2023 AQA GCSE FOOD PREPARATION AND NUTRITION 8585/W Paper 1 Food Preparation and Nutrition Question Paper & Mark scheme (Merged)

2023 AQA GCSE FOOD PREPARATION AND NUTRITION 8585/W Paper 1 Food Preparation and Nutrition Question Paper & Mark scheme (Merged) June 2023 [VERIFIED] GCSE FOOD PREPARATION AND NUTRITION Paper 1 Food Preparation and Nutrition Tuesday 20 June 2023 Morning Time allowed: 1 hour 45 minutes Materials For this paper you must have: • a black pen • a pencil. Instructions • Use black ink or black ball-point pen. • Fill in the boxes at the top of this page. • Answer all questions. • You must answer the questions in the spaces provided. Do not write outside the box around each page or on blank pages. • 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. For Examiner’s Use Question Mark 1 2 3 4 5 6 TOTAL *JUN238585W01* IB/G/Jun23/E11 8585/W 2 Section A consists of multiple choice questions. 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 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 . 1Cooked meat should be prepared on a chopping board of which colour? [1 mark] A Brown B Red C White D Yellow Do not write outside the box *02* IB/G/Jun23/8585/W 3 0 1 . 2 An example of a dry cooking method is A baking. B braising. C poaching. D steaming. 0 1 . 3 Citrus fruits are a good source of A vitamin B12. B vitamin C. C vitamin D. D vitamin E. 0 1 . 4 Fluoride is needed by the body to A help the nervous system. B maintain the metabolic rate. C make red blood cells. D strengthen teeth and bones. 0 1 . 5 High blood pressure is linked to A cardiovascular disease. B iron deficiency. C skeletal disease. D tooth decay. *03* Do not write outside the box [1 mark] [1 mark] [1 mark] [1 mark] Turn over ► IB/G/Jun23/8585/W 4 0 1 . 6Chicken should be reheated to a minimum core temperature of [1 mark] A 58 °C. B 63 °C. C 75 °C. D 80 °C. 0 1 . 7Scrambled eggs will set when heated due to [1 mark] A coagulation. B dextrinisation. C gelatinisation. D plasticity. 0 1 . 8Which four conditions are needed for yeast fermentation? [1 mark] A Food, light, moistur