AQA GCSE FOOD PREPARATION AND
NUTRITION 8585/W PAPER 1 – QUESTION
PAPER WITH ANSWERS 2026/2027
LATEST UPDATE
baste - ✔✔✔✔-when fats or juices are poured over something
(usually meat) while cooking in order to keep it moist, e.g.
roasting meats
batter - ✔✔✔✔-a mixture of flour, milk or water, and usually an
egg
best before date - ✔✔✔✔-date on food products after which a
non-high risk food will be safe to eat, but not be at its best
bind - ✔✔✔✔-to bring the ingredients in a mixture together using
an ingredient, e.g. an egg
Page | 1
,Basal Metabolic Rate (MBR) - ✔✔✔✔-the amount of energy
(in kilo joules, kJ) the body needs to stay alive
biological catalyst - ✔✔✔✔-substance which speeds up a
chemical reaction without getting used up in the process
biological raising agent - ✔✔✔✔-using yeast to produce carbon
dioxide gas as a raising agent
biological value - ✔✔✔✔-the number pf amino acids that a
protein food contains
B group of vitamins - ✔✔✔✔-vitamin B1 (Thiamin); enables
energy to be released from carbohydrates in the body, found in a
variety of foods, e.g. meat, dairy, fruit, wholemeal products, etc.
Deficiency of this is called Beri Beri
Page | 2
,Blanching - ✔✔✔✔-a method of cooking where food is cooked
very quickly in boiling water for a short period of time. It stops
enzyme actions which can cause loss of flavour, colour, and
texture. conduction & convection
amino acids - ✔✔✔✔-the building blocks of proteins
anaemia - ✔✔✔✔-diet related health condition caused by lack of
iron in the body, where the body lacks enough healthy red blood
cells or haemoglobin
animal welfare - ✔✔✔✔-a duty of care on people to ensure that
animals are treated as well as possible
Page | 3
, ditives - ✔✔✔✔-natural or synthetic chemical substances added
to food during manufacture or processing to improve the quality,
flavour, colour, texture, or stability of the product
aeration - ✔✔✔✔-incorporating air into a mixture
agitate - ✔✔✔✔-to stir, shake, or disturb a liquid
al dente - ✔✔✔✔-'firm to the bite', a description of the texture
of correctly cooked pasta
allergies - ✔✔✔✔-an immune system reaction that occurs soon
after eating a certain food and can cause severe symptoms
ambient - ✔✔✔✔-foods that can be stored at room temperature
(19-21 Celsius) in a sealed container; all foods found on
supermarket shelves are ambient foods
Page | 4
NUTRITION 8585/W PAPER 1 – QUESTION
PAPER WITH ANSWERS 2026/2027
LATEST UPDATE
baste - ✔✔✔✔-when fats or juices are poured over something
(usually meat) while cooking in order to keep it moist, e.g.
roasting meats
batter - ✔✔✔✔-a mixture of flour, milk or water, and usually an
egg
best before date - ✔✔✔✔-date on food products after which a
non-high risk food will be safe to eat, but not be at its best
bind - ✔✔✔✔-to bring the ingredients in a mixture together using
an ingredient, e.g. an egg
Page | 1
,Basal Metabolic Rate (MBR) - ✔✔✔✔-the amount of energy
(in kilo joules, kJ) the body needs to stay alive
biological catalyst - ✔✔✔✔-substance which speeds up a
chemical reaction without getting used up in the process
biological raising agent - ✔✔✔✔-using yeast to produce carbon
dioxide gas as a raising agent
biological value - ✔✔✔✔-the number pf amino acids that a
protein food contains
B group of vitamins - ✔✔✔✔-vitamin B1 (Thiamin); enables
energy to be released from carbohydrates in the body, found in a
variety of foods, e.g. meat, dairy, fruit, wholemeal products, etc.
Deficiency of this is called Beri Beri
Page | 2
,Blanching - ✔✔✔✔-a method of cooking where food is cooked
very quickly in boiling water for a short period of time. It stops
enzyme actions which can cause loss of flavour, colour, and
texture. conduction & convection
amino acids - ✔✔✔✔-the building blocks of proteins
anaemia - ✔✔✔✔-diet related health condition caused by lack of
iron in the body, where the body lacks enough healthy red blood
cells or haemoglobin
animal welfare - ✔✔✔✔-a duty of care on people to ensure that
animals are treated as well as possible
Page | 3
, ditives - ✔✔✔✔-natural or synthetic chemical substances added
to food during manufacture or processing to improve the quality,
flavour, colour, texture, or stability of the product
aeration - ✔✔✔✔-incorporating air into a mixture
agitate - ✔✔✔✔-to stir, shake, or disturb a liquid
al dente - ✔✔✔✔-'firm to the bite', a description of the texture
of correctly cooked pasta
allergies - ✔✔✔✔-an immune system reaction that occurs soon
after eating a certain food and can cause severe symptoms
ambient - ✔✔✔✔-foods that can be stored at room temperature
(19-21 Celsius) in a sealed container; all foods found on
supermarket shelves are ambient foods
Page | 4
