AQA GCSE Food Preparation and Nutrition
Specification with Questions and Correct
Verified ANSWERS
1. Which nutrient provides the most energy per gram?
A) Carbohydrate
B) Protein
C) Fat
D) Fibre
Answer: C — Fat provides ~9 kcal/g, more than carbohydrate and protein (~4 kcal/g).
Rationale: Fats are the most energy-dense macronutrient.
2. What is the main function of dietary fibre?
A) Build muscle
B) Regulate blood sugar
C) Aid digestion
D) Provide energy
Answer: C — Fibre helps digestion and bowel health.
Rationale: Fibre adds bulk and supports gut motility.
3. Which cooking method uses dry heat without fat?
A) Frying
B) Baking
C) Boiling
D) Steaming
Answer: B — Baking uses dry heat in an oven.
Rationale: Moist heat methods involve water/steam.
4. Which microorganism is a major cause of food poisoning?
A) Lactobacillus
B) Salmonella
C) Yeast
D) Penicillium
Answer: B — Salmonella commonly causes foodborne illness.
Rationale: It survives in undercooked poultry; proper cooking kills it.
5. Which of these is a complete protein source?
A) Lentils
B) Tofu
C) Chicken
D) Peanut butter
Answer: C — Chicken contains all essential amino acids.
Rationale: Animal proteins generally provide complete proteins.
6. Which vitamin helps with calcium absorption?
A) A
B) B12
C) C
, D) D
Answer: D — Vitamin D aids calcium absorption.
Rationale: Without enough vitamin D, bones may weaken.
7. What is the purpose of fermentation in food processing?
A) Increase fat content
B) Enhance flavour and preserve food
C) Remove carbohydrates
D) Add salt
Answer: B — Fermentation preserves food and develops flavour.
Rationale: It uses microorganisms to change food chemistry.
8. What does the Eatwell Guide recommend for a healthy diet?
A) More sugar
B) No fruit
C) A balance of food groups
D) High-fat foods
Answer: C — A balanced intake from all main food groups.
Rationale: Balanced diets support nutrient needs.
9. Which of the following is a starchy carbohydrate?
A) Sugar
B) Bread
C) Oil
D) Butter
Answer: B — Bread is a starchy carbohydrate.
Rationale: Starches are polysaccharides found in cereals and potatoes.
10. What is the main cause of food contamination?
A) Clean equipment
B) Poor hygiene
C) Refrigeration
D) Cooking food thoroughly
Answer: B — Poor hygiene leads to contamination.
Rationale: Microbes spread via hands, surfaces, utensils.
11. Which food intolerance involves the immune system?
A) Lactose intolerance
B) Peanut allergy
C) Caffeine sensitivity
D) Gluten sensitivity
Answer: B — Peanut allergy triggers an immune response.
Rationale: True allergies involve immune reactions.
12. Which is an example of primary food processing?
A) Baking bread
B) Pasteurising milk
C) Milling wheat into flour
D) Trimming vegetables
Answer: D — Trimming vegetables is primary processing.
Rationale: Primary processing prepares raw ingredients.
Specification with Questions and Correct
Verified ANSWERS
1. Which nutrient provides the most energy per gram?
A) Carbohydrate
B) Protein
C) Fat
D) Fibre
Answer: C — Fat provides ~9 kcal/g, more than carbohydrate and protein (~4 kcal/g).
Rationale: Fats are the most energy-dense macronutrient.
2. What is the main function of dietary fibre?
A) Build muscle
B) Regulate blood sugar
C) Aid digestion
D) Provide energy
Answer: C — Fibre helps digestion and bowel health.
Rationale: Fibre adds bulk and supports gut motility.
3. Which cooking method uses dry heat without fat?
A) Frying
B) Baking
C) Boiling
D) Steaming
Answer: B — Baking uses dry heat in an oven.
Rationale: Moist heat methods involve water/steam.
4. Which microorganism is a major cause of food poisoning?
A) Lactobacillus
B) Salmonella
C) Yeast
D) Penicillium
Answer: B — Salmonella commonly causes foodborne illness.
Rationale: It survives in undercooked poultry; proper cooking kills it.
5. Which of these is a complete protein source?
A) Lentils
B) Tofu
C) Chicken
D) Peanut butter
Answer: C — Chicken contains all essential amino acids.
Rationale: Animal proteins generally provide complete proteins.
6. Which vitamin helps with calcium absorption?
A) A
B) B12
C) C
, D) D
Answer: D — Vitamin D aids calcium absorption.
Rationale: Without enough vitamin D, bones may weaken.
7. What is the purpose of fermentation in food processing?
A) Increase fat content
B) Enhance flavour and preserve food
C) Remove carbohydrates
D) Add salt
Answer: B — Fermentation preserves food and develops flavour.
Rationale: It uses microorganisms to change food chemistry.
8. What does the Eatwell Guide recommend for a healthy diet?
A) More sugar
B) No fruit
C) A balance of food groups
D) High-fat foods
Answer: C — A balanced intake from all main food groups.
Rationale: Balanced diets support nutrient needs.
9. Which of the following is a starchy carbohydrate?
A) Sugar
B) Bread
C) Oil
D) Butter
Answer: B — Bread is a starchy carbohydrate.
Rationale: Starches are polysaccharides found in cereals and potatoes.
10. What is the main cause of food contamination?
A) Clean equipment
B) Poor hygiene
C) Refrigeration
D) Cooking food thoroughly
Answer: B — Poor hygiene leads to contamination.
Rationale: Microbes spread via hands, surfaces, utensils.
11. Which food intolerance involves the immune system?
A) Lactose intolerance
B) Peanut allergy
C) Caffeine sensitivity
D) Gluten sensitivity
Answer: B — Peanut allergy triggers an immune response.
Rationale: True allergies involve immune reactions.
12. Which is an example of primary food processing?
A) Baking bread
B) Pasteurising milk
C) Milling wheat into flour
D) Trimming vegetables
Answer: D — Trimming vegetables is primary processing.
Rationale: Primary processing prepares raw ingredients.
