Meal planning and management quiz (SEAB 6087 O-Level Food and Nutrition) quiz

Nutritional balance across the food groups

Using as much salt as possible

Serving only one colour of food

Choosing the most expensive ingredients

It makes the meal more expensive

Different colours, textures and flavours make the meal more appealing and help supply a wider range of nutrients

It removes the need for any vegetables

It guarantees the meal is cheap

The colour of the plates

The brand of the oven

Religious requirements, so the food must be halal

The day of the week only

Buy only imported out-of-season vegetables

Buy expensive ready meals every day

Throw away leftovers

Use cheaper protein foods such as eggs, tofu and pulses and buy seasonal vegetables

Grill, bake or stir-fry it instead, to cut down the fat

Deep-fry it in more oil

Add extra sugar

Remove all the vegetables

Removing all the vegetables

Replacing white rice or flour with wholegrain versions

Adding more sugar

Using more butter

A method of preserving food in vinegar

A type of raising agent

Getting all ingredients and equipment measured and ready before cooking begins

A way of judging taste

Cooking only one dish at a time from start to finish

Throwing away the time plan

Adding extra resting time at the end

Fitting quick tasks into the gaps while another dish cooks, to save time

It organises the order and timing of tasks so all dishes are ready together and the working is efficient

It replaces the need to cook anything

It is only used to record the recipe

It guarantees the food tastes good

Price, brand, weight and date

Appearance, aroma, taste and texture

Temperature only

Calories, fat, sugar and salt

Pile everything in one dull-coloured heap

Serve it cold and unseasoned

Use contrasting colours, a suitable garnish and a neat, balanced arrangement

Overfill the plate so nothing is visible

A slow-roasted joint taking two hours

A dish that must marinate overnight before cooking

An elaborate three-tier cake

A quick one-pan stir-fry with rice and vegetables