AQA GCSE Food and Nutrition Paper W November 2020 question paper

Which is the correct definition of a ‘use-by’ date?

Which condition is required for bacteria to multiply rapidly?

Re-heated food must reach a core temperature of

Vitamin C is also known as

Phosphorus is needed in the body to

Which food should be avoided on a low-salt diet?

The recommended maximum percentage of energy from fat per day is

Which word describes the setting of protein?

The process which describes enzymic browning is

Which vitamins are often added to fat spreads?

The minimum temperature when producing UHT milk is

Emulsifiers are used in food production to

Fat molecules are made up of one unit of glycerol and

Which of the following sugars is a disaccharide?

Biscuits often have a crumbly texture when baked due to

Which food is a major allergen?

Which farming method produces the greatest yield?

Which is an example of a secondary processed food?

The religion of Judaism forbids which meat to be eaten?

A discrimination test is used in sensory testing to

Give three different rules for storing food safely in a fridge.

Give two different food safety rules when preparing raw chicken.

Give two different food safety rules when cooking raw chicken.

Define the term cross-contamination.

When making vegetable soup

give two different examples of how cross-contamination could take place

describe how this could be prevented.

Complete the table below.

Explain with examples, the differences between high and low biological value proteins.

Explain how the following cooking methods prevent the loss of vitamins in vegetables.

Cheese is made from milk. Complete the table to explain what happens at the following stages of cheesemaking.

An example has been completed for you.

Eating an unbalanced diet can cause health problems.

Use the information below to answer the following question about a main meal for an adult.

Lasagne and garlic bread

With reference to the ingredients and nutrition label

assess the suitability of this meal for an adult

evaluate how regularly eating meals with similar nutritional values can negatively affect the health of adults.

Give three functions of starchy carbohydrates in the diet.

Discuss the healthy eating guidelines and their importance when planning meals for young children.

You have made a custard tart using the recipe below. The tart has many faults:

The pastry had an undercooked taste

There was shrinkage in the pastry

The pastry was tough

The filling was lumpy and did not set.

Analyse the ingredients and method.

Why did these faults happen?

Explain how you could prevent the faults, resulting in a better custard tart.

The pastry had an undercooked taste

There was shrinkage in the pastry

The pastry was tough

The filling was lumpy and did not set

Heat is transferred to food in different ways.

Complete the table below.

Explain how heat is transferred to food.

Give an example of a cooking method. Do not repeat your answers.

You may add labelled diagrams to support your answer.

Explain the advantages of buying locally produced and seasonal ingredients.

Explain how food marketing can influence the food we buy.

You may support your answer with examples.

Give two advantages and two disadvantages of buying fair trade ingredients and foods.