This document contains typical exam questions on food and nutrition covering several topics: 1. Nutrition terms and nutrition-related problems including effects of deficiencies and excesses of proteins, fats, fiber, and more. 2. Nutritive value of foods including functions of proteins, vitamins, minerals, and dietary fiber sources. 3. Digestion and absorption processes for proteins, fats, carbohydrates, and other nutrients. 4. Dietary guidelines for active individuals, elderly, pregnant women, and more. Guidelines for meal planning, cooking, hygiene, and balanced diets. 5. Composition and value of main foods like eggs, fish, meat, dairy, cereals and

1. FOOD AND NUTRITION. TYPICAL EXAM QUESTIONS
Unit 1: An understanding of the terms used in nutrition and nutrition related problems
1. Discuss the effects on the body of a deficiency of protein. (3)
2. Explain what happens to any excess protein in the body. (3)
3. What could be the result of saturated fat in the diet? (4)
4. Name two possible results of a lack of dietary fiber in the diet. (1)
5. Dietary advice is to reduce the intake of sugar:
a. Give reasons for this advice. (3)
b. How can sugar be reduced in the diet. (2)
6. Identify with reasons those individuals who might require a low calorie diet. Explain giving examples how a healthy low
calorie diet can be provided. (20)
7. What is a balanced diet?(2)
8. Current dietary advice is to reduce the amount of fat, sugar and salt in the diet. a. Give two reasons
for reducing the intake of each of them. (6)
b. Give four ways to reduce the intake of each of them. (6)
9. Discuss the information which could be found on a food label and state why the information is important. (15).
Unit 2: Nutritive Value of Food
1. State 4 functions of protein. (4)
2. Name:
a) Four animal sources of protein. (2)
b) Four plant sources of protein. (2)
3. Define the following terms:
a) High Biological Value protein. Give four foods which are good sources of HBV protein. (3) b) Low Biological
Value protein. Give four foods which are good sources of LBV protein. (3) c) Explain, with examples, what is meant
by the term complementary proteins. (3)
d) Give two examples of protein complementation. (1)
e) What is meant by deamination of proteins? (2)
f) Name the elements which combine to form proteins. (2)
4. Name four good sources of Vitamin C (ascorbic acid). (2)
5. State four functions of vitamin C. (2)
6. Name the deficiency disease caused by a lack of vitamin C. (1)
7. Give four symptoms of the deficiency disease named above. (2)
8. Iron is important for the production of energy.
a. Explain how iron is used in the body. (3)
b. Describe the symptoms of a deficiency of iron in the diet (2)
c. Name four foods which are good sources of iron.(2)
d. Name the vitamin which is important for the absorption of iron. (1)
9. An adequate supply of NSP is essential in a healthy diet.
a. Explain how NSP is used in the body. State the functions of NSP.(4)
b. Name four good sources of NSP.(2)
10. Write an informative paragraph on:
a. saturated fats. (5)
b. non-starch polysaccharide (NSP). (5)
c. water in the diet. (5)
11. Name one nutrient which is involved in the:
a. formation of enzymes. b. Production of
thyroxin. c. Prevention of rickets.
d. Production of visual purple. (4)
12. Nutritional information is often given on a food label. List five other pieces of information found on a food label and in each
case give a reason for the information. (5)
13. Vitamins are sometimes listed by name. Give the names by which the following vitamins are known. Vitamin D (2)
14. Describe how the body would obtain vitamin D from a non-food source. (2)
15. What is meant by the term average RDI often found in the nutritional information on the label. (2)
16. Vitamin A and D are classified as fat soluble vitamins.
Explain how these vitamins are not easily lost when using moist methods of cooking. (2) Name two vitamins
which are not fat soluble. State how they are classified. (2)
17. Describe in detail the functions in the body of vitamin A and D and the possible results of a deficiency of these
vitamins. (5)
18. Give an account of the structure, functions and digestion of fats. Explain why it is recommended that fats should only provide 30-
35% of the daily intake. Suggest ways to reduce fats in the diet. (20)
19. Discuss the information which could be found on a label and state why it is important.(20)
20. State 3 reasons for including sodium chloride (salt) in the diet.(3)
21. Name two situations in which individuals will require additional salt. Give reasons. (2)
22. What would be the result if a diet is lacking in salt? (1)

2. 23. Give advice, with explanations, on the choice or preparation of foods for those who wish to reduce their intake of salt. (6)
24. Name the elements which combine to form fats. (3)
25. State four functions of fats. (4)
26. Define the term saturated fats. (2)
27. Give two examples of saturated fat. (1)
28. Define the term polyunsaturated fat. (2)
29. Give two examples of polyunsaturated fat. (1)
30. State and explain five uses of water in the body. (5)
31. Define the term water balance. (1)
32. Starches and sugars are carbohydrates and provide the body with energy.
a. Name the elements from which carbohydrates are formed. (3)
b. Name two other nutrients which can provide energy. (2)
c. Define the following terms and give two examples of each.
i. Monosaccharide. (3)
ii. Disaccharides. (3)
33. Study the examples of carbohydrates named below: pectin, starch, glucose, maltose, sucrose, galactose, fructose, lactose,
cellulose.
i. Identify the carbohydrates which fit into the following groups:
a. Monosaccharide (simple sugars)
b. Disaccharides (double sugars)
ii. Name the two carbohydrates which can be describe as unavailable and explain why they are described as unavailable. (5)
34. List four factors which affect the daily protein needs of different individuals. (4)
35. Starches and sugars are carbohydrates:
a. State four facts about simple sugars and give two examples. (3)
b. State four facts about double sugars and give two examples.(3)
36.a. Sate 3 functions of calcium. (3)
b. Name four good sources of calcium. (2)
c. Name one deficiency disease associated with the lack of calcium. (1)
d. Which vitamin assists in the absorption of calcium? (1)
e. State one food source and one non food source of this vitamin. (1)
37. State and explain 3 uses of water in the body. (3)
38. State four functions of fat. (4)
39. Define saturated fat and give one example. (2)
40. Define monounsaturated fat and give one example. (2)
41. Define polyunsaturated fat and give one example. (2)
42. Describe digestion and absorption of fat. (5)
43. Give reasons for reducing the amount of fat in the diet. (3)
44. Suggest four ways to reduce fats in meals. (2)
45. Vitamin A and D are fat soluble vitamins. Give two functions of vitamin A. (2)
46. Name two animal and two plant sources of vitamin A. (2)
47. Name a deficiency disease associated with a poor supply of vitamin A. (1)
48. Give two functions of vitamin D. (2)
49. Name 3 food sources and one non food source of vitamin D. (2)
50. Name a deficiency disease associated with a poor supply of vitamin D. (1)
51.a. Explain why non starch polysaccharide (NSP) or dietary fiber is important in the diet (4 benefits). Name 3 possible results
of a deficiency of NSP in the diet. Name 4 good sources of NSP. (9)
b. Suggest a total of four different ways to increase NSP in the following dishes. State one different way for each dish: soup,
bread, a fruit-based dessert, a meat dish. (4)
52. Carbohydrates provide the body with energy.
a. name two units of energy used to measure food. (2)
b. State four different ways in which the body uses energy. (4)
c. Define the term energy balance. (1)
d. State 3 effects of energy imbalance. (3)
Unit 3: Digestion and Absorption
1. Describe digestion and absorption of proteins. (10)
2. a. Describe digestion and absorption of fat. (5)
b. Before fat can be digested it must be emulsified. Give the name of the substance that emulsifies fat. (1)
c. Complete the equation below to show the end products of fat digested by lipase.
Fat + lipase ---digestion---…………………………….+………………………………..(2)
d. Absorption of the end products of fat digestion takes place in finger-like projections in the ileum wall. Give the name of these
finger-like projections in the ileum wall. (1) The finger like projections have many blood capillaries and a lacteal for transport. A
lacteal is a part of a system. Give the name of the system. (1)
3. Describe the digestion and absorption of starch in the mouth and in the small intestine (duodenum and ileum). (6)
4. Identify two areas of the digestive tract where starch is digested and state how starch is broken down into
Glucose. (4)
5. Name the smallest unit of protein which can be absorbed. (1)

3. 6. The fat and protein in cheese can be difficult to digest. Describe and explain how the body breaks down or digest cheese in the
mouth and in the ileum. (4)
7. Complete the following sentences to show how starch is digested.
In the mouth, …………..produced by the ……………………glands changes starch to………………….
In the ileum, starch is further broken down into……………………which is then absorbed by the ………………….. in the walls of the
small intestine and transported to the……………………………(3)
Unit 4: Dietary Guidelines
1. Give advice, with reasons, on the choice and cooking of foods for a very active person. (6)
2. Give advice, with reasons on the choice and cooking of food for the elderly. (6)
3. Give advice with reasons on the choice and cooking of food for a pregnant mother. (6)
4. Give: a. One advantage of using local foods instead of imported foods. b. One disadvantages
of using imported foods. (2)
5. Discuss with examples how money, time, energy and fuel can be saved when preparing family meals. (20)
6. There is evidence that more people are becoming vegetarians. Suggest reasons for the increasing popularity of
vegetarian diets. Explain how a balanced diet can be provided for different types of vegetarians.
7. Discuss ways of encouraging good eating habits in children. (5)
8. Meals should be well balanced.
a. Explain other points to consider when planning and cooking family meals.
b. Explain with examples how vegans can be provided with HBV protein. (20)
9. Most countries have festivals when traditional dishes are served. Name two festivals and one dish associated with each
festival. (2)
10. Identify two factors which can affect local food production. (2)
11. State two advantages of home-grown vegetables. (2)
12. Bread is a staple food in most countries. Name the main types of bread available in your country and explain why bread is an
important food. Describe how bread can be made successfully at home. (20)
13. Explain the importance of a high standard of hygiene wherever food is prepared. Describe how you would achieve this standard
when preparing family meals. (20)
14. Give advice on healthy eating to a teenager. (5)
15. Identify and discuss the importance of the main mineral elements needed by the body. Suggest how these might be provided in
family meals. (20)
16. List 4 important points to remember when preparing packed lunches. (4)
17. Recommended Daily intakes (RDI) are average amounts and not ideal for all individuals. Give one reason for:
a. reducing the caloric value of meals for the elderly.
b. providing a high fiber diet for diabetics.
c. preparing meals with an increased caloric value during pregnancy.
d. ensuring a high intake of Vitamin C from people recovering from a surgery. (4)
18. Current dietary advice is to include fresh fruit and vegetables in the diet each day. a. Give six reasons for
their importance. (3)
b. Suggest how children can be encouraged to eat at least 5 portions of fresh fruits and vegetables. Give reasons for your
suggestions.(3)
19. Discuss the points to consider when planning meals. Explain the particular nutritional needs of teenagers
and suggest how their needs can be met when planning their meals. (15)
20. State, with reasons, the special dietary needs of manual workers. (6)
21. Explain why some people choose to follow a vegetarian diet. (3)
22. Discuss ways in which vegetarians obtain sufficient amounts of High Biological Value protein in the diet. (6)
23. All meals should be well balanced.
a. List six other points to consider when planning meals. (3)
b. Discuss the nutritional requirements of the elderly. (6)
c. Explain with examples the importance of fresh fruits and vegetables in the diet. (6)
24. State with reasons the special nutritional needs of young children. (6)
25. Discuss the importance of soya bean in a vegan/strict diet. (4)
26. All meals should be well balanced. List 3 other points to consider when planning meals and give 1 example to illustrate each
point. (6)
27. Explain the nutritional points to consider when planning meals for teenage girls. (4)
Unit 5: Composition and value of the main foods in the diet
1. Name 4 of the nutrients in eggs and give one function of each nutrient named. (8)
2. State 5 different uses of eggs in meal preparation. Give one example of each group. (5)
3. Give advice on the storage of eggs. (2)
4. Describe and explain the changes which occur when an egg is boiled. (4)
5. List six of the nutrients found in fish. (3)
6. State six points to look for when buying fresh fruit. (3)
7. Describe how to:
a. clean a whole fresh fish before cooking. (2)
b. prepare fish for freezing. (2)

4. 8. a. Explain how freezing preserves fish. (1)
b. Name two other methods of preserving fish. In each case, state the principles of preservation involved. (4)
9. a. Sate two characteristics of tough meat. (2)
b. Meat must be tenderized to make it easier to eat and easier to digest. Give two ways of tenderizing meat before it is
cooked and suggest two methods of cooking which tenderize meat. (2)
d. Explain how meat becomes tender during cooking. (3)
10. Name: a. two citrus fruits b. Two berry fruits
c. Two fruits with stones
d. Four nutrients found in fruits (5)
11. Describe how to prevent the browning of prepared fresh fruit and explain why browning is prevented by this method. (2)
12. State the type of milk produced by each of the following processes. The milk is heated to 72º C
for 15 seconds then cooled to not more than 10º C. Milk is forced through a fine mesh to break down
fat globules.
Milk is sealed in bottles and heated above 100º C for 20-30 minutes.
Milk is heated to not less than 132º C for 1 second, cooled rapidly, and packed into foil-lined cartons.(4)
13. State one reason for processing milk with heat. (1)
14. Give five rules for the storage of fresh milk in the home. (2)
15. Name six of the nutrients in milk. (3)
16. Name four milk products. (2)
17. Explain why milk becomes sour. (2)
18. Name six of the nutrients in red meat. (3)
19. Suggest four methods of tenderizing tough meat before cooking. (2)
20. Current nutritional advice is to reduce the intake of red meat.
a. Give reasons for this statement. (3)
b. Suggest four alternatives to red meat. (2)
21. Discuss different fats and oils and their use in the preparation of dishes. (20)
22. Explain why white flour has a longer shelf-life than whole-wheat or brown flour. (4)
23. State, with reasons, one way in which you would store biscuits and milk? (4)
24. Eggs are very useful in cooking.
a. Explain how eggs should be stored to maintain freshness. (2)
b. Describe the appearance of a fresh egg which has been broken onto a plate. (2)
25. Name two main dishes made from eggs and state why eggs are important ingredients for main dishes. (4)
26. For each of the following give an example of when and how eggs are used, and a scientific explanation of changes which take
place.
a. eggs as glaze.
b. eggs as coating.
c. eggs as raising agents.
d. eggs as emulsifiers. (12)
27. a. Give 6 reasons for the importance of cereals. (3)
b. Name 4 different cereals. (2)
c. Explain how cereals should be stored at home. (3)
d. Flour is a widely used cereal product. Give, advice, with reasons on the choice of flour for bread making. (3)
e. Identify three different types of flour. State two facts about each flour and give one example of its use.(6)
f. Describe the changes which take place when a loaf of bread is baked. (4)
g. Describe the changes that take place during the boiling of rice. (4)
28. Discuss the nutritive value, storage and uses of eggs in the preparation of meals. (15)
29. State the nutritional value of egg. Explain, using examples, different ways in which they can be used when cooking. (20)
30. Name two oily fish and give one reason for eating oily fish rather than white. (2)
31. Discuss different fats and oils and their use in the preparation of dishes. (15)
32. Write an informative paragraph on each of the following:
a. soya. (5)
b. the use of yeast as a raising agent. (5)
c. different uses of sugar.(5)
33. Discuss the safe storage, preparation, cooking and serving meat. (6)
34. Discuss the importance of fruit in the diet and suggest ways of including fruit in family meals. (15)
35. Explain with examples the following terms:
Coagulation, fermentation, gelatinization, hydrogenation, pasteurization (15)
36. a. Cheese is a good source of calcium. Name two other minerals and two vitamins also found in cheese. (4)
b. Name two diseases with two symptoms each, caused by a deficiency of calcium in the body. (4)
c. Name the vitamin used for the absorption of calcium and identify two good food sources of this vitamin. (3)
d. Identify 2 good food sources of calcium other than dairy products. (2)
Unit 6:Methods of Cooking
1. State two ways of saving fuel when cooking on top of the stove and two ways of saving fuel when cooking in the oven. (4)
2. Suggest how colour, flavor and texture might be provided when serving steamed fish in a main meal. (3)
3. Refrigerators and deep freezers are popular appliances but they are often used incorrectly. a. State two factors
which would affect your choice of refrigerator.

5. b. Suggest two reasons why it might be useful for a family to own a deep freezer. (4).
4. Describe the effect on bacteria of temperature of:
a.4o C to 5o C in a refrigerator cabinet b.-18o C in a deep
freeze. (2)
5. Explain the causes of cross contamination in a refrigerator and suggest ways of reducing the risk of it. (2)
6. Explain why poultry and large pieces of meat should be completely defrosted before cooking. (2)
7. Explain the importance of blanching vegetables before they are frozen.
8. Discuss the safe storage, preparation, cooking and serving meat.
9. Give two moist methods of cooking meat and describe the changes which take place when meat is cooked by one of these
methods. (5)
10. Freezing is often used to preserve food. Explain:
a. How freezing prevents food spoilage. (2)
b. the reason for fast freezing food. (2)
c. Give the temperature at which a domestic refrigerator should operate. (1)
g. What would happen if the temperature in the refrigerator was too high or too low. (2)
h. Sate and explain five rules to observe when storing foods in a refrigerator. (5)
11. State five reasons for cooking food. Give an example to illustrate each reason. (5)
12. Discuss the advantages and disadvantages of each of the following methods of cooking:
a. Steaming. (3)
b. Frying. (3)
c. Microwave Oven. (4)
13. Study the list of terms below.
Coagulation-Hydrogenation-Dextrinisation-Gelatinisation-Caramelisation-Emulsification
Use these terms to complete the following sentences. a. The effect of
moist heat on starch is
b. The removal of water from starch occurs during c. The effect of
heat on protein is
d. The process where oils are changed into solid fats is e. The removal of
water from sugar results in
f. A stable mixture of oil and water produced by
14. Write an essay about:
a. Discuss reasons for cooking food. Suggest ways of saving money when buying and cooking food. (20) b. Discuss frying as
a method of cooking. Explain how good results can be achieved when frying different foods. (20)
15. Discuss reasons for cooking food and explain the different methods of heat transfer used in the
preparation of dishes. (15)
16. a. State four reasons for preserving food. (2)
b. Freezing is a popular method of preservation.
i. State and explain four rules to follow when freezing food at home (4)
ii. State the temperature for storing food in a domestic freezer. (1)
iii. State why freezing delays food spoilage. (3)
iv. Identify the information which should be stated on a frozen food label. (2)
v. Discuss the types of packaging suitable for use in a freezer. (3)
17. Describe and explain the 3 different methods of heat transfer. (6)
18. Suggest reasons why some foods are cooked. Using examples, explain how grilling, stewing and roasting can affect meat. (15)
Unit 7: Convenience Foods
1.a. Convenience foods often have high sugar content. Give four other disadvantages of convenience foods. (2)
b. Too much sugar can be unhealthy. Explain in detail how sugar can cause tooth decay. (4)
c. Name one other disease that can be caused by a high intake of sugar and explain how too much sugar causes this disease. (3)
d. Dextrose and malt syrup are alternative names for sugar on food labels. Give two other names that can be used for sugar on food
labels. (2)
2 . Discuss advantages and disadvantages of using convenience foods. Suggest ways in which convenience foods can be used in
family meals. (15)
3. Discuss reasons for the increased use of convenience foods and why this may be a concern to some people. (15)
Unit 8: Basic proportions and methods of making
1. Successful cake and pastry making depends on using an accurate list of ingredients, following the recommended
method and baking at the correct temperature.
a. Give quantities to complete the following ingredients.(3)
Short Crust Pastry Victoria Sandwich Cake Swiss Roll
250 g flour 3 eggs 2 eggs
Fat Flour Sugar
water Sugar Flour
Fat

6. b. Complete the following table to indicate the types of ingredients needed for these mixtures.(4)
Basic mixture Type of flour Type of fat Type of sugar
Short Crust Pastry
Victoria sandwich cake
Swiss Roll
c. Give the temperature at which each mixture should be baked. (3)
2.a. The following ingredients can be used to make flaky pastry
225 g flour
150 g fat
8 tablespoons cold water
b. Describe with reasons how to make a flaky pastry. (6)
c. Give advice, with reasons, on the choice of flour and fat for making the pastry. (5)
d. Name four dishes which could be made with flaky pastry. (2)
e. Sate four rules to follow when rolling any type of pastry. (2)
f. Give reasons for each of the following faults:
the pastry has not flaked well
the pastry has risen unevenly
3.a. The correct choice of ingredients is important for successful short crust pastry. Name the type of flour and the type of fat you
would choose. Give reasons for your choice. (4)
b. State two important rules to follow when:
i. mixing a short crust pastry
ii. rolling out the pastry.(4)
iii. Give the temperature at which short crust pastry should be baked.(1)
iv. Name two dishes which could be made with short crust pastry.(1)
4. Identify factors which would influence your choice of flour for bread making. (3)
5. Describe and explain the changes which take place when a loaf of bread is baked. (4)
6. The following list of ingredients can be used to make plain scones.
200 g plain flour
4 level teaspoons baking powder
½ level teaspoon salt
50 g margarine, lard or other hard fat
125 ml milk
Describe with reasons the method of making and baking scones. (6) Name two
ingredients which could be used to vary the mixture. (1) Name the gas used as the raising
agent in scones. (1)
a. Explain how it is produced in the mixture (1)
b. Explain its raising action in scones. (1)
7. The following ingredients can be used to make a Victoria Sandwich Cake.
100 g plain flour
1 level teaspoon baking powder
100 g sugar
100 g fat
2 eggs
a. Describe the method for making and baking the cake. (5)
b. Suggest two ways of varying the cake. (1)
c. Give advice with reasons on the choice of flour, sugar and fat for the cake.(6)
d. Describe and explain the changes which take place when the cake is baked. (3)
e. Complete the table to explain the causes of these faults in the making of a Victoria Sandwich Cake. (4)
Fault Cause
Cake has sunk in the middle
Cake has risen unevenly
Cake has risen to a peak and is cracked
Cake has a hard, sugary crust
8. a. State with examples five reasons for serving sauces with meals. (5)
b. Describe the making of a roux sauce using the following ingredients: (5)
25 g flour
25 g margarine
250 ml milk
c. State two ways to change the flavor. (1)
d. Give reasons for each of the following:
i. using a wooden spoon when making the sauce. (1)
ii. lumps in the finished sauce. (1)
e. Describe the changes which take place during the cooking of the sauce.(3)
f. The following ingredients can be used to make cheese sauce. Complete. (2)

7. …………. g plain flour, 50 g butter, 500 ml …….…, 100 g cheddar cheese
Describe with reasons how to make cheese sauce by the roux method. (4)
i. Name three dishes which include cheese sauce. (1)
ii. Suggest three reasons for a lumpy sauce. (3)
iii. Identify three different ways to reduce the amount of fat in the cheese sauce. (3)
iv. Describe the differences between a coating sauce and a pouring sauce. (2)
9. The following ingredients can be used to make bread:
200 g flour, 12 g fresh yeast or 1 level tsp dried yeast, 1 level tsp sugar, 1 tsp salt, 125 ml warm water a. Describe with
reasons how to carry out the following processes in bread making. Complete the flowchart. (6)
Mixing — Kneading-- ………………………….---…………………………….---Baking
b. Give advice with reasons on the choice of flour for bread making. (4)
c. Explain the purpose of the kneading process when the making of bread. (3)
c. Describe and explain the changes which take place when bread is made. (5)
10.a. Give advice with reasons on the choice of flour for making bread rolls and fairy cakes. (6)
b. Name 3 methods of introducing air into a baked product. (3)
c. Suggest two different ways of producing a decorative finish to each of the following products. Bread rolls, individual savoury
shortcrust pastry pie, fairy cakes. (6)
Unit 9: Raising Agents
1. List six methods of incorporating air into mixtures. Give an example of a dish to illustrate each method. (6)
2. Name a dish which uses steam (water vapor) to make it rise. (1)
3. Bread rises due to the action of yeast. List the conditions required by yeast. (2)
4. Name the process which describes the production of carbon dioxide and alcohol by yeast. (1)
5. What will be the effect on yeast of:
a. adding too much salt to the dough
b. adding boiling water to mix the dough. c. putting the dough
into the freezer. (3)
6. Discuss different raising agents and their use in the preparation of dishes. (20)
Unit 10 and 11: Food Spoilage and Preservation
1. Discuss the reasons for food spoilage. Explain ways of storing and preserving food to improve keeping qualities. (20)
2. Identify four conditions which promote food spoilage. (2)
3. Sate two reasons why it is important to store food correctly. (2)
4. Identify with reasons conditions suitable for storing flour. (3)
5. A refrigerator can also be used for the short term storage of perishable foods. What is meant by the term perishable foods? (1)
6. Explain why a refrigerator will not preserve foods. (1)
7. Give reasons for the following instructions:
a. Cover all foods before placing in the refrigerator.
b. Allow foods to cool before putting in the refrigerator. c. Place raw meat at
the bottom of the refrigerator. (3)
8. Explain the important of:
a. defrosting meat before cooking
b. thoroughly cooking meat before serving. (5)
9. State, with reasons five points to consider when shopping to ensure that food in not contaminated. (5)
10. Discuss the reasons for preserving food and explain how spoilage is prevented in named methods of preservation. (20)
11. Give 4 reasons for preserving food and state four causes of food spoilage. (4)
12. List the conditions which are necessary for food spoilage. (2)
13. Explain the principles of freezing and jam making. (4)
14. Discuss reasons for using preserved food when preparing meals. (5)
15. Discuss the causes and prevention of food poisoning when storing, preparing and cooking food. (15)
16. Additives are used by food manufacturers in many products. Explain, giving examples, why additives are used. What measures
are taken to protect the consumer? (20)
17. Food do not keep indefinitely.
a. Sate two reasons why the deterioration of food should be slowed down or prevented. (2)
b. The following terms refer to different types of food spoilage. What causes rancidity, souring, shrivelling,
fermentation? (4)
c. Name two bacteria which causes illness, two foods which require the action of bacteria during their manufacture
and two foods particularly at risk from bacterial contamination.(4)
18. Explain why is important to understand how bacteria behave at different temperatures. (5)
19.a. Why are preserved foods useful in the home? (2)
b. Give one example of preserving by the use of high temperatures and very low temperatures, the use of a chemical and the
removal of water. (4)
20. Explain the importance of high standards of hygiene wherever food is prepared. Describe how you would achieve this standard
when preparing family meals. (15)

8. 21. Explain the causes of cross contamination in the refrigerator and freezer burn. Suggest ways of reducing
the risk of them. (4)
22. Discuss ways in which enzymes can bring about changes in foods. (6)
23. State how the following foods should be safely stored to minimized food spoilage. Flour, cheese, potatoes, frozen fish. (4).
24. Salmonella is a type of food poisoning bacteria. Name 3 symptoms of food poisoning. (3)
25. Pregnant women are advised not to eat soft cheeses. Explain why they should follow this advice. (2)
26. Suggest six personal hygiene rules that a person preparing food in the kitchen should follow. (3)
27. Food can be preserved well in a refrigerator, and other methods of preservation are no longer important to consumers. Discuss
this statement whilst making reference to the reasons for preservation and the principals involved in at least four other methods of
preserving food. (15)
28. Food spoilage is caused by micro-organisms such as bacteria.
a. Name one other type of microorganism. (1)
b. Explain why chicken is classed as a high risk food. (2)
c. State and explain 4 pieces of information on a food label which help consumers to use and store high risk food safely. (4)
d. Give advice, with reasons, on the storage and re-heating of left-over cooked chicken. (4)
Unit 12: Kitchen planning
1. List three points to consider when planning a kitchen. (3)
2. Identify five causes of accidents in the kitchen. (5)
3. Discuss the importance of good lighting and ventilation in the kitchen. (6)
4. The kitchen should be a well-planned area in which to work. Discuss the different ways of arranging the cooking area and
choice of kitchen surfaces. (15)
5. Suggest a material that is suitable to make a kitchen work surface. Give two reasons why it is a suitable material. (3)
Unit 13: Kitchen equipment
1. Give advice, with reasons, on choosing the following equipment:
a. Saucepan (3)
b. Kitchen knives (3)
c. Advantages and disadvantages of small electrical kitchen equipment (4)
2. A cooking stove is a major piece of equipment. Identify two factors to be considered before buying this appliance. What is the
function of an automatic timer found on some cooking stoves? State one advantage and one disadvantage of a ceramic hob.
(5)
3. State how you would use a cooking stove efficiently and safely. (4)
4. Describe the distribution of heat in an electric fan oven and in a gas oven. State how these differences affect the way in
which these ovens are used. (5)
5. Refrigerators and deep freezers are popular appliances but they are often used incorrectly. State two factors which would affect
your choice of refrigerator and suggest two reasons why it might be useful for a family to own a deep freezer.(4)
Unit 14: Kitchen safety, simple first aid
1. The kitchen should be a safe, pleasant place in which to work.
a. Most accidents in the home occur in the kitchen. Discuss the causes and prevention of accidents in the kitchen. (15)
2. State how accidents can be prevented when:
i. Storing and using knives. (3)
ii. Deep frying. (3)
iii. Using electrical equipment. (3)
3. Write an informative paragraph on each of the following:
i. work surface. (3)
ii. ventilation. (3)
iii. personal hygiene in the kitchen. (4)
4. Write an informative paragraph about:
a. the choice and care of kitchen knives. (5)
b. the disposal of kitchen waste. (5)
c. hygiene in shops and markets. (5)
d. lighting and flooring. (5)
5. The kitchen can be a dangerous place.
Describe how to help a person who has received an electric shock from a hand mixer. (3)