Lesson T5.4.1
T5.4.1 Source, seasonality and characteristics of ingredients Quiz: KS3 Design & Technology, Unit 5
20 questions
In partnership with Revision Ninja
Lesson T5.4.1, Source, seasonality and characteristics of ingredients: 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 does food seasonality refer to in agriculture?
- Cooking season
- Storage lifespan
- Natural harvest time
- Freezing period
-
Which vegetable is typically in season in the UK during late summer?
- Brussels sprouts
- Parsnips
- Leeks
- Runner beans
-
What is a major environmental benefit of buying local seasonal produce?
- Longer shelf-life
- Lower food miles
- Higher protein
- Brighter colour
-
What does the Fairtrade mark aim to ensure for overseas producers?
- Tax exemption
- Fair pay
- Cheap seeds
- Free transport
-
Which botanical feature distinguishes a fruit from a vegetable?
- Grows underground
- Has green leaves
- Contains seeds
- Tastes sweet
-
Which ingredient is botanically a fruit but is used as a vegetable in savoury cooking?
- Tomato
- Carrot
- Potato
- Onion
-
Which property of a potato determines its suitability for mashing or roasting?
- Sugar level
- Water content
- Protein amount
- Starch content
-
Why are fresh, delicate herbs usually added at the very end of cooking?
- To thicken sauce
- To soften texture
- To add colour
- To preserve flavour
-
What does the free-range label guarantee for egg-laying hens?
- Outdoor access
- Organic feed
- Caged housing
- Indoor barn
-
Why are perishable foods stored inside a refrigerator?
- To slow bacteria
- To ripen fruit
- To remove moisture
- To add flavour
-
What does knowing the country of origin primarily help to calculate?
- Cooking time
- Food miles
- Shelf life
- Calorie content
-
Which cooking apple characteristic helps them hold their shape when baked?
- Low moisture level
- High sugar content
- Soft skin
- Acidity and texture
-
Which type of potato is best suited for achieving a crisp roast?
- Floury variety
- Salad potato
- New potato
- Waxy variety
-
What factor affects the flavour of a ripe tomato most?
- Watering schedule
- Plant ripening time
- Storage temperature
- Packaging type
-
What is the main advantage of choosing meat from a local farm?
- Better traceability
- Higher fat content
- Cheaper price
- Longer shelf life
-
Which parts of the grain are kept in wholegrain flour?
- Husk and stem
- Starch and gluten
- Bran and germ
- Endosperm only
-
What causes a freshly cut apple to turn brown?
- Starch caramelisation
- Protein coagulation
- Oxidation rust
- Enzymatic browning
-
How does seasonal food generally compare in cost to out-of-season food?
- The exact same
- Always more expensive
- Usually cheaper
- Extremely rare
-
What do food miles measure?
- Storage duration
- Processing stages
- Retail footprint
- Transport distance
-
What is a key benefit of using heritage vegetable varieties?
- Pest immunity
- Longer shelf life
- Faster growth
- Distinctive flavour
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