Functional and chemical properties of carbohydrates: AQA GCSE Food Preparation and Nutrition questions

Every AQA GCSE Food Preparation and Nutrition exam question on 3.3.2.2 Functional and chemical properties of carbohydrates, 2020–2025, with its mark scheme and examiner’s report.

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215 questions

Q03.3
June 2025 · Written paper
3 marks3.3.2.2 Functional and chemical properties of carbohydrates
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Q03.4
June 2025 · Written paper
3 marks3.3.2.2 Functional and chemical properties of carbohydrates
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Q03.5
June 2025 · Written paper
6 marks3.3.2.3 Functional and chemical properties of fats and oils 3.3.2.2 Functional and chemical properties of carbohydrates
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Q01.4
June 2024 · Written paper
1 mark3.3.2.2 Functional and chemical properties of carbohydrates
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Q06.2
June 2024 · Written paper
4 marks3.3.2.2 Functional and chemical properties of carbohydrates
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Q04.1
June 2022 · Written paper
2 marks3.3.2.2 Functional and chemical properties of carbohydrates
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Q04.3
June 2022 · Written paper
6 marks3.3.2.2 Functional and chemical properties of carbohydrates
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Q05
June 2022 · Written paper
4 marks3.6.2.1 Food production 3.3.2.2 Functional and chemical properties of carbohydrates
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Q01.9
November 2021 · Written paper
1 mark3.3.2.2 Functional and chemical properties of carbohydrates
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Q01.15
November 2021 · Written paper
1 mark3.3.2.2 Functional and chemical properties of carbohydrates
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All 10 questions on Functional and chemical properties of carbohydrates, as a list

June 2025, Written paper, Q03.3 (3 marks): Explain the process of dextrinisation when baking bread. [3 marks]
June 2025, Written paper, Q03.4 (3 marks): Explain the process of caramelisation when frying onions. [3 marks]
June 2025, Written paper, Q03.5 (6 marks): A batch of shortbread biscuits was made using the following ingredients: 150 g plain flour 100 g butter 50 g caster sugar Complete the table to show two functio
June 2024, Written paper, Q01.4 (1 mark): A starch based sauce will thicken when heated due to which process? [1 mark] A Coagulation B Dextrinisation C Emulsification D Gelatinisation
June 2024, Written paper, Q06.2 (4 marks): Explain the process of caramelisation when making a cake. [4 marks]
June 2022, Written paper, Q04.1 (2 marks): Explain the process of dextrinisation when baking a pizza. [2 marks]
June 2022, Written paper, Q04.3 (6 marks): Explain the stages of gelatinisation when making a starch-based custard. Include key temperatures in your answer. [6 marks]
June 2022, Written paper, Q05 (4 marks): Jam making is an example of secondary processing. A recipe for making plum jam is shown below. Ingredients • 500 g plums • 500 g sugar • Juice of 1 lemon. Metho
November 2021, Written paper, Q01.9 (1 mark): When making a sauce, gelatinisation is fully complete at [1 mark] A 40°C B 60°C C 80°C D 100°C
November 2021, Written paper, Q01.15 (1 mark): The process of bread changing colour during baking is [1 mark] A dextrinisation. B enzymic browning. C gelatinisation. D oxidation.

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