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2025 AQA GCSE Food Preparation and
Nutrition 8585/W Paper 1 – Question
Paper & Mark Scheme (Merged PDF)
Section A: Multiple-Choice Questions (35 Questions)
1. Which nutrient is the main source of energy for the body?
a) Protein
b) Carbohydrates
c) Vitamins
d) Minerals
Rationale: Carbohydrates provide 4 kcal/g and are the body's primary energy source, per
AQA GCSE guidelines.
2. What is the primary function of dietary fibre?
a) Build muscle
b) Promote digestive health
c) Provide energy
d) Enhance vision
Rationale: Fibre aids digestion and prevents constipation, per AQA GCSE guidelines.
3. Which cooking method uses dry heat and is suitable for tender cuts of meat?
a) Stewing
b) Grilling
c) Poaching
d) Boiling
Rationale: Grilling uses dry heat for quick cooking of tender meats, per AQA GCSE
guidelines.
4. Which food safety practice prevents cross-contamination?
a) Cooking at low temperatures
b) Using separate cutting boards for raw meat and vegetables
c) Storing raw meat above vegetables
d) Reusing unwashed utensils
Rationale: Separate cutting boards prevent bacterial transfer, per AQA and FSA
guidelines.
5. Which vitamin is essential for calcium absorption?
a) Vitamin A
b) Vitamin D
c) Vitamin C
d) Vitamin K
Rationale: Vitamin D facilitates calcium absorption for bone health, per AQA GCSE
guidelines.
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6. What is the recommended maximum daily salt intake for adults?
a) 12 g
b) 6 g
c) 9 g
d) 15 g
Rationale: Adults should consume no more than 6 g of salt daily, per AQA and UK
dietary guidelines.
7. Which cooking technique involves cooking food in a small amount of fat over high
heat?
a) Braising
b) Stir-frying
c) Steaming
d) Baking
Rationale: Stir-frying uses high heat and minimal fat for quick cooking, per AQA GCSE
guidelines.
8. Which food group is the best source of calcium?
a) Cereals
b) Dairy
c) Fruits
d) Meat
Rationale: Dairy products like milk and cheese are rich in calcium, per AQA GCSE
guidelines.
9. What is the main purpose of marinating meat?
a) Reduce cooking time
b) Enhance flavour and tenderness
c) Increase fat content
d) Prevent spoilage
Rationale: Marinating improves flavour and tenderizes meat, per AQA GCSE guidelines.
10. Which bacteria is commonly associated with raw poultry?
a) E. coli
b) Salmonella
c) Listeria
d) Clostridium botulinum
Rationale: Salmonella is frequently found in raw poultry, per AQA and FSA guidelines.
11. Which nutrient deficiency can lead to scurvy?
a) Vitamin A
b) Vitamin C
c) Vitamin D
d) Vitamin B12
Rationale: Vitamin C deficiency causes scurvy, per AQA GCSE guidelines.
12. What is the correct storage temperature for a refrigerator?
a) 8–10°C
b) 0–5°C
c) 10–15°C
d) -2–0°C
2025 AQA GCSE Food Preparation and
Nutrition 8585/W Paper 1 – Question
Paper & Mark Scheme (Merged PDF)
Section A: Multiple-Choice Questions (35 Questions)
1. Which nutrient is the main source of energy for the body?
a) Protein
b) Carbohydrates
c) Vitamins
d) Minerals
Rationale: Carbohydrates provide 4 kcal/g and are the body's primary energy source, per
AQA GCSE guidelines.
2. What is the primary function of dietary fibre?
a) Build muscle
b) Promote digestive health
c) Provide energy
d) Enhance vision
Rationale: Fibre aids digestion and prevents constipation, per AQA GCSE guidelines.
3. Which cooking method uses dry heat and is suitable for tender cuts of meat?
a) Stewing
b) Grilling
c) Poaching
d) Boiling
Rationale: Grilling uses dry heat for quick cooking of tender meats, per AQA GCSE
guidelines.
4. Which food safety practice prevents cross-contamination?
a) Cooking at low temperatures
b) Using separate cutting boards for raw meat and vegetables
c) Storing raw meat above vegetables
d) Reusing unwashed utensils
Rationale: Separate cutting boards prevent bacterial transfer, per AQA and FSA
guidelines.
5. Which vitamin is essential for calcium absorption?
a) Vitamin A
b) Vitamin D
c) Vitamin C
d) Vitamin K
Rationale: Vitamin D facilitates calcium absorption for bone health, per AQA GCSE
guidelines.
, 2
6. What is the recommended maximum daily salt intake for adults?
a) 12 g
b) 6 g
c) 9 g
d) 15 g
Rationale: Adults should consume no more than 6 g of salt daily, per AQA and UK
dietary guidelines.
7. Which cooking technique involves cooking food in a small amount of fat over high
heat?
a) Braising
b) Stir-frying
c) Steaming
d) Baking
Rationale: Stir-frying uses high heat and minimal fat for quick cooking, per AQA GCSE
guidelines.
8. Which food group is the best source of calcium?
a) Cereals
b) Dairy
c) Fruits
d) Meat
Rationale: Dairy products like milk and cheese are rich in calcium, per AQA GCSE
guidelines.
9. What is the main purpose of marinating meat?
a) Reduce cooking time
b) Enhance flavour and tenderness
c) Increase fat content
d) Prevent spoilage
Rationale: Marinating improves flavour and tenderizes meat, per AQA GCSE guidelines.
10. Which bacteria is commonly associated with raw poultry?
a) E. coli
b) Salmonella
c) Listeria
d) Clostridium botulinum
Rationale: Salmonella is frequently found in raw poultry, per AQA and FSA guidelines.
11. Which nutrient deficiency can lead to scurvy?
a) Vitamin A
b) Vitamin C
c) Vitamin D
d) Vitamin B12
Rationale: Vitamin C deficiency causes scurvy, per AQA GCSE guidelines.
12. What is the correct storage temperature for a refrigerator?
a) 8–10°C
b) 0–5°C
c) 10–15°C
d) -2–0°C
