Japanese Gyoza Quiz

What is the only recommended modification for the Japanese Gyoza recipe?

• Use full-fat soy sauce

• Use salt-reduced soy sauce

• Add more salt to the filling

• Remove the vegetables

Why should salt-reduced soy sauce be used instead of regular soy sauce?

• It has more flavour

• It prevents the gyoza from becoming too spicy

• High salt intake can lead to hypertension, stroke, and heart disease

• Regular soy sauce does not contain any nutrients

What makes Japanese Gyoza a nutritious ‘everyday’ dish?

• It contains lean protein, vitamins, fibre, and carbohydrates

• It has a high amount of sugar

• It is deep-fried

• It contains mostly fats and oils

Which nutrient in Japanese Gyoza helps with growth and muscle repair?

• Fibre

• Lean protein

• Sugar

• Sodium

How does fibre in Japanese Gyoza benefit the body?

• It increases salt levels

• It prevents bowel disorders

• It causes weight gain

• It strengthens bones

What is the function of carbohydrates in the body?

• Provides energy

• Builds muscle

• Increases cholesterol

• Lowers blood pressure

What does ‘knead’ mean in cooking?

• To chop vegetables into small pieces

• To squeeze and manipulate dough to make it smooth

• To marinate meat for flavour

• To mix ingredients using a spoon

What does ‘evaporate’ mean?

• To mix ingredients together

• To turn water into vapour by heating

• To cool a dish in the fridge

• To boil food until it softens

What is your ‘non-dominant’ hand?

• The hand you use for writing

• The hand you don’t usually use for writing

• The hand you use for cooking

• The stronger hand

What is a common safety risk when cooking Japanese Gyoza?

• Risk of burning your hand on a hot pan

• Risk of overcooking the dumplings

• Risk of cutting yourself with chopsticks

• Risk of spilling soy sauce