Lesson T5.3.2

T5.3.2 Applying heat and seasoning Quiz: KS3 Design & Technology, Unit 5

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson T5.3.2, Applying heat and seasoning: 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. How does heat pass through the base of a pan to the food inside it?

    • By evaporation, where the water escapes as steam from the surface of the pan
    • By radiation, where heat travels in invisible waves through the air above
    • By conduction, where heat passes through the metal from particle to particle
    • By convection, where hot water rises and carries heat around the pan

  2. Which type of heat transfer happens when hot water in a pan rises and cooler water sinks?

    • Radiation, where heat moves as infrared waves from the element to the water
    • Conduction, where heat moves through the pan's metal base from particle to particle
    • Convection, where warmer, less dense fluid rises and cooler fluid moves down to take its place
    • Insulation, where a material stops heat from leaving the pan and the water

  3. Which cooking method relies mainly on radiant heat?

    • Grilling, where infrared heat comes directly from the element above the food
    • Boiling, where the water transfers heat through its movement around the food
    • Poaching, where food is gently cooked in liquid that is held below boiling point
    • Steaming, where hot vapour rises through the food in a covered basket

  4. At what temperature does pure water boil at normal atmospheric pressure?

    • 80 °C
    • 150 °C
    • 50 °C
    • 100 °C

  5. What causes food to brown and develop flavour when it is roasted or fried at high temperature?

    • Dissolving of the protein in water at a high temperature, which turns it brown
    • The Maillard reaction, in which sugars and amino acids react together under dry heat
    • Evaporation of all the water from the surface, which leaves a thin layer of salt
    • Freezing of the sugars at a low temperature, which makes a golden colour

  6. Why should seasoning be added in stages during cooking?

    • So that flavour builds up gradually and the dish is not over-seasoned
    • So that the seasoning sinks to the bottom of the pan and cooks without any heat
    • So that the seasoning stops the food from absorbing any water while it cooks
    • So that the seasoning becomes sweeter the longer it is kept in the hot pan

  7. Which of these is one of the five basic tastes?

    • Fragrant
    • Crunchy
    • Umami
    • Spicy

  8. What does salt do to the flavour of a savoury dish?

    • It removes the colour from vegetables so that they look paler on the plate
    • It adds protein to the dish so that it becomes more filling for the people eating it
    • It raises the boiling point of water so that the food cooks much faster in the pan
    • It brings out other flavours and helps balance sweetness and bitterness

  9. When should delicate fresh herbs be added to a hot dish?

    • Before the dish is seasoned, so that the salt sticks to the surface of the herbs
    • After the dish has been served, so that they stay fresh on each plate
    • Near the end of cooking, so that their flavour and colour are not lost to the heat
    • At the very start of cooking, so that they have the longest possible time to cook

  10. Why might a cook add a squeeze of lemon juice to a savoury dish?

    • The acid makes the dish sweeter by adding natural sugars to the mixture of ingredients
    • The acid balances rich flavours and can brighten the overall taste of the dish
    • The acid raises the temperature of the dish so that it cooks faster in the pan
    • The acid removes all of the salt from the dish so that it tastes lighter overall

  11. Which description best fits simmering?

    • Liquid held completely still at room temperature with no visible movement at all
    • Liquid frozen into small blocks before it is heated gently in a pan
    • Liquid bubbling gently, usually just below a rolling boil
    • Liquid rolling vigorously with large bubbles at a temperature of 150 °C

  12. Which cooking method uses both conduction and convection to cook a pan of potatoes?

    • Boiling potatoes in water on a hob
    • Toasting potatoes in a dry frying pan with no added liquid at all
    • Grilling potatoes under an overhead element until the outsides are brown
    • Heating potatoes in a microwave oven, which works by radiation

  13. Why is meat left to rest after it has been roasted?

    • So that the meat absorbs extra salt from the surface before it is eaten
    • So that the meat can cool to room temperature before the carving begins
    • So that the juices spread back through the meat and it stays juicier when carved
    • So that the fat thickens and sets into a hard crust before the dish is served

  14. A stew is seasoned with salt at the start and then reduced for a long time. What is the likely effect?

    • The stew becomes too salty as the liquid evaporates and the salt becomes more concentrated
    • The stew loses all of its salt as it boils for a long time in the pan
    • The stew becomes sweeter as the salt breaks down into natural sugar in the pan
    • The stew cooks more quickly because salt conducts heat better than water does

  15. What is the safe core temperature for cooking chicken?

    • 50 °C, which is warm enough to start the cooking process in the pan
    • 75 °C, held for a short time, with no pink meat and clear juices
    • 100 °C only, which is the boiling point of water at normal pressure
    • 35 °C, which is close to body temperature and therefore safe to eat

  16. A cook wants bread with a crisp crust. Which method works best?

    • Steaming the bread in a covered pan to keep the outside moist and soft
    • Boiling the bread in salted water for several minutes before it is baked
    • Baking at a high dry heat, which causes browning and crisping on the outside
    • Poaching the bread in a shallow pan of simmering water for several minutes

  17. Why do cooks taste food while they are cooking?

    • To check that the food has the right weight before it is served on the plate
    • To remove any bacteria that have formed in the food during the cooking process
    • To check the balance of seasoning and adjust it before the dish is finished
    • To make sure the food has been cooked for the full time given in the recipe

  18. Why does a sauce thicken when cornflour is heated in it?

    • The cornflour reacts with salt to form a gel that sets the sauce in the pan
    • The starch granules swell and absorb liquid as the mixture is heated
    • The cornflour dissolves into sugar that makes the sauce more solid as it cools
    • The cornflour removes water from the sauce so that it becomes stiffer and thicker

  19. Why is it important to season a dish after cooking as well as during cooking?

    • Seasoning after cooking is required by law so that food can be served to guests
    • Salt only works properly when the food has cooled to room temperature on the plate
    • Heat adds extra seasoning to the food, so the flavour is stronger at the end
    • Some flavours fade with heat, so a final adjustment may be needed before serving

  20. A pressure cooker is used to make beans. Why does it cook them faster than an open pan?

    • The pressure removes water from the beans so they cook as a dry food in the pan
    • The pressure stops convection, so the beans heat only by conduction through the pan
    • The pressure makes the beans cook by radiation from the lid of the pan
    • Higher pressure raises the boiling point of the water, so the food gets hotter

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