Oxford Cambridge and RSA
Wednesday 19 June 2024 – Morning
GCSE (9–1) Food Preparation and Nutrition
J309/01 Food preparation and nutrition
Time allowed: 1 hour 30 minutes
No extra materials are needed.
* 1 3 8 3 7 2 3 1 9 3 *
* J 3 0 9 0 1 *
Please write clearly in black ink. Do not write in the barcodes.
Centre number Candidate number
First name(s)
Last name
INSTRUCTIONS
• Use black ink.
• Write your answer to each question in the space provided. If you need extra space use
the lined pages at the end of this booklet. The question numbers must be clearly shown.
• Answer all the questions.
INFORMATION
• The total mark for this paper is 100.
• The marks for each question are shown in brackets [ ].
• Quality of extended response will be assessed in questions marked with an asterisk (*).
• This document has 16 pages.
ADVICE
• Read each question carefully before you start your answer.
© OCR 2024 [601/8379/2] OCR is an exempt Charity
DC (ST) 335466/6 Turn over
, 2
1 Starch and dietary fibre are complex carbohydrates.
(a) State three functions of complex carbohydrates in the diet.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
3 .......................................................................................................................................................
..........................................................................................................................................................
[3]
(b) State two different ways you could increase the amount of dietary fibre in each of the following
dishes.
(i) Ham and cheese sandwich made with white bread
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(ii) Stewed apple with a crumble topping made with flour, sugar and butter
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(c) Identify two foods that are good sources of starch.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
[2]
© OCR 2024
, 3
2 There are many different types of milk and milk products.
(a) State the name of one type of milk suitable for vegans.
..................................................................................................................................................... [1]
(b) State one advantage of full fat milk.
..........................................................................................................................................................
..................................................................................................................................................... [1]
(c) State one advantage of Ultra Heat Treated (UHT) milk.
..........................................................................................................................................................
..................................................................................................................................................... [1]
(d) Explain why milk is homogenised.
..........................................................................................................................................................
..........................................................................................................................................................
..................................................................................................................................................... [2]
(e) State two reasons why milk is pasteurised.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(f) Describe how milk is processed to make butter.
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..................................................................................................................................................... [4]
© OCR 2024 Turn over
, 4
3 Sensory testing is used to collect information about food products.
(a) Describe how you would set up a taste panel to ensure that sensory testing is accurate.
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..................................................................................................................................................... [5]
(b) Receptors in the mouth sense the taste of food.
Identify three basic tastes.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
3 .......................................................................................................................................................
[3]
© OCR 2024
Wednesday 19 June 2024 – Morning
GCSE (9–1) Food Preparation and Nutrition
J309/01 Food preparation and nutrition
Time allowed: 1 hour 30 minutes
No extra materials are needed.
* 1 3 8 3 7 2 3 1 9 3 *
* J 3 0 9 0 1 *
Please write clearly in black ink. Do not write in the barcodes.
Centre number Candidate number
First name(s)
Last name
INSTRUCTIONS
• Use black ink.
• Write your answer to each question in the space provided. If you need extra space use
the lined pages at the end of this booklet. The question numbers must be clearly shown.
• Answer all the questions.
INFORMATION
• The total mark for this paper is 100.
• The marks for each question are shown in brackets [ ].
• Quality of extended response will be assessed in questions marked with an asterisk (*).
• This document has 16 pages.
ADVICE
• Read each question carefully before you start your answer.
© OCR 2024 [601/8379/2] OCR is an exempt Charity
DC (ST) 335466/6 Turn over
, 2
1 Starch and dietary fibre are complex carbohydrates.
(a) State three functions of complex carbohydrates in the diet.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
3 .......................................................................................................................................................
..........................................................................................................................................................
[3]
(b) State two different ways you could increase the amount of dietary fibre in each of the following
dishes.
(i) Ham and cheese sandwich made with white bread
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(ii) Stewed apple with a crumble topping made with flour, sugar and butter
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(c) Identify two foods that are good sources of starch.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
[2]
© OCR 2024
, 3
2 There are many different types of milk and milk products.
(a) State the name of one type of milk suitable for vegans.
..................................................................................................................................................... [1]
(b) State one advantage of full fat milk.
..........................................................................................................................................................
..................................................................................................................................................... [1]
(c) State one advantage of Ultra Heat Treated (UHT) milk.
..........................................................................................................................................................
..................................................................................................................................................... [1]
(d) Explain why milk is homogenised.
..........................................................................................................................................................
..........................................................................................................................................................
..................................................................................................................................................... [2]
(e) State two reasons why milk is pasteurised.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(f) Describe how milk is processed to make butter.
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..................................................................................................................................................... [4]
© OCR 2024 Turn over
, 4
3 Sensory testing is used to collect information about food products.
(a) Describe how you would set up a taste panel to ensure that sensory testing is accurate.
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
..................................................................................................................................................... [5]
(b) Receptors in the mouth sense the taste of food.
Identify three basic tastes.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
3 .......................................................................................................................................................
[3]
© OCR 2024
