Lesson T5.3.2

T5.3.2 Applying heat and seasoning Quiz: KS3 Design & Technology, Unit 5

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson T5.3.2, Applying heat and seasoning: 20 multiple choice questions for the KS3 Design & Technology (National Curriculum), Unit 5: Cooking and nutrition, written with Revision Ninja.

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The 20 questions

  1. How does heat pass through the solid base of a metal cooking pan?

    • Evaporation
    • Radiation
    • Conduction
    • Convection

  2. Which heat transfer method involves warmer liquid rising and cooler liquid sinking?

    • Radiation
    • Conduction
    • Convection
    • Condensation

  3. Which cooking method relies primarily on infrared radiant heat from above?

    • Grilling
    • Boiling
    • Poaching
    • Steaming

  4. At what temperature does pure water boil at normal atmospheric pressure?

    • 80 °C
    • 150 °C
    • 50 °C
    • 100 °C

  5. What chemical reaction causes food to brown and develop savoury flavours during dry heat cooking?

    • Fermentation
    • Maillard reaction
    • Oxidation
    • Gelatinisation

  6. Why should seasoning be added in stages during the cooking process?

    • Better control
    • Saves cooking time
    • Cools the pan
    • Thickens the sauce

  7. Which of these is one of the five basic tastes?

    • Fragrant
    • Crunchy
    • Umami
    • Spicy

  8. What main effect does adding salt have on a savoury dish?

    • Removes moisture
    • Makes it acidic
    • Cools it down
    • Enhances flavours

  9. When should delicate fresh herbs typically be added to a hot dish?

    • After freezing
    • Before preparation
    • End of cooking
    • Start of cooking

  10. What does a small amount of lemon juice typically do to a rich savoury dish?

    • Makes it bitter
    • Balances richness
    • Increases fat
    • Dries it out

  11. Which term describes cooking a liquid with bubbles rising gently just below a boil?

    • Boiling
    • Steaming
    • Simmering
    • Frying

  12. Which cooking method uses both conduction and convection to cook potatoes in water?

    • Boiling
    • Roasting
    • Baking
    • Grilling

  13. Why should roasted meat be left to rest before carving?

    • To firm fat
    • To cool down
    • To retain juices
    • To soften skin

  14. What happens if a salted stew is reduced by long boiling without tasting?

    • Becomes too salty
    • Loses all salt
    • Becomes sweeter
    • Stays completely bland

  15. What is the minimum safe core temperature for thoroughly cooked chicken?

    • 50 °C
    • 75 °C
    • 100 °C
    • 60 °C

  16. Which baking condition helps create a crisp crust on bread?

    • Low wet heat
    • Gentle steaming
    • High dry heat
    • Cold refrigeration

  17. Why do cooks taste food during the cooking process?

    • Remove bacteria
    • Cool the food
    • Adjust seasoning
    • Check weight

  18. What happens when cornflour is heated in a liquid sauce?

    • Protein curdles
    • Starch swells
    • Starch dissolves
    • Liquid freezes

  19. Why might a final seasoning adjustment be needed before serving?

    • Vitamins increase
    • Salt evaporates
    • Food gets colder
    • Flavours fade

  20. Why does a pressure cooker cook food faster than an open pan?

    • Lower boiling point
    • Stirring is faster
    • More oxygen added
    • Higher boiling point

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