Use pastpapers like this to help you revise
Understand exam format and structure
Past papers show the types of questions, mark allocations, and time limits,
helping students know what to expect in the real exam.
Identify frequently tested topics
By reviewing several past papers, students can spot patterns and common
themes that appear regularly.
Practice time management
Completing past papers under timed conditions helps students learn how
to pace themselves during the exam.
Improve exam technique
Students learn how to interpret command words (e.g. explain, compare,
evaluate) and structure answers effectively.
Assess strengths and weaknesses
Marking answers using mark schemes highlights areas that need more
revision.
Build confidence
Familiarity with exam-style questions reduces anxiety and increases
confidence going into the exam.
Improve accuracy and clarity
Repeated practice helps students write clearer, more precise answers and
avoid common mistakes.
Track progress over time
Comparing results from different past papers shows improvement and
helps students adjust revision strategies.
TYRIONPAPERS.COM
, Oxford Cambridge and RSA
Tuesday 17 June 2025 – Afternoon
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 8 6 0 4 1 3 7 8 8 *
* 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 page 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 2025 [601/8379/2] OCR is an exempt Charity
DC (WW/JG) 353883/3 Turn over
for more: tyrionpapers.com
, 2
1 The Eatwell Guide and the 8 tips for healthy eating outline the government’s recommendations
for healthy eating.
(a) State the recommended number of glasses of fluid you should drink each day.
..................................................................................................................................................... [1]
(b) Water is one of the recommended fluids that you can drink.
(i) Identify one other recommended fluid that you can drink.
..................................................................................................................................................... [1]
(ii) State two functions of water in the body.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
[2]
(c)
(i) State two recommendations given for eating fruit and vegetables.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(ii) Vegetables are classified into different groups.
Identify one vegetable for each of these groups.
Root ..................................................................................................................................................
Flower ..............................................................................................................................................
Seeds or pods ..................................................................................................................................
[3]
(iii) Fruits and vegetables are good sources of fibre.
Identify one other good source of fibre.
..................................................................................................................................................... [1]
© OCR 2025
for more: tyrionpapers.com
Understand exam format and structure
Past papers show the types of questions, mark allocations, and time limits,
helping students know what to expect in the real exam.
Identify frequently tested topics
By reviewing several past papers, students can spot patterns and common
themes that appear regularly.
Practice time management
Completing past papers under timed conditions helps students learn how
to pace themselves during the exam.
Improve exam technique
Students learn how to interpret command words (e.g. explain, compare,
evaluate) and structure answers effectively.
Assess strengths and weaknesses
Marking answers using mark schemes highlights areas that need more
revision.
Build confidence
Familiarity with exam-style questions reduces anxiety and increases
confidence going into the exam.
Improve accuracy and clarity
Repeated practice helps students write clearer, more precise answers and
avoid common mistakes.
Track progress over time
Comparing results from different past papers shows improvement and
helps students adjust revision strategies.
TYRIONPAPERS.COM
, Oxford Cambridge and RSA
Tuesday 17 June 2025 – Afternoon
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 8 6 0 4 1 3 7 8 8 *
* 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 page 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 2025 [601/8379/2] OCR is an exempt Charity
DC (WW/JG) 353883/3 Turn over
for more: tyrionpapers.com
, 2
1 The Eatwell Guide and the 8 tips for healthy eating outline the government’s recommendations
for healthy eating.
(a) State the recommended number of glasses of fluid you should drink each day.
..................................................................................................................................................... [1]
(b) Water is one of the recommended fluids that you can drink.
(i) Identify one other recommended fluid that you can drink.
..................................................................................................................................................... [1]
(ii) State two functions of water in the body.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
[2]
(c)
(i) State two recommendations given for eating fruit and vegetables.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(ii) Vegetables are classified into different groups.
Identify one vegetable for each of these groups.
Root ..................................................................................................................................................
Flower ..............................................................................................................................................
Seeds or pods ..................................................................................................................................
[3]
(iii) Fruits and vegetables are good sources of fibre.
Identify one other good source of fibre.
..................................................................................................................................................... [1]
© OCR 2025
for more: tyrionpapers.com
