T5.3.1 Preparing ingredients and using utensils Quiz: KS3 Design & Technology, Unit 5

The 20 questions

1. What is the claw grip used for when cutting food?

   • Gripping the knife handle tightly with the blade turned towards the chopping board
   • Holding the knife with the blade turned sideways for slicing a loaf of bread
   • Holding food safely with the fingertips tucked under so the knuckles guide the blade
   • Keeping the fingers spread over the top of the food so that it cannot slip off

2. What is a julienne cut?

   • Thick round slices of food, cut across the width of the vegetable
   • Large cubes of food, about 2 cm across each side, cut for a stew
   • Thin matchstick strips of food, usually about 3 to 5 mm thick
   • Small pieces that are crushed with the flat side of a knife blade

3. Why should raw meat and vegetables be chopped on separate boards?

   • To make the vegetables look more attractive when they are served on the plate
   • To keep the vegetables cool, because the raw meat gives off heat onto the board
   • To prevent cross-contamination, where bacteria from raw meat spread to other foods
   • To stop the knife from going blunt when it cuts the harder vegetables

4. Which utensil is used to drain cooked pasta?

   • A whisk, which has wire loops that add air to eggs and cream
   • A colander, which has holes that let the water drain away
   • A palette knife, which has a flat blade for spreading icing and fillings
   • A grater, which has sharp holes for shredding cheese into fine pieces

5. What is the main purpose of a vegetable peeler?

   • To spread a thin layer of butter onto a slice of hot toast quickly
   • To remove the skin from fruit or vegetables in thin strips
   • To mix eggs and liquids together so that they contain more air
   • To cut food into thick cubes using a sharp, curved blade on the front

6. Why should a chopping board sit on a damp cloth or a non-slip mat?

   • To make the board look neater on the worktop when it is in use for cutting
   • To keep the board warm so that the food cooks more quickly while it is cut
   • To stop the board sliding about while food is cut, which helps prevent accidents
   • To stop the food from taking on the colour of the board during the cutting

7. Which rule is correct when carrying a knife across the room?

   • Carry it by the blade with the handle pointing towards the other person in the room
   • Carry it loosely in a pocket with the blade pointing outwards from the body
   • Carry it with the blade pointing up so that everyone in the room can see it
   • Carry it with the blade pointing down and the sharp edge facing away from the body

8. What does a food processor do in a kitchen?

   • Heats food with an element so that it cooks evenly from the inside out
   • Uses a motor and blades to chop, blend or mix ingredients quickly
   • Freezes ingredients quickly so that they can be stored for a much longer time
   • Removes the skins of fruit using hot water and a short burst of steam

9. A student needs slices of carrot that are 3 mm thick. Which cut is needed?

   • Dicing, cutting the carrot into cubes that are 10 mm across each side
   • Slicing, cutting the carrot into thin rounds of an even thickness
   • Chiffonade, cutting the carrot into very fine ribbons for a salad garnish
   • Mincing, cutting the carrot into very fine pieces to be used in a sauce

10. A recipe asks for finely diced onion. What is the best method?

    • Crush the whole onion with the flat side of a knife until it becomes a pulp
    • Simmer the whole onion in water for ten minutes before cutting it up
    • Grate the onion on the largest holes of a grater to make a thick paste
    • Cut the onion in half, make parallel cuts, then cut across to form small cubes

11. A student uses a blunt knife. Why is this more dangerous than a sharp knife?

    • It cuts the food more cleanly, so there is less risk of the blade slipping in the hand
    • It needs more force, so the knife is more likely to slip and cause an injury
    • It makes the food hotter through friction, so the food cooks faster while it is cut
    • It stays in the food, so the food cannot move about while it is being cut

12. A food processor is used to make breadcrumbs. What should the student do first?

    • Remove the safety lid so the crumbs can be checked while the machine is running
    • Check that the bowl and blade are fitted and the lid is locked before switching on
    • Put a hand in the bowl to feel the texture of the crumbs while the machine is blending
    • Switch the machine on first and then fit the blade so the crumbs can be blended

13. Why should fruit and vegetables be washed before they are prepared?

    • To remove all the nutrients so that the food is less likely to spoil quickly
    • To cool the food down so that it will keep for a much longer time in the fridge
    • To soften the skin so that it is easier to peel with a knife in the kitchen
    • To remove dirt and bacteria from the surface of the food

14. Which utensil is best for grating hard cheese?

    • A rolling pin, used to flatten dough to an even thickness on the worktop
    • A ladle, used to serve soup from a large pan on the hob to bowls
    • A box grater with a fine side, used with the cheese held firmly in the hand
    • A whisk with a wire head, used to beat eggs into a light and airy foam

15. Why is a vegetable peeler moved away from the body when it is used?

    • It reduces the risk of cutting the hand if the peeler slips
    • It removes more skin from the vegetable so that the peel is much thinner
    • It keeps the vegetables cool so that they do not lose their colour too quickly
    • It makes the peeler last longer because the blade stays sharper for more uses

16. Why do cooks keep their knives sharp?

    • A sharp knife is heavier, so it cuts through food more easily when it is lifted
    • A sharp knife cuts with less force, which makes cutting safer and more controlled
    • A sharp knife never needs cleaning, so the food is kept more hygienic
    • A sharp knife cuts food with heat, which makes the food cook more quickly

17. What is a brunoise cut?

    • A thick slice, about 1 cm wide, cut across the width of the food
    • A strip about 10 mm wide and 5 cm long, cut for stir-fried dishes
    • A very small dice, about 2 to 3 mm on each side
    • A large cube, about 3 cm on each side, cut for slow-cooked stews

18. What is the main reason for cutting ingredients into even sizes?

    • So they cook at the same rate and the dish has a consistent texture
    • So the ingredients weigh the same amount on the kitchen scales for the recipe
    • So the ingredients are easier to count when the dish is served to guests
    • So the ingredients stay the same colour after they have been peeled and cut

19. Which tool is best for removing the core of an apple?

    • A palette knife, which spreads the core evenly across the surface of the apple
    • A whisk, which removes the core by beating the fruit very quickly in a bowl
    • A ladle, which lifts the core out of the fruit bowl once it has been placed in water
    • A corer, which removes the central core in one clean action

20. Which step should come first before preparing ingredients in a recipe?

    • Mix the ingredients together in a bowl before measuring the amounts needed
    • Start cutting the vegetables straight away, then read the recipe while cooking
    • Turn on the oven at full heat before checking the ingredients for the dish
    • Read the recipe and gather the ingredients, equipment and a safe working space

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