T5.4.1 Source, seasonality and characteristics of ingredients Quiz: KS3 Design & Technology, Unit 5

The 20 questions

1. What does seasonality mean for food?

   • Foods that are grown only in heated greenhouses during the winter months
   • Foods that are sold at the same price all year round in every shop in the country
   • Foods that are at their best and most plentiful during particular times of the year
   • Foods that can be stored without refrigeration for more than a whole year

2. Which vegetable is typically in season in the UK in late summer?

   • Brussels sprouts, which are at their best in the late winter months
   • Parsnips, which are harvested mainly in late winter after the frosts
   • Leeks, which are at their best in early spring before the summer
   • Runner beans

3. What is a benefit of buying local seasonal produce?

   • Local produce never needs washing or preparation before it is cooked in the kitchen
   • Shorter travel distances, which can reduce transport emissions and food miles
   • Local produce always has more protein than imported produce from other countries
   • Local produce is always cheaper than imported food in every supermarket in the UK

4. What does Fairtrade aim to ensure?

   • That food is sold only in shops that are owned by farmers' co-operatives in the UK
   • Fair prices and fair working conditions for farmers and workers in producing countries
   • That food is delivered within a single day from the farm to the shop it is sold in
   • That food is grown without any use of water or land at any stage of production

5. In botanical terms, what is the main difference between a fruit and a vegetable?

   • Fruits are always sweet and vegetables are always savoury in taste and in smell as well as in appearance
   • Fruits grow underground while vegetables grow above the surface of the soil
   • A fruit develops from the flower and contains seeds, while vegetables are other edible parts of the plant
   • Fruits contain no water at all, whereas vegetables are made up mostly of water

6. Which ingredient is botanically a fruit but is used as a vegetable in savoury cooking?

   • Tomato
   • Carrot
   • Potato
   • Onion

7. Which characteristic of a potato affects how it is best used in cooking?

   • Its colour, which determines how sweet the potato will be once it is cooked
   • Its weight, which determines how much protein the potato contains in total
   • Its shape, which decides how long the potato can be kept in a fridge before use
   • Its starch content, which makes some varieties good for mashing and others good for salads

8. Which characteristic of a fresh herb matters most when it is added to a dish?

   • Its hardness, which decides whether it can be chopped into very fine pieces
   • Its colour, which indicates how much protein is contained in each leaf of the herb
   • Its water content, which determines whether it can be dried successfully for storage
   • Its delicate flavour, which is lost if the herb is cooked for a long time

9. What does free range mean for eggs?

   • Hens have access to outdoor space, subject to the rules of the labelling scheme
   • Hens are fed only on wild grasses and insects during their whole life on the farm
   • Hens are kept in cages that are larger than the standard size used on farms
   • Eggs are sold without a shell so that they can be cooked more quickly by the cook

10. Why do some ingredients need to be stored in a fridge?

    • To slow the growth of bacteria and keep the food safe to eat for longer
    • To remove water from the food so that it dries out completely while stored
    • To stop the food from absorbing any flavour from other foods stored in the kitchen
    • To make the food sweeter by slowing the breakdown of its natural sugar content

11. Why is it useful to know the country of origin of a food?

    • It shows how many calories are contained in each portion of the food product
    • It helps to understand food miles, production standards and the way the food was produced
    • It is only needed for food that is sold frozen in a supermarket freezer cabinet
    • It tells the cook exactly what flavour the food will have when it is cooked

12. Which characteristic makes apples useful in baking and stewing?

    • Their high fat content, which makes sauces smooth and rich when they are blended
    • Their high protein content, which binds a cake mixture together firmly in the tin
    • Their saltiness, which reduces the need for seasoning in the finished dish
    • Their acidity and texture, which hold their shape well when baked or stewed

13. Why might a cook choose a floury variety of potato for roasting?

    • A floury variety gives a crisp outside and a fluffy inside when it is roasted
    • A potato variety is chosen only for its colour and not for how it cooks in the oven
    • Any potato gives the same result when roasted, so the variety does not matter at all
    • A waxy variety gives a crisp outside and a fluffy inside when it is roasted

14. Which factor affects the flavour of a ripe tomato most?

    • The number of seeds, which decides how strong the taste is when the tomato is eaten
    • How long it was allowed to ripen on the plant before it was picked
    • The weight of the tomato, which decides how much sugar is stored inside the fruit
    • The shape of the tomato, which shows how old the plant is that grew it

15. Why might a cook prefer meat from a local farm?

    • The source can be traced, and the welfare and farming methods may be known
    • Local meat is always the cheapest on the market at every time of the year
    • Meat from a local farm never needs to be cooked to a safe temperature before eating
    • Local meat always contains more fat, so that it cooks more easily in the pan

16. How does wholegrain flour differ from white flour?

    • It is sold only in white packaging and contains no fibre whatsoever in its make-up
    • It is made from potatoes instead of wheat, so it contains no gluten at all
    • It keeps the bran and germ, so it contains more fibre and nutrients
    • It has the bran and germ removed, so it contains more starch and is lighter

17. Why does a cut apple turn brown?

    • The apple cools down and the sugar in it crystallises on the surface
    • Bacteria in the air turn the apple blue, which is an unusual kind of change
    • The apple absorbs sunlight through the cut surface, which changes its colour
    • Enzymes react with oxygen in the air, which causes the flesh to brown

18. Which statement best describes how seasonality affects cost?

    • Produce out of season is always cheaper because it has been stored in a warehouse
    • Produce in season is always more expensive because the farmer has to work harder to grow it
    • Produce in season is usually more plentiful, so it is often cheaper than produce out of season
    • Seasonality has no effect on cost, because all food is priced in exactly the same way

19. What does the term food miles describe?

    • The number of miles a shopper drives to buy food from the supermarket each week
    • The number of meals a family can cook from one large trip to the shop
    • The number of days a food can travel before it must be sold to a retailer
    • The distance food travels from where it is grown or made to where it is sold or eaten

20. Why might a cook choose a heritage or local variety of vegetable?

    • Because heritage varieties are always sold in supermarkets at a lower price than others
    • Because heritage varieties never need watering or any care during the growing season
    • Because all heritage varieties have a higher protein content than modern varieties do
    • Because it can offer distinctive flavour and suit local growing conditions

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