GCSE
FOOD PREPARATION AND NUTRITION
Paper 1 Food Preparation and Nutrition
Wednesday 19 June 2024 Morning Time allowed: 1 hour 45 minutes
Materials
For this paper you must have: For Examiner’s Use
a black pen
Questio Mark
a pencil. n
1
Instructions
2
Use black ink or black ball-point pen.
Fill in the boxes at the top of this page. 3
Answer all questions. 4
You must answer the questions in the spaces provided. Do not write outside the box 5
around each page or on blank pages.
If you need extra space for your answer(s), use the lined pages at the end of this 6
book. Write the question number against your answer(s). TOTAL
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.
*Jun24 5 5W01*
IB/G/Jun24/G4005/E12 8585/W
, 2
Do not write
Section A consists of multiple-choice questions. outside the
box
Answer all questions in this section.
There are 20 marks available.
Only one answer per question is allowed.
For each question 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 Cucumber
D Oranges
0 1
.1 Which ingredient would add dietary fibre to a pizza?
[1 mark]
A Grated cheese
B Sliced ham
C Spicy chicken
D Wholemeal flour
*02
* IB/G/
Jun24/8585/W
, 3
Do not write
outside the
box
0 1 .2 Vegetable oil is a good source of which vitamin?
[1 mark]
A Vitamin B2
B Vitamin B9
C Vitamin C
D Vitamin E
0 1
.3 What is the maximum daily amount of salt recommended for an adult?
[1 mark]
A 6g
B 7g
C 8g
D 9g
0 1
.4 A starch based sauce will thicken when heated due to which process?
[1 mark]
A Coagulation
B Dextrinisation
C Emulsification
D Gelatinisation
0 1
.5 Which mineral is plain flour fortified with?
[1 mark]
A Fluoride
B Iodine
C Iron
D Phosphorus
Turn over ►
*03
IB/G/
* Jun24/8585/W
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