KS1 (Age 5-7)KS2 (Age 7-11)11 Plus (Age 7-11)KS3 (Age 11-14)GCSE (Age 14-17)PSHE A.I.ESL Spanish Specialist Games

Need help with Food 01? Ask our AI Tutor!

AI Tutor - Lucy

Connecting with Tutor...

Please wait while we establish connection

Hi! I'm Lucy, your AI tutor. How can I help you with Food 01 today?

now

Do you like convenience food?

Food 01

Food tech is about making safe, tasty meals. This quiz checks how well you understand hygiene, nutrition, and smart kitchen choices when planning, preparing, and storing food.

Explore the Topic →

(quiz starts below)

Fascinating Fact:

Cross-contamination happens when raw foods, especially meat, touch ready-to-eat foods, so separate boards and knives help prevent it.

In KS3 D and T, food lessons build practical skills and good judgement. You learn how to work hygienically, choose ingredients wisely, use equipment safely, and plan meals that suit different needs and lifestyles.

Key Terms

Hygiene: Keeping hands, surfaces, and equipment clean to stop germs spreading while you prepare food.
Nutrition: The nutrients in food that help your body grow, repair, and stay healthy, such as protein, fibre, vitamins, and minerals.
Food poisoning: Illness caused by harmful microbes or toxins in food, often from poor cooking, storage, or cleanliness.

Frequently Asked Questions (Click to see answers)

What are the basic food hygiene rules for KS3?

Basic KS3 food hygiene rules include washing hands, tying hair back, cleaning surfaces, using separate equipment for raw and ready-to-eat foods, and keeping food covered and chilled when needed.

How can you prevent food poisoning when cooking at home?

You can prevent food poisoning by cooking food thoroughly, keeping raw meat away from other foods, washing hands and utensils, storing chilled foods quickly, and checking use-by dates.

Why is it important to read food labels in food technology?

Reading food labels is important because it helps you compare nutrition, spot allergens, check storage advice, and make safer choices for different diets, health needs, and lifestyles.

Try These Related Quizzes

1 .

Pre-cooked foods packaged as complete dishes or meals that only need reheating are known as what?

Bargain foods

Basic foods

Convenience foods

Exotic foods

It is not good for your health to eat pre-cooked meals all of the time as they usually provide your body with too many calories

2 .

The taste buds in the tongue can detect how many basic tastes?

The flavour of a food comes from the balance between the tastes and the aroma detected by your nose. That is why you sometimes can't taste food very well when you have a cold.
The 5 tastes are: sweet, sour, salt, bitter, and savoury (sometimes called umami)

3 .

What are the basic tastes?

Salt, sour, fruit and bitter

Sour, sweet, salt and bitter

Sweet, tart, fruit and sour

Tart, sweet, sour and bitter

These are detected by different parts of your tongue

4 .

Many of the foods we eat are:

androids

colloids

colons

lipids

A colloid is a mixture of things which usually do not mix but, once they have, can be difficult to separate

5 .

Which of the following are the two phases of a colloid?

continuous and disperse

focal and taste

sweet and sour

water and liquid

The continuous phase runs right through the colloid, the disperse phase is the material that is spread through the continuous phase

6 .

Which of the following is a disadvantage of pre-cooked and pre-packed food that is bought from shops and supermarkets?

The packaging cannot be recycled

They are not always balanced in nutrients

They often contain a lot of artificial additives and salt

All of the above

They also often contain trans-fats which are believed to lead to heart disease

7 .

In a sponge cake, which ingredient acts as a binding agent?

Butter

Egg

Flour

Sugar

A binding agent is a substance that holds a mixture together

8 .

There are three sorts of raising agent. What are they?

Biological, mechanical and natural

Electrical, organic and chemical

Mechanical, chemical and biological

Organic, natural and electrical

Raising agents cause mixtures to expand by forming pockets of air or carbon dioxide within the mixture. An example of a mechanical raising agent is when you whip cream. A chemical raising agent is sodium bicarbonate which releases carbon dioxide during cooking and a biological raising agent is yeast, which releases carbon dioxide into the mixture before cooking

9 .

A way to thicken a liquid is to use some form of starch such as cornflour or arrowroot. What is this called?

Gelatinization

Naturalization

Solidification

Starchification

If they are not mixed with a small amount of cold liquid first, the liquid will not thicken properly

10 .

Bread, sugar, potatoes and pasta are all good sources of which nutrient?

carbohydrates

fats

proteins

vitamins

Carbohydrates give us energy

Author: Frank Evans (Specialist 11 Plus Teacher and Tutor)

**Unlimited Quizzes Await You! 🚀**

Hey there, quiz champ! 🌟 You've already tackled today's free questions.
Ready for more?

🔓 Unlock UNLIMITED Quizzes and challenge yourself every day. But that's
not all...

🔥 As a Subscriber you can join our thrilling "Daily Streak" against other
quizzers. Try to win a coveted spot on our Hall of Fame Page.

Don't miss out! Join us now and keep the fun rolling. 🎉

Subscribe & Play

**Unlimited Quizzes Await You! 🚀**

Hey there, quiz champ! 🌟 You've already tackled today's free questions. Ready for more?

🔓 Unlock UNLIMITED Quizzes and challenge yourself every day. But that's not all...

🔥 As a Subscriber you can join our thrilling "Daily Streak" against other quizzers. Try to win a coveted spot on our Hall of Fame Page.

Don't miss out! Join us now and keep the fun rolling. 🎉

Subscribe & Play

Leave Feedback