Lesson T5.2.1

T5.2.1 Cooking savoury dishes for a healthy diet Quiz: KS3 Design & Technology, Unit 5

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson T5.2.1, Cooking savoury dishes for a healthy diet: 20 multiple choice questions for the KS3 Design & Technology (National Curriculum), Unit 5: Cooking and nutrition, written with Revision Ninja.

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The 20 questions

  1. Which cooking method adds the least fat to food?

    • Deep frying in a large pan of hot oil
    • Shallow frying in a generous amount of oil
    • Roasting in a tray of melted butter
    • Steaming

  2. A healthier version of a creamy sauce replaces double cream with which ingredient?

    • Natural yoghurt or a lower-fat alternative
    • Full-fat cheese, which is grated in large amounts into the sauce
    • Double cream and butter, which are used to thicken the sauce
    • Extra salt and stock cubes, which are added to bring out the flavour

  3. Why are beans and lentils useful in savoury dishes?

    • They provide protein and fibre and are low in fat
    • They are rich in saturated fat and give the dish a smooth, creamy texture
    • They provide no nutrients and are used only to thicken the sauce in a dish
    • They provide large amounts of vitamin C and are very high in natural sugar

  4. Which change would reduce the salt in a homemade vegetable stock?

    • Add a spoonful of soy sauce at the start of cooking to bring out the flavour
    • Use fresh vegetables and herbs for flavour, and add less or no stock cube
    • Add a double amount of stock cubes so that the flavour is much stronger
    • Boil the stock for longer so that the salt evaporates from the liquid

  5. A chicken dish uses lean chicken breast. What does lean mean?

    • The meat has been marinated in a sweet sauce before it is cooked
    • The meat has been cooked for a long time until it is dry and firm
    • The meat has little visible fat
    • The meat has been frozen and then thawed in a bowl of warm water

  6. Why should vegetables be included in savoury dishes?

    • They add vitamins, minerals, fibre and colour, and help meet the five-a-day guidance
    • They replace the need for any protein in a healthy meal for the whole family
    • They should be avoided in savoury dishes because they reduce the overall flavour
    • They make the dish more calorific than any other ingredient in the whole recipe

  7. What is a good way to reduce fat when frying onions?

    • Use a small amount of oil in a non-stick pan, or fry gently with a splash of water
    • Add a large knob of butter at the start so that the onions brown more evenly
    • Dip the onions in batter before frying them for a crisp and golden finish
    • Pour a full cup of oil into the pan and keep the heat very low for an hour

  8. A recipe needs 500 g of mince. Which option is the healthiest choice?

    • Full-fat mince with a layer of grated cheese on top before serving
    • Extra-fatty mince that is drained in hot water after frying in lard
    • Duck fat mince that is cooked slowly until the fat has fully melted
    • Lean mince, or a mix of lean mince and lentils

  9. A healthier bolognese sauce should be made using which ingredients?

    • White pasta, double cream and a large amount of grated cheese on each portion
    • Fried breadcrumbs, a large amount of butter and a generous pour of olive oil
    • Wholegrain pasta, lean mince and plenty of vegetables in the sauce
    • Fatty mince, a lot of salt and a jar of sugary ketchup for extra flavour

  10. Stir-frying vegetables is healthier than deep frying because it

    • needs no oil at all, so the food does not absorb any flavour from the pan
    • uses only a little oil and cooks the food quickly, which helps keep nutrients
    • adds more fat to the vegetables, which keeps them moist during the cooking
    • cooks food slowly for an hour, so the nutrients soak into the oil in the pan

  11. A vegetable soup is too salty. What is the best step for a student to take next time?

    • Season at the end of cooking and taste the soup before adding more salt
    • Add a spoonful of soy sauce at the start and a handful of salted nuts to the pan
    • Add salt at the start and again at the end so that the soup is well seasoned
    • Use a salty stock cube and do not taste the soup until it has been served

  12. Why is baking fish a healthier option than frying it in batter?

    • It adds lots of batter so that the fish stays crisp for much longer after cooking
    • It makes the fish taste sweeter because the sugar in the batter melts into it
    • It needs little added fat and keeps the fish moist without a heavy coating
    • It removes most of the protein from the fish during the cooking process

  13. A plate of food is planned for a balanced meal. What is a sensible amount of starchy food?

    • The whole plate, with no vegetables or protein included in the meal at all
    • About a third of the plate, with the rest filled by vegetables and protein
    • A large mound that covers the plate from edge to edge with no other foods
    • Most of the plate, with vegetables and protein as only small extras on the side

  14. Why is adding kidney beans to a chilli a healthy change?

    • It adds sugar and salt so that the chilli tastes milder to the people eating it
    • It increases the fat in the dish while adding more meat to the bowl for the eater
    • It adds fibre and protein while reducing the amount of meat and fat in the dish
    • It removes all the carbohydrate from the meal so that it is lighter for the eater

  15. Which of these is a healthy savoury snack?

    • Carrot sticks with a small bowl of hummus
    • Crisps and a fizzy drink taken with every meal of the day
    • Pastry pies with cream and cheese served on the side of the plate
    • Sausage rolls with extra sauce served as a lunch every single day

  16. When making a stir-fry, why are ingredients added in stages?

    • So the ingredients can soak in cold water for an hour before they go into the hot pan to be cooked
    • So the vegetables boil in their own juices without any heat from the wok at all
    • So the oil cools down before each new ingredient is added to the hot pan
    • Ingredients with different cooking times are added so that everything finishes together with good texture

  17. A recipe for 4 portions uses 2 tablespoons of oil. How much oil is used per portion?

    • Half a tablespoon
    • One tablespoon
    • Four tablespoons
    • Two tablespoons

  18. Why is grilling a healthy cooking method for meat?

    • Food absorbs oil while it cooks at a very high temperature in the grill pan
    • Food is wrapped in foil with added butter, which keeps every nutrient inside the food
    • Food is boiled in sugar syrup, which adds flavour without any extra salt needed
    • Fat drips away from the food, so less fat is left in the finished dish

  19. A dish is high in salt, fat and sugar. What is the best strategy for a healthier version?

    • Remove all the vegetables so that the dish has fewer ingredients overall
    • Keep the amounts the same but serve the dish in much larger portions to each person
    • Reduce the amounts used, replace some with herbs and spices, and add more vegetables
    • Add more of each ingredient so that the flavours of the whole dish are balanced

  20. Why might a cook use a steamer for savoury food?

    • It adds fat to the food so that it stays moist during the full cooking time
    • It cooks food with little added fat and helps keep nutrients in the food
    • It works only on sweet dishes and is not suitable for savoury meals at all
    • It removes the need for any seasoning in the finished savoury dish

All KS3 Design & Technology quizzes