AQA GCSE Food and Nutrition Paper 1 June 2025 question paper

Which of the following is a traditional British dish?

Which of the following is a source of saturated fat?

Which of the following is not a common symptom of food poisoning?

The supply of safe, nutritious and quality food is known as

When eating food, which of the following work together to generate flavour?

The amount of nutrients needed to maintain good health in most people is known as

Which vitamin would be lost when making strawberry jam?

A marinade causes the chemical bonds in a protein food to

Which raising agent is used to make meringue?

A person with high blood pressure should limit their intake of

A bacterial culture is added during cheesemaking to

Oxidation is most likely to occur in fruit and vegetables that are

Which of the following best describes Vitamin E?

A lack of Vitamin B3 (niacin) in the diet can lead to

The Eatwell Guide recommends that fruit juice and/or smoothies should be limited to

Which cooking method uses convection currents to cook food?

Which of the following is an example of protein complementation?

At which temperature do bacteria grow and multiply rapidly?

Which of the following prevents mould growth?

Which information is a legal requirement on a food label?

Explain the term lactose intolerance.

Discuss the dietary advice you would give to a teenager with lactose intolerance.

The ingredients for a pastry-based chocolate tart are given below.

Recipes are sometimes modified to reduce fat content.

Describe three changes you could make to the ingredients to reduce the overall fat content of this dessert. Explain reasons for these changes.

Additives are added to some foods during production.

• Analyse the reasons why additives are used when food is produced.

• Evaluate why some consumers prefer natural and additive-free food.

Bread rolls are made using strong flour and the dough is then kneaded.

Give two reasons why bread rolls are made with strong flour.

Give two reasons why bread dough is kneaded.

Explain the process of dextrinisation when baking bread.

Explain the process of caramelisation when frying onions.

A batch of shortbread biscuits was made using the following ingredients:

150 g plain flour 100 g butter 50 g caster sugar

Complete the table to show two functional and/or chemical properties of each ingredient.

A raising agent is an ingredient or process that introduces a gas into a mixture.

Name one baked product for each of the following raising agents.

When serving meals, it is very important to give the correct portion size.

• Analyse the health risks to adults of regularly eating meals which are too large.

• Evaluate how correct portion sizes can contribute to a healthy and balanced diet.

Explain the term high risk foods. Give one example in your answer.

State three ways shops and supermarkets try to influence consumers’ food choices.

Yoghurt is made from milk. Explain the process of yoghurt making.

The first part has been completed for you.

Do not repeat any of your answers.

Process	Explain the process
Warm the heat-treated milk	The milk is heat-treated to destroy harmful bacteria. The milk is warmed to 42 °C, the ideal temperature for making yoghurt.
Add the bacterial culture
Hold the mixture at 42 °C for several hours
Cool and add flavouring

Food waste can be reduced by using leftover ingredients.

Complete the table to suggest how each ingredient could be used.

An example has been done for you.