Lesson T5.3.1
T5.3.1 Preparing ingredients and using utensils Quiz: KS3 Design & Technology, Unit 5
20 questions
In partnership with Revision Ninja
Lesson T5.3.1, Preparing ingredients and using utensils: 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
-
What finger position is used in the claw grip for chopping?
- Pointing outwards
- Flat on top
- Tucked under
- Holding the blade
-
What dimensions describe a julienne vegetable cut?
- Thick uniform cubes
- Large chunky wedges
- Thin matchstick strips
- Wide round slices
-
Why must raw meat and vegetables use separate chopping boards?
- Save water washing
- Improve food taste
- Prevent cross-contamination
- Speed up prep
-
Which kitchen utensil is best used to drain cooked pasta?
- A slotted spoon
- A colander
- A mixing bowl
- A wire whisk
-
What is the primary function of a vegetable peeler?
- Grate citrus
- Skin removal
- Slice cheese
- Dice vegetables
-
Why place a chopping board on a damp cloth?
- Prevent warping
- Absorb juice
- Prevent slipping
- Cool the board
-
How should a kitchen knife be carried across a room?
- In a pocket
- Held horizontally
- Point upwards
- Point downwards
-
What is the main task of a food processor?
- Boiling water
- Choping and blending
- Baking bread
- Weighing ingredients
-
Which cutting technique produces thin, even rounds of carrot?
- Dicing
- Slicing
- Grating
- Peeling
-
Which knife skill is used to create small onion cubes?
- Zesting
- Julienne
- Peeling
- Dicing
-
Why is a blunt kitchen knife more hazardous than a sharp one?
- It is heavier
- Requires more force
- It heats up
- It rusts faster
-
What safety check must be done before starting a food processor?
- Add boiling water
- Lock the lid
- Heat the bowl
- Oily the blades
-
Why must fruit and vegetables be washed before preparation?
- Improve colour
- Soften the skin
- Cook them faster
- Remove surface bacteria
-
Which utensil is best suited for grating hard cheese?
- Apple corer
- Wire whisk
- Box grater
- Vegetable peeler
-
In which direction should a vegetable peeler always be pushed?
- Away from body
- Towards body
- Upwards vertically
- In tight circles
-
What is the main benefit of keeping kitchen knives sharp?
- Brighter shine
- Better control
- Lighter weight
- Faster washing
-
What is the culinary term for a very small dice cut?
- Chiffonade
- Batonnnet
- Brunoise
- Julienne
-
Why should ingredients be cut into evenly sized pieces?
- Even cooking rates
- Save storage space
- Reduce food cost
- Change food colour
-
Which kitchen tool is designed to remove an apple core?
- Zester
- Garlic press
- Melon baller
- Apple corer
-
What is the first vital step before starting to prepare food from a recipe?
- Serve the dish
- Wash the floor
- Cook the food
- Read the recipe
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