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Food 02
Food such as this grilled fish is high in protein.

Food 02

Explore how cooking choices affect flavour, texture, and safety. This KS3 Design and Technology quiz checks key food skills, from planning meals to using equipment correctly.

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(quiz starts below)

Fascinating Fact:

Some cooking methods use dry heat, like baking and grilling, while others use moist heat, like boiling and steaming.

In KS3 D and T, food lessons focus on making safe, tasty meals by choosing suitable ingredients, following recipes accurately, and using tools correctly. You learn how to control cooking times, temperatures, and presentation, then evaluate results to improve next time.

Key Terms

  • Hygiene: Keeping hands, surfaces, and equipment clean to reduce the risk of harmful bacteria.
  • Cross-contamination: When germs transfer from one food or surface to another, often from raw foods to ready-to-eat foods.
  • Core temperature: The temperature in the centre of food, used to check it is cooked safely.

Frequently Asked Questions (Click to see answers)

What is cross-contamination in food technology?

Cross-contamination is when bacteria spread from raw foods or dirty surfaces onto foods that are ready to eat, such as salad touching a board used for raw chicken.

Why is temperature control important when cooking food?

Temperature control matters because it helps food cook evenly and safely. If food is not hot enough for long enough, harmful bacteria can survive and cause illness.

What should you include when evaluating a cooked dish for KS3?

A KS3 evaluation should mention taste, texture, appearance, and safety, plus what you would change next time, such as timing, seasoning, or how you prepared the ingredients.

Try These Related Quizzes

1 .
Which of these foods are high in protein?
Broccoli
Cabbage
Fish
Oranges
Alternative sources of protein are meat, nuts and quinoa
2 .
Grapefruits, oranges, lemons and limes are high in which vitamin?
A
B
C
D
A lack of vitamin C can lead to scurvy
3 .
Which of these might you use to bind together moist or slippery ingredients?
Breadcrumbs
Egg
Milk
Tomato puree
They absorb any liquid, turning soft and sticky, holding the mixture together
4 .
What would you use to remove lumps from powders?
Grater
Peeler
Rolling pin
Sieve
The fine holes in the sieve only allow the finest particles to go through
5 .
Jelly sets due to the gelatine absorbing water and the protein molecules forming a .......
gel
jel
mesh
net
Gelatine is made from animal bones, skins, cartilage and other body parts. Alternatives made from seaweed exist for those whose religion or diet (e.g vegans) prevent its use
6 .
Gelatine returns to a liquid if it is heated above .......
25oC
35oC
45oC
55oC
Jelly was popular in Victorian times but they didn't have fridges so it was quite difficult to keep it nice and jellified!
7 .
Which of the following technical words would describe jelly (or a solution of gelatine) as a liquid?
Gas
Liq
Sol
Wat
A sol is a mixture in which tiny particles of solid are spread through a liquid. It is different to an emulsion because a sol is stable and the particles don't ever settle out. Emulsions need an emulsifier to make them stable
8 .
Which of these is a way of preserving food?
Drying
Freezing
Pickling
All of the above
Canning, bottling and irradiation are also ways of preserving
9 .
How must the ingredients be listed on a food label?
From the healthiest to the least healthy
In alphabetical order
In ascending order of inclusion by weight
In descending order of inclusion by weight
If added water is more than 5% of contents, it must be listed as an ingredient. It is often listed as aqua to make it sound like a proper ingredient!
10 .
Additives must be shown by name and ....... number.
B
E
H
K
Each type of additive has its own range of E numbers e.g. colourings are E100 to E199
Author:  Frank Evans (Specialist 11 Plus Teacher and Tutor)
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