Lesson T5.3.3

T5.3.3 Adapting and using own recipes Quiz: KS3 Design & Technology, Unit 5

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

In partnership with Revision Ninja

Lesson T5.3.3, Adapting and using own recipes: 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. What should a cook decide first when adapting a recipe?

    • To double every ingredient so that more people can be fed quickly at the table
    • To buy the most expensive ingredients so that the dish tastes better overall
    • What needs to change and why, such as less fat or to meet a dietary need
    • To remove the method and cook the ingredients in any order that seems right

  2. A recipe for 4 people uses 400 g of pasta. How much pasta is needed for 6 people?

    • 800 g
    • 400 g
    • 600 g
    • 500 g

  3. A stock recipe uses 250 ml for 2 portions. How much is needed for 5 portions?

    • 250 ml
    • 500 ml
    • 625 ml
    • 1250 ml

  4. Which change would make a cake lower in sugar while keeping it sweet?

    • Reduce the sugar slightly and add a fruit such as ripe banana or apple for natural sweetness
    • Replace all of the flour with extra sugar to create a sweeter and denser texture
    • Add more butter and cream so that the cake stays moist for longer in the tin
    • Double the sugar and remove the eggs to keep the cake light and airy in texture

  5. A student wants a vegetarian version of a meat dish. Which change is most suitable?

    • Replace the meat with lentils or chickpeas, and use vegetable stock instead of meat stock
    • Replace the vegetables with extra meat to make the dish more filling for the eater
    • Add fish sauce and anchovies for extra flavour and depth in the finished dish
    • Keep the meat and remove the sauce so that the dish has no animal products in it

  6. Why should a cook test an adapted recipe before serving it to others?

    • To check that the changes give the flavour, texture and result that the cook intended
    • To prove that the original recipe was wrong in every single detail of the method
    • To remove the need for any further tasting once the dish is served to other people
    • To make sure the recipe can be sold without any changes to the price for the customers

  7. A recipe must be made allergen-free for a guest. Which action is essential?

    • Add a small amount of the allergen so that the dish tastes the same as the original
    • Tell the guest to pick out the allergen from their plate after the dish is served
    • Remove the allergen from the recipe only and keep using the same shared equipment
    • Check every ingredient label and avoid cross-contamination during preparation

  8. Which record is most useful when adapting a recipe?

    • A photograph of the finished dish only, with no notes on the method or amounts
    • A written log of each change, the amounts used and the result it gave
    • A list of the cost of each ingredient from the supermarket receipts for the week
    • A copy of the packaging from every ingredient that was used in the recipe

  9. A pancake batter is too thick. What is the best adaptation?

    • Chill the batter in the fridge for two hours so that it becomes runnier and lighter
    • Add a little more milk, a small amount at a time, until the batter flows
    • Add more flour so the batter becomes thinner and smoother to pour
    • Add more eggs and beat them until the batter becomes stiffer and holds shape

  10. A soup recipe needs less fat. Which change is most effective?

    • Add an extra knob of butter to the soup at the end to make it smoother and creamier
    • Use less oil for frying and skim the fat from the top of the stock before serving
    • Fry the onions in a larger amount of oil so that they cook more evenly in the pan
    • Replace the vegetable stock with cream so that the soup is richer and more filling

  11. A cook's own sponge recipe does not rise in the oven. What should be checked first?

    • The oven temperature, the raising agent and the method against the original steps
    • Increase the number of portions so that the mixture sets as a larger batch
    • Remove the oven door and let the mixture cool down before it is baked
    • Serve the sponge cold and let it set in the fridge for several hours after baking

  12. Which change would make a flapjack suitable for someone avoiding gluten?

    • Replace the butter with wheat bran, which contains no gluten at all in its structure
    • Add extra wheat-based biscuits to increase the bulk of the mixture before baking
    • Use wheat flour in place of the oats, because wheat is naturally free of gluten
    • Use oats that are certified gluten-free and check that every other ingredient is gluten-free

  13. A recipe for 4 portions uses 200 g of flour. How much flour is needed for 10 portions?

    • 500 g
    • 400 g
    • 2000 g
    • 800 g

  14. Why might a cook need to change the cooking time when a recipe is scaled up?

    • A larger quantity always cooks faster because there is more heat stored in the pan
    • Scaling up stops the food from cooking, so the time should be doubled every time
    • A larger quantity takes longer to heat through, so the time often needs adjusting
    • Cooking times are fixed for every size of food, so the time never needs adjusting

  15. A student reduces the salt in a bread recipe. What might happen to the result?

    • The bread becomes much sweeter and crumblier, because the salt was the only sweetener
    • The bread rises much higher and faster in the oven, because the salt slowed it
    • The bread turns green on the outside, because the salt was preventing any mould
    • The bread may taste bland, so a stronger flavour from herbs or seeds can help

  16. A cook's adapted recipe comes out too dry. What is the most sensible next step?

    • Change every ingredient in the recipe at once so that the cause is found quickly
    • Ignore the result and serve the dish anyway without making any changes at all
    • Review the liquid, fat and cooking time, and change one thing at a time to test its effect
    • Add extra flour to the recipe so that it absorbs more of the liquid in the mix

  17. Why is it useful to record the results of each recipe change?

    • It builds a reliable record of what works, so future versions can be planned better
    • It stops the cook from needing to taste the food during the cooking process at all
    • It lets the cook sell the recipe online with extra legal protection for the dish
    • It removes the need for a shopping list when the dish is made again later on

  18. Which adaptation must be considered for a guest with coeliac disease?

    • Serving the dish warm so that the gluten is destroyed by the heat of the food
    • Adding extra dairy so that the body can absorb any gluten more easily from the food
    • Avoiding gluten-containing ingredients and preventing cross-contamination in the kitchen
    • Adding wheat flour to strengthen the structure of the dish as it is cooked

  19. A student wants a dish to stay within budget but keep its flavour. What is the best approach?

    • Use seasonal vegetables and cheaper cuts, and add herbs and spices for flavour
    • Buy each ingredient in very small quantities so that there is less to pay overall
    • Remove the flavourings completely so that the cost of the dish is kept as low as possible
    • Use only the most expensive ingredients, since cheaper ones always taste bland

  20. Why is it useful to adapt a recipe to the taste of the people who will eat it?

    • A dish cooked to someone else's taste is always more nutritious than a standard recipe
    • A dish with the least flavour is always the easiest to cook for every group of people
    • Taste matters less than cost, so the cook should ignore taste when adapting a dish
    • A dish is more likely to be enjoyed and eaten when it suits the people who will eat it

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