AQA GCSE FOOD PREPARATION AND NUTRITION 8585/W
PAPER 1 JUNE 2024 EXAM
(AUTHENTIC MARKING SCHEME ATTACHED)
GCSE
FOOD PREPARATION AND NUTRITION
Paper 1 Food Preparation and Nutrition
Time allowed: 1 hour 45 minutes
Materials
For Examiner’s Use
For this paper you must have:
• a black pen Question Mark
• a pencil.
1
Instructions 2
• Use black ink or black ball-point pen. 3
• Fill in the boxes at the top of this page.
4
• Answer all questions.
• You must answer the questions in the spaces provided. Do not write outside 5
the box around each page or on blank pages. 6
• If you need extra space for your answer(s), use the lined pages at the end of
TOTAL
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.
*JUN218585W01*
IB/M/Jun21/E7 8585/W
, 2
Do not write
outside the
Section A consists of multiple choice questions. box
Answer all questions in this section.
There are 20 marks available.
Only one answer per question is allowed.
For each answer 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 Oranges
D Cucumber
0 1.1 Which of the following foods is a protein alternative?
[1 mark]
A Cheese
B Chicken
C Egg
D Tofu
*02*
IB/M/Jun21/8585/W
, 3
Do not write
outside the
0 1. 2 Sodium is needed in the body to box
[1 mark]
A help absorb iron.
B maintain water balance.
C make teeth and bones strong.
D protect connective tissue.
0 1.3 A diet deficient in Vitamin A can cause
[1 mark]
A anaemia.
B night blindness.
C rickets.
D scurvy.
0 1.4 Which bacteria are spread by coughing and sneezing?
[1 mark]
A Campylobacter
B E-coli
C Listeria
D Staphylococcus aureus
0 1 . 5Which type of fish is most suitable for storing safely at an ambient temperature?
[1 mark]
A Canned
B Fresh
C Frozen
D Smoked
Turn over ►
*03*
IB/M/Jun21/8585/W
, 4
Do not write
outside the
0 1 . 6 The amount of greenhouse gases produced by human activity is known as box
[1 mark]
A carbon footprint.
B fairtrade.
C food waste.
D genetic modification.
0 1 . 7 Chilled foods are best stored at
[1 mark]
A –18°C
B –3°C
C 2°C
D 9°C
0 1 . 8 Which one of these vitamins is an antioxidant?
[1 mark]
A Vitamin B
B Vitamin C
C Vitamin D
D Vitamin K
0 1 . 9 When making a sauce, gelatinisation is fully complete at
[1 mark]
A 40°C
B 60°C
C 80°C
D 100°C
*04*
IB/M/Jun21/8585/W
PAPER 1 JUNE 2024 EXAM
(AUTHENTIC MARKING SCHEME ATTACHED)
GCSE
FOOD PREPARATION AND NUTRITION
Paper 1 Food Preparation and Nutrition
Time allowed: 1 hour 45 minutes
Materials
For Examiner’s Use
For this paper you must have:
• a black pen Question Mark
• a pencil.
1
Instructions 2
• Use black ink or black ball-point pen. 3
• Fill in the boxes at the top of this page.
4
• Answer all questions.
• You must answer the questions in the spaces provided. Do not write outside 5
the box around each page or on blank pages. 6
• If you need extra space for your answer(s), use the lined pages at the end of
TOTAL
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.
*JUN218585W01*
IB/M/Jun21/E7 8585/W
, 2
Do not write
outside the
Section A consists of multiple choice questions. box
Answer all questions in this section.
There are 20 marks available.
Only one answer per question is allowed.
For each answer 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 Oranges
D Cucumber
0 1.1 Which of the following foods is a protein alternative?
[1 mark]
A Cheese
B Chicken
C Egg
D Tofu
*02*
IB/M/Jun21/8585/W
, 3
Do not write
outside the
0 1. 2 Sodium is needed in the body to box
[1 mark]
A help absorb iron.
B maintain water balance.
C make teeth and bones strong.
D protect connective tissue.
0 1.3 A diet deficient in Vitamin A can cause
[1 mark]
A anaemia.
B night blindness.
C rickets.
D scurvy.
0 1.4 Which bacteria are spread by coughing and sneezing?
[1 mark]
A Campylobacter
B E-coli
C Listeria
D Staphylococcus aureus
0 1 . 5Which type of fish is most suitable for storing safely at an ambient temperature?
[1 mark]
A Canned
B Fresh
C Frozen
D Smoked
Turn over ►
*03*
IB/M/Jun21/8585/W
, 4
Do not write
outside the
0 1 . 6 The amount of greenhouse gases produced by human activity is known as box
[1 mark]
A carbon footprint.
B fairtrade.
C food waste.
D genetic modification.
0 1 . 7 Chilled foods are best stored at
[1 mark]
A –18°C
B –3°C
C 2°C
D 9°C
0 1 . 8 Which one of these vitamins is an antioxidant?
[1 mark]
A Vitamin B
B Vitamin C
C Vitamin D
D Vitamin K
0 1 . 9 When making a sauce, gelatinisation is fully complete at
[1 mark]
A 40°C
B 60°C
C 80°C
D 100°C
*04*
IB/M/Jun21/8585/W
