OCR GCSE Food Preparation and Nutrition Practice Exam with Questions and
Answers – 100% Solved
Additives may be: - ✔✔✔-Natural, nature identical (synthetic), artificial
Additives: - ✔✔✔-Added to foods during manufacturing to improve their qualities. E numbers
used
Advantages of buying locally produced fruit and vegetables: - ✔✔✔-Fresher, fewer food miles,
reduced carbon footprint, less energy used in transporting, supports local farmers
Advantages of cook-chill foods: - ✔✔✔-Consistent quality, saves energy in homes, available in
single portions
Advantages of fish farming: - ✔✔✔-Fish can be produced in higher quantities, wild fish stocks
are not reduced, fish are protected from predators, with the right conditions there is a higher
yield, less transport costs, competing species can't enter, protected from changes in weather
(indoor only)
Advantages of fortification: - ✔✔✔-Increases the nutrient content, reduces nutrient deficiency
Advantages of genetically modified foods: - ✔✔✔-improvements to quantity and quality of
food, plants can grow in tough conditions, plants may be higher in nutritional quality, plants are
cheaper to produce
Advantages of preserving food: - ✔✔✔-Increases the shelf life, can buy/use products when
they're not in season, increases the range of foods available
Advantages of using additives for the manufacturer: - ✔✔✔-Can be used in a wide range of
food products, improves specific characteristics, prevents food spoilage
,OCR GCSE Food Preparation and Nutrition Practice Exam with Questions and
Answers – 100% Solved
Aerating: - ✔✔✔-When sugar is beaten with fat or with egg, air is added to the mixture. This
helps to make cakes rise and give them a lighter texture
Antioxidants: - ✔✔✔-Helps to prevent fat becoming rancid, prevents some foods from going
brown
Barley: - ✔✔✔-Grown in Russia, France. Used for alternative to rice and used as a sweetner
Blast chilling: - ✔✔✔-Foods are cooled as quickly as possible, reduces temperature to below 3
degrees in 90 minutes
Blast freezing in industry: - ✔✔✔-Food is frozen at -30 to -40 degrees, food is stored at -20 to -
30 degrees
Bread making in industry: baking - ✔✔✔-The loaves pass on a conveyor belt slowly through a
huge oven for about 20 minutes. Basic bread dough's usually baked at 230 degrees.
Bread making in industry: depanning and cooling - ✔✔✔-The baked loaves then go into the
cooling area and left to cool for up to 1.5 hours. The loaves then go down the conveyor belt to
be sliced and bagged
Bread making in industry: first stage and proving - ✔✔✔-Ingredients are delivered to bakery,
ingredients are mixed at high speed, dough is removed and divided into individual pieces, put
on a conveyor belt and left to prove
Bread making in industry: kneading and preparation - ✔✔✔-The dough is continually kneaded
for about two minutes, it then passes along a conveyor belt and dropped into pre-greased
baking tins.
, OCR GCSE Food Preparation and Nutrition Practice Exam with Questions and
Answers – 100% Solved
Bread making in industry: second proving - ✔✔✔-this lasts around 50 minutes
Brown flour: - ✔✔✔-Extraction rate of 85-95%, 10-15% of the grain is removed
Butter: - ✔✔✔-Butter is made by churning cream to remove liquid. Butter by law has to have a
fat content between 80 and 90 per cent
Calcium deficiency: - ✔✔✔-Stunted growth, can cause rickets in children, can cause
osteoporosis
Canning: - ✔✔✔-A form of sterilisation, texture may change, some loss of vitamins b and c,
used for soup
Caramelisation: - ✔✔✔-The sugar melts and becomes syrup, at 154 degrees the sugar starts to
change colour
Chemical preservation: - ✔✔✔-Destroys bacteria or prevents reproduction
Chilling: - ✔✔✔-Fridge's should be at 5 degrees, bacterial growth is only slowed
Colours: - ✔✔✔-To replace colour lost, to improve the colours
Common allergies: - ✔✔✔-Nut allergy, Lactose intolerance, coeliac disease
Conduction: - ✔✔✔-Heat is transferred by contact with heat, used in baking, boiling,
microwaving, poaching, roasting and simmering
Answers – 100% Solved
Additives may be: - ✔✔✔-Natural, nature identical (synthetic), artificial
Additives: - ✔✔✔-Added to foods during manufacturing to improve their qualities. E numbers
used
Advantages of buying locally produced fruit and vegetables: - ✔✔✔-Fresher, fewer food miles,
reduced carbon footprint, less energy used in transporting, supports local farmers
Advantages of cook-chill foods: - ✔✔✔-Consistent quality, saves energy in homes, available in
single portions
Advantages of fish farming: - ✔✔✔-Fish can be produced in higher quantities, wild fish stocks
are not reduced, fish are protected from predators, with the right conditions there is a higher
yield, less transport costs, competing species can't enter, protected from changes in weather
(indoor only)
Advantages of fortification: - ✔✔✔-Increases the nutrient content, reduces nutrient deficiency
Advantages of genetically modified foods: - ✔✔✔-improvements to quantity and quality of
food, plants can grow in tough conditions, plants may be higher in nutritional quality, plants are
cheaper to produce
Advantages of preserving food: - ✔✔✔-Increases the shelf life, can buy/use products when
they're not in season, increases the range of foods available
Advantages of using additives for the manufacturer: - ✔✔✔-Can be used in a wide range of
food products, improves specific characteristics, prevents food spoilage
,OCR GCSE Food Preparation and Nutrition Practice Exam with Questions and
Answers – 100% Solved
Aerating: - ✔✔✔-When sugar is beaten with fat or with egg, air is added to the mixture. This
helps to make cakes rise and give them a lighter texture
Antioxidants: - ✔✔✔-Helps to prevent fat becoming rancid, prevents some foods from going
brown
Barley: - ✔✔✔-Grown in Russia, France. Used for alternative to rice and used as a sweetner
Blast chilling: - ✔✔✔-Foods are cooled as quickly as possible, reduces temperature to below 3
degrees in 90 minutes
Blast freezing in industry: - ✔✔✔-Food is frozen at -30 to -40 degrees, food is stored at -20 to -
30 degrees
Bread making in industry: baking - ✔✔✔-The loaves pass on a conveyor belt slowly through a
huge oven for about 20 minutes. Basic bread dough's usually baked at 230 degrees.
Bread making in industry: depanning and cooling - ✔✔✔-The baked loaves then go into the
cooling area and left to cool for up to 1.5 hours. The loaves then go down the conveyor belt to
be sliced and bagged
Bread making in industry: first stage and proving - ✔✔✔-Ingredients are delivered to bakery,
ingredients are mixed at high speed, dough is removed and divided into individual pieces, put
on a conveyor belt and left to prove
Bread making in industry: kneading and preparation - ✔✔✔-The dough is continually kneaded
for about two minutes, it then passes along a conveyor belt and dropped into pre-greased
baking tins.
, OCR GCSE Food Preparation and Nutrition Practice Exam with Questions and
Answers – 100% Solved
Bread making in industry: second proving - ✔✔✔-this lasts around 50 minutes
Brown flour: - ✔✔✔-Extraction rate of 85-95%, 10-15% of the grain is removed
Butter: - ✔✔✔-Butter is made by churning cream to remove liquid. Butter by law has to have a
fat content between 80 and 90 per cent
Calcium deficiency: - ✔✔✔-Stunted growth, can cause rickets in children, can cause
osteoporosis
Canning: - ✔✔✔-A form of sterilisation, texture may change, some loss of vitamins b and c,
used for soup
Caramelisation: - ✔✔✔-The sugar melts and becomes syrup, at 154 degrees the sugar starts to
change colour
Chemical preservation: - ✔✔✔-Destroys bacteria or prevents reproduction
Chilling: - ✔✔✔-Fridge's should be at 5 degrees, bacterial growth is only slowed
Colours: - ✔✔✔-To replace colour lost, to improve the colours
Common allergies: - ✔✔✔-Nut allergy, Lactose intolerance, coeliac disease
Conduction: - ✔✔✔-Heat is transferred by contact with heat, used in baking, boiling,
microwaving, poaching, roasting and simmering
