AQA GCSE Food Preparation & Nutrition Exam Questions By Topic

Skill 1: General Practical Skills, Skill 2: Knife Skills, Skill 3: Preparing Fruit & Vegetables, Skill 4: Use of the Cooker, Skill 5: Use of Equipment, Skill 6: Cooking Methods, Skill 7: Prepare, Combine & Shape, Skill 8: Sauce Making, Skill 9: Tenderise & Marinate, Skill 10: Dough, Skill 11: Raising Agents, Skill 12: Setting Mixtures

Macronutrients: Protein, Macronutrients: Fats, Macronutrients: Carbohydrates

Vitamins, Minerals, Water

Varied & Balanced Diet, Life Stages & Dietary Groups, Energy Needs, Nutritional Analysis, Diet, Nutrition & Health

Cooking of Food, Heat Transfer & Food, Cooking Methods

Properties of Food: Protein, Properties of Food: Carbohydrates, Properties of Food: Fats & Oils, Fruit & Vegetables, Raising Agents

Microorganisms & Enzymes, Food Spoilage, Microorganisms in Food Production, Bacterial Contamination

Buying & Storing food, Preparing, Cooking & Serving Food

Factors Which Influence Food Choice, Food Choices, Food Labelling & Marketing Influences

British Cuisine, International Cuisine

Sensory Evaluation, The Biology of Tasting

Food Sources, Food & the Environment, Sustainability of Food, Food Production, Technology, Health & Food Production