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100+ Free GCSE Food Preparation and Nutrition Practice Questions

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Key Facts: GCSE Food Preparation and Nutrition Exam

9-1

Grading scale

Ofqual

May-June

Exam series

AQA, Edexcel, OCR timetable

3 boards

Specifications available

AQA, Edexcel, OCR

100

Free practice questions here

OpenExamPrep

AQA, Edexcel, OCR GCSE Food Preparation and Nutrition is assessed through linear end-of-course exam papers (Key Stage 4). Coverage spans food nutrition and health, food science, food safety, and grading uses the 9-1 scale on 2026 specifications.

Sample GCSE Food Preparation and Nutrition Practice Questions

Try these sample questions to test your GCSE Food Preparation and Nutrition exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1How much energy (in kcal) does 1 gram of protein provide?
A.4 kcal
B.7 kcal
C.9 kcal
D.2 kcal
Explanation: Protein provides 4 kcal of energy per gram, the same as carbohydrate. Fat provides 9 kcal per gram, more than double that of protein and carbohydrate.
2Which macronutrient provides 9 kcal of energy per gram?
A.Protein
B.Carbohydrate
C.Fat
D.Fibre
Explanation: Fat is the most energy-dense macronutrient at 9 kcal per gram. This is more than double the energy provided by protein (4 kcal/g) or carbohydrate (4 kcal/g).
3Which of the following is classed as a High Biological Value (HBV) protein source?
A.Peas
B.Eggs
C.Bread
D.Rice
Explanation: Eggs contain all the essential amino acids the body cannot make itself, making them a High Biological Value (HBV) protein. Other HBV sources include meat, fish, dairy and soya.
4What is the term for combining two Low Biological Value (LBV) protein foods to provide all essential amino acids?
A.Denaturation
B.Protein complementation
C.Coagulation
D.Gelatinisation
Explanation: Protein complementation is the practice of eating two LBV proteins together (e.g. beans on toast, rice and peas) so the amino acids missing in one are supplied by the other. The combined meal then provides all essential amino acids.
5Which of these vitamins is fat-soluble?
A.Vitamin C
B.Vitamin B1 (thiamin)
C.Vitamin D
D.Vitamin B12
Explanation: Vitamin D is fat-soluble, along with vitamins A, E and K (remembered as ADEK). Fat-soluble vitamins are stored in the liver and fatty tissues, so daily intake is less critical than for water-soluble vitamins.
6Which deficiency disease is caused by a lack of vitamin C?
A.Rickets
B.Scurvy
C.Anaemia
D.Beriberi
Explanation: Scurvy is caused by a long-term deficiency of vitamin C (ascorbic acid). Symptoms include bleeding gums, slow wound healing, loose teeth and tiredness. Citrus fruits, blackcurrants and peppers are good sources.
7Which vitamin helps the body absorb calcium and is needed to prevent rickets?
A.Vitamin A
B.Vitamin C
C.Vitamin D
D.Vitamin K
Explanation: Vitamin D is essential for the absorption of calcium from the small intestine, which is needed for healthy bones and teeth. A deficiency in children causes rickets, where bones become soft and bowed. The skin makes vitamin D when exposed to sunlight.
8Which mineral is the main component of haemoglobin in red blood cells?
A.Calcium
B.Sodium
C.Iron
D.Magnesium
Explanation: Iron is part of haemoglobin, the pigment in red blood cells that carries oxygen around the body. A deficiency causes iron-deficiency anaemia, with symptoms of tiredness, pale skin and breathlessness. Good sources include red meat, liver, lentils and dark green leafy vegetables.
9Which vitamin helps the body absorb non-haem iron from plant foods?
A.Vitamin A
B.Vitamin C
C.Vitamin D
D.Vitamin K
Explanation: Vitamin C improves the absorption of non-haem iron (the form found in plant foods like lentils, spinach and beans). Eating fruit or vegetables rich in vitamin C alongside plant iron sources increases the amount of iron the body can use.
10Which mineral is needed for healthy bones and teeth, blood clotting and muscle contraction?
A.Iron
B.Sodium
C.Calcium
D.Iodine
Explanation: Calcium is essential for the development and maintenance of strong bones and teeth, as well as blood clotting and muscle contraction. The richest sources are dairy products, fortified plant milks, tinned fish with edible bones (like sardines) and green leafy vegetables.

About the GCSE Food Preparation and Nutrition Exam

GCSE Food Preparation and Nutrition is offered by AQA, Edexcel, OCR as part of the UK General Certificate of Secondary Education qualification framework. The course covers food nutrition and health, food science, food safety, food choice and is assessed primarily through written exam papers at the end of the two-year course.

Questions

100 scored questions

Time Limit

3-5 hours total across multiple papers

Passing Score

Grade 4 is the standard pass, Grade 5 is the strong pass (1-9 scale)

Exam Fee

£40-£80 per subject (school-set entry fee) (AQA, Edexcel, OCR)

GCSE Food Preparation and Nutrition Exam Content Outline

Core

Food, Nutrition and Health

Macronutrients (carbs, fats, proteins), micronutrients (vitamins, minerals), water, fibre

Core

Food Science

Why food is cooked, heat transfer, functional and chemical properties (gelatinisation, denaturation, aeration)

Core

Food Safety

Bacteria, food poisoning, hygiene, temperature control, storage, preservation

Core

Food Choice

Factors affecting choice — cultural, religious, ethical, economic, sensory; food labelling and marketing

Core

Food Provenance

Where food comes from, sustainability, food miles, food security, primary and secondary processing

How to Pass the GCSE Food Preparation and Nutrition Exam

What You Need to Know

  • Passing score: Grade 4 is the standard pass, Grade 5 is the strong pass (1-9 scale)
  • Exam length: 100 questions
  • Time limit: 3-5 hours total across multiple papers
  • Exam fee: £40-£80 per subject (school-set entry fee)

Keys to Passing

  • Complete 500+ practice questions
  • Score 80%+ consistently before scheduling
  • Focus on highest-weighted sections
  • Use our AI tutor for tough concepts

GCSE Food Preparation and Nutrition Study Tips from Top Performers

1Use past papers from your specific exam board — questions follow the same style year on year
2Time yourself on full papers to build pacing for the long extended-response questions
3Build a clear understanding of mark schemes — examiners reward specific assessment objectives
4Review examiner reports each summer; common errors repeat

Frequently Asked Questions

What exam boards offer GCSE Food Preparation and Nutrition?

GCSE Food Preparation and Nutrition is offered by AQA, Edexcel, OCR. All boards follow Ofqual subject content but vary in the choice of set texts, optional topics, and paper structure.

When is the GCSE Food Preparation and Nutrition exam taken?

Exams are written in the May-June series at the end of the two-year Key Stage 4 course. Most students sit the papers in Year 11.

How is GCSE Food Preparation and Nutrition graded?

GCSEs are graded on the 9-1 scale, where 9 is the highest grade. A grade 4 is a standard pass, and grade 5 is a strong pass. Grade 7 is broadly equivalent to the old A grade.

How many papers does GCSE Food Preparation and Nutrition have?

Most GCSE subjects have 2-3 written papers. The exact number, timing, and weighting depend on the chosen exam board. Some subjects also include a non-examined assessment (NEA) coursework component.