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Download Actual 2024 AQA GCSE FOOD PREPARATION AND NUTRITION 8585/W Paper 1 Question Paper + Mark S and more Exams Nutrition in PDF only on Docsity!
Actual 2024 AQA GCSE FOOD PREPARATION AND NUTRITION 8585/W Paper 1 Question Paper + Mark Scheme AQA= Please write clearly in block capitals. Centre number Candidate number Surname Forename(s) Candidate signature | declare this is my own work. GCSE FOOD PREPARATION AND NUTRITION Paper1 Food Preparation and Nutrition Wednesday 19 June 2024 Morning Time allowed: 1 hour 45 minutes Materials For this paper you must have: For Examiner's Use ¢ ablack pen - apencil. Question Mark 1 Instructions 2 e Use black ink or black ball-point pen. 3 Fill in the boxes at the top of this page. « Answer all questions. ® e You must answer the questions in the spaces provided. Do not write outside 5 the box around each page or on blank pages. 6 « If you need extra space for your answer(s), use the lined pages at the end of this book. Write the question number against your answer(s). TOTAL Do all rough work in this book. Cross through any work you do not want to be marked. Information e The marks for questions are shown in brackets. ¢ The total number of marks available for this paper is 100. e You are reminded of the need for good English and clear presentation in your answers. 8585/W UN248585W01 IB/G/Jun24/G4005/E12 Do not write Section A consists of multiple-choice questions. outside the Answer all questions in this section. There are 20 marks available. Only one answer per question is allowed. For each question completely fill in the circle alongside the appropriate answer. CORRECT METHOD | oe | WRONG METHODS | ® | ® | a Gd ] If you want to change your answer you must cross out your original answer as shown. Dx If you wish to return to an answer previously crossed out, ring the answer you now wish to select as shown. =<) For each question you should shade in one box. An example is shown below. Which food is high in protein? A Cabbage B Cheese C Cucumber ff) & D Oranges [o[4].[14] Which ingredient would add dietary fibre to a pizza? [1 mark] A Grated cheese B Sliced ham C Spicy chicken [2] [e} (2) D Wholemeal flour 02 IB/G/Jun24/8585W 4 [o[1].[6] Which food uses steam as the main raising agent? A Cheese scones [=] B Jam doughnuts [e] C Swiss roll [=] D Yorkshire pudding [=] Bacteria grow and multiply rapidly in food in conditions that are A acidic. [e] B alkaline. [=] C light. [=] D moist. [=] [o[1].[8] The ability for a fat to be spread or shaped is known as A aeration. [=] B emulsification. [=] C plasticity. [=] D shortening. [=] [9] Which of the following are dry methods of cooking? A Baking and grilling B Blanching and simmering C Boiling and steaming [o} [e} 2) [e) D Braising and poaching IML Do not write outside the box [1 mark] [1 mark] [1 mark] [1 mark] IB/G/Jun24/8585/W Do not write outside the [1[0] Which vegetable is quickly affected by enzymic browning after chopping? box [1 mark] A Broccoli [=] B Cabbage [e] C Carrot [=] D Potato [=] fo[4].[4] 1] Which condition can calcium deficiency lead to? [1 mark] A Beri-beri [e] B Goitre [=] C Osteoporosis [=] D Pellagra [=] [o[1].[4[2] What is the recommended maximum percentage of energy from fat? [1 mark] A 15% B 25% C 35% D 45% fo[1].[4] 3} What is the temperature range where bacteria multiply rapidly? [1 mark] A 3°C to 61 °C B 5 °C to 63 °C C 7°Cto 65°C ] [=] [iS] [=] D 9°C to67°C Turn over > INN IB/G/Jun24/8585W [0] 1].[4[8] Which of the following is a popular Italian dish? A Curry B Fajitas C Lasagne D Paella [o[1|.[41]9| The amount of energy we use for movement each day is known as A BMR B DRV C PAL D RNI [o|1].[2[0] Which vitamins can be lost when preparing and cooking vegetables? A Vitamins A and B B Vitamins B and C C Vitamins C and E D Vitamins D and K Turn over for the next question | MI [=] =] [2] fe] [=] [=] [=] =] [a] [2] (2) [9] Do not write outside the box [1 mark] [1 mark] [1 mark] Turn over > IB/G/Jun24/8585W Do not write outside the There are no questions printed on this page box DO NOT WRITE/ON THIS PAGE ANSWER IN THE/SPACES PROVIDED IM IB/G/Jun24/8585/W 10 Do not write outside the [3] For each possible cause of food poisoning: box e give one example of how food poisoning could occur e explain why. Do not repeat your answers. [6 marks] Possible cause of food poisoning Example Explanation Personal hygiene Food storage Preparation and cooking of food IB/G/Jun24/8585/W Ml 11 Do not write outside the [4] Explain how to use a food temperature probe to check that cooked food is safe to eat. box Include key temperatures in your answer. [4 marks] Turn over for the next question Turn over > , Ml IB/G/Jun24/8585W 13 Do not write outside the [0[3].[2] Explain the difference between high biological value (HBV) and low biological value bok (LBV) proteins. Include examples in your answer. [6 marks] Question 3 continues on the next page Turn over > Ml IB/G/Jun24/8585W 14 [3] 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. Nutritional Information Meals Tuna and tomato pasta bake, Battered cod and chips, topped with grated cheese. served with peas. Wholemeal pasta, canned tuna (in spring water), chopped Potato, cod fillet, milk, plain Ingredients tomatoes, onion, sweetcorn, flour, egg, peas, oil, salt and spinach, cheddar cheese, pepper. garlic, basil, salt and pepper. Energy (kcal) 602 859 Fat (g) 14 25 Saturated fat (g) 5 11 Carbohydrate (g) 89 65 Sugar (g) 10 4 Protein (g) 32 36 Fibre (g) 9 3 Salt (g) 0.7 14 Ml IB/G/Jun24/8585/W Do not write outside the box 16 Do not write ‘outside the box Ml IB/G/Jun24/8585/W 17 Do not write outside the {o[4].[1] Identify two advantages and two disadvantages of genetically modified food. bas [4 marks] Advantage 1 Advantage 2 Disadvantage 1 Disadvantage 2 Question 4 continues on the next page Turn over > , Mi IB/G/Jun24/8585W 19 Question 4 continues on the next page Turn over > IB/G/Jun24/8585W Do not write outside the box 20 Do not write outside the [0[4].[3] State how food allergens are identified on food labels. box Explain why. [2 marks] 20 20 1B/G/Jun24/8585W 
