Lesson 3.5.2

3.5.2 British and international cuisines Quiz: AQA Food Preparation and Nutrition, Unit 4

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.5.2, British and international cuisines: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 4: Food choice, written with Revision Ninja.

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The 20 questions

  1. Which definition best describes a cuisine?

    • A set of rules that a restaurant follows when laying out its menu for customers
    • A style of food shared by a single household and passed between generations
    • A traditional dish that is eaten only at festivals and special occasions in a country
    • A style characteristic of a country or region, using distinctive ingredients, methods or equipment

  2. Which feature is an example of a distinctive cooking method in Chinese cuisine?

    • Baking a loaf of bread in a tin
    • Stir-frying in a wok over high heat
    • Deep-frying chips in a pan of oil
    • Slow-roasting a joint of meat in a domestic oven

  3. Which equipment is characteristic of Indian cuisine for cooking flatbreads?

    • A fondue pot used for melted cheese dishes
    • A pizza stone used for baking flatbreads in ovens
    • A tandoor oven, which is a clay oven
    • A sushi mat used for rolling rice

  4. Which ingredient is typical of Italian cuisine?

    • Olive oil, which is used across many everyday dishes
    • Soy sauce, which is used in many East Asian dishes
    • Maple syrup, which is used in many North American desserts
    • Coconut milk, which is used in many South-East Asian curries

  5. Which dish is a traditional British dish that is often served with gravy?

    • A taco filled with spiced meat and salsa
    • A paella cooked with rice, saffron and seafood
    • A sushi roll with rice and fresh fish
    • A Sunday roast with roast potatoes

  6. Which British dish is a traditional accompaniment to a roast and made from batter?

    • Tortilla, which is made from corn or wheat flour
    • Ratatouille, which is a stewed mix of vegetables
    • Yorkshire pudding, which is baked from batter
    • Dim sum, which are steamed dumplings and buns

  7. A student studies a Mexican cuisine. Which cooking method is most characteristic?

    • Serving raw fish in rice rolls with soy sauce
    • Using corn tortillas and chilli-based sauces
    • Slow-cooking with coconut milk and curry leaves
    • Baking dough in a wood-fired pizza oven at high heat

  8. Which presentation style is typical of Japanese cuisine?

    • Large portions piled high on a single plate for sharing
    • Food served only inside a sealed pastry case for each guest
    • Dishes served in deep bowls with heavy gravy and sauces
    • Neat, carefully arranged small portions that reflect the season

  9. Which eating pattern is common in many Mediterranean countries?

    • Serving all food in individual packets for each diner
    • Eating every meal alone at a desk while working
    • Eating only one large meal per week with the whole family
    • Sharing several dishes served in the middle of the table

  10. Which traditional recipe is an example of a modern variation?

    • A traditional fish and chips supper served with mushy peas
    • A standard Victoria sponge with jam and cream filling
    • A fusion curry that uses a Japanese miso paste for depth
    • A classic Sunday roast with roast potatoes and gravy

  11. Which is an example of a traditional variation of a British recipe?

    • A gluten-free pasta made from pea flour for a modern menu
    • A laser-cooked steak served in a foam on the plate
    • A Victoria sponge made with butter, sugar, eggs and self-raising flour
    • A vegan cheese substitute used in a shepherd's pie for lunch

  12. Which equipment is used in traditional Japanese cookery to shape sushi rice?

    • A cast-iron skillet for frying and searing food
    • A pressure cooker for quick cooking of rice and beans
    • A bamboo mat for rolling and shaping sushi
    • A microwave tray for reheating ready meals at home

  13. Which cooking method is typical of the cuisine of Thailand?

    • Slow-roasting a whole lamb in a clay oven for hours
    • Stir-frying with fresh herbs and aromatic pastes
    • Smoking meat over oak chips for several days in a smoker
    • Fermenting cabbage in brine for several months in a crock

  14. A student describes a recipe that uses the same method but a different ingredient to a traditional dish. What is this?

    • A cooking method from an old cookery textbook
    • A modern variation of a traditional recipe
    • A presentation style used in a fine dining restaurant
    • A cuisine with a long historical origin in one country

  15. Which feature best identifies a cuisine as a distinctive style?

    • Use of one piece of equipment across all countries and kitchens
    • Use of only frozen ingredients in every recipe
    • Use of the same ingredients in every country in the world
    • Use of particular ingredients and cooking methods linked to a region

  16. Which statement about presentation styles in cuisines is accurate?

    • Presentation styles can vary between cuisines and reflect cultural serving traditions
    • Presentation is largely identical across cuisines because chefs follow one international standard
    • Presentation matters only in formal restaurants, while home cooking follows no set style
    • Presentation has no link to a cuisine's serving traditions, only to modern fashion trends

  17. Which British food is traditionally cooked on a griddle or in a pan and linked to Scottish cuisine?

    • Baklava, which is a Middle Eastern sweet pastry
    • Oatcakes, which are cooked on a griddle
    • Tacos, which are a Mexican street food
    • Sushi, which is a Japanese dish of rice and fish

  18. A cook plans a menu based on a single country's cuisine. Which feature should they research first?

    • The distinctive ingredients, methods and eating patterns of that cuisine
    • The cheapest ingredients available in supermarkets this week
    • The brand names printed on the packaging of each product
    • The colour of the serving plates in the kitchen

  19. Which eating pattern is typical of a traditional British family meal?

    • Eating only at a restaurant every evening of the week
    • A meal eaten together at a table with several courses
    • Snacking alone on finger foods at all times of the day
    • Eating only liquid food during the working day

  20. Which British dish is traditionally made with minced meat under a mashed potato topping?

    • Pad thai, which is made with rice noodles and tamarind
    • Sushi rolls, which are made with raw fish and rice
    • Paella, which is made with saffron rice and seafood
    • Shepherd's pie, which is baked with a potato crust

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