Lesson T5.3.3
T5.3.3 Adapting and using own recipes Quiz: KS3 Design & Technology, Unit 5
20 questions
In partnership with Revision Ninja
Lesson T5.3.3, Adapting and using own recipes: 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
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What should a cook decide first when adapting a recipe?
- Cooking temperature
- Total cost
- Reason for change
- Serving portion
-
A recipe for 4 people uses 400 g of pasta. How much pasta is needed for 6 people?
- 800 g
- 400 g
- 600 g
- 500 g
-
A stock recipe uses 250 ml for 2 portions. How much is needed for 5 portions?
- 250 ml
- 500 ml
- 625 ml
- 1250 ml
-
Which ingredient adds natural sweetness to lower sugar in a cake?
- Ripe banana
- Vegetable oil
- Baking powder
- Plain flour
-
Which ingredient best replaces meat in a vegetarian dish?
- Lentils
- Sunflower oil
- White flour
- Cheddar cheese
-
Why must an adapted recipe be tested before serving to others?
- Verify results
- Save electricity
- Reduce cleaning
- Lower the cost
-
What is essential when preparing an allergen-free dish?
- Cook at high heat
- Use frozen food
- Add extra salt
- Check labels
-
Which record is most useful when adapting a recipe?
- Receipt photo
- Written log
- Cooking timer
- Shopping list
-
What should be added if pancake batter is too thick?
- Beaten egg
- A little milk
- Extra flour
- Melted butter
-
Which action effectively reduces fat in a soup recipe?
- Add more salt
- Skim surface fat
- Blend longer
- Boil rapidly
-
What should be checked first if a sponge cake fails to rise?
- Oven temperature
- Plate size
- Bowl colour
- Table height
-
Which ingredient is essential for a gluten-free flapjack?
- Rye grain
- Barley flakes
- Wheat flour
- Certified oats
-
A recipe for 4 portions uses 200 g of flour. How much flour is needed for 10 portions?
- 500 g
- 400 g
- 2000 g
- 800 g
-
Why might cooking time increase when a recipe is scaled up?
- Higher moisture
- Lower density
- Larger quantity
- Cooler kitchen
-
What key ingredient function is reduced when salt is left out of bread?
- Structure
- Rise
- Colour
- Flavour
-
How many variables should you change at once when fixing a faulty recipe?
- Two
- All
- One
- Three
-
Why should you keep accurate written records during recipe adaptation?
- To repeat successes
- To increase cost
- To save energy
- To add weight
-
Which dietary requirement must be met for a guest with coeliac disease?
- Low-fat
- Dairy-free
- Gluten-free
- Nut-free
-
Which ingredient choice helps keep a recipe budget-friendly and full of flavour?
- Seasonal vegetables
- Luxury cheeses
- Exotic meats
- Imported berries
-
Why adapt a recipe to suit the preferences of the intended consumers?
- To speed cooking
- To reduce weight
- To lower cost
- To increase enjoyment
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