
- Retains nutrients
- Caramelises sugars
- Destroys all bacteria
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