Food & Cooking · Unit 3
In the Kitchen
Tools, hygiene and staying safe while you cook
Cooking has a set of basic competences that recipes assume and rarely teach, and most kitchen disasters trace back to one of them being absent.
The unit covers kitchen tools and what each is for, reading a recipe properly before starting, measuring and weighing, hygiene, and handling heat and sharp edges safely.
This unit breaks down into 20 short steps and 119 questions, starting at difficulty 1 and building to 2. Below you can see exactly what it covers, how the path is structured, and worked examples with explanations.
- Steps
- 20
- Questions
- 119
- Difficulty
- 1-2
What this unit covers
- Measuring and Weighing
- Heat and Sharp Things
- Clean Hands, Clean Kitchen
- Kitchen Tools
- Reading a Recipe
Where this fits
Do this before Cooking Methods and Baking and Pastry.
Where people slip
Reading the whole recipe first is not a formality. Discovering that something needed to chill for two hours, after starting, is the single most common way a dish fails.
How the unit is structured
In the Kitchen runs as 20 short steps that unlock in order. 15 are practice rounds and 5 are challenge rounds that pull together everything before them. Questions start at difficulty 1 and climb to 2 as you progress.
Challenge rounds
Example questions
30 real questions from this unit, with the answer and the reason behind it, grouped by what they practise. There are 119 in the unit altogether.
Clean Hands, Clean Kitchen
- Build the sentenceLevel 1
1. Build a sentence about kitchen safety.
Answer: Always wash your hands before cooking food
Always wash your hands before cooking food.
- Choose all that applyLevel 1
2. Which are good kitchen hygiene habits? Pick all that apply.
- Washing hands with soapcorrect
- Wiping surfaces cleancorrect
- Covering leftover foodcorrect
- Leaving raw chicken on the worktop all day
Clean hands, clean surfaces and covered food all reduce germs.
- Multiple choiceLevel 1
3. Why should you wash fruit before eating it?
- To remove dirt from the skincorrect
- To make it sweeter
- To make it bigger
- To keep it cold
Washing removes dirt and anything left on the skin.
- Picture questionLevel 1
4. 🧼 What should you always do before handling food?
- Wash your handscorrect
- Turn off the lights
- Open a window
- Put on a hat
Washing hands with soap and water is the first rule of the kitchen.
- Put in orderLevel 2
5. Put these steps of safe handwashing in order.
Answer: Wet your hands -> Apply soap -> Scrub for twenty seconds -> Rinse -> Dry with a clean towel
Wet, soap, scrub, rinse, dry.
- Sort into groupsLevel 2
6. Sort each action as cleaning or sanitising.
Answer: Scrubbing off food residue = Cleaning; Washing with detergent = Cleaning; Applying a chemical sanitiser = Sanitising; Heat treating a surface = Sanitising
Cleaning removes soil, sanitising reduces microbes.
Heat and Sharp Things
- Choose all that applyLevel 1
7. Which are safe kitchen habits? Pick all that apply.
- Turning pan handles inwardscorrect
- Wiping up spills straight awaycorrect
- Asking an adult before using the cookercorrect
- Running across a wet kitchen floor
Turning handles in, wiping spills and asking for help all keep you safe.
- Multiple choiceLevel 1
8. What should you do if a pan handle sticks out over the edge of the cooker?
- Turn it inwards over the cookercorrect
- Leave it as it is
- Push it out further
- Hang a towel on it
Turn it inwards so nobody can knock it and spill hot food.
- Odd one outLevel 1
9. Which of these is NOT a safe kitchen habit?
- Leaving a hot pan alone on high heatcorrect
- Using oven gloves
- Turning handles inwards
- Wiping spills quickly
Leaving a hot pan unattended risks fire and burns.
- True or falseLevel 1
10. You should always ask an adult before using a sharp knife or the cooker.
Answer: True
True. Heat and blades need supervision until you are trained.
- Fact or fibLevel 2
11. You should throw water on an oil fire to put it out.
Answer: False
False. Water on burning oil creates a dangerous fireball.
- Put in orderLevel 2
12. Put these responses to a small pan fire in order.
Answer: Turn off the heat -> Smother with a lid or fire blanket -> Leave the pan where it is -> Call for help if the fire spreads
Turn off, smother, do not move it, call for help if it grows.
Kitchen Tools
- Choose all that applyLevel 1
13. Which tools help you mix things? Pick all that apply.
- Wooden spooncorrect
- Whiskcorrect
- Spatulacorrect
- Tin opener
A spoon, a whisk and a spatula all mix in different ways.
- Fact or fibLevel 1
14. A blunt knife is safer than a sharp one.
Answer: False
False. Blunt knives slip more easily, which causes accidents.
- Match the pairsLevel 1
15. Match each kitchen tool to its job.
Answer: Whisk = Beating air in; Peeler = Removing skin; Colander = Draining water; Rolling pin = Flattening dough
Each tool is designed for one main task.
- Multiple choiceLevel 1
16. What do you use a whisk for?
- Beating and mixing air into foodcorrect
- Cutting bread
- Boiling water
- Opening tins
A whisk beats air into eggs, cream or batter.
- Sort into groupsLevel 1
17. Sort each tool by what it is mainly used for.
Answer: Chef's knife = Cutting; Peeler = Cutting; Whisk = Mixing; Wooden spoon = Mixing
Tools group by the job they do.
- Build the sentenceLevel 2
18. Build a sentence about knives.
Answer: A sharp knife is safer than a blunt one
A sharp knife is safer than a blunt one.
Measuring and Weighing
- Choose all that applyLevel 1
19. Which are measuring tools? Pick all that apply.
- Kitchen scalescorrect
- Measuring jugcorrect
- Measuring spoonscorrect
- Frying pan
Scales, measuring jugs and spoons all measure amounts.
- Fill the blankLevel 1
20. Liquids in a recipe are usually measured in ____.
- millilitrescorrect
- metres
- grams of length
- minutes
Millilitres measure volume.
- Multiple choiceLevel 1
21. Why is it important to measure carefully when baking?
- Baking needs the right balance to workcorrect
- To make washing up easier
- To use more bowls
- It does not matter
Baking depends on the right balance of ingredients to work.
- True or falseLevel 1
22. A tablespoon holds more than a teaspoon.
Answer: True
True. A tablespoon is about three times a teaspoon.
- Type the answerLevel 1
23. What do you use to measure how long something bakes?
Answer: timer
A timer tells you when the time is up.
- Fact or fibLevel 2
24. A recipe's stated cooking time is more reliable than a probe thermometer.
Answer: False
False. Internal temperature is the reliable measure of doneness.
Reading a Recipe
- Build the sentenceLevel 1
25. Build a sentence about cooking.
Answer: Read the whole recipe before you begin cooking
Read the whole recipe before you begin cooking.
- Choose all that applyLevel 1
26. What does a good recipe tell you? Pick all that apply.
- Which ingredients to usecorrect
- How much of eachcorrect
- How long to cook itcorrect
- What to wear
Ingredients, amounts, steps and cooking time are all included.
- Multiple choiceLevel 1
27. What are the two main parts of a recipe?
- Ingredients and methodcorrect
- Price and shop
- Colour and smell
- Plate and fork
A recipe lists the ingredients and then the steps to follow.
- Put in orderLevel 1
28. Put these cooking steps in a sensible order.
Answer: Read the recipe -> Gather the ingredients -> Prepare and chop -> Cook -> Serve
Read, gather, prepare, cook, serve.
- True or falseLevel 1
29. A recipe usually tells you how many people it will feed.
Answer: True
True. The number of servings is normally given at the top.
- Type the answerLevel 1
30. What is the list of foods you need for a recipe called?
Answer: ingredients
Ingredients are everything that goes into the dish.
Where these questions come from. Each unit starts as a plan of the concepts it should cover and the difficulty it should span. Questions are written against that plan with AI assistance, then checked by a validator that rejects anything without a single defensible answer, an explanation, or plausible wrong options. How we write questions sets out the whole process, and corrections are fixed in the bank and reach the site and the app the same day.
How you practise
This unit mixes 12 different question formats, so you are recalling and applying rather than recognising the same layout every time.
- Build the sentence
- Choose all that apply
- Fact or fib
- Fill the blank
- Match the pairs
- Multiple choice
- Odd one out
- Picture question
- Put in order
- Sort into groups
- True or false
- Type the answer
Practise In the Kitchen
119 questions across 20 steps. Start with step one and crawl at your own pace.
Play this unitRead about In the Kitchen
Explainers from our blog on what this unit covers. Each one ends with real questions from the bank.
- Why Do Onions Make You Cry?The chemical defence released when you cut one, and which of the popular tricks for stopping it actually work.August 28, 2026 · 5 min read
- Why Does Popcorn Pop? A Pressure Vessel the Size of a SeedA popcorn kernel is a sealed shell around a starchy core. What happens at 180 degrees, why only one kind of corn does it, and why some kernels refuse to pop.September 14, 2026 · 4 min read
More units in Food & Cooking
- What We EatFood groups, meals and where our food comes from
- Fruit and VegetablesGrowing, picking and eating plants
- From Farm to PlateThe journey food takes before it reaches you
- Grains and BreadThe crops that feed the world and the loaves they become
- Dairy and EggsMilk, cheese, butter and the remarkable egg
- Meat, Fish and ProteinProtein foods, how they cook and how they are caught or raised
- Herbs and SpicesFlavour, aroma and the trade that moved the world
- Cooking MethodsBoiling, roasting, frying and everything in between