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AQA · GCSE · Food Preparation and Nutrition

Free AQA GCSE Food Preparation and Nutrition
Practice Paper

8 mixed-difficulty practice questions in the style of real AQA GCSE papers — answers, mark-scheme-style explanations, and the official exam structure all on one page.

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What the real AQA GCSE Food Preparation and Nutrition paper looks like

Paper 1
Approximately 1 hour 30 minutes, ~70-100 marks. Covers Topics 1-4 of the specification.
Paper 2
Approximately 1 hour 30 minutes, ~70-100 marks. Covers Topics 5-8 of the specification.
Paper 3
Where applicable — e.g. Combined Science, Languages. Includes synoptic and applied questions.
Total exam time: ~3 hours across two or three papers.
Grading: Grades: 9 (highest) to 1 (lowest), with U (ungraded). A grade of 4 is a standard pass; 5 is a strong pass.

Mini practice paper: 8 questions

Mixed-difficulty questions from across the Food Preparation and Nutrition syllabus. Tap "Show answer" after each to check yourself.

Q1 · Difficulty 1/3

The body's main source of energy is:

  1. minerals
  2. protein
  3. carbohydrate
  4. vitamins
Show answer & explanation
✓ Answer: C — carbohydrate
Carbohydrates are the main energy source.
Q2 · Difficulty 1/3

A diet that contains all nutrients in the right proportions is a ____ diet.

  1. balanced
  2. fatty
  3. sugary
  4. protein-only
Show answer & explanation
✓ Answer: A — balanced
A balanced diet has the right proportions.
Q3 · Difficulty 2/3

Proteins are especially important for growth and ____ of the body.

  1. storage of fat
  2. vision
  3. cooling
  4. repair
Show answer & explanation
✓ Answer: D — repair
Proteins build and repair tissues.
Q4 · Difficulty 2/3

Storing food in a fridge slows the growth of:

  1. bacteria
  2. vitamins
  3. fibre
  4. minerals
Show answer & explanation
✓ Answer: A — bacteria
Cold slows bacterial growth.
Q5 · Difficulty 2/3

The mineral iron is needed to make ____ in red blood cells.

  1. haemoglobin
  2. enamel
  3. insulin
  4. keratin
Show answer & explanation
✓ Answer: A — haemoglobin
Iron is needed for haemoglobin.
Q6 · Difficulty 2/3

A good source of calcium is:

  1. sugar
  2. white bread
  3. cooking oil
  4. milk and dairy
Show answer & explanation
✓ Answer: D — milk and dairy
Dairy foods are rich in calcium.
Q7 · Difficulty 2/3

The best way to destroy most bacteria in food is thorough:

  1. chopping
  2. washing only
  3. cooking
  4. freezing
Show answer & explanation
✓ Answer: C — cooking
Thorough cooking kills most bacteria.
Q8 · Difficulty 2/3

Eating too many calories and too little exercise can lead to:

  1. obesity
  2. scurvy
  3. rickets
  4. anaemia
Show answer & explanation
✓ Answer: A — obesity
Energy imbalance can cause obesity.
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AQA GCSE Food Preparation and Nutrition FAQ

What does the AQA GCSE Food Preparation and Nutrition exam look like?
The AQA GCSE Food Preparation and Nutrition exam is structured across 3 components. Paper 1: Approximately 1 hour 30 minutes, ~70-100 marks. Covers Topics 1-4 of the specification. Paper 2: Approximately 1 hour 30 minutes, ~70-100 marks. Covers Topics 5-8 of the specification. Paper 3: Where applicable — e.g. Combined Science, Languages. Includes synoptic and applied questions. Total exam time: ~3 hours across two or three papers.
Can I download a free AQA GCSE Food Preparation and Nutrition past paper?
Real AQA past papers are published directly by AQA on their official website. Kramizo doesn't redistribute copyrighted past papers, but we do generate free AI-written practice papers in the exact same style — same command words, same difficulty tier, same mark conventions. Use this practice paper as warm-up, then time yourself on official past papers before exam day.
How is AQA GCSE Food Preparation and Nutrition graded?
Grades: 9 (highest) to 1 (lowest), with U (ungraded). A grade of 4 is a standard pass; 5 is a strong pass. Kramizo's practice questions are tagged with difficulty 1-3 mapping roughly to the lower, middle, and top grade boundaries you'll encounter in the real exam.