2025 AQA GCSE FOOD PREPARATION AND NUTRITION
Paper 1 Food Preparation and Nutrition
Question Paper with Marking Scheme Attached
Please write clearly in block capitals.
Centre number Candidate number
Surname
Forename(s)
Candidate signature
I declare this is my own work.
GCSE
FOOD PREPARATION AND NUTRITION
Paper 1 Food Preparation and Nutrition
Tuesday 17 June 2025 Afternoon Time allowed: 1 hour 45 minutes
Materials For Examiner’s Use
For this paper you must have:
Question Mark
• a black pen
• a pencil. 1
2
Instructions 3
• Use black ink or black ball-point pen.
4
• Fill in the boxes at the top of this page.
• Answer all questions. 5
• You must answer the questions in the spaces provided. Do not write outside 6
the box around each page or on blank pages.
TOTAL
• 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).
• Do all rough work in this book. Cross through any work you do not want
to be marked.
Information
• The marks for questions are shown in brackets.
• The total number of marks available for this paper is 100.
• You are reminded of the need for good English and clear presentation in your
answers.
, 2
Do not write
outside the
Section A consists of multiple-choice questions. box
Answer all questions in this section.
There are 20 marks available.
Only one answer per question is allowed.
For each answer completely fill in the circle alongside the appropriate answer.
CORRECT METHOD WRONG METHODS
If you want to change your answer you must cross out your original answer as shown.
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
D Oranges
0 1 . 1 Which of the following is a traditional British dish?
[1 mark]
A Beef casserole
B Pasta carbonara
C Seafood paella
D Vegetable tagine
, 3
Do not write
outside the
0 1 . 2 Which of the following is a source of saturated fat? box
[1 mark]
A Coconut oil
B Olive oil
C Sunflower oil
D Vegetable oil
0 1 . 3 Which of the following is not a common symptom of food poisoning?
[1 mark]
A Diarrhoea
B Fever
C Rash
D Vomiting
0 1 . 4 The supply of safe, nutritious and quality food is known as
[1 mark]
A food security.
B food waste.
C intensive farming.
D sustainable production.
0 1 . 5 When eating food, which of the following work together to generate flavour?
[1 mark]
A Sight and smell
B Smell and taste
C Taste and texture
D Texture and sight
Turn over ►
IB/G/Jun25/8585/W
, 4
Do not write
outside the
0 1 . 6 The amount of nutrients needed to maintain good health in most people is box
known as
[1 mark]
A Dietary Reasonable Value.
B Dietary Recommended Value.
C Dietary Reference Value.
D Dietary Required Value.
0 1 . 7 Which vitamin would be lost when making strawberry jam?
[1 mark]
A Vitamin C
B Vitamin D
C Vitamin E
D Vitamin K
0 1 . 8 A marinade causes the chemical bonds in a protein food to
[1 mark]
A caramelise.
B denature.
C dextrinise.
D emulsify.
0 1 . 9 Which raising agent is used to make meringue?
[1 mark]
A Air
B Baking powder
C Bicarbonate of soda
D Yeast
IB/G/Jun25/8585/W
Paper 1 Food Preparation and Nutrition
Question Paper with Marking Scheme Attached
Please write clearly in block capitals.
Centre number Candidate number
Surname
Forename(s)
Candidate signature
I declare this is my own work.
GCSE
FOOD PREPARATION AND NUTRITION
Paper 1 Food Preparation and Nutrition
Tuesday 17 June 2025 Afternoon Time allowed: 1 hour 45 minutes
Materials For Examiner’s Use
For this paper you must have:
Question Mark
• a black pen
• a pencil. 1
2
Instructions 3
• Use black ink or black ball-point pen.
4
• Fill in the boxes at the top of this page.
• Answer all questions. 5
• You must answer the questions in the spaces provided. Do not write outside 6
the box around each page or on blank pages.
TOTAL
• 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).
• Do all rough work in this book. Cross through any work you do not want
to be marked.
Information
• The marks for questions are shown in brackets.
• The total number of marks available for this paper is 100.
• You are reminded of the need for good English and clear presentation in your
answers.
, 2
Do not write
outside the
Section A consists of multiple-choice questions. box
Answer all questions in this section.
There are 20 marks available.
Only one answer per question is allowed.
For each answer completely fill in the circle alongside the appropriate answer.
CORRECT METHOD WRONG METHODS
If you want to change your answer you must cross out your original answer as shown.
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
D Oranges
0 1 . 1 Which of the following is a traditional British dish?
[1 mark]
A Beef casserole
B Pasta carbonara
C Seafood paella
D Vegetable tagine
, 3
Do not write
outside the
0 1 . 2 Which of the following is a source of saturated fat? box
[1 mark]
A Coconut oil
B Olive oil
C Sunflower oil
D Vegetable oil
0 1 . 3 Which of the following is not a common symptom of food poisoning?
[1 mark]
A Diarrhoea
B Fever
C Rash
D Vomiting
0 1 . 4 The supply of safe, nutritious and quality food is known as
[1 mark]
A food security.
B food waste.
C intensive farming.
D sustainable production.
0 1 . 5 When eating food, which of the following work together to generate flavour?
[1 mark]
A Sight and smell
B Smell and taste
C Taste and texture
D Texture and sight
Turn over ►
IB/G/Jun25/8585/W
, 4
Do not write
outside the
0 1 . 6 The amount of nutrients needed to maintain good health in most people is box
known as
[1 mark]
A Dietary Reasonable Value.
B Dietary Recommended Value.
C Dietary Reference Value.
D Dietary Required Value.
0 1 . 7 Which vitamin would be lost when making strawberry jam?
[1 mark]
A Vitamin C
B Vitamin D
C Vitamin E
D Vitamin K
0 1 . 8 A marinade causes the chemical bonds in a protein food to
[1 mark]
A caramelise.
B denature.
C dextrinise.
D emulsify.
0 1 . 9 Which raising agent is used to make meringue?
[1 mark]
A Air
B Baking powder
C Bicarbonate of soda
D Yeast
IB/G/Jun25/8585/W
