plumiFunctional and chemical properties of fats and oils: AQA GCSE Food Preparation and Nutrition questions
Every AQA GCSE Food Preparation and Nutrition exam question on 3.3.2.3 Functional and chemical properties of fats and oils, 2020–2025, with its mark scheme and examiner’s report.
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Q03.5
The whole paper ↗0 wordsQ01.8
The whole paper ↗Your answerQ06.1
The whole paper ↗0 wordsQ05.3
The whole paper ↗0 wordsQ01.14
The whole paper ↗Your answerQ01.16
The whole paper ↗Your answerQ04.2
The whole paper ↗0 wordsQ04.5
The whole paper ↗0 wordsQ01.16
The whole paper ↗Your answerQ01.15
The whole paper ↗Your answerQ04.3
The whole paper ↗0 words
All 11 questions on Functional and chemical properties of fats and oils, as a list
- 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, Q01.8 (1 mark): The ability for a fat to be spread or shaped is known as [1 mark] A aeration. B emulsification. C plasticity. D shortening.
- June 2024, Written paper, Q06.1 (6 marks): A cake is made using the following ingredients: • 100 g butter • 100 g caster sugar • 2 eggs • 100 g self-raising flour. Identify two functions for each of the
- June 2023, Written paper, Q05.3 (4 marks): Mayonnaise is an example of an emulsion. A recipe for mayonnaise is shown below. Ingredients • 1 egg yolk • 125 ml oil • 1 teaspoon vinegar Method 1. Whisk the
- June 2022, Written paper, Q01.14 (1 mark): Which of the following prevents mayonnaise from separating? [1 mark] A Dextrin B Gelatine C Gluten D Lecithin
- June 2022, Written paper, Q01.16 (1 mark): Creaming butter and sugar together when making a cake results in [1 mark] A aeration. B caramelisation. C coagulation. D denaturation.
- June 2022, Written paper, Q04.2 (4 marks): The apple pie is made using shortcrust pastry. Explain how the shortening process creates a crumbly texture. [4 marks]
- June 2022, Written paper, Q04.5 (6 marks): The table shows some problems when making the pizza and apple pie. Complete the table to show two reasons for each problem. Do not repeat your answers. [6 marks
- November 2021, Written paper, Q01.16 (1 mark): When making pastry, rubbing fat into flour to create a waterproof coating is called [1 mark] A caramelisation. B coagulation. C emulsification. D shortening.
- November 2020, Written paper, Q01.15 (1 mark): Biscuits often have a crumbly texture when baked due to [1 mark] A denaturation. B emulsification. C plasticity. D shortening.
- November 2020, Written paper, Q04.3 (11 marks): You have made a custard tart using the recipe below. The tart has many faults: • The pastry had an undercooked taste • There was shrinkage in the pastry • The p
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