Cooking Techniques: GCSE Food Preparation Quiz
Test your knowledge of Cooking Techniques for GCSE Food Preparation and Nutrition with this Quiz.
This quiz consists of 15 questions, the first 5 are multiple-choice questions, the next 10 are short-answer questions.
For multiple-choice questions, choose the correct answer. Scroll down to begin the quiz.
Questions
Which of the following is an example of a dry-heat cooking method?
Incorrect
Incorrect
Correct
Incorrect
What is the safest way to hold a knife when chopping food?
Correct
Incorrect
Incorrect
Incorrect
Which of the following temperatures is the minimum safe internal temperature for cooked poultry?
Incorrect
Incorrect
Correct
Incorrect
What is the purpose of blanching vegetables before freezing?
Incorrect
Incorrect
Incorrect
Correct
Which cooking method retains the most nutrients in vegetables?
Incorrect
Correct
Incorrect
Incorrect
What is meant by "simmering" in cooking?
Cooking food gently in liquid at a temperature just below boiling, typically between 85°C and 95°C.
Slot
Name two moist-heat cooking methods.
Boiling and steaming.
Why is it important to rest meat after cooking?
It allows the juices to redistribute, making the meat more tender and flavourful.
What type of knife would be best for slicing bread?
A serrated knife.
Why should raw and cooked foods be handled with separate knives?
To prevent cross-contamination and reduce the risk of food poisoning.
What is "searing" and why is it used in cooking?
Searing is browning the surface of meat at high temperatures to develop flavour and texture.
What is the best way to check if a cake is fully baked?
Insert a skewer into the centre; if it comes out clean, the cake is done.
What is the main difference between baking and roasting?
Baking is usually used for bread, cakes, and pastries, while roasting is used for meats and vegetables at higher temperatures.
Why should you cut vegetables into even-sized pieces when cooking?
To ensure they cook evenly.
What is the purpose of marinating food before cooking?
To enhance flavour and tenderise the food.
Category
