AQA GCSE Food and Nutrition Paper W June 2024 question paper

Which ingredient would add dietary fibre to a pizza?

Vegetable oil is a good source of which vitamin?

What is the maximum daily amount of salt recommended for an adult?

A starch based sauce will thicken when heated due to which process?

Which mineral is plain flour fortified with?

Which food uses steam as the main raising agent?

Bacteria grow and multiply rapidly in food in conditions that are

The ability for a fat to be spread or shaped is known as

Which of the following are dry methods of cooking?

Which vegetable is quickly affected by enzymic browning after chopping?

Which condition can calcium deficiency lead to?

What is the recommended maximum percentage of energy from fat?

What is the temperature range where bacteria multiply rapidly?

Which is an example of a primary processed food?

Which information is not a legal requirement on a food packaging label?

Night blindness is caused by a deficiency of which vitamin?

Which of the following is a feature of organic farming?

Which of the following is a popular Italian dish?

The amount of energy we use for movement each day is known as

Which vitamins can be lost when preparing and cooking vegetables?

Name two food poisoning bacteria.

Identify two symptoms of food poisoning.

Explain how to use a food temperature probe to check that cooked food is safe to eat.

Include key temperatures in your answer.

Identify one function for each of the following nutrients.

Do not repeat your answers.

Explain the difference between high biological value (HBV) and low biological value (LBV) proteins.

Include examples in your answer.

A care home for older people is going to add one of the following fish-based meals to the weekly menu:

tuna and tomato pasta bake, topped with grated cheese

battered cod and chips, served with peas.

Using the nutritional information and your knowledge of healthy eating and nutrition:

analyse the suitability of each meal for an older person

evaluate which meal is the healthier choice, justifying your reasons.

Identify two advantages and two disadvantages of genetically modified food.

Advantage 1

Advantage 2

Disadvantage 1

Disadvantage 2

Food security is when all people, at all times, have access to enough safe, affordable and nutritious food.

Analyse how environmental factors and the production of food can impact food security.

Evaluate how food and consumer choices can be more sustainable.

State how food allergens are identified on food labels.

Explain why.

Using the packaging label for the strawberry trifle:

identify one ingredient that is linked to each food intolerance/allergy

suggest an alternative ingredient that could be used.

Do not repeat your answers.

Identify four different reasons why food is cooked.

Explain how food is cooked by radiation as a method of heat-transfer.

You may include labelled diagrams.

A cake is made using the following ingredients:

100 g butter

100 g caster sugar

2 eggs

100 g self-raising flour.

Identify two functions for each of the ingredients listed in the table.

Do not repeat your answers.

Explain the process of caramelisation when making a cake.

Problems have occurred when making the cake.

Complete the table to identify two different reasons for each problem.

Do not repeat your answers.